Chef Hemant Oberoi needs no introduction. Not only is he the former Executive Chef of the famous Taj Mahal Palace Hotel in Mumbai, but he is also a hero who went above and beyond to save many lives on September 11, 2001. Anupam Kher, who plays the chef in this historical episode of the film, was overheard saying, “I’m a scroll hero. He’s the real hero.”
Chef Hemant Oberoi’s legendary culinary story is known around the world, including the world’s most powerful people eagerly awaiting the chance to submit their taste buds to HO’s ultimate culinary invention. Especially at his signature restaurant at BKC, which eclipses Chef Oberoi’s 35-year culinary journey at Taj Hotels.
Stepping into Hemant Oberoi is like stepping into a fine novel indulging in old-world elegance – whether it’s the enlarged ceiling, the liberation depicted by the lovely chandelier, or the compact menu that invites you to savor a fine dining feast. Plus, with floor-to-ceiling windows, moody lighting, contemporary wood paneling, immaculate dining table settings, and an impassioned waiter throughout the room, HO is unique in India.
Vibrant shades such as deep red, black, royal blue and gold complement the formal dining space and are designed to elevate one’s mood and appetite. HO’s unique menu features a selection of cuisines, each with its own backstory. I was delighted to sample an exclusively curated dinner showcasing the culinary skills of this world-class chef.
Peruche in the chair
My 7-course meal starts off with a delightful and refreshing first course with a unique twist. There was joy in my eyes as the Perushi on Chairs plate was placed in front of me. Peruvian sushi, Perushi on Chairs! One of Chef Hemant Oberoi’s signature dishes, it’s made of less sticky vinaigrette folded with avocado, sesame seeds (black and white) and Peruvian spices. Additionally, the Perushi is garnished with a slice of red Peruvian bell pepper, while the sushi comes with a small ceramic “chair table” set, as well as a fun soy sauce bottle and a wasabi coaster.
Chef Oberoi made sure to put a set of edible carrot pads on the chair to give it an aesthetic wrench. On the other hand, the sushi flavors come from amarillo aioli, black sesame seeds, Peruvian peppers, and julienned radishes. It’s hard to tell if you want to go home and play or just shove that picturesque little thing in your mouth.
Fish Amarillo Carpaccio
The exquisite “White Fish Amarillo Carpaccio” is a low-carb, low-fat and protein-rich dish that is served as the second course. This fresh sea bass is served with Peruvian bell peppers, cherry tomatoes, amarillo radishes, and European herbs, then sliced. The star of the show, however, is the centerpiece: a toasted Parmesan crispbread topped with fresh purple lettuce. The carpaccio ends with a little olive oil, creamy chives and a spicy citrus vinaigrette.
Melt-in-your-mouth fish with a delicious blend of sour sauce and European spices, while parmesan cheese with lettuce adds a salad-like flavor. Bell peppers and radishes are the perfect balance of sweet and spicy. In my opinion, this soft bite is exquisite on the plate and on the tongue.
Brie Truffle Soufflé
Chef Oberoi’s signature Brie and Truffle Soufflé is next on the menu. This truffle soufflé is the French dream on a plate; light, aromatic and airy. But it’s the way they bring it to the table in the first place that makes the dining experience so enchanting.
I remember getting excited when the waiter approached the table with a set of bell-shaped ceramic bell jars. Slowly lift the bell jar to reveal rounds of brie and truffles embedded in the plate like circles of life. As expected, this delicious dish was a creamy treat that allowed me to enjoy brie and truffle at the same time without overwhelming my palate sensitivities.
Edamame and Chestnut Dumplings
Number four, edamame chestnut dumplings on a bed of asparagus, served with wasabi mayo and black sesame seeds. Dumplings served on thick stems of fresh asparagus take on an interesting dimension thanks to this hearty dish. I cried with joy because this dish was so fresh, so delicate, and so lovely!
Cry-O-Pac 3-Mushroom Ravioli
The focus of the fifth course shifted to authentic Italian cuisine. Chef Oberoi made the decision for the Cry-O-Pac 3 Mushroom Ravioli, which includes Button, Portobello and Shiitake Mushrooms from Europe, North America and East Asia. The ravioli must be sealed and packaged in tin cans and then steamed for this special preparation.
The taste and nutrition are preserved and the waiter even opens the can in front of you. After the ravioli are on a plate, pour in a cup of truffle oil, a toasted oatmeal soup, and a dollop of black Périgord truffles. The persistent aromatic rich texture made me swoon from the first sip to the last.
Martabaan Ka Meat
The main course is “Martabaan Ka Meat”, a pickled lamb curry served with truffle scones. Although truffle essence is a scarce and expensive ingredient, it is often used in HO. What better way to wow your guests than a rich, nutritious flavor, right?
Back to the curry, the Martabaan Ka Meat is served straight from the ceramic pickling pot, the aroma flowing on the plate. Chef Oberoi makes this curry stand out using a custom pickling pot, which absorbs heat and allows the lamb to absorb the pickling flavours organically.
While the flavors are essentially pickled, from mango to hot pepperoni, the wonderful truffle scones that accompany it make this soup curry even more divine!
Three Milk Parfait and Bird’s Nest
The seven-course gourmet feast ended with three milk parfaits and bird’s nest, two of the world’s most delicious desserts. A three-milk parfait is a frozen treat similar to a milk bar, but it’s made with three different types of milk. However, it’s topped with crunchy salted caramel popcorn and beautiful edible flowers, which give the caramel dessert’s slick smoothness a more urban feel.
Bird’s Nest, on the other hand, is a delicacy with three contrasting chocolate eggs nestled in a beautiful sugar-spinning nest. This beautiful Kashmiri-inspired Whisper becomes exciting when the waiter asks you to guess the eggs that contain Indian dishes. (It’s white.) The other two are caramelized eggs with gooey dark chocolate inside.
From the first course to the last, I was baffled by the beauty and taste of the food and developed a keen interest in complex cooking techniques. Every dish amazes me! The striking whiskey sour and HO-T on the bar menu make the experience wholesome, but the food is the HO’s big guns.
It’s impossible not to be amazed by Chef Oberoi’s culinary skills that incorporate the most basic ingredients into the legendary heights of luxury dining. Whether it’s cooking, flavoring, or presentation, HO offers food lovers an unparalleled culinary journey.
