Chef Avinash Martins Wants To Surprise His Diners
The chef who put Goa on the global culinary map talks about his new restaurant, Janot, and what's next for him
Avinash Martins is not one to rest on his laurels.
The chef, who first captured the culinary world's imagination with Cavatina, has now embarked on a new journey with his latest passion project, Janot, recently opened in Panjim. While Cavatina was a love letter to Goa’s rich culinary traditions, Janot is an ambitious, free-spirited exploration of flavours that span the world while staying rooted in his philosophy of ingredient-first cooking.
Martins talks to Esquire India about his evolution as a chef, the challenges of building something entirely new, and why storytelling remains at the heart of his food.
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You’ve built a stellar reputation with Cavatina. What inspired you to open Janot, and how does it differ from your first restaurant?
Cavatina is very much about Goa. It celebrates local ingredients, community, and traditions. But with Janot, I didn’t want to limit myself to any one place. Janot is the opposite of Cavatina in that sense—it doesn’t have boundaries. It's ingredient and cuisine agnostic. I wanted the freedom to draw inspiration from anywhere, whether it’s Peru, Japan, or the Himalayas. A local Chonak glazed with a cashew miso with roasted banana sauce is one such example of how free spirited Janot is.
What is the story behind the name Janot?
Janot is what my grandmother used to say often. It’s a name filled with warmth, love, and familiarity. When I thought about what I wanted this space to be, it had to be something deeply personal. Janot is not just about food; it’s about creating an experience that feels like home, that carries forward the stories and flavours I grew up with while allowing room for creativity and evolution.
How does Janot reflect your evolution as a chef?
At Cavatina, I was focused on honouring Goan food, and I still am. But over the years, I’ve grown as a chef, exploring different techniques and influences. With Janot, I’m taking everything I’ve learned—fermenting, barbecuing, smoking, slow-roasting—and pushing myself to create dishes that are unexpected yet deeply satisfying.
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How would you describe the food philosophy at Janot?
Janot is all about celebrating ingredients, wherever they come from. I’m obsessed with the idea of using the best product possible—whether it’s Himalayan wild berries in our cocktails, or different regional honeys to pair with desserts. We want our diners to be surprised, to discover something new, but also to feel a connection to the ingredients on their plate.
Are there any culinary influences or techniques at Janot that set it apart from what you’ve done before?
We’re using a lot of slow cooking, fermentation, and smoking techniques to build layers of flavour. For example, our pork dish uses fermented plums to create a smoky, umami-rich barbecue sauce. Or our Lactogenated chicken thighs, where we use milk powder as a base, slow-roasting it to develop this beautiful depth of flavour. It’s about balancing spice, sweetness, acidity, and fat in a way that creates flavour explosions with every bite.
If you could sum up Janot in one dish, what would it be and why?
That’s tough! But if I had to pick one, it would be our Lactogenated Chicken Thighs with a Nam Jim sauce. It’s this perfect balance of spice, sweetness, acidity, and umami—everything I want my food to be. It’s a dish that surprises people but also feels deeply comforting.
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With Janot now open, what’s next for you? Any future projects or ideas brewing?
For now, Janot is my baby. I want to nurture it, let it find its own rhythm. A restaurant needs time to grow—it has to crawl before it can run. So, no immediate plans for another project. I just want to enjoy being part of this journey and seeing where it takes us.
Looking back, what has been the most fulfilling moment in your journey as a chef so far?
Seeing people truly connect with my food. When someone takes a bite and their face lights up, when they tell me that something reminded them of a memory, a place, or an experience—that’s the most rewarding feeling. That’s why I do what I do.