Hemant Oberoi BKC: Gourmet Dining with Finesse
Hemant Oberoi, the chef, needs no introduction. He is well-known not only as the former Grand Executive Chef of the Taj Mahal Palace Mumbai Hotel but also as the hero who went above and beyond the call of duty on September 11, 2001, to save many lives. Anupam Kher who plays the Chef in this historical event captured on film is overheard remarking, “I am a reel hero. He’s the real hero.”
Chef Hemant Oberoi’s legendary food tales are hailed all over the world, including the worlds most powerful people, who eagerly await the opportunity to submit their palate to HO’s ultimate food inventions. Especially at his signature restaurant in BKC, which eclipses Chef Oberoi’ 35-year gastronomic odyssey with Taj Hotels.
Walking into the Hemant Oberoi restaurant is like stepping into a sophisticated fiction overindulged with old-world elegance – Whether it’s the liberation illustrated by the expanded ceiling, the endearing chandeliers or the compact menu that allows one to savour an exquisite culinary feast. Furthermore, with a floor-to-ceiling window, radiant moody lighting, contemporaneous wood panelling, flawless table arrangement, and entire room complemented by the warmth of the waitstaff, HO is a one-of-a-kind in India.
The vibrant hues of deep crimson, black, royal blue, and gold complement the formal dining space, thoughtfully intended to boost one’s mood and appetite. HO’s unique menu features an exquisite selection of delights, each with its own backstory. I was thrilled to sample an exclusively curated dinner that revealed the polished cooking skills of this world-class chef.
Table of Contents
Perushi on Chairs
My 7-course meal kicked off with a delectably refreshing first course that presented itself with a unique flair. As the Perushi on Chairs plate was placed in front of me, my eyes twinkled with delight. Sushi with a Peruvian twist, Perushi on Chairs! This is one of Chef Hemant Oberoi’s signature dish which consists of not-so-sticky vinegar-ed rice folded with avocado, sesame (Black & White), and Peruvian spices. Furthermore, a slice of red Peruvian bell pepper ornaments the Perushi, and the Sushi is served with little ‘chair-table’ flatware set in ceramic, as well as a fun-size soy sauce flask and a wasabi coaster.
Chef Oberoi made sure to include an edible set of carrot cushions in the chair to give it an aesthetic wrench. The flavours in the sushi, on the other hand, come from Amarillo aioli, black sesame, Peruvian pepper, and Julienne radish. It’s hard to determine whether you want to play home or slip that picturesque morsel into your mouth.
Fish Amarillo Carpaccio
The delicate “White Fish Amarillo Carpaccio,” a low-carb, low-fat, and protein-packed dish, was the second course to arrive at the table. This fresh Sea Bass was topped with Peruvian bell peppers, cherry tomatoes, Amarillo radish, and European herbs and sliced ultra-thin. The star of the show, though, was the centrepiece: a baked parmesan crispbread with fresh purple lettuce securely grasped. The Carpaccio was finished with a gentle drizzle of olive oil, a creamy leek, and a spicy citrus vinaigrette.
The mouth-melting fish, displayed a flavourful blend of acidic juice and European spices, while the parmesan with lettuce bangs up the salad-like flavours. The sweetness and spiciness are perfectly balanced by the bell pepper and radish. This soft nibble is, in my opinion, both refined on the plate and the tongue.
The Brie and Truffle Soufflé
The Brie and Truffle Soufflé, Chef Oberoi’s signature dish with a spectacular presentation, came next on the menu. This truffle Soufflé was a French dream on a plate; light, aromatic, and airy. But it’s how they brought it to the table in the first place that makes the dining experience so fascinating.
As the wait staff approached the table with a set of bell-shaped ceramic cloches, I remember becoming all worked up. Slowly lifting the cloche cover, they revealed the circular Brie and Truffle, which were embedded on the dish like a circle of life. This delectable dish was, as predicted, a creamy treat that allowed me to enjoy both Brie and Truffle without overwhelming my taste sensitiveness.
Edamame & Chestnut Dumpling
The Edamame & Chestnut Dumpling, which came in fourth place, was served on a bed of asparagus with a mustard-mayo sauce and black sesame seeds. The dumplings served atop the podgy stems of fresh asparagus gained an interesting dimension thanks to this hearty dish. I wept with joy because this dish was so fresh, so delicate, and so lovely!
Cry-O-Pac 3-Mushroom Ravioli
With the fifth dish, the focus shifted to authentic Italian. Chef Oberoi nailed 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 packed airtight in a tin and then steamed for this special preparation.
The flavours and nutrients are preserved, and the waitstaff even opens the tin in front of you. After laying the Ravioli on the plate, a sparkling pour of truffle oil, a soupçon of roasted oats, and a black Périgord truffle are poured over it. The sustained aromatic-rich texture had me floored from the first bite to the last.
Martabaan Ka Meat
As for the main course, “Martabaan Ka Meat,” a pickling pot lamb curry paired with Truffle Naan, was presented to me. Even though truffle essence is a scarce and expensive ingredient, it is used often at HO. What better way to wow your guests than with the richness of nutritious flavours, right?
Returning to the curry, the Martabaan Ka Meat was served directly from a ceramic pickling pot, with aromas trickling over the plate. Chef Oberoi uses a custom-made pickling pot to make this curry stand out, which absorbs heat and allows the lamb to soak up the pickled flavours organically.
While the flavours of the intrinsically pickled, range from mango to hot Italian pickled peppers, the wonderful truffle Naans that accompany it make this tang curry even more divine!
Three Milk Parfait and Bird’s Nest
The seven-course gourmet feast concluded with Three Milk Parfait and Bird’s Nest, two of the world’s most delectable desserts. The Three Milk Parfait is a frozen delicacy similar to a milky bar, but it’s made with three different types of milk. It is, however, topped with a crunchy topping of salted caramelised popcorn and beautiful edible flowers, which give the smooth smoothness of the caramelised dessert an urban edge.
The Bird’s Nest, on the other hand, is a delectable treat that features three contrasting chocolate eggs nestled inside a beautiful sugar-spun nest. This beautiful delicacy, inspired by the whispers of Kashmir, becomes exciting when the waitstaff asks you to guess the egg containing the Indian dish. (It’s the white one.) The other two are caramelised eggs packed with gooey dark chocolate.
From the first dish to the last, the delicacies’ aesthetics and flavours confounded me, prodding to being intrigued about the intricate cooking techniques. Each dish wowed me! The striking Whiskey Sour and HO-T from the bar menu made the experience wholesome, but the cuisine was the bigwig at HO.
Chef Oberoi’s culinary skills gyrate even the most basic ingredients into legendary heights of luxury dining, making it impossible not to be impressed. Whether it’s the cooking, the flavours, or the plating, HO provides food enthusiasts with an unrivalled gastronomy journey.
