Chef Arup's Table
A word about the Experience
“Hailing from the North Eastern hills, I graduated from culinary school in Odisha. My experience as a personal Chef to Mr PRS Oberoi of the Oberoi Group of Hotels groomed my understanding of fine dining and interaction with diners. I enjoy cooking
with local organic produce to create exquisite dishes. I believe, “simple ingredients can be converted into the most stunning dishes”. A fan of South-East Asian flavours, I love to elevate traditional seafood dishes and give it a modern twist. What makes
my food memorable is that I always cook from the heart with extra love…”
LEMON GRASS & KEFIR LIME DETOX WATER
LARB GAI (NV)
Thai minced chicken salad with broken rice.
THAI YELLOW CURRY WITH PRAWNS (NV)
Aromatic Thai curry prepared with turmeric and fresh herbs served with Jasmine rice.
TAB TIM KROB
Jellied water chestnut with reduced coconut milk.