Tuesday 19 / November / 2024
MUSCAT: As Diwali approaches, renowned Michelin-starred chef Rohit Ghai prepares to celebrate this vibrant Indian festival, known for its joyful gatherings illuminated by lights and delectable food, at the luxurious Shangri-La Al Husn’s Aangan.
The festival of lights will be celebrated this year on October 31-November 1 and at Aangan, it is set to shine even brighter, with Ghai introducing a specially curated menu that perfectly captures the essence of the festival. The Diwali feast will be organised at the popular Indian restaurant from October 28-November 3.
This menu, designed with Ghai’s signature flair, celebrates traditional Indian flavours while incorporating local Omani ingredients, reflecting the deep connection Ghai has developed with Oman over the past two years.
Aangan has become a staple of the fine-dining scene in Oman, and with this Diwali menu, Ghai is looking to deepen his connection with the country that he now considers his second home.
‘Oman feels like home’
In an exclusive chat with Times of Oman, Ghai said: “I’ve always felt a deep connection to Oman,” his eyes lighting up with enthusiasm.
“From the moment I first arrived, I felt embraced by the warmth and hospitality of the Omani people. There’s a certain serenity in Oman that I find inspiring - not just for my culinary work but personally as well. The people here are incredibly friendly, and they remind me so much of my own upbringing in India. It’s this spirit of generosity and kindness that makes Oman feel like a second home to me.”
This heartfelt attachment has translated into his work at Aangan, where he has created a unique space that celebrates the rich flavours of India while paying homage to Omani culture. His passion for both nations is evident in his Diwali menu, which blends traditional Indian recipes with local ingredients and culinary sensibilities.
The Diwali menu at Aangan is a true celebration of Indian flavours, offering both vegetarian and non-vegetarian options. Each course is thoughtfully crafted to evoke the festive spirit, with bold spices and traditional ingredients reimagined for the modern palate.
Diwali menu
For vegetarians, the feast begins with a Chaat Platter featuring Golguppa, Dahivada, and Aloo Tikki - classic street food delicacies with a twist.
This is followed by Rajma Galauti, a melt-in-the-mouth kidney bean patty with mint and fried onions, and a Subz Seekh Kebab made from seasonal greens.
The main course offers a choice between the rich Paneer Butter Masala, with its cottage cheese in a tangy tomato-fenugreek sauce, or the flavourful Baingan ka Salan, a dish of baby eggplant paired with sesame and peanut.
Accompanying the main dishes are black lentils, rice, and a variety of breads. To end the meal, guests can indulge in either a decadent Malpua Pistachio, a saffron-infused pancake with reduced milk, or the fragrant Kulfi Berries, a rose-saffron dessert with blackberries.
The vegetarian menu is priced at OMR30, with an optional drinks pairing available for an additional OMR30.
The non-vegetarian Diwali feast offers equally tantalising options, beginning with his signature Prawn Masala, made with pink prawns, coconut, and sesame, followed by a Salmon Mooli, featuring fish tikka paired with radish and raita.
Tandoori Chicken, with its charred breast and mint chutney, adds a familiar yet refined touch, while diners can choose between the slow-cooked Lamb Junglee Maas, seasoned with Mathania chili and coriander, and the aromatic Sea Bass Moilee, cooked in coconut milk with curry leaves. Black lentils, rice, and breads round out the meal, while dessert options mirror the vegetarian menu: Malpua Pistachio or Kulfi Berries.
The non-vegetarian menu is priced at OMR35 OMR, with an optional wine pairing also available for OMR30.
In creating this menu, Ghai has not only drawn upon his own Indian roots but has also been inspired by Omani culinary traditions.
“What I love about Omani cuisine is its subtlety,” Ghai shared.
“The use of spices here is more restrained than in India, but it’s incredibly fragrant and aromatic. I’ve been fascinated by dishes like Shuwa, which is cooked underground and has such rich, deep flavours. It’s that connection to tradition and family, which I’ve always valued in my own cooking, that resonates with me.”
He added, “Oman is a land of contrasts - rugged mountains, golden deserts, and stunning coastlines. It’s that diversity which inspires me in the kitchen. I love working with local ingredients like seafood, which are so fresh. And the dates! Omani dates are unlike any I’ve tasted before - they’re so sweet and rich. I’ve started incorporating them into my dishes, and it’s been exciting to blend these Omani flavours with Indian spices.”
For Ghai, Oman is more than just a place of work - it’s a place of solace and reflection.
“The beauty of Oman, both in its landscapes and its people, has had a huge impact on me,” Ghai said.
“It’s a place where I can slow down, and be creative in ways I might not be elsewhere. The teams at Aangan and Shangri-La Al Husn have been incredible, and their support has allowed me to really immerse myself in Omani culture and cuisine.”
As Aangan prepares to host this year’s Diwali feast, Ghai’s affection for Oman shines through in every dish.
“This menu is a reflection of my love for both India and Oman,” Ghai said with a smile. “It’s about celebrating Diwali, a time of joy and light, and sharing that experience with the wonderful people of Oman. It’s a time for family, for friends, and for good food. I wanted to create a menu that reflects that spirit of togetherness.”
The Diwali feast at Aangan is a testament to Ghai’s love affair with the country. It is a celebration of flavours, culture, and the joy of bringing people together around a beautifully curated meal, which Ghai hopes will deepen his bond with Oman.
