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Amaranta Pop-Up At Szechwan Court The Oberoi Bangalore

Compressed Melon Tartare, 63 Degrees Poached Egg, Birbal Ki Khichdi and more from the kitchen of Chef Tejas Sovani

11 May, 2018 by Ruth DSouza Prabhu

Compressed Melon Tartare, 63 Degrees Poached Egg, Birbal Ki Khichdi and more from the kitchen of Chef Tejas Sovani

This May, Szechwan Court, The Oberoi, Bengaluru hosts Amaranta, the acclaimed Indian restaurant from The Oberoi, Gurgaon.

After winning numerous culinary awards in India, 'Chef Tejas Sovani' brings his fun, inimitable menu to Bengaluru. Each irrepressible plating blends regional Indian recipes with uncommon flavour pairings, guaranteed to delight even the most discerning gastronomes. Curated with an emphasis on foraging, sustainability and ageing, this unique Indian dining experience promises to be a treat!

One could argue that Indian cuisine is all about authenticity and tradition. However, 'Chef Tejas Sovani' begs to differ. His playful menu at Amaranta, The Oberoi, Gurgaon has already raised many eyebrows and won numerous awards.

63 Degree Poached Egg

Kosha-Mangsho Amaranta Rendition

This summer, he introduces his distinctive Indian recipes and uncommon flavour pairings to Bengaluru. Szechwan Court presents a 4-course curated menu of Amaranta specialities, with 3 optional wine pairings. 

This may arguably be the unique Indian meal you have had in a long, long time and you definitely do not want to miss it. Try and make it for the pop with 'Chef Tejas Sovani' himself from May 4th until 9th, 2018. The menu will continue to be on offer under the trained supervision of 'Chef Nimisha Verghese' until May 30th, 2018 for lunch and dinner, both. It is a signature 4-course set menu with choices under each course.  

Take a look at the Signature specialities on the menu pricing options 

  • INR 1950 plus 18% GST food only
  • INR 2,250 plus 18% GST with a glass of house wine or a pint of beer of a soft beverage
  • INR 2950 plus 18% GST for the 4-course meal and 3 glasses of wine, paired with relevant courses

*Prior reservation is advised. 

Written By

Ruth Dsouza Prabhu has been a media professional for 18 years now, across multiple platforms. As a passionate F&B writer, she has interacted personally with internationally renowned names such as Marco Pierre White, Janice Wong, Chef Vivek Singh, Chef Vikas Khanna, Madhur Jaffrey, the late Tarla Dalal and many others for her stories. A highlight has been personal interviews with all three of the celebrity judges on Masterchef Australia. She is on several jury panels of food and beverage awards, is sought after for opinions in the field by publications and has her work published in well-known names such as The Hindu, Firstpost, HuffPost India, Condé Nast Traveller, NatGeo Traveller among many others.

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