The wedding of Anant Ambani and Radhika Merchant in Mumbai on July 12th became a global spectacle, attracting renowned guests and top chefs who crafted exclusive menus for the occasion.
Despite the extensive efforts of many, a few standout menus stole the spotlight that evening. Notably, Central, the current top-ranked restaurant globally led by Chef Virgilio Martinez, presented a vegetarian menu. Chef Avinash Martins, celebrated for his culinary expertise at Cavatina in Goa, also contributed a special menu. Central is renowned for showcasing Peruvian ingredients, while Chef Martins focuses on Goa’s indigenous flavors and recipes.
Central’s menu featured dishes like Zucchini and Asparagus Tiradito with Purple Amaranth, Avocado Emulsion, and Peruvian Corn, as well as Cantaloupe Ceviche with Burrata, Cashew Roll, and other innovative combinations. Each dish combined traditional Peruvian elements with seasonal Indian ingredients. Chef Martins, on the other hand, highlighted Goan dishes with Portuguese influences, offering dishes such as Tender Coconut Carpaccio and Pao De Queso, paying homage to Goa’s culinary heritage.
Both menus were remarkable not only for their celebration of native cuisines but also for their transformation of traditionally seafood and meat-heavy Peruvian and Goan dishes into exceptional vegetarian offerings that complemented the grandeur of the event.
