In a city that is constantly looking for new culinary adventures, Omny Kitchen and Bar in Gurugram by Chef Vicky Ratnani has recently opened to tell stories, start conversations, and spark curiosity. Chef Vicky Ratnani, the ever-curious and passionate chef, has opened this restaurant to reflect his journey across the world, seamlessly representing the “Indian Soul, Global Spirit” philosophy in an interactive dining experience.
Chef Vicky Ratnani’s Newest Masterpiece: Omny Kitchen And Bar
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From the moment I entered, Omny Kitchen and Bar impressed me with its warm yet sophisticated ambience. The blend of natural elements with industrial charm is complemented by an open kitchen where the diners are welcome to observe the culinary action. Here, grilling isn’t just a technique—it’s an art form, deeply rooted in Chef Vicky’s childhood memories. The menu is a reflection of the chef’s voyage in the culinary world, his travels over the years, as well as the flavours he grew up relishing.
The Highlights Of The Menu:
We began the meal with Beet It, a refreshing beetroot salad. With shaved fennel, mango, arugula, bitter leaves, dill crème, and confit tomatoes, it was a flavourful start to the meal. Next came the first highlight of the evening—the Aloo Tukk Bravas. Not that the iconic Sindhi Aloo Tukk needed an upgrade; this one by Chef Vicky Ratnani is something I can truly get behind. The combination of Sindhi chaat masala with garlic aioli and bravas sauce is phenomenal.
A creation recommended by the chef from their grill section was the Chipotle-Rubbed Roast Chicken. It comes with scallion mash and chile de árbol jus. Grilled to perfection—perfectly juicy and tender—this dish is bold and flavourful.
Chef Vicky Ratnani has brought the beloved gnocchi and aloo tamatar sabzi together in a brilliant fusion to create Aloo Tamatar Gnocchi, and it tastes even better than it sounds. It was the best dish of the evening, something I couldn’t get enough of. This dish reflects Omny Kitchen’s culinary philosophy: Indian ingredients with an inventive global twist.
Another highlight was the sumptuous Duck Confit Khurchan paired with Mirchi Paratha and Kashmiri Walnut Chutney. For everyone who loves duck, this variation is something they simply cannot miss trying. It is bold with spices and flavourful to the core.
Another creation from the menu you cannot miss is the Salmon Steak, served with shaved fennel and cucumber salad and a vodka beurre blanc. This creation looks like art and tastes even better—mildly flavoured and grilled to perfection with crispy skin and melt-in-mouth salmon.
To complement the food, I savoured cocktails from Omny’s thoughtfully curated drinks menu. Wake-Up Call is a bold blend of banana-infused Bacardi Oro and artisanal coffee cordial. Smoke & Vine with mezcal and pickled grape brine was a smoky and adventurous sip that went perfectly well with the bold cuisine.
Also Read: Zorawar Kalra’s Farzi Café Opens In Tribeca, NYC, To Redefine Indian Dining In New York
The Global Journey That Shaped His Cooking
The meal was made even more special by my conversation with Chef Vicky Ratnani, whose presence at Omny Kitchen is as energetic as the menu. His career began at sea, where he cooked and lived with people from 35 different nationalities. During that time, he didn’t just draw from them—he adapted their cuisine and reinvented it.
When I asked him what non-Indian dish he thinks would resonate most with Indian diners, he didn’t hesitate and chose: Chicken Adobo from the Philippines. “It’s bold, punchy, layered—something Indians would love,” he said. He also threw in a vote for ceviche, thanks to its layered, fresh, and punchy flavours.
At Omny Kitchen & Bar, grilling isn’t just a cooking method—it’s a love letter to fire. When I asked about his earliest memory of grilling, Chef Vicky Ratnani fondly recalled childhood barbecues on his terrace and the street-side kebabs he used to enjoy often. He explained how grilling is a universal language. “Every culture has a way of cooking on fire,” he said, “whether it’s yakitori in Japan, chipotle roast from Mexico or jerk chicken from Jamaica.”
It is all connected by the art of cooking over charcoal—a technique he showcases brilliantly at Omny. Here, he brings that idea to life with two state-of-the-art charcoal grills and an open kitchen that feels more like a stage. “It makes a huge impact on the diners,” he said. “Guests can see the process, smell the food, and know everything is made fresh.”
His Love For Food And His Sindhi Roots
One of the most refreshing parts of our chat was when Chef Vicky Ratnani debunked the myth that all chefs fall in love with cooking as children. For him, the love of food came first. He enjoyed tasting and eating long before he discovered his passion for cooking in college. “I don’t believe in the ‘I-was-3-years-old-and-flipping-dosas’ stories,” he laughed. “I was a foodie first—cooking came much later, in college.”
One of the biggest highlights of the menu at Omny Kitchen & Bar is the Jammu Tawi Burger. Inspired by his visit to Jammu and the street food there—especially the Kalari Kulcha—Chef Vicky crafted this burger with rajma patties with traditional Indian flavours and, of course, topped with Jammu’s iconic Kalari cheese. Why the name, you ask? Because that’s the train—the Jammu Tawi—that took Chef Vicky to Jammu.
While Chef Vicky’s global travels have had a huge impact on his technique, he admitted that the real reawakening of his culinary purpose happened during the lockdown. “That was when I realised I had never cooked professionally the food I actually grew up eating,” he shared. Since then, his mission has been clear—bringing Sindhi food out of the shadows and reimagining it for a modern audience without compromising its DNA. The menu at Omny also sheds light on his Sindhi heritage with dishes like Tridali Dal and Braised Sindhi Lamb Shanks.
Omny isn’t just another fine-dining restaurant. It’s a culinary memoir of Chef Vicky Ratnani’s travels, experiments, and heritage. If you’re looking to taste the world without leaving Delhi NCR, Omny Kitchen and Bar is where you need to be.
Where: Unit NO. 3, Boulevard, Tower 1, Magnum Global Park, Sector 58, Gurugram
When: 6:30 pm – 12 am
Cost: ₹3,000 (For two)
Cover Image Courtesy: Supplied and Mallika Khurana
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