“A philosophy I truly appreciate is the concept of less is more”

The Goan: What prompted you to do this culinary journey to different cities and countries over the past months? And where did you go?

Nolan Mascarenhas: Mr. NObody is a lifestyle blogger specialising in showcasing travel and food from India and the world. This year the focus is on quest for the Michelin trail and south-east Asia as a geographic region. So far he has travelled to Dubai for the Eat the World Food Festival followed by a Michelin starred restaurant by Vineet Bhatia and Bangkok for another two starred chef. A few institutional restaurants were on the list which included Baker Street by Gordon Ramsey, Zuma in Abu Dhabi and Long Table in Bangkok.

TG: You’re Mr Nobody, aren’t you? Why the avatar?

NM: I grew up in a world where everyone places a value on self importance. Everyone today is a somebody or wishes to be one. With a pun on the word NO - Nolan and heavily inspired by the lyrics of Marilyn Manson and his song The Nobodies growing up, the character was born. It's my satirical take on the importance of man.

TG: You've been to some interesting and new innovative places in India

NM: Interesting would be an understatement. Some insane creativity to knock ones socks off. Take for example Ziya in Mumbai, for a special preview of the Jugalbandi festival comprising of three Michelin starred chefs coming to blend Italian, India and Far East Asian (Japanese predominately) for an eight course meal of gastronomic delights with a touch of class or panache eating on a limited edition gold plated crockery from Italy.

TG: The crowd in Mumbai/Delhi respond to new places, new innovations in food etc. Do you think we'll ever see that kind of innovation here in Goa?

NM: Mumbai and Delhi are the yin and yang sisters of the culinary food world. The buzz is eclectic, vibrant and cutthroat, thus raising the standards of the consumers culinary palate. The consumers are globally aware hence being up to date is a must. For the upcoming entrepreneurs it's an exciting time to get into the culinary field indeed. Goa however I am pleased to note is opening up to the same, given the same customer base who refer to the location as a relaxing party destination. Speciality restaurants are opening up and I have been witness to an iota of the innovations at standalone and starred properties alike.

TG: Your experience at Gordon Ramsey's restaurant in Dubai was interesting. Tell us about that.

I was amazed for a multitude of reasons. His ethos is simple. Wholesome food to be shared is the motto. The portions are huge. There is no fancy plating – it’s just presentable. The kitchen is a dream and its line mechanism is splendid, to the view of an orchestra pyramid setting. After all, dishing out service that ensures one’s order reaches the table in under seven minutes for a 400-odd seater restaurant is symphony at play. I consumed five dishes, including dessert, and my meal ended in 30 minutes flat.

TG: The Michelin craze has now captured the imagination of many foodies. You too?

NM: What I love about Michelin is the origination of the concept; how a tyre company got into the world of food and is now being revered as one of the most sought after institutions to be associated with. In my limited tryst with a few chefs associated with it, it's the level of commitment and creativity in the subjectivity of cuisine and marrying a few to create nouveau cuisine that drives them. A work of edible art in a matter of speaking. Also another philosophy I truly appreciate is the concept of less is more.

TG: What's your go to cuisine, apart from Goan food? And if you had a chance to cook just one dish for your culinary idol, what would it be?

NM: Mr. NObody is a culture vulture. Currently I am fresh off Thai herbs and spices and am tripping on Phad Thai noodles I had at an ashram in Thailand. However right before that I was in love with the simplistic spice rub on a lovely kebab in Abu Dhabi. Thyme and herbs salt rubbed on succulent meats grilled to perfection. However, I love to experiment with salads and greens as a daily detox diet when I'm not working my taste buds to the ground. Cooking for my culinary idol is tough. First and foremost living in a household of food writers and hospitality professionals my writing is under scrutiny let alone my cooking skills. However friends who know me, know my love for barbecues. So it would probably be something on the spit with a refreshing mocktail/cocktail for company. Perhaps a good oriental seasoning rub over a local fish.