Tête-À-Tea With Sachin Pabreja: In Conversation With Celebrity Chef Vicky Ratnani And Restaurateur Priykant Gautam, On The Fire And Philosophy Behind Omny

Omny Kitchen & Bar has just opened its doors, bringing you both great food and unforgettable impressions straight off the grill. True to its name, Omny offers a world of flavours all at once. One minute, you’re tucking into lotus stem bhuggal chawar, and the next, you’re savouring a Burmese curry that feels like a culinary passport. In this chat with Vicky Ratnani, the firestarter behind the menu, and Priykant Gautam, the calm planner who brought the vision to life, discuss Sindhi nostalgia, fiery grills, and the magic of menus that keep reinventing themselves.

1. Priykant, what inspired you to collaborate with celebrity chefs like Vicky Ratnani to create concept restaurants such as Omny Kitchen?

I've always believed in the power of creating memorable experiences through food. Partnering with someone like Chef Vicky, who shares a similar passion but comes with a world of culinary expertise, allowed me to turn a vision into something immersive and culturally rich. Omny Kitchen was born out of a desire to offer something truly global yet rooted in authenticity, and Chef Vicky was the perfect collaborator to bring that to life.

2. Chef Vicky, how does your global culinary journey influence the menu at Omny Kitchen, and how do you balance innovation with Indian authenticity?

Having worked across continents and sailed with over 35 nationalities, I’ve absorbed cultures and cuisines like a sponge. At Omny, I fuse these global influences with the soul of Indian cooking. Whether it’s the Tridali Dal or the Filipino Chicken Adobo with Indian grilling techniques, the idea is to innovate while staying true to the ingredients and flavours we grew up with.

3. Priykant, Omny Kitchen is known for its unique charcoal grill cooking experience. What made this your USP in the competitive Gurugram dining scene?

We wanted an open kitchen concept that engages the senses. The dual charcoal grills bring drama, aroma, and theatre to the table. It's not just about food on a plate, it’s about the experience of seeing it come alive in front of you – something that instantly sets us apart.

4. Chef Vicky, can you share the story behind the name “Omny” and how it reflects your vision for the restaurant?

Omny comes from the idea of everything, everywhere, all at once. Food is omnipresent, omniscient, and omnipotent. It touches people in so many ways. We wanted the restaurant to feel like a global stage for flavours while keeping it casual, interactive, and inspired. The name encapsulates that universal spirit.

5. Priykant, how do you ensure that Omny Kitchen stays true to sustainability and supports local farmers while delivering a global dining experience?

Sustainability isn’t just a trend for us – it’s central to our operation. We source as much as possible from local farmers and vendors, use organic ingredients, and have taken active steps in waste minimisation. This extends from kitchen prep to how we design dishes.

6. Chef Vicky, what are some signature dishes or flavors at Omny Kitchen that guests absolutely must try, especially those that showcase your Sindhi heritage?

I’m proud of the Braised Sindhi Lamb Shanks with morels and lotus stem bhuggal chawar. It’s deeply personal. The Tridali Dal and Pakwan Chutney Platter are also nostalgic dishes reinterpreted with technique and flair. But Omny also brings world flavors to the table – from Burmese Veg Curry to Millet & Barley Khichdi.

7. Priykant, with your background in logistics and supply chain, how do you leverage that expertise in managing a multi-concept hospitality business?

That foundation is invaluable. From procurement to vendor negotiations and streamlining backend operations, I ensure that the logistics are never a bottleneck for creativity. It also allows us to scale without compromising quality.

8. Chef Vicky, what role does creativity play in your menu development, and how do you keep the dining experience fresh and exciting for repeat guests?

Creativity is the heartbeat of Omny. We change elements of the menu based on the season, collaborations, and even spontaneous inspiration. The open kitchen encourages feedback and interaction, which often sparks ideas. We never stop playing.

9. Priykant, can you tell us about your future plans for concept restaurants and any upcoming collaborations with other celebrity chefs?

Our focus now is on bringing bold new culinary concepts to Omny and elevating the brand to new heights. Whether through innovative formats or new locations, we’re committed to evolving Omny into a benchmark for globally inspired dining experiences.

10. Chef Vicky, how do you see Omny Kitchen redefining fine dining and casual dining experiences in Gurugram?

We blur the lines. Omny is fine-dining in its thought and detail but casual in its energy and approach. It's elegant yet inclusive. That balance makes it stand out and keeps it accessible.

11. Priykant, what challenges did you face while launching Omny Kitchen post-pandemic, and how did you overcome them?

From supply disruptions to shifting consumer expectations, it was a tough road. But we turned each challenge into an opportunity – rethinking layouts, optimising kitchen processes, and using tech to enhance guest experience. It made us sharper and more agile.

12. Chef Vicky, what do you want diners to take away from their experience at Omny Kitchen beyond just the food?

I want them to feel something. Whether it's nostalgia, joy, curiosity or inspiration. Food is just the medium – the message is cultural appreciation, creativity, and community. Omny is a space where all of that can live and thrive.