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Meet Nikunj Vasoya, who won the hearts of Mukesh Ambani, Nita Ambani with…
Vasoya's dishes are celebrated for their wholesome and fresh ingredients, reflecting the rich agricultural heritage of coastal Gujarat
Updated : Jul 20, 2024, 05:31 PM IST
 "The secret ingredient behind Anant Ambani’s lavish wedding feast")
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In the glamorous world of elite celebrations, where every detail is set apart, there’s always a hidden gem. For the Ambanis’ lavish wedding ceremonies, the real surprise wasn’t in the dazzling decor or the grand venues but in the mouth-watering Kathiyawadi dishes that stole the show.
Mukesh and Nita Ambani, known for their meticulous attention to detail, wanted to add a touch of cultural authenticity to their son's wedding festivities. This quest led them to Jamnagar's Nikunj Vasoya, a Kathiyawadi food specialist with over 21 years of experience. His journey from an undiscovered chef to a celebrity culinary artist is as flavorful as his dishes.
In an exclusive interview with Indian Express, Vasoya, 35, shared how his journey began with a New Year’s dinner that left the Ambanis impressed. “Nita Bhabhi was so pleased with the meal that she asked me to come back the next day,” Vasoya revealed. “Since then, I have prepared Kathiyawadi meals for the family over 12 times.”
One of the standout moments was during the pre-wedding festivities at Anant's Vantara wildlife project on July 9 and 10. Vasoya served a variety of traditional dishes, including Jamnagari Sev, Mamra Lili Chutney, Desi Sev Tamera Shaak, and Bajri Rotla. Despite the traditional spiciness of Kathiyawadi cuisine, he adjusted his recipes to suit the international guests' preferences for milder flavours.
Vasoya's dishes are celebrated for their wholesome and fresh ingredients, reflecting the rich agricultural heritage of coastal Gujarat. "Kathiyawadi cuisine is cherished for its use of natural, organic produce, which is both nutritious and flavorful," he explained.
Running his own YouTube channel, Vasoya continues to show his traditional cooking methods using a chulha, or charcoal stove. For him, the chance to bring Kathiyawadi flavours to such a high-profile event is a treasured achievement.
