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…”
COCONUT & KEFIR LIME WATER
Tender coconut water infused with kefir lime leaves.
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.
CHA KHAO KHEER
Manipur’s famous “forbidden” black rice pudding seasoned with cardamom.