Desi flavours get a modern Indian twist with the lavish seven-course spread at Amaranta, a pop-up restaurant at The Oberoi. Don’t think twice, Noma-trained Chef Tejas Sovani is helming it. Book now!
This Pop-Up Is Taking Desi Fusion Food To A Whole New Level Thanks To Noma-Trained Chef Tejas
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Desi Deliciousness
Giving your desi khana a contemporary touch, this award-winning fusion food meal at the Amaranta pop-up, at The Oberoi, will keep your desi loving heart and tummy satisfied. And who better than the outstanding culinary genius, Chef Tejas Sovani to create this inimitable menu to Bengaluru. Focusing on wholesome flavours rather than gimmicky combinations and plating, every dish of this seven-course meal has a taste that hits home. We started off with an amuse bouche (amusing bouche, really!) in the form of a Dhokla Samosa — a bite-sized serving of soft, melt-in-your-mouth dhokla in a crispy samosa shell. Followed by a tartare, vegetarians can dig into a Compressed Melon Tartare, while non-vegetarians have the ceviche-style Cured Salmon Tartare, both served with a generous dollop of mustard gel and ginger crisps to bring in the desi-home cooked food feels.
Next up, vegetarians get a real treat with the Baobeli, which is a marriage between baos and dabelis with a potato filling and katti meeti chutney. Don’t worry non-vegetarians, as you’re getting a perfectly poached quail egg served with a homely korma gravy and flaky bread to mop it all up with. And this is followed by a spoon of fermented plum sorbet, which makes for a unique and refreshing palate cleanser and tastes like a fancy serving of Hajmola.
Main Event
Birbal ki Khichdi was next, which was comfort food central, and you could DIY the dish by mixing up accompaniments like Burrhrani Raita, rice chiwda and of course, carrot or lamb pickle. Plus, a soft lamb galouti or corn tikki to take things to the next level. Up next is the main event, which was available in three options – an assortment of Pickled Vegetables, complete with home-made cottage cheese, palak and a curry leaf snow; a seafood extravaganza with black cod, scallop and lobster tail or the Five-Spice Crusted Lamb Loin. We tried the first two and the results are in, they were both delish. But top prize would have to go to the seafood feast, as every element was cooked to perfection, especially the lobster which was nice and succulent, and it came with a smoked kokum curry which made for the perfect spicy pairing.
As usual, things ended on a sweet note, with the Chef’s Special for dessert, which was a beetroot samosa served with a mango foam and fresh seasonal fruits (hello more mangoes!).
So, We're Thinking...
Most of the serving portions seemed small, by the end of this meal, you’ll reach peak satiation so don’t fret (there are seven courses people). Plus, if you’re feeling like wine is exactly what this meal needs, that’s on offer too. They’ll pair three courses with delicious fine wines if you go for that option.
The meal is pre-set and prices start at INR 1,950 (plus taxes). The pop-up is around up until May 30, so make sure you catch it before you run out of time.
