September 26, 2016: Chef Tejas Sovani, the master chef at restaurant Amaranta in The Oberoi, Guragon, has introduced an all-new menu bringing ‘fun and flair’ to classic flavors.
Chef Tejas leads a team of six regional cuisine specialists from Goa, Kerala, Tamil Nadu, Andhra Pradesh, Bengal and Rajasthan, with each member handpicked from an iconic small-town eatery, to protect the original simplicity of their skill. Their repertoire spans century old recipes to recently evolved runaway successes.
Chef Tejas recently completed a 3-month stage at Noma – recognized as the number one restaurant in the world consecutively for four years by Restaurant magazine – and winner of 2 Michelin stars. While there, he learned the nuances of foraging, sustainability, detailing and ageing and brings them to the fore at Amaranta.
Hallmark dishes in the new menu include a Kolkata Street Bento Box, a Farsan medley with Dabeli Bao, Khakra Crisps, Dhokla Pakodas and chilli yogurt dip, Lal Maas Kachodi with Aloo Subzi and a delectable interplay between haleem croquettes and magaz masala. The inspiration is diverse –from Havelis in Lucknow and traditional “gams” in Saurashtra to the rarified classics of the Jain Paryushan and the ‘deras’ of Punjab, without forgetting the diverse coastline of India which has always inspired the cuisine philosophy at Amaranta.
