Indian Classics – A Slow Revolution in Indian Fine Dining

Kosha Mangsho Amaranta rendition
Kosha Mangsho Amaranta rendition

At a recent pop-up by Amaranta, hosted by the Oberoi Bengaluru, Kaveri Ponnapa sampled menus created by Executive Sous Chef Tejas Sovani, and got an insight into the latest ideas and techniquesdriving contemporary Indian fine dining

The Oberoi Hotels, never renowned for memorable Indian cuisine, have surprised and delighted diners in search of exclusive gastronomic experiences by presenting a trio of outstanding new restaurants – Amaranta, at The Oberoi Gurgaon, Omya, at The Oberoi New Delhi and Ziya, at The Oberoi Mumbai – built around contemporary Indian food in a space of less than eight years. Each restaurant has been meticulously ushered into existence under the mentorship of award-winning Indian chefs – Alfred Prasad, Vivek Singh and Vineet Bhatia – all of whom have established Indian restaurants overseas to great critical acclaim.

Subscriber Only Content

A paid subscription is required for access to all content other than the Grapevine section. Subscribe below for access to all Sommelier India articles online and to get the print magazine delivered to your doorstep.

Sign In here if you have already subscribed for access. You can request a password from your account page once you’ve entered your email address. If you are unable to access an article after signing in, it may mean your subscription has expired. For other sign in queries email

Subscribe by Credit Card


Subscribe by mailing a Cheque or Bank Draft

Cheques should be in the name of Sommelier India and mailed to the following address:
Sommelier India,
C-320 Defence Colony,
New Delhi 110 024, India

Download our subscription form (PDF) to print and mail with your cheque.

See also  Sarposh, A Kashmiri Oasis in Bengaluru