A Season of Authentic Flavours at The Oberoi, Dubai

Sep 16 • First Bite • 659 Views • Comments Off on A Season of Authentic Flavours at The Oberoi, Dubai


Experience legendary service in the heart of Dubai with Restaurant Week and Hyderabad Meets Dubai

The Oberoi, Dubai announces two distinctively different culinary promotions set to launch in September. Showcasing the hotel’s award winning portfolio, Restaurant Week will be held across Umai, Nine7One and Ananta from 7-13 September, followed by a dedicated menu celebrating authentic gastronomy from the Hyderabad region from 17-26 September with Hyderabad Meets Dubai.

Restaurant Week
An ideal opportunity to experience a culinary journey across three signature restaurants, Restaurant Week will be held in Umai, a contemporary Pan Asian restaurant, Nine7One, an all-day dining restaurant offering the best of world cuisine and Ananta, an Indian specialty restaurant.
Menu highlights include freshly rolled maki in Umai, succulent 48-hour Wagyu short ribs in Nine7One, and Badam aur tulsi ke koftey (basil and almond cottage cheese dumplings in cashew yoghurt sauce) from Ananta.
Nine7One is open for breakfast, lunch and dinner. Ananta is open every day for dinner and on Friday for lunch, while Umai is open from Sundays to Fridays for dinner and Sundays to Thursdays for lunch. The set menus include a choice of one starter, one main course and a dessert offering, as well as tea and coffee in each restaurant, starting from AED 160 in Nine7One and AED 180 in Umai and Ananta.

Hyderabad Meets Dubai
Legend has it that there are only six chefs or ‘khansamas’ alive who can cook an authentic Kacche Gosht Ki Biryani, an intriguing Hyderabadi dish which is considered the ultimate measure of a chef’s skill. This dish is one of the signature offerings which will be presented by esteemed Guest Chef Siraj Khan from Trident, Hyderabad, who will be in residence at Ananta at The Oberoi, Dubai from 17-26 September.

Chef Siraj shares, “Hyderabad is renowned around the world for its distinctive cuisine which is blended from Mughlai, Turkish and Arabic influences” adding, “I’m looking forward to bringing the flavours of my home to Dubai with a selection of some of my favorite dishes.”

A tantalising array of iconic dishes from the region will be available throughout the week with highlights including Dum Ka Murgh (chicken braised in a rich curry of yoghurt and nuts), Haleem (a ‘porridge’ of slow cooked lamb, wheat and lentils) and Pathar Ka Gosht (lamb kebabs cooked on a hot stone).

Ananta is open for dinner from 7pm every day and for lunch on Fridays from 12.30pm.

The special Hyderabadi dégustation menu is available from AED 330. An A La Carte menu will as well be available.

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