Here’s the thing about modern Indian cuisine, it’s like stepping into a time machine that’s been turbocharged with a designer’s toolkit. At ‘Zarqash’, the newest jewel gleaming atop The Ritz-Carlton, Bangalore, that time machine lands squarely in Chef Rohit Ghai’s culinary imagination. Ghai, who’s practically a household name in London’s fine dining scene, brings his Michelin dusted pedigree back to his homeland for the first time. And let’s be honest, the buzz is louder than a dosa on a sizzling hot tava. The space itself tells you you’ve arrived. Plush without being fussy, it whispers luxury in your ear, from the sleek open kitchen (the beating heart of the room) to the polished service that’s as unhurried as an afternoon monsoon. And the food? Ghai’s genius lies in balancing nostalgia and innovation like a tightrope walker. Think chicken with a Kashmiri twist or desserts that feel like they’ve been reinvented in an edible atelier.
Homecoming With Flair
Ghai doesn’t just cook, he builds stories on a plate, his food has always been about connections. But does coming home mean clinging to the familiar? Ghai clearly doesn’t think so. Zarqash’s menu bridges the gap between nostalgia and reinvention with a confidence that doesn’t ask permission. Ghai, who has mastered fine dining across the globe with Michelin stars and fanfare, has returned to where his culinary story first took root. It’s like watching the prodigal son come home, but with a chef’s coat instead of the usual narrative. Michelin, it’s the gold standard, isn’t it? A silent yet resolute guardian of excellence. ‘To me, it’s more than stars. Michelin doesn’t just look at food; it demands soul. So, every dish, every detail, from the service to the storytelling, is infused with that yearning for brilliance,’ says Ghai.
Heritage Meets Bold Reinvention
Zarqash is no nostalgia trap though. Lamb Shami Kebab with Churchur Paratha? Or the decadent ‘Raan Sikandari’, a lamb shank that doesn’t just arrive, it commands the table like royalty. It’s not just comfort food, it’s poetry in edible form. But the true triumph lies in dishes like Murgh Kala Masala or Cauliflower Steak Makhani, where Ghai reimagines vintage recipes with a painter’s precision and a storyteller’s soul.
Then there’s its soul, the vibrant Amritsari Fish, spiced just enough to evoke childhood trips while still flirting boldly with harissa, North India meets Morocco on a plate. Every dish speaks of India, but also of evolution, blending age old techniques with modern creativity.
The cocktail menu? Inventive and elegant, mirroring Indian roots with creations like Pochampally Sun and Mysore Glow, infused with rose cordial, tamarind, or curry leaf; nodding to the ‘Silk Route’, with bold spices, unexpected pairings, and flavours that feel as adventurous as the centuries old trading paths they reference. ‘Conceptualizing a restaurant’s story is like breathing life into bricks and mortar. I let locations speak to me, feel their heartbeat, and craft a menu to turn walls into experiences worth savouring’, adds Ghai. What does home taste like after you’ve explored the world? Can food transport us back home, even when the journey takes us somewhere entirely unexpected? At Zarqash, it’s a flavour you know, dressed in a way you never imagined.
Also Read: The Leela Palace Jaipur Spices Things Up With Fresh Flavours And Spaces
Fact Box
Where: The Ritz-Carlton,No. 99 Residency Road, Bangalore
Call: +919741035124
