Taj Green Cove Resort & Spa, Kovalam
Starting his career at the Taj West end, Bangalore, Mayurs trajectory towards success knew no bounds. During his tenure at the Taj, he had the opportunity to work in various kitchens and be mentored by several expatriates. Mayur received training in Italian, Mediterranean, Lebanese, and Swiss cuisines, excelling in creating gastronomically delightful experiences for guests.
Transitioning to the Mövenpick Hotel and Spas flagship property in Bangalore, Mayur expanded his expertise across various areas of operations, including fine dining, banqueting, and coffee shops. He successfully managed large-scale banqueting operations such as the Aero Show 2015 for Mövenpick Bangalore.
Recognized as the runner-up for Executive Chef of the Year 2017 at The Deltin, Daman, Mayur show cased his skills in managing large-scale weddings and special events. He also has experience in pre-opening properties, playing an integral role in the Holiday Inn Express Opening and Upgradation Project—a property boasting 272 keys, making it one of the largest Holiday Inns in India.
Currently at The Taj Green Cove Resort and Spa, Kovalam, Mayur is dedicated to delighting guests and curating unique dining experiences for them. He was adjudicated as Kerala’s best chef last year.
Main influences that made me interested in food and cooking as a career…
"Vasu," a short form of Vasundhara, was a strong, independent woman who famously rode the Lambretta in the 80s with her husband sitting behind as a pillion rider, my mother, who inspired me to take up cooking. As most stories have it, my case is no different; I grew up in a household where most conversations happened around the dining table. Hot, piping idlis with a drizzle of ghee and crunchy Molagai Podi, with the aroma of filter coffee lingering in the air, made our Sunday mornings sorted. Whether it was helping Mum with making a cup of tea or the Diwali Bakshanam, the transition was ever so natural. These are the lingering memories of my childhood that, I think, influenced me to take up cooking as a career.
My earliest memory in the kitchen
My earliest recollection in the kitchen was making a cup of tea for my mother and then receiving her nod of approval. I have spent a lot of time in the kitchen cooking with and for family, and these moments are a part of a treasure chest of memories.
My favorite dish to cook…
I love cooking Avial. It’s a dish that I consider a very special part of my childhood—Avial is a melange of at least seven types of vegetables finished with curd and coconut
A cuisine that I admire and want to learn…
I have never been exposed to Japanese cuisine in its entirety. I admire the intricate qualities and the cultural essence of the Japanese people, which reflects in their food and presentation on the plate. I would love to learn more about this cuisine.
My secret to great food…
I believe there is no match for simplicity and common sense. Keeping things simple and avoiding unnecessary complications is key. Letting the ingredients speak for themselves is essential.
In my free time, I like to…
I love spending time with my kids and family, although I often feel like I don't spend enough time with them. Additionally, I enjoy exploring new trends and techniques in cooking, striving to stay current in the culinary world.
The kind of adaptations I have had to make while combining two cuisines…
I have been fortunate to work in several parts of the country and have had the opportunity to experience various cuisines along the way. I enjoy blending flavors and pairing two or three cuisines to create a scintillating culinary experience. I enjoy Maharashtrian cuisine and love to pair its chutneys and thechas with the unpretentious Kannadiga food. The Kerala Varutharcha Masala blends so well with a Multi millet Bread to form delectable tostadas. The flavours and combinations are limitless and are waiting to be explored.
My guilty pleasure…
A well-made tandoori chicken paired with super soft Roomali. Super Soft Baos filled with Spicy Kanthari spiced Chilli Chicken. Also, Summer Rolls filled with a Spiced Tandoori Tikka Filling.
My guilty pleasures come in pairs!
My recommendations in my restaurant…
The Honey Chilli Water Chestnut and Lotus Stem is a definite must-try, along with the mutton pepper fry Tacos. Also, do not miss the Grilled Chermoula prawns. Our artisanal Burrata, Beetroot, and Cherry Tomato Salad is also popular with the crowds.
