Chef Sarita Ajit Chavan – Guardian of Goan Culinary Heritage & National Pride India’s Coastal Cuisine Ambassador & Culinary Patriot The Flavors of Goa, The Heart of India – Chef Sarita Ajit Chavan’s Legacy, The Masala Queen of Goa – Chef Sarita Chavan’s Journey of Grit and Grace
Early Life & Humble Beginnings
Chef Sarita Ajit Chavan’s culinary journey began not in the gleaming kitchens of luxury hotels, but in the modest kitchen of her Goan home—a space rich with the aroma of roasted spices, the sound of simmering coconut curries, and the warmth of generational wisdom. Born and raised in Goa, a region famed for its lush landscapes and vibrant food culture, Sarita grew up surrounded by the flavors of traditional Saraswat and coastal cuisine.
Her first exposure to cooking came under the gentle guidance of her mother-in-law, a matriarch deeply rooted in local culinary customs. Watching her hand-grind spices, ferment batters, and prepare meals with instinctive precision, young Sarita began to absorb techniques that would shape her future. She did not attend any culinary school—her classroom was her home, and her lessons came from family cookbooks, oral traditions, and countless hours of trial and
In the early 1980s, Sarita took her first entrepreneurial step by preparing and selling homemade masala pastes—such as recheado, cafreal, and vindaloo—from door to door. Her hands carried the labor of love; her heart, the courage to dream beyond limitations. With rising appreciation for her spice blends, she launched a small home-based tiffin service, cooking meals with the same authenticity and warmth that defined her roots.
By the mid-1990s, word-of-mouth praise transformed her side hustle into a thriving catering business. She began taking orders for small events, family gatherings, and festivals, often working late into the night with minimal help but unshakable determination.
This phase of her life laid the foundation not only for her business but for her legacy. It was in these humble beginnings that Chef Sarita learned the true recipe for success: passion, perseverance, and purpose.
💼 Rise to Culinary Prominence
National-Level Catering & Destination Weddings
With time, her skills and reputation caught the attention of major event organizers, five-star hotels, and high-profile clients. Chef Sarita soon began organizing large-scale catering services for:
- Destination weddings across India
- Corporate banquets
- High-end food festivals
- Military and government events
She built a reputation for handling events with 500 to 2000 guests seamlessly, maintaining both flavor consistency and traditional authenticity.
Founder of a Nationwide Catering Enterprise
Chef Sarita now runs a nationally operational catering company specializing in authentic Goan cuisine, Saraswat recipes, and custom regional feasts. Her venture is often fully booked months in advance during the wedding season.
🍽️ Culinary Philosophy: Tradition Meets Integrity
1. Authenticity at the Core
Chef Sarita is fiercely committed to preserving traditional Goan and coastal recipes. Her philosophy revolves around:
- Grinding her own masalas from scratch
- Using toddy vinegar instead of synthetic ones
- Cooking over traditional woodfire or clay chulha when possible
- Never compromising on ingredient integrity
Even when working outside Goa, she ships fresh seafood and local ingredients to ensure that every dish tells a story of home.
2. Women Empowerment Through Food
Her kitchen is not just a culinary space—it is a platform for empowerment. Chef Sarita actively employs and trains underprivileged women, turning them into confident culinary assistants and event staff. Many of them have gone on to start their own catering services under her mentorship.
3. Cooking as a Form of Service
Perhaps the most remarkable aspect of her journey is her commitment to serving without profit. This belief manifested powerfully in her voluntary work at national military events.
🏆 Notable Achievements
Guest Chef at Prestigious Food Festivals
Chef Sarita has been invited as a guest chef at some of India’s top food events:
- Goan Saraswat Food Festival at The Park Chennai
- Coastal Food Festival at The Residency Towers
- “Flavours of Goa” at The Taj Group
- “Big Bison” Culinary Carnival showcasing Goan delights
At these events, she curated menus that included 50+ traditional dishes like:
- Fish Caldin
- Prawn Balchão
- Pork Vindaloo
- Patoleo (sweet rice cakes steamed in turmeric leaves)
- Sorpotel and Sannas
- Sol Kadi
Her pop-ups often sell out days in advance.
Tribute to the Nation: Kargil Vijay Diwas
Since 2022, Chef Sarita has made it a personal mission to cook for the annual Kargil Vijay Diwas memorial event held in Drass, Ladakh. Entirely self-funded and voluntary, she prepares food for over 1,000 army personnel, veterans, and guests every year.
- Morning: Pastries, filter coffee, and local teas
- Lunch: A wide North Indian spread and Goan sweets
- Dinner: Fusion meals with regional elements
This act of service has earned her deep respect in the culinary and military community alike.
Honoured by IFCA (Indian Federation of Culinary Associations)
In 2024, Chef Sarita was officially recognized by IFCA for her six years of dedicated culinary service to the Indian armed forces. During the recognition ceremony, she presented a banquet of 26 appetizers and 12 main courses, showcasing the depth of Goan cuisine.
This event was attended by senior military officers, culinary dignitaries, and Prime Minister Narendra Modi—who praised her dedication and discipline.
🎓 Education & Informal Training
Though she has no formal culinary degree, Chef Sarita is regarded as a masterclass in self-education. Her real-world experience of cooking for:
- Rural communities
- Religious events
- Weddings
- VIP military guests
has given her unmatched knowledge in:
- Time management for large-scale meals
- Recipe consistency across hundreds of plates
- Staff training and hygiene implementation
- Menu costing and event logistics
🎤 Media Features & Public Engagements
Chef Sarita’s work has been extensively covered by leading Indian and regional media platforms:
- Mid-Day
- The New Indian Express
- Herald Goa
- NewsDrum
- The Indian Women in Hospitality (theiwh.com)
- Marcellus Baptista Blog
- Economic Times
- LinkedIn – IFCA Page
- Yogita’s Journey (Culinary Blog)
Her interviews consistently emphasize traditional values, family, patriotism, and women’s self-reliance through the culinary arts.
She has also served as:
- Keynote Speaker at Yashasvini 2025
- Festival Ambassador at Goan Culinary Celebrations
- Masterclass Instructor for Young Chefs’ Bootcamps
📱 Digital Presence
Chef Sarita Chavan maintains an active online presence through Instagram and Facebook:
- @sarita.chef
– Personal journey, behind-the-scenes from events
– 139+ posts, over 394 followers - @chefsarita.chavan
– Showcases her destination wedding and private catering work
– Posts include plated dishes, traditional prep, and community engagement
Her digital footprint continues to grow with engagements from top Indian chefs, bloggers, and culinary influencers.
🧑🍳 Signature Dishes & Specializations
Goan Delicacies
- Goan Prawn Curry
- Ambotik (sour and spicy fish curry)
- Sorpotel and Sannas
- Xacuti Chicken
- Prawn Recheado
- Patoleo and Bebinca (Goan sweets)
Saraswat Cuisine
- Mooga Gathi
- Varan Bhaat
- Pathrado
- Cabbage Fugad
- Coconut rice with tempered lentils
Fusion Cuisine for Events
- Seafood Rawa Pizza (Goan pizza with local toppings)
- Cafreal-Stuffed Chicken Tikka
- Tender Coconut Crème Brûlée
💬 Testimonials & Community Impact
“Chef Sarita’s food is like a hug from Goa—spicy, soulful, and full of love.”
— Guest at The Park Chennai Food Festival
“She doesn’t just cook food—she serves memories.”
— Military Officer at Kargil Vijay Diwas, 2023
“Her discipline is military grade, her passion—pure fire.”
— Fellow Chef and Culinary Judge at IFCA
Beyond accolades, her biggest legacy lies in the hundreds of women she’s trained, and the thousands of souls she’s nourished through food and service.
A Journey Etched in Tradition and Triumph
Chef Sarita Ajit Chavan’s story is not just about cooking—it is about courage, culture, and contribution. Her journey, carved from the clay ovens of Goa and spiced with resilience, began with selling hand-ground masala pastes door to door. At a time when few women dared to dream beyond domestic walls, Sarita turned her kitchen into a command center of entrepreneurship. Every spoonful of recheado or cafreal carried her commitment to heritage, and every order she delivered whispered the story of a woman rising—quietly, but powerfully.
What began as a tiffin service blossomed into a national catering brand. Without formal training, she rose to lead food festivals in five-star hotels, showcase Saraswat cuisine at top culinary platforms, and serve guests at lavish destination weddings. Yet, her humility remained constant. For Chef Sarita, food is not just business—it is devotion, celebration, and service.
Her most inspiring act? Volunteering to cook for the nation’s bravest at the Kargil Vijay Diwas. At over 10,000 feet in Drass, she prepared meals for soldiers, widows, and guests—not for fame or fortune, but as a heartfelt tribute. This gesture, along with her recognition by IFCA and presence at national events, solidified her role as a culinary patriot.
Chef Sarita’s journey is a beacon for countless aspiring chefs, especially women, who dream of turning their talent into a legacy. With her hands in the spice pot and her heart in the community, she continues to inspire a generation that values authenticity, roots, and resilience.
Her legacy isn’t just in recipes—it’s in lives changed, voices uplifted, and traditions preserved.
Chef Sarita Ajit Chavan: a name that will forever be associated with the soulful celebration of India’s coastal culinary identity.