Designed by architect-interior designer Ed Poole from
Poole Associates, [renowned worldwide,
especially in the hospitality industry], Ohm's seating [76 covers] is at
three levels. The interiors are contemporary, with the predominant use
of glass, teakwood and bamboo, and miniature paintings, as well as some
abstract work [standing sticks] by Australian artist Tony Twigg. The
Oriental touches are subtly reflected in the woven rattan panels on the
walls, a floral podium with Buddha Hair Urns, Saigon breeze candle
lamps, and the use of Narumi crockery.
Elegant touches, like a pot of Chinese 'blooming tea'
[dried-flower-blossom-wrapped tea leaves left to bloom and brew on your
table] and a vegetarian 'amuse bouche', add to the dining experience. On
the menu, are Thai, Japanese, Chinese, Korean, Malaysian, Singaporean
and Indonesian cuisine, besides a separate menu for dim sum and sushi.
We start with Crispy Shiitake with Enoki, braised Chinese shiitake
mushrooms, tossed with pungent Chinkiang vinegar, which provide a spicy
(and black-hued) edge to the crisply-fried white Japanese Enoki
mushroom. Next up is Wasabi Prawns, bay prawns tossed in European mayo
and infused with Japanese wasabi, plated with macadamia nuts, how is
that for fusion? We also try the Crispy Lamb with three peppers, prawn
dumpling, Crispy Crab Claw in Black Pepper, Chicken Suimai and for
vegetarians, there is Crispy Lotus Stem and Stir fried long beans with
Tofu and Peppers.
For main courses, there is Vegetable Olive
Rice, Udon Chicken Noodles, Monkey Head Mushrooms with Preserved
Vegetables, Okra in Hot Basil, and Miso Baked Cod, which undoubtedly is
the highlight of the meal. Chilean sea bass steeped in mirin and sake
[both Japanese rice wines, for the uninitiated], and topped with
home-made mustard sprouts, the Miso Baked Cod is also one of Ohm's
signature dishes. The vegetable olive rice also has a quirky twist, with
Italian kalamata olives used in Indian long grain rice, tossed in a wok,
For desserts, there is Warm Date Pudding with Vanilla Ice Cream,
followed by Pineapple Tart with Lychee Praline, and honey almond ice
cream, both as superlative as the rest of the meal.
OHM: AVASA Hotel, Plot No: 15,24,25 & 26 Sector -
1,Survey No: 64, Huda Techno Enclave, Madhapur
Meal for two: ₨ 2,000
Timing: 12.30 pm to 3 pm, 7.30pm -12 pm
Must try: Baked Miso Cod, Crispy Shiitake with Enoki,
Vegetable Olive Rice, Wasabi Prawn