Omya in Oberoi Delhi is one of the most successful Indian restaurants in Delhi that exudes class as well as ethnic tradition. The modern Indian restaurant pays homage to the extraordinary culinary evolution and subtle cuisines that have originated in the Indian subcontinent over the centuries. The experience began with a warm welcome, a doorman opening the door as you approach, followed by a team of smiling faces as you step into the restaurant. The decor is a charming setting of a fine dining table with formal seating, beautiful lilac flowers as a centerpiece, and stunning cutlery. It seems that the restaurant is filled with loyal patrons – families eating soup, corporate drinking glasses of whiskey, couples in cozy corners – everyone knows it is good stuff.
This time, in the spirit of keeping alive the origins of ancient recipes and techniques, Omya is hosting ‘Rivayat’ – a 10-day food festival that began on 4th and will go on till 13th March. The literal meaning of ‘Rivayat’ in English is ‘tale’, ‘story’, ‘tradition’ or ‘history’. The festival marks the rich culinary history of the Mewar, Marwar and Malwa regions – a wealth of ancient recipes and techniques.
The menu has been designed by Kunwar Hemendra Singh of Bhainsrodgarh, Mewar. He is an expert culinary expert whose repertoire includes unique and indigenous cuisines from the provinces of Mewar, Marwar and Malwa. The menu reflects the spirit of tradition, heritage and celebration of life.
food:
I started with ‘Paneer Ke Sule’, ‘Machhi Ke Sule’, ‘Chicken Ke Sule’ and ‘Mutton Shami’. What I loved most about the starters was that they were prepared using local spices and minimal cooking techniques. They were rich and filled with incredible royal flavours. My vote goes to ‘machi ke sule’ – sweet water sole marinated in Maharashtrian and Rajasthani spices.
In the main course, Kunwar Hemendra recommends some interesting delicacies that immediately caught my attention such as ‘chakki ki sabzi’ – which is a steamed cake made of wheat flour gluten cooked in red (read: spicy) curry and more Nothing is there. And then, ‘Safed-Kesariya Mugh’, ‘Shikari Aloo’, ‘White Jackfruit’, ‘Bharwa Bhindi’, the popular ‘Gatta Ki Sabzi’, ‘Bhutte Kees’ and ‘Dal Bidwal’ were served and I won. I have no hesitation in saying that all of these immediately attracted me with their vibrant colors, and I must admit, they lived up to my expectation in terms of taste as well. I have tried these exotic curries as ‘batiya’ (thick-layered Rajasthani bread cooked on a griddle), ‘thothadi’ (cooked Rajasthani bread with beautiful design impressions and prepared with milk and ghee), bafla (boiled and cooked) spiced dough balls). and ‘bejad ki roti’ (a traditional bread made from gram flour, barley and wheat).
I could possibly pass up the dessert section, given that I was very full, but who couldn’t be tempted to order shrikhand and sevaiya kheer. Both sweets were light and easy to manage after a big meal
I was really amazed at the variety of the dishes and the grandeur of the flavours: exotic yet very comforting.
One last tip: Arrive hungry for this food festival.
What: ‘Rivayat’ – a 10-day long food festival. From March 4 to March 13.
Where: Omya, The Oberoi New Delhi, Dr. Zakir Hussain Margi