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…”

Say Cheers

COCONUT & KEFIR LIME WATER

Tender coconut water infused with kefir lime leaves.

Something Savoury

GRILLED PRAWN SKEWERS (NV)

King prawns marinated in king chilli & saw tooth coriander – grilled to perfection.

KUMURAT DIYA HANHOR MANGXO (NV)

Duck meat curry cooked with ash gourd served with sticky rice.

Something Sweet​

CHA KHAO KHEER

Manipur’s famous “forbidden” black rice pudding seasoned with cardamom.

**V-Vegetarian