2.01 How a Michelin trained chef creates magic with local Goan ingredients With Avinash Martins

Susegad Stories From Goa

Yuvraj Singh had a foodgasm at his restaurant, renowned author Damodar Mauzo hugged him after a meal. For Michelin trained chef Avinash Martins, Goan food is all about making elevated versions of it using fresh, local ingredients and pouring his secret ingredient in everything he cooks: love.

His restaurant Cavatina has been rated as India’s best restaurant by GQ. From the name of his restaurant to the table mats, everything in Cavatina has a story behind it. Catch Avinash Martins tell stories about his life, his restaurant and the future he sees for his children and grandchildren. How did he turn a pumpkin into 3 mouthwatering dishes? Why does he want to see more tourists come to Goa? And what does it take to build an acclaimed restaurant in Goa? Tune in to find out!

Travel tip: If you’re in South Goa, drop by Velim on Chef Martins’ luxury farm-to-table experience, Table in the Hills. But don’t forget to make a reservation first!

Produced by Aishwarya Javalgekar

Sound edit by Kshitij Jadhav

Artwork by Artisto Designz

Brought to you by Bound, a company that helps you grow through stories. Follow us @boundindia on all social platforms for updates on this podcast or take a look at their other podcasts.

Hosted by Clyde D’Souza. He is a creative director who has worked in TV, print, and digital. His book Susegad: The Goan Art Of Contentment captures Goa through conversations, memories, stories, recipes and much more. He lives between Mumbai and Goa and lives the Susegad lifestyle every day! Follow him on Instagram @clydedsouzaauthor.