This isn’t just fine dining; it’s food meant to be shared, savored, and remembered. Whether you’re starting with bright cold plates, indulging in hearty mains, or finishing with playful desserts, every dish carries Chef Vicky’s signature touch.

Let’s take a closer look at must-try dishes straight from the actual Omny Kitchen menu — 100% verified, no substitutions.

Cold Plates: Fresh, Bright, and Packed with Flavor

Avocado Chaat Puri

Compressed pineapple meets creamy avocado kachumber, finished with house chutneys and a drizzle of avocado oil. This dish blends street-style nostalgia with elegant plating — tangy, sweet, and creamy all at once.

The Crudo

Fresh Norwegian salmon with radishes, scallions, pickled chillies, and focaccia crisp. A touch of caviar makes this cold plate both refreshing and luxurious.

Ceviche Seabass & Tuna

With pomegranate, green chillies, and jal jeera leche de tigre, this ceviche balances citrus brightness with a subtle spice kick.

Caesars Salad On Fire

Charred market leaves, haricot verts, zucchini ribbons, yellow tomatoes, shaved eggs, and parmesan foam — a smoky twist on the classic Caesar.

Small Plates: Bold Global Bites

Gambas Al Ajillo

Charcoal oven-baked tiger prawns cooked in elephant garlic and Mathania chili-infused olive oil — smoky, spicy, and bursting with flavor.

Filipino Chicken Adobo

Charred baby bok choy and soy-drunken onions give this Filipino classic depth and richness, with just the right amount of tang.

Yakitori of King Oyster Mushrooms

Glazed with spicy shiitake miso, these skewers showcase how plant-based plates can be as bold as any meat dish.

Lotus Stem Pakodas

Crispy fritters served with tamarind ketchup and scallion chutney — Indian comfort food made modern.

Gochujang Baby Back Ribs

Slow-braised in Korean-inspired stock and charred over coals, paired with Korean potato and apple salad for a perfect sweet-heat balance.

Signature Mains: Heartwarming, Flavor-Packed Plates

Kerala Buff Pepper Fry

Masala mashed potato, curry leaf oil, and tapioca chips accompany tender buffalo meat seared with South Indian spices. A must-have for anyone who loves bold, peppery flavors.

Butter Chicken Romesco

Jalapeño potato kulcha and baby burrata turn this North Indian favorite into something completely unique, with Chef Vicky’s trademark layering of flavors.

Braised Sindhi Lamb Shanks

Cooked with morel and lotus stem bhuggal chawal, this dish is rich, earthy, and deeply satisfying — a tribute to slow cooking at its best.

Zucchini Wrapped Sea Bass with Soft-Shell Crab

A showstopper main featuring charred pineapple, coconut curry, and string hoppers. This dish reflects Chef Vicky’s global palate with a distinctly coastal Indian soul.

Duck Khurchan

Served with mirchi paratha and Kashmiri walnut chutney, this dish combines slow-cooked richness with sharp, nutty notes.

The New India Plates: Heritage with a Twist

Moms Sindhi Kadhi

Ghee chawal, tuk, kheecha papad, and boondi — a soulful vegetarian plate that feels like home, plated like a dream.

Tridali Dal

Three types of lentils cooked with black garlic and cumin, served with Sindhi pakwan, chutneys, and papads. Comfort food with Chef Vicky’s signature refinement.

Butternut Squash Sai Bhaji

Paired with millet koki and yoghurt foam, this dish is a celebration of wholesome Indian ingredients.

Desserts: Playful, Elegant, and Memorable

Tiramisu Baba

An airy baba cake soaked in coffee-Kahlua syrup with velvety mascarpone mousse and coffee mascarpone ice cream. A perfect ending for coffee lovers.

Berry Basque Cheesecake

Creamy cheesecake with a caramelized top, balanced with berry compote, paper, and coulis — light yet indulgent.

Miso Pecan Apple Skillet Cookie

Warm chocolate cookie with miso caramel ganache, apple compote, and pecan-chocolate gelato. Sweet, salty, and nutty in perfect harmony.

Banana Foster

Brioche soaked in crème brûlée, topped with caramelized walnuts, rum caramel sauce, and caramel ice cream — a nostalgic dessert with a boozy twist.

Why Omny Kitchen Stands Out

Chef Vicky Ratnani doesn’t just design dishes — he tells stories through flavor. Every plate has:

• Global technique, Indian soul – from Japanese-style skewers to Sindhi-style kadhi.
• Precision cooking – charcoal, smoke, and spice are balanced, never overpowering.
• Shareable plates and hearty mains – perfect for both casual meals and celebrations.

The menu is also constantly evolving with seasonal produce and local ingredients, meaning every visit brings new discoveries.

FAQs About Omny Kitchen and Chef Vicky Ratnani’s Menu

Q1. What kind of cuisine does Omny Kitchen serve?
A mix of global dishes with strong Indian roots — from ceviche and ribs to Sindhi dal and butter chicken.

Q2. Are there vegetarian options?
Yes, dishes like Yakitori of King Oyster Mushrooms, Moms Sindhi Kadhi, and Tridali Dal are excellent vegetarian choices.

Q3. Which dish should meat lovers try first?
The Kerala Buff Pepper Fry or Braised Sindhi Lamb Shanks are hearty, flavorful signatures.

Q4. What dessert is most popular?
The Tiramisu Baba and Banana Foster are guest favorites.

Q5. Does Omny Kitchen also serve coffee and tea?
Yes, there’s a specialty coffee program with drinks like Omny Cold Brew with Sindhi Saffron Foam and artisanal teas like Saat Ras Masala and Jasmine Pearl.

Q6. Where is Omny Kitchen located?
Unit No. 3, Boulevard, Tower 1, Magnum Global Park, Sector 58, Gurugram, Haryana 122011

Website : OmnyKitchen.com

Final Words

At Omny Kitchen, every dish is true to its roots, yet forward-looking — much like Chef Vicky Ratnani himself. From Gambas Al Ajillo and Zucchini Wrapped Sea Bass to Tridali Dal and Tiramisu Baba, this is food that excites the palate, sparks conversation, and leaves a lasting memory.
If you’re in Gurugram, step inside Omny Kitchen — eat, drink, and be happy, just as Chef Vicky intended.