The brilliant Rohit Ghai is set to open his new restaurant Aangan at the Shangri-La Al Husn in Muscat, Oman. As a contemporary Indian restaurant, Aangan has a fresh take on Indian cuisine with an inventive menu created by Rohit, with inspirations from his personal and professional experiences across the globe.
Aangan
Aangan translates to ‘courtyard’ which lives up to its name with its warm and welcoming dining space where friends and family are brought together by food. Inside the luxurious resort of Shangri-La Al Husn, grand double doors flanked with beautiful blue drapes invite you to enter Aangan which overlooks the stunning Gulf of Oman. The architecture and style take inspiration from Oman’s heritage and India’s homeland, with soaring ceilings, artistic archways, and an alfresco terrace. Aangan has a warm, inviting, and cosy atmosphere.
To emphasise the family friendly feel, the menu has been carefully created for sharing and includes traditional Indian dishes which have a modern take to them. There are also some brilliant set menus with drinks pairings as well as an upcoming seafood tasting menu.
Highlights to look out for on the menu include:
- Aloo Tikki: A well- known Indian street food, is a crispy potato cake with sweet and tangy tamarind, lentils and fresh mint, which is balanced with a honey yoghurt, creating an explosion of sweet and sour flavours.
- Masala Prawns: One of Rohit’s signature dishes, consists of batter fried prawns that are crunchy and spicy (from Kashmiri chilli), cooked with sesame, peanut and tamarind with a desiccated coconut finish.
- Rogan Josh Lamb Shank: Accompanied by a twist on a traditional chokha, the Rogan Josh Lamb Shank is slow cooked for eight hours until tender, with green and Kashmiri chilli, cumin, coriander, and a touch of ginger. Perfectly paired with a smooth, velvety sauce to balance the rich, tender lamb.
- Dhokla: If you prefer something lighter, the vegetarian Dhokla is crunchy on the outside with a soft cake like interior that is peppered with fresh apple and tempered baby heritage beetroot.
- Mango cheesecake: With the menu bursting with flavours, dessert is a bit more subtle. The Mango cheesecake is finished with green pistachio and a little kick of pink peppercorns, a perfect balance of sweet and savoury.
Aangan also serves speciality cocktails, a homage to Rohit’s Indian heritage: the Pushpanjali Gin & Tonic (translating to a handful of flowers), and Somras, a whiskey-based cocktail.
The Somras is a cross between a Manhattan and an old fashioned, with inspirations from Sanskrit culture. It’s believed to be a potion consumed by Hindu Gods to remain immortal and invincible.
Rohit Ghai
Rohit began his food journey in his mother’s kitchen and learned mum’s secret recipes throughout his childhood, which have been passed through generations of his family. Within a year of being at Jamavar, Rohit had earned a Michelin-star, making him the first ever Indian chef to achieve this achievement in a small amount of time in the UK.
Over the last 10 years, Rohit has won several awards, published a book, and worked in some of the world’s leading kitchens. After a very successful decade, with his name and skills receiving international critical acclaim, Rohit’s new restaurant Aangan is really something to look forward to.
Rohit Ghai said: “I wanted to bring the spirit of aangan to Oman and inspire diners to celebrate special moments together while enjoying the diverse flavours of Indian cuisine. Indian food is complex and steeped in tradition, but through Aangan, I’m able to showcase Indian food in a new light. Using locally grown fresh produce, authentic Indian spices and innovative cooking techniques, I’ve evolved and tweaked the very best of the cuisine to create a contemporary menu that is truly unique.”
For anyone looking to indulge themselves with some home-style Indian dishes with a twist in Oman, Aangan is the ideal place to enjoy culinary masterpieces reconceptualised by Rohit.
To discover more, visit: shangri-la.com
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All imagery courtesy of Aangan, Shangri-La Al Husn, Muscat.