Vijhay had always been skeptical about working with “trained chefs” – in his experience, their way of thinking about food was different from his. However, most of the chefs at the venue – possibly because of their South Indian origins – recognised the importance of Maiyam’s work, despite associating it with health & wellness rather than the pursuit of culinary excellence. As the chefs were able to understand Maiyam’s value system easily, our team’s interaction with them was unexpectedly pleasant.
Executive chef Ashutosh Nerlekar’s wise and subtle guidance helped us utilise his already-efficient kitchen setup to the fullest. The team working with him was lively, and our shared banter made us comfortable working together within moments. This energy put us in a good mood as we cooked – something which is of supreme importance to how the food turns out. As we got busier during service, the whole kitchen pulsed as a single unit, churning out the freshly-made courses just in time.
The courses served at the Park represented the evolution of Vijhay’s skill over the past 7 years, with each dish demonstrating how seemingly ordinary ingredients & household recipes can be elevated to a fine-dine experience. Because of how well the venue was equipped and how well the staff were trained, the Maiyam team were able to orchestrate a complete sensory experience – from the garnishing and plating to the dress code and music. We were thrilled to feature our Umami Pongal, re-Indianising the kedgeree.
The secret to Maiyam’s food lies in using heirloom produce and traditional cooking practices – creatively combined in the form of original recipes inspired by local staple dishes – with the courses designed based on how the body responds to each component of the meal. We source exclusively from farmers who prioritise quality, taste and environmental impact, and use only whole or minimally-refined ingredients with no industrial chemicals added at any stage of the process.
The procurement team were able to accommodate Vijhay’s specific sourcing requirements, thanks to which our guests that night were able to feel the nourishing satiation that perfectly captures Maiyam’s philosophy. For their part, they were able to appreciate the nuances in the food, and their feedback has been important in Maiyam’s journey since our debut with them. This experience helped Vijhay confirm that the food market was indeed ready for his effort to bridge sustainability and corporate culture.
