Hemant Oberoi Launches his Restaurant in Mumbai BKC

FRIDAY MARKED the return of a legend. Chef Hemant Oberoi launched his first flagship fine dining restaurant in Mumbai. They say if you believe in your brand, put your name on it. And that's exactly what this iconic chef did as the restaurant in his signature trajectory of firsts proudly displaces his name on the door. Hemant Oberoi the restaurant welcomed its first guests, which included royalty and superstars, businessman and beauty queens. And in all the excitement we caught up with the master himself for some table talk on his new born. Here is an excerpt of the interview he gave BW Hotelier.

BWHotelier: What brings your back to Mumbai?
Hemant Oberoi: Well truth be told, I never left. Cooking is my passion and something you are truly passionate about you can never leave. In the last few years I've actually been busier than ever. I've launched a now hugely successful fine dining restaurant in Singapore - Yantra and an Indian outlet in San Diego named Masala Street. Mumbai is home and so I couldn't wait to open my flagship restaurant here among my wellwishers and loyal patrons.

BWH: Tell us about Hemant Oberoi, the restaurant.
HO: In my career, I have launched over 100 restaurants all over the world. I have introduced new cuisines to the country and pioneered culinary trends. This launch however is extra special. It is my signature restaurant and represents me like no other. The menu takes guests on a global culinary journey with European, Peruvian and Asian inspired dishes. Each dish tells a story and we have focused on introducing the city to new flavours, unique presentation and exquisite ingredients.

BWH: Is your famous Camembert Dairole back on the menu?
HO: I don't believe in cut copy paste. We must continually evolve and improve. But for those who enjoyed this Zodiac Grill signature favourite, we do have a delicious Brie and truffle soufflé on the menu and I honestly believe this dish is much better!
BWH: Your restaurants have lasted decades. What's the secret ingredient?
HO: There is no set formula to success. Success is a combination of hard work, dedication, experience and passion. You need to build a strong foundation before you experiment. You need to understand your audience before you cater to them. You need to absorb changing trends intuitively. But most importantly you must have conviction in your beliefs, confidence in yourself and loyal people by your side.

BWH: What's next on the agenda for Hemant Oberoi?
HO: For now my focus is to welcome back my culinary family to Hemant Oberoi, the restaurant. They have been my inspiration and my support over the years.
It has always been my endeavour to keep reinventing myself and so with the coming years I hope to continue to bring new and exciting culinary experiences to my guests from around the world.