If you ever been to India will have enjoyed the diversity across each of its cities and regions, each boasting their own colourful personality and very own fragrant and tantalising flavours. At Ananta restaurant, at the new Oberoi Hotel Dubai, you are taken on a gastronomic journey through 28 states and 4,700 miles of Indian coastline and it’s a tasteful adventure you won’t forget.
As the restaurant doesn’t focus on a particular region, the interiors are kept contemporary in design with few nods to Indian heritage, this is left up to the food. White and red accents are paramount throughout the modern restaurant, referencing the signature Oberoi colours.
The real focal point in Ananta is its open central cooking station where the talented chefs artfully rustle up their dishes and fill the air with a delicious scent that whets the appetite.
This is an upscale venue with a reserved clientele to boot, but that doesn’t mean it’s quiet or dull. The informative and fun staff ensure a comfortable and fun experience is had by all.
Despite the live kitchen and spicy foods, the air con is over powering so be sure to wrap up warm.
Legendary Oberoi chef of 40 years, Rais Ahmed, was lured out of retirement to take the helm of this restaurant and the results are well worth it. Just alert the staff of your intolerances, allergies and spice preferences and they will help create a menu tailored to you, guaranteeing a dinner to truly relish.
For starters we recommend the giant, juicy and meaty tandoori prawns, which are marinated with kashmiri chilies and carom seeds. The main courses are served as an array of dishes, allowing you to sample the full flavours of India. We rapidly devoured the murgh makhani – a succulent chicken tikka dish – and the Goan fish curry, the sauce of which was so succulent that we couldn’t help but sweep up the remains with our fluffy garlic naan.
For those on diets, the desserts might be best avoided. Generous in size and wonderfully excessive in flavour, the creative menu includes our favourite, angoori jamun and frangipani tart (gold sugar nest, saffron and rose petal biscotti and rhubarb jam), served on a paint palette tray. For something lighter opt for the champagne and lychee sorbet.
Ananta restaurant | The Oberoi Dubai | Business Bay | (04) 4441444