The universal language of 'Food'. The art of exploration and the 'Joy' of discovery.

Traveling has always been more than just a journey for me; it’s been a gateway to understanding cultures, people, and most importantly, the flavors that unite us all. From the bustling markets of Asia to the sun-kissed coasts of Europe, the vibrant streets of Africa to the melting pot that is America, I have learned that food speaks a universal language. It transcends barriers, opening doors to conversations and creating connections.

Catering for Masterclass Kickoff by M Coach @joydass Jan 2024. Photography: Christian Fiore

As I explored the streets of Bangkok, indulged in tapas in Barcelona, or savored the earthy flavors of fufu in Africa, I wasn’t just eating—I was learning. Each meal has expanded my palate, allowing me to bring something new to the table as a chef. Whether it was the fiery sambal of Indonesia or the comforting warmth of dal & rice from my own country, each flavor carries a story, a tradition that reflects the soul of the place it comes from.

Roasting the spice paste for Jackfruit Ghee Roast & Aloo Tikki in the making in the next pan!

I’ve often said that food is the ultimate connector. In recent times, while catering, I’ve met many wonderful people who’ve been kind enough to strike up conversations about the dishes they’ve just tasted. One of these dishes was a Jackfruit Ghee Roast. This humble fruit, when cooked in aromatic spices and ghee, surprised even seasoned foodies, sparking conversations about how I managed to extract such flavors. Moments like these remind me of why I do what I do—because food is not just nourishment; it’s an experience, an exchange of culture and history.

Jackfruit Ghee Roast

As a chef, and someone who loves life, my wife (she made me write it 😆), and food, my advice to you is simple: please explore. Step out of your comfort zone. Visit a place you’ve never been, taste something unfamiliar, and meet someone new. try something new today. Food is our bridge to different cultures, and every new flavor is an opportunity to learn and grow. So whether it’s a new vegetable, a spice you’ve never cooked with, or a dish from a culture you’ve never explored, take that leap.

The world is full of incredible experiences, and I promise you—every exploration will change the way you see things, adding richness to your understanding of life and food.

In this journey, I’ve come to believe that as much as we shape food, food shapes us. It enriches our understanding of the world, and by being open to new tastes and experiences, we build bridges with people from all walks of life.

Stay curious, stay adventurous, and most importantly, keep tasting!

On that note ….

Here’s a simple recipe for Chicken Curry. The very first time I prepared the chicken without using a Pressure Cooker

Chicken Curry!

Ingredients:

• 1 lbs chicken (bone-in or boneless, cut into pieces)

• 2 tbsp oil (of your choice)

• 1 large onion, finely chopped

• 2 tomatoes, chopped

• 2-3 green chilies (optional, for heat)

• 1 tbsp ginger-garlic paste

• ¼ tsp turmeric powder

• 1 tsp red chili powder (adjust to taste)

• 1 tbsp coriander powder

• ½ tsp garam masala

• 1 tsp cumin powder

• Salt to taste

• Curry leaves 1 spring

• 1 cup or can of thick coconut milk (optional, for added richness)

• Fresh coriander leaves for garnish

Method:

• Heat oil in a thick bottom pot or pan Sauté onions until golden brown.

• Add in the ginger-garlic paste & curry leaves and cook for 1-2 minutes until the raw smell disappears.

• Add green chilies, turmeric, red chili powder, coriander powder, cumin powder, and salt. Stir for 1 min and add the chopped tomatoes. Cook until the tomatoes soften and the oil begins to separate.

• Add the chicken pieces and stir to coat them well with the spice mixture. Sauté for 3-4 minutes.

• Pour in about 1/2 to 1 cup of water (depending on how thick you want the gravy) and stir.

• Close the lid and cook on medium heat for 20-25 mins.

• Once done add coconut milk (optional) Open the lid and stir in the coconut milk if using, and simmer for 2-3 minutes to let the flavors meld together.

• Garnish with fresh coriander leaves and serve hot with rice, roti or dosas

And for Vegetarians here's a simple recipe for Konkani Val Val (Vegetable Stew)

Val Val... A simple yet delicious Konkani delicacy.

Val Val is a traditional Konkani dish made with a mix of vegetables cooked in a coconut-based sauce, flavored with mild spices and often finished with coconut milk. It’s a light, mildly spiced, and comforting curry, often enjoyed with steamed rice.

Ingredients:

• 1 cup mixed vegetables, carrots, potatoes, beans, green peas & pumpkin – cut into medium pieces

• 1 can of coconut milk

• 1 tsp cumin seeds

• 1 green chili, slit

• 1 sprig curry leaves

• 2 tbsp coconut oil

• Salt to taste

Method:

• In a large pot or pan, add the chopped vegetables and just enough water and a couple of tablespoons of coconut milk, add salt, cover with a lid and cook until the vegetables are tender but not mushy.

• Add the remaining coconut milk and mix gently. Let the curry simmer for another 2-3 minutes without bringing it to a boil. Adjust salt if necessary.

• In a small pan, heat coconut oil & curry leaves. Pour the tempering over the simmering val val curry. Mix gently, and turn off the heat.

Val Val is traditionally served with hot steamed rice. It is a mild, wholesome, and creamy dish that beautifully represents Konkani cuisine’s focus on fresh vegetables, coconut, and simple spices.

After the phenomenal launch and success of my inaugural Supper Club, SAMPURN, I’ve been more motivated than ever to share stories and experiences through my culinary offerings. The concept behind SAMPURN was born from my belief that food is more than just a meal—it’s an expression of culture, an exploration of flavors, and a way to bring people together. The response from guests has been overwhelming, and I am deeply grateful for the connections we’ve made through food.

These are the kinds of experiences I envision continuing to offer through my services and future supper clubs. While this journey is still unfolding, I promise you it’s only just the beginning. Though the next steps haven’t materialized as quickly as I’d hoped, they are in progress, and when they come to fruition, they will reflect all the flavors and lessons I’ve gathered over the years.

There’s a story behind the delay, and I’ll be sharing that soon. But for now, rest assured—something special is on the horizon.

Thank you for being part of this journey with me. Stay tuned for what’s next!

Thank you so much for reading my newsletters, every acknowledgement, completement makes me tremendously grateful & happy 🙂 Please write to me if you have questions, suggestions, feedback would love to hear them all.

With gratitude,

Nitin.