Drink and Dine
Laying the table.
40 years as the Taj group's grand chef, over the Gulf
Martabaan by Hemant Oberoi
Restaurant
The name is the chef's own image for the place: a jar holding what he has gathered over a long career, and the old recipes of India he did not want to see lost.
Temple Cuisine, Iron Cuisine and the Naza are his, invented rather than inherited.
The room faces the Gulf, and it is decorated the way the rest of this palace is. Tikka Le sits at the front, a cocktail bar you can eat at, and the private rooms are behind.
There are 2 Royal set menus as well as the carte, one vegetarian and one not, each running from a soup through kebabs to a dessert. Alongside them sit a bread bar and 2 dals, one of which is cooked overnight.
Kismet Recommends
- Shrimps on the Rocks
- Ganderi Kebabs
- Martabaan Ka Meat
- Martabaan Ke Chole, Amritsari Kulcha
- Gulab Jamun Tiramisu
The kitchen
Hemant Oberoi
He ran kitchens for the Taj group in Mumbai, Delhi, Singapore and San Diego, and has cooked for Barack Obama, Bill Clinton and Margaret Thatcher.
Temple Cuisine, Iron Cuisine and the Naza are his, invented rather than inherited.
