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In "There's No Place Like Home For A Good Curry", Mr. Jeremy Wayne highlights that "as soon as you enter The Oberoi New Delhi's cool and elegant lobby, which is looking resplendent but confidently unflashy after the recent multimillion-dollar facelift by New York-based Adam Tihany, you're suffused with calm." He continues "I was in New Delhi to take a look at the city's food scene, which is currently in overdrive, and where better to start than at The Oberoi, with its wonderful Indian restaurant, Omya, its rooftop Chinese-style Baoshuan and its new open-air rooftop bar Cirrus9. But it's to its spiffily re-designed ground floor café, threesixty°, that I'm always drawn, for breakfasts of exotic juices, including jackfruit, papaya, tangerine and Java plum; for fruit-packed homemade jams and for perfect idlis, appams and dosas, straight out of the oven or pan."
Emphasising upon the service excellence, he says "At an Oberoi hotel, you never carry a parcel or wait more than 10 seconds to speak to a concierge or have to explain anything to anyone more than once, because an army of sweet and smiling staffers, as intuitive as they are professional, are on hand to look after your every whim."
Coming to The Oberoi, Gurgaon, he adds "Over in Gurgaon, the city's modern business district, where "Old" Delhi seems abruptly to come to a halt and which feels like lower Manhattan in places, you'll find Amaranta, the swanky Indian restaurant at the eye-popping Oberoi, Gurgaon, built around an unswimmable but totally Zen "reflection pool." From the lightest fish biryani to barramundi, lightly steamed in a fragrant banana leaf, this "new," lighter Indian food sings."
About WAG:
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About Mr. Jeremy Wayne:
Hotel consultant, travel writer and longtime restaurant editor on Condé Nast's Tatler magazine, London-born Jeremy Wayne began his professional career at age 6 when he invented a game called Restaurants, in which he would invariably "order" - and his mother would cook and serve - cheese on toast or scrambled eggs, which little Jeremy used to rate on a scale of 10. His articles have appeared in Condé Nast Traveller (UK) Food & Wine, The Guardian, The (London) Times and The Daily Telegraph. He currently divides his time between Westchester and London, UK.
