Exclusive Interview | Chef Nitten Chugh, Culinary Director, Caravela Beach Resort
/“Mastering new techniques is essential for continuous quality improvement, and chefs should explore advanced methods like sous-vide, fermentation, and molecular gastronomy to expand their team’s skills.”
Your culinary journey spans nearly three decades and multiple global brands. What inspired your passion for food, and how has your philosophy evolved over the years?
Well, in a way, it is in the genes; My Grandfather (maternal side), managed a canteen at MES,Delhi; and used to drag my mom and all his kids for the food -stall at Pragati Maidan in Delhi during the Annual Trade Fair; and I am taking it forward.
At school, my tiffin was shared not only my next roll number, Nasir Khan, but also friends as Snehangshu Basu & Rananjay Singh Ujjwal from the other row. With a Home-maker mom, all recipes from local magazines were tried at home. These went beyond the Punjabi style Rajma Masala, Baingan bhartha and Chicken curry. The inspirartion followed me all these kiddo years. I can share that a passion for food often stems from the joy of sharing meals, cultural traditions, and the creativity involved in cooking.
Many people find inspiration in the diversity of global cuisines and the connection food fosters among friends and family. Over the years, my philosophy on food has grasped the Maslow’s Theory --- it began with the deficiency needs (physiological), and eventually evolved as Growth needs of Self-actualisation.
From the very basic Vada Paav, involving humble dubble roti & economic Aloo vada to the modern day deconstruction of keema paav or air-fried reverse vada paav in seed-free fat served with coarsely powdered Ras-Al-Hanout (RAH) Grains.
Your focus on local ingredients and preserving traditional cooking techniques is commendable. How do you balance this with the demand for modern and innovative dishes?
At Caravela Beach Resort, Goa, our chefs expertly balance local ingredients and traditional cooking techniques with modern innovation by deconstructing classic dishes. This process involves analyzing key flavors and textures, allowing chefs to respect culinary traditions while showcasing creativity.
They prioritize high-quality, seasonal produce sourced from local farms and may experiment with alternative ingredients to enhance the original dish. Using modern cooking methods like sous-vide and molecular gastronomy, they create exciting new textures and flavors. Each deconstructed dish tells a story, enhancing the dining experience, while guest feedback allows chefs to refine their creations and maintain a strong connection to traditional flavors.
Signature dishes like Jalebi Chaat and Galinha Caffreal Quiche showcase a blend of tradition and creativity. What is your process for developing such innovative fusion recipes?
As I have quoted our Kitchen Philosophy earlier, the Creativity of the Kitchen brigade rules the roost. Idea is explained to the team during briefings, the individual chefs would take a couple of days to revert and demonstrate their skill to ignite their transformation of the dish. Its costing and sale pricing is then arrived upon. Immersive training on the selected presentation is delivered to all concerned.
Executive level tasting sessions are held for internal customer feedback. The new fusion dish is tasted with select regular guests for their opinion (including Price-point). Standardisation is the next in the process. Once all flaws are ironed out, the dishes are put up on the menu for the guests.
You’ve been actively nurturing local talent and collaborating with farmers. Can you share a memorable success story from your efforts to promote local culinary skills and sustainability?
Over the years in Goa, we have passionately nurtured local talent, witnessing some remarkable success stories. One standout example is a group of young chefs who participated in our workshops focused on traditional cooking techniques and sustainable practices. Their enthusiasm and dedication led to the creation of a pop-up restaurant that exclusively featured dishes made with seasonal ingredients sourced from local farmers. This initiative not only showcased their culinary skills but also highlighted the importance of supporting the community and promoting farm-to-table practices.
As a result, these young chefs transformed their passion into successful entrepreneurial ventures, establishing their own businesses. Their success story embodies the essence of our mission: to empower local talent and promote sustainability in the culinary world. By fostering these skills, we’re not just preserving culinary heritage but also building a vibrant and resilient local food culture that benefits everyone involved.
With your extensive experience in menu planning and food cost control, how do you approach creating a menu that is both cost-effective and extraordinary in taste and presentation?
In today’s revenue-driven environment, creating a cost-effective yet extraordinary menu requires a strategic approach. By leveraging seasonal ingredients, inventive techniques, and thoughtful presentation, chefs can craft a menu that balances affordability with an exceptional dining experience.
Using local, in-season ingredients reduces costs while ensuring fresh, flavorful dishes. Maximizing whole ingredients and choosing versatile items for multiple dishes minimizes waste and streamlines purchasing. Creative techniques like roasting or braising can elevate simple ingredients, while textural contrasts such as pickling add depth to the dishes.
A smaller, focused menu reduces ingredient costs and waste, allowing for more attention to detail. Eye-catching plating with affordable items like herbs and microgreens enhances visual appeal without high expenses. Value-added components like signature sauces or in-house preparations provide unique flavors, elevating dishes without significant cost. Thoughtful portion control, balanced servings, and tasting menus help manage costs while offering a multi-course experience. By refining these elements and incorporating feedback, chefs can maintain high standards while delivering a memorable and profitable dining experience.
Weddings are a big focus at Caravela Beach Resort. How do you approach designing wedding menus that leave a lasting impression on guests from around the world?
Creating a memorable wedding menu for a diverse audience requires thoughtful attention to flavors, presentation, and cultural inclusivity. Start by understanding the couple’s preferences and aligning the menu with the wedding’s theme. Incorporating elements from different cultural backgrounds adds a personal touch, especially for multicultural weddings. Accommodating dietary restrictions ensures all guests can enjoy the meal.
Using seasonal and local ingredients not only enhances flavor but also supports sustainability. A multi-course meal with interactive stations can offer guests a variety of flavors and experiences. Presentation plays a key role, with vibrant colors and unique plating techniques adding visual appeal. Custom cocktails or wine pairings can reflect the couple’s tastes, while storytelling through food can make the meal even more personal by including significant dishes from the couple’s journey.
Incorporating family recipes and personalized desserts adds warmth, and sustainable practices ensure the celebration is eco-conscious and thoughtful from start to finish.
You’ve worked with esteemed brands like Hyatt and Taj Rambagh Palace. How have these experiences influenced your leadership and culinary style at Caravela Beach Resort?
The pre-opening of unique dining outlets like LA Piazza and STEAM-Pub-on-Wheels has provided me the opportunity to experiment with local ingredients, blend global flavors, and create experiences that influence both leadership and culinary style in a new hotel kitchen. Mentorship from experienced chefs has shaped my technical skills and management approach. Formal training, diverse culinary education, and traveling have exposed me to various cuisines, enriching my culinary perspective.
Engaging with local producers and collaborating with a diverse kitchen team fosters innovation and sustainability. Overcoming high-pressure kitchen challenges has enhanced my adaptability and leadership. Encouraging feedback among team members and participating in culinary competitions has driven continuous improvement and creativity. Prioritizing sustainable practices like zero-waste cooking reinforces my commitment to eco-friendly methods.
Finally, guest engagement and feedback refine the menu and inspire dishes that resonate with their tastes, further elevating the overall dining experience.
Looking ahead, what are your aspirations for the future of your culinary career, and how do you plan to continue evolving the dining experience at Caravela Beach Resort?
Mastering new techniques is essential for continuous quality improvement, and chefs should explore advanced methods like sous-vide, fermentation, and molecular gastronomy to expand their team’s skills.
Emphasizing sustainability through eco-friendly practices, such as sustainable sourcing and zero-waste cooking, reflects a strong commitment to environmental responsibility. Culinary innovation involves blending different cuisines and techniques to create unique dishes that tell a story and push boundaries.
Sourcing locally fosters relationships with farmers, promoting farm-to-table practices and supporting the community.
Prioritizing health and wellness in dishes by incorporating whole, plant-based ingredients ensures flavor is not sacrificed for nutrition. Passing on knowledge by mentoring or teaching cooking classes inspires the next generation of chefs. Culinary entrepreneurship allows chefs to explore opening their own restaurant or food business, reflecting their culinary philosophy. Travel and exploration help chefs learn about diverse cuisines and traditions, while focused presentation creates visually stunning dishes that offer a complete sensory experience.
Finally, building a personal brand through social platforms connects chefs with a broader audience, keeping loyal diners engaged with the latest culinary happenings.
What are your earliest memories of the kitchens you worked in?
My Alma Mater – Kitchens of La Piazza, Hyatt Regency Delhi. Open Trattoria Kind of Kitchen – Roaring with Sunday Brunches, Barker Shout-Outs by chef Herman, My guru, Chef Channi Walia.
Hopping from Antipasti section to Pasta corner – Early Morning shifts with Huge pile of Basil for pesto prep, Next day with all Show Kitchen with Red Ripe tomatoes waiting to be blanched and transformed into Salsa di Pomodoro – Finishing the shift with last orders of Amaretto Parfait and Tira-mi-Su.
A dish your patrons/guests love
Chicken Cafreal
A dish that you love but do not have on your menu
Mishti Doi
What according to you does it take to become a successful chef?
Stamina, Dedication, No - Compromise Attitude, Discipline And Practice.
What advice would you give to a young culinary student?
Basics of Cooking, Discipline & No Short-Cuts.
What instruments/ equipment/devices you cannot imagine working without?
Chef’s Personal Knife & Peeler
Your favourite ingredient is…
Rosemary
Name chefs, you find amazing or chefs work you admire.
Chef Manish Malhotra, Heston Blumenthal
What books should every chef read?
Theory of cookery (Krishna Arora), Practical cookery, Le Repertoire De La Cuisine ( Louis Saulnier), The Professional Chef (CIA), Flavour Matrix ( James Biscione).
