In a city where royal charm dances on the waters of Lake Udai Sagar, Raffles Udaipur continues to redefine luxury through immersive, sensorial experiences. The hotel recently hosted an exquisite culinary pop-up – “A Goan Journey with Chef Avinash Martins” – an evening that blended the warmth of Goan tradition with the calm sophistication of Raffles’ Udaipur hospitality.
The Journey Begins on Water
Every visit to Raffles Udaipur begins with a poetic transition – a serene boat ride across the lake, where the city’s skyline fades into stillness. The rippling reflections, the golden hue of the setting sun, and the gentle breeze instantly evoke a sense of arrival – not just to a destination, but to a state of emotional wellbeing. As the boat docks at the island, guests are welcomed with folded hands, warm smiles, and the unmistakable fragrance of Raffles’ signature welcome rituals, setting the tone for a soulful stay.
The Pop-Up that Celebrated Goa in Rajasthan
The culinary evening unfolded as a masterclass in storytelling and flavour. Chef Avinash Martins, known for his mindful approach to coastal cuisine, curated a four-course menu that honoured Goan traditions while embracing modern techniques – a dialogue between land and sea, memory and innovation.
The Culinary Sojourn
The experience began with Naga Saga, a crisp and fiery play of textures. Lightly battered broccoli, tossed with naga chilli and furikake dust, paired with a refreshing raw mango and coriander dip, awakened the palate with just the right balance of spice and tang – a dish that hinted at Goa’s fearless spirit.
Then arrived Crab & Egg, a decadent coastal reinterpretation of comfort. The akuri bake, enriched with beurre noisette and crowned with caviar, captured the ocean’s essence in every bite – warm, creamy, and sophisticated.
The Mutton Haleem Cutlets followed – tender, rich, and deeply nostalgic. The pairing of apricot chunda and mint chutney, with a finishing touch of micro herbs, created a harmonious blend of sweet, spice, and savoury – a refined twist on familiar flavours.
Closing the culinary chapter was Hoppers À la Janot, a vibrant plate featuring mushroom pepper roast, rucola salad, and pickled vegetables. The crisp hoppers carried both simplicity and complexity – earthy, aromatic, and beautifully plated.
Sips with Soul
The evening’s pairings were as thoughtful as the food itself. The Virgin Hot Toddy offered warmth and comfort – a soothing balance of spices and citrus, perfect for the cool Udaipur evening. Meanwhile, the Virgin Picante, with its mix of raw mango, coconut water, jalapeños, and gentle spices, brought a playful tropical edge that beautifully complemented Chef Avinash’s coastal creations.
Beyond the Table: The Raffles Way of Living
What makes Raffles Udaipur truly unforgettable is that it doesn’t just offer luxury – it offers emotional resonance. Every corner of the island, from the lush courtyards to the sweeping lake views, carries a quiet poetry that invites reflection and calm. The rooms and suites, spacious and elegantly appointed, are sanctuaries of serenity – each one designed to frame nature’s beauty with understated sophistication.
The hallmark of the Raffles experience lies in its intuitive butler service – discreet yet ever-present, anticipating needs before they’re expressed. Whether arranging an intimate in-room dining experience, curating a wellness ritual, or personalising a sunset moment by the lake, the team embodies the spirit of thoughtful hospitality that Raffles is known for.
About Chef Avinash Martins
Chef Avinash Martins, the culinary mind behind Goa’s celebrated restaurant Cavatina, is known for his philosophy of “cooking from the heart.” His cuisine is an ode to local produce, traditional techniques, and stories passed down through generations – refined, soulful, and deeply connected to the land. His pop-up at Raffles Udaipur was a heartfelt celebration of that ethos, delivered with contemporary artistry.
The Takeaway
This evening wasn’t just about fine food; it was about connection – to flavours, to place, and to self. The Goan Journey with Chef Avinash Martins at Raffles Udaipur celebrated the emerging pop-up food culture in the city, while reaffirming Raffles’ philosophy of “emotional wellbeing through experience.”
A dinner that began with a tranquil boat ride and ended under starlit skies became a memory of warmth, craftsmanship, and grace – the essence of Raffles itself.
