PrAkAsh NAyAk & ANish kumAr
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s the world eats more mindfully, conscious of their health and food miles, local, seasonal cuisines are increasingly becoming crucial. With greater research going into unearthing traditional recipes and incorporating them into menus, the best hotels and resorts are showing the way to a healthier lifestyle. What a delight it is for the wellness seeking vacationers, who expect to experience a wellness centre but as a bonus, discover a gastronomic haven in it too! That is exactly happened to us. While holidaying at Niraamaya Retreats Surya Samudra, Kovalam, Team FOUR Magazine realised that along with the wellness treatments in their retreats, the chefs of Niraamaya are cooking up a storm in their kitchens too! We were intrigued! Chef Prakash Nayak, the Group Executive Chef and Chef Anish Kumar, the Cluster Executive Chef, walked the talk with us through the kitchens of Niraamaya, while clarifying why they call themselves a retreat and not just a resort. A global nomad, Chef Prakash Nayak who is the Group Executive Chef of Niraamaya Retreats is anchored to run their kitchens since 2010. He brings with him a wealth of knowledge in International Cuisine and Artisanal Cheese Making. Chef Prakash says, “I have spent the last five years researching and adding my own unique flair to traditional Kerala recipes that have been passed down through generations.” He creates bespoke menus for guests and
has put together the Niraamaya cooking school which has a large guest following. His Travancore Fish Curry satiated our hearts! This traditional recipe was by far the best we have had in any five star properties in Southern India. His team also made the best chicken Satay our team has ever tasted with homegrown galangal and other herbs. He insists that the freshness of the garden herbs and spices is what makes their food stand out. Chef Anish Kumar, who was recently appointed as the Cluster Executive Chef at Niraamaya Retreats, manages the retreats and private residences in Kumarakom, Athirappilly, Chikmagalur and Thekkady. Chef Anish is a connoisseur in the culinary field because of his wealth of knowledge, especially in International, Pan-Asian and Indian cuisine with 15-plus years of hands-on experience in hospitality. His flair for being creative translates into his expertise in fusion cooking and innovative food presentations. His energy to add all his international experiences to the tables of Niraamaya is infectious! “Our menu at our three properties in Kerala highlights locally sourced ingredients and changes depending on the location. You won’t find the same dishes across our retreats. We avoid serving luxury items such as lamb chop, foie gras, and caviar. Our main focus is on showcasing the region’s cuisine using the freshest and daily available ingredients.” The chef explains that to differentiate their menu from other hotels, “we use the same ingredients but prepare them differently”. »
Previous Page Chef anish Kumar(L) and Chef Prakash nayak(r) Left Cooking Class at Kovalam
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