India is the flavour of the season, be it politics or culinary competition.
Each year, the Burger Wellington awards ignites a sizzling showdown of flavours, where culinary maestros battle it out to create the most delectable and inventive burger.
This year, chef Chetan Pangam, Executive Chef at One80 Restaurant at the Copthorne Hotel Oriental Bay in Wellington, dazzled judges and diners with his fiery creation–Spicy Goan Chicken Ros Pao Burger–which won him the top prize.
Chetan's winning creation drew inspiration from his mother Ratna Pangam's hometown of Margao in Goa, where Ros Omelette is one of the most famous, humble street foods.
“My idea was to create this humble street food in a burger form, in keeping with the theme of the festival, ‘Breaking the Mould'. The bun was one of the most critical elements of the burger," Pangam explains.
"My friend Mike, who owns Clareville Bakery, came up with the goods. The wheat & honey bun, a take on the Goan bun 'Poee’, has a Portuguese influence. The bun uses 100 per cent NZ wheat from Timaru & Greytown honey. Zany Zeus Greek yoghurt and Xacuti sauce for the chicken and egg (free range eggs which were supplied by another local company Eg.), essentially the Ros [Konkani word for gravy], completes the burger. "
Pangam hails from India and he made his way to New Zealand 22 years ago with the intention of a short stay, but he says he fell in love with the country and decided to make it home.
He has lived and worked in various cities across New Zealand, including Auckland, Hamilton, Palmerston North, and has been a proud resident of Wellington for over 12 years.
His love affair with food traces back to his childhood, where he was a familiar presence in his mother's kitchen, experimenting with flavours and ingredients.
Upon winning the competition, Pangam expressed his amazement and gratitude, acknowledging the hard work of his dedicated team at One80 Restaurant.
“My team, both the kitchen and restaurant, is over the moon, and I feel like a proud parent," says Pangam, who lives in Wellington with his wife Manjeeta, son Varun, daughter Maahi, and their beloved black Labrador Shadow.
He has also mentored prisoners as part of The Gate to Plate initiative, a unique and rewarding experience he has undertaken as part of Wellington on a Plate events.
Shifting the topic to the current state of modern Indian cuisine globally, he says, “It is the golden era of modern Indian cuisine. Pioneering chefs have taken the essence of Indian cuisine to the global stage.”
Ask him about what makes Indian cuisine appeal globally, and he points out it has always been popular but social media has accelerated its reach.
“Indian food has always been making waves, but in the current day and age of social media, the exposure is far greater and quicker than ever. The vast culinary delicacies of India and the stories that go with them are what is getting people talking and wanting to eat and learn more about our food.
“Chefs now are coming to the forefront with their heritage, regional ingredients, secret masalas, generational recipes, which keeps it intriguing and exciting.”
He also explained the sheer depth and intricacies of what goes into each dish when it comes to what makes Indian cuisine unique. "The cuisine is so vast that a lifetime is not enough to savour everything out there,” he points out.
Aside from his culinary pursuits, Pangam enjoys spending time with his family and friends, playing badminton, indulging in his passion for cars, and watching movies. Travelling for leisure and work remains an essential aspect of his life.
At the age of 44, he has ambitious plans for the future. His immediate goal is to elevate One80 Restaurant to new heights.
"The long-term goal is to possibly have my [own] restaurants, cooking indigenous Indian ingredient food experiences…giving people experiences that they wouldn't expect to get…food which is full of flavour and tells a story."