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.


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