The Pioneer shares with you Nitten, an international chef’s inspirational culinary journey, dedication to sustainability and creative take on traditional cuisine—from classic meals to fusion inventions!
Being from the highly culturally diverse cities, Chef Nitten offers a plethora of varied experiences for his culinary exploration. Interestingly, what we discovered is that he quickly absorbed the virtues of discipline, which are evident in his culinary career, having been raised in a family that embodies a strong work ethic and dedication. His travels around the world have given him a unique viewpoint, which is reflected in his philosophy based on what we overheard during our phone conversation with him, which places a strong emphasis on taste and aesthetic appeal! “My experience working under German executive chefs and Austrian chefs has had a significant and enduring influence. Their fuss-free culinary approach aims to create dishes that are pleasing. Oh, I have to share this with you: fresh ingredients, preferably from nearby farms, was back then my cooking style,” he tells us.
Beginning in 1992 with the Royal clan’s Classic Lakhnavi chefs, who focused on making the best use of Khova, cream, Malai and Rich Cashew paste, he saw the culinary profession evolving to include English cooks on board where international cuisine took center stage! “Initially, the lack of elements and copying made adaptation difficult to assimilate, as was discovered. Polenta cake made comparisons between itself and the Upma-based Gnochhi a’la Romana, demonstrating how the tricks eventually ingrained themselves into the DNA and could be learned through the deconstruction of classics.” This is how he explained to us the evolution he personally witnessed.
Chef Nitten has over 29 years of experience, signature dishes like Galinha Caffreal Quiche and Jalebi Chaat, which combine tradition and creativity, are examples of his culinary prowess! His emphasis on sustainability, innovation and matching premium, in-style food with beverages is evidence of his dedication to providing outstanding dining experiences. In actuality, his story is not over yet—”Goan cuisine’s classic Roasted Dry Prawn Powder Coated Sea-Bass Fillet is adapted in Kismur to Rissoles to Choriz Empanadas. This is my workplace at the moment: Caravela Beach Resort’s “forgotten recipes,” which have been preserved in large part because of the efforts of numerous local women and volunteer groups. A weekly event where women from various culinary establishments have taken part in the effort to preserve the recipes for future generations and create a special experience.” That was a really fascinating discovery!
Later in the conversation, we discover that he now has several projects in the works, such as revamped ideas, customised wedding menus, Goan fusion signature dining, romantic dinners by the pool and a makeover of pre-plated thalis with a new avatar serving a five-course Indian meal. His ‘Local Is Focal’ devotion is more than a motto; it’s a dynamic connection with the community. By actively fostering local talent and giving cooks opportunities, he preserves traditional culinary techniques. He works closely with farmers to source local ingredients, emphasising sustainability and freshness. He provides some insight into the Goan cuisine too, saying, “Known for its vibrant flavours and distinctive spice blend, it has evolved quite a bit in modern times while still honouring its rich heritage. It incorporates traditional Indian ingredients with European techniques and materials, with a history inspired by Portuguese colonisation. The times have changed and diners now know the best parts of the country and the distinctive flavours of the food. All things considered, contemporary cuisine is a dynamic and changing culinary scene since it embraces new ideas and trends while simultaneously holding fast to its traditional origins.”
He is known for giving out recipe cards so that people can try local flavours at home while promoting regional recipes! Sharing his interest with the community, he preserves and teaches traditional cooking techniques through local dish demonstrations. His creative style also extends to specialties like Chicken Caffreal Omelette Poi Sandwich and Balchao Parantha, which offer a novel take on age-old favourites. What this exceptional cook tells us further is, “A great example of culinary fusion is the blending of Goan cuisine with flavours from around the world, wherein traditional dishes are improved by using ingredients and preparation methods from other countries. This combination gives rise to creative dishes that pay homage to the fundamentals of this cuisine while adding fresh perspectives. Making use of scientific tools and methods, such as liquid nitrogen, sous vide machines and spherification kits, which enable cooks to break down and reassemble flavours and textures to create inventive dishes that astonish and are pleasing, by evaluating vast databases of flavour profiles and component combinations, AI-driven recipe generators and flavour pairing algorithms assist in the production of new recipes that result in inventive culinary creations. Chefs can create complex food designs and customise textures and shapes with 3D food printers and smart kitchen gadgets, pushing the frontiers of presentation and experience! These days, interactive culinary classes and virtual tastings are available through VR and AR apps, enabling you to explore international cuisines and skills from the comfort of your own homes.”
A different dine-in pool experience that is popular right now is something else we mentioned. About that, he says, “A swimming pool that is intended to let people enjoy meals while submerged in or near water is called a dine-in pool. Moreover, I can honestly say that my background in working with master chefs, in the UK on land and in the world’s best luxury hotels has given me the necessary knowledge to combine modern culinary techniques with the flavours of the Goan community also. Over time, diners have switched from a chocolate-filled doughnut to a sugar-free alternative. From a significant amount to a minor amount. They’ve switched from a six-ingredient dish to a more flavourful salad with less dressing. They now make the dish air-fried, which is preferred and fat-free. Hence a lot of weight on the baker to shove his lean, mean vanilla muffin. Almond and cashews have been replaced by sunflower and pumpkin seeds as the guests’ preferred snacks. They are now different from fats derived from seeds. Exotic delicacies have taken the place of the sugar-laden halwas and gulab jamuns, thanks to their vast travels and acquired understanding of them.”
He has also discovered throughout the years that a traditional taste needs to be presented creatively. He prepares the bebince and displays it in the shaven coconut shells, unlike other chefs competing in the competition who would cut the bebince that was purchased off the shelf. Meen Polichattu is also made using a local banana leaf to preserve the flavours! Whenever he decides to introduce a seasonal pop-up culinary campaign, he challenges his staff members to come up with creative ways to present the shared recipes. Interestingly, in order to obtain the best ingredients, he scour the local market and speak with the vendors in depth. They use all available resources to support locally sourced foods, like sea-caught shrimp, green ginger, turmeric, kokum and leaves from Colocasia trees used in sherbet. This year, one of their successful tasks has been reducing carbon footprints.
His trajectory has been marked by multiple accolades. His food creations are a great balance of talent and creativity. His hobbies outside of the kitchen include riding bikes, taking long drives and going on gastronomic adventures, which makes him a well-rounded individual in the culinary field.
CURRENT TRENDS
Fusion and innovation: Modern chefs are experimenting with fusion cuisine, blending local ingredients and cooking methods with foreign ones in classic recipes. For instance, quinoa or avocado might be added to Goan curries to give them a contemporary touch.
Health consciousness: A movement toward more nutritious takes on classic recipes is becoming more and more popular. This entails using less oil, grilling as opposed to frying and adding more veggies.
Artisanal and organic ingredients: Using organic, locally sourced ingredients is prioritised. Chefs are emphasising artisanal goods like freshly ground spices and vinegar prepared at home.
