A unique culinary experience helmed by celebrated Goan chef-restaurateur Avinash Martins will offer diners a seven-course ensemble of inspired flavour profiles that blend techniques with storytelling. Excerpts from an interview
Some of the dishes are Xec Xec Pumpkin, Jackfruit Bake, Sweet Potato Pao de Queso, Crisps, Kalchi Kodi, Tender Coconut Carpaccio with Colours, Goat Cheese and Compressed Beets, Lamb Chops, Pork Belly, Arroz and Xacuti. PICS/BY SPECIAL ARRANGEMENT
Tell us what you’ve planned for the upcoming Supper Theatre for Mumbai’s discerning foodies.
This Supper Theatre at Fielia is designed like a live performance at the table — intimate, immersive, and intentionally paced. Across two exclusive evenings, we’re presenting a seven-course experience paired with two signature cocktails, where every course arrives like a scene and the flavours unfold like a story.
Avinash Martins
The menu plays with emotion and memory. It begins playful, turns soulful and ends beautifully. It’s Goa brought to Mumbai not just through taste, but through feeling — with dishes that surprise you, comfort you, and stay with you long after the night is over.
You’re known to be a gamechanger who elevates Goan fare. What is your philosophy while crafting special menus?
For me, the philosophy has always been simple: Respect the ingredient, honour the memory, and tell the story honestly. Food isn’t just about clever technique — it’s about where something comes from, what it means, and how it makes you feel.
When I craft menus like this, I’m not trying to “modernise” Goan cuisine for the sake of it — I’m trying to reveal its depth. Goa has always had nuance, confidence, and beauty in its food. My approach is to build layers, use pauses, and let the flavours speak with intention — where spice isn’t just heat, it’s history.
Does more need to be done to plot Goan cuisine on the global map?
Yes. I think the biggest opportunity is for Goan cuisine to be represented beyond the clichés. The world already loves big flavours, but what Goa also has is incredible produce, technique, seasonal intelligence, and a cuisine that is both deeply rooted and naturally global in spirit.
To help Goan food travel, we need more storytelling, more context and more chefs taking the responsibility to showcase it with the same finesse we reserve for other celebrated cuisines. Done thoughtfully, Goan cuisine doesn’t need to be explained — it will be felt.
ON January 24, 25; 7.30 pm onwards
AT Fielia (Above Soraia), Mahalaxmi Racecourse.
CALL 9967207669 (Limited seating; by reservation only)
COST Rs 10,000 per head
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