Thursday 02 / May / 2024
As you step into the exclusive Aangan restaurant, perched on the cliff top overlooking the mesmerising Gulf of Oman within the luxurious Shangri-La Al Husn, you’re about to embark on a culinary adventure curated by the acclaimed Michelin-starred chef Rohit Ghai.
His latest offering - A Taste of Rohit Ghai’s Cuisine - a specially curated menu celebrating India’s Republic Day, promises to transport your taste buds on an unforgettable journey, weaving together classical influences, fine dining skills, and modern techniques.
Aangan’s Ambience: A fusion of heritage and homeliness
The restaurant’s design takes inspiration from Oman’s rich heritage and India’s homeland, creating an atmosphere that seamlessly blends the two cultures. Indoors, the warmth of the Aangan ambience is accentuated by beautiful blue drapes and intricate mirror work. Outdoors, the al fresco terrace offers a stunning panorama of the Gulf of Oman, providing the perfect setting for an unforgettable dining experience.
Republic Day Specials: A global gastronomic voyage
The specially curated menu, available from January 17-31, is a testament to chef Ghai’s global culinary journey, featuring dishes from his renowned restaurants worldwide. Guests can savour celebrated dishes from Kutir and Manthan in London, Iksha 360 in Doha, Gup & Shup in Dubai, and Rivayat in Morocco.
Starter Symphony: A prelude to flavours
As guests step into the exclusive Aangan restaurant, overseen by the meticulous eye of Restaurant Manager Parag Kamtekar, the exquisite culinary evening kicks off with Aangan’s signature starter – Masala Prawns.
This dish is a crunchy and spicy delight, with batter-fried prawns cooked to perfection using Kashmiri chili, sesame, peanut, tamarind, and finished with desiccated coconut.
Next in line is a special from Morocco’s Rivayat – an exclusive fusion of idli and lobster. Served tableside, this dish offers a unique flavor experience as Indian curry is slowly poured over rice lentil steam cakes (idli) and lobster mix.
The journey through starters continues with global influences – Salmon Mooli, a tandoori tikka from Iksha 360 in Doha, Qatar, and Chicken Chops-Basil, a signature dish from Gup & Shup in Dubai. These delectable creations are served with raita, pickle, lentil salad, and garlic pickle, presenting a symphony of flavours.
Main Course: A canvas of culinary artistry
For the main course, guests can choose between the boneless Lamb – Jaffna, prepared with Sri Lankan spices and hailing from Manthan in the UK, or the charred Chicken - Fenugreek, a signature dish from Kutir in London. The main course is accompanied by black lentils, spinach, rice, and hot Indian bread freshly baked in the tandoor, promising an unparalleled culinary experience.
Sweet Endings: A symphony of desserts
The culinary masterpiece concludes with the famous Rajasthani desserts – Malai-Ghewar or Rose Falooda. Ghai’s dedication to infusing soulful Indian flavors into every dish shines through, making Aangan one of the best Indian restaurants in Oman.
Vegetarian Marvels: A culinary feast for the palate
For those with a penchant for vegetarian delights, Aangan’s specially curated menu unveils a tapestry of flavors that celebrate the richness of Indian cuisine. From street food-inspired starters to sumptuous main courses and decadent desserts, Ghai ensures that every vegetarian guest experiences a culinary journey like no other.
Starter Selection: Street food magic
Commencing the vegetarian odyssey is the Aloo Tikki from Iksha 360, a beloved Indian street food delicacy. The crispy potato cake, adorned with sweet and tangy tamarind, lentils, and fresh mint, achieves a perfect balance, creating an explosion of sweet and sour flavours that serve as an enchanting prelude to the feast.
Continuing the journey are the Cauliflower Samosas from Kutir, offering a delightful twist on traditional samosas. These crispy pockets filled with spiced cauliflower are a tantalising introduction to the symphony of vegetarian flavours that await.
The gastronomic voyage proceeds with Manthan’s Ram Laddoo, a dish crafted from yellow lentils, dates, and radish. Each bite encapsulates the essence of Indian street food, providing a unique and flavorful experience.
Main Course Marvels: Global influences with local flair
Gup & Shup’s Aubergine – Moilee takes centre stage as one of the main course options. This dish, inspired by the culinary traditions of the Middle East, showcases eggplant in a coconut-based curry with a hint of spice, creating a harmonious blend of textures and flavours.
For those favouring paneer, Rivayat presents a paneer option that captures the essence of North Indian cuisine. The rich tomato and dry fenugreek-based curry elevate the paneer to a sublime level, promising a satisfying main course for vegetarian connoisseurs.
Accompanying these main course wonders is the popular Malpua-Rabri from Ghai’s Manthan, a dessert that signifies the perfect sweet ending to a lavish dinner. The crispy and syrup-soaked malpua paired with the luscious rabri provides a decadent finale to the vegetarian culinary experience.
As an alternative dessert option, Kutir’s Chocolate–Orange doughnut delicacy offers a sweet and indulgent conclusion to the vegetarian culinary journey, proving that dessert at Aangan is an experience in itself.
The culinary extravaganza is available from January 17 to January 31, from 6:30 pm to 10:30 pm. The non-vegetarian menu is priced at OMR 24 net per person, while the vegetarian menu is available at OMR 21 net per person.
