In a nutshell: 

A beautiful, new restaurant in Gurgaon where food is THE KING, service is warm, music is peppy, lights are dim in general & chef Vicky Ratnani & Chef Krishna constantly walk around the dining hall, interacting with guests. Great place for meeting friends & family, apt for small gatherings & also perfect for couples.

HIGHLY RECOMMENDED BY YUMMRAJ. Visit b4 it gets too crowded / waiting lines.

Address & other details: omni kitchen

Instagram : omni kitchen

Facebook: omni kitchen

Meal for 2: ₹1500 onwards 

Cuisine type :  vegetarian & non vegetarian 

Disclaimer: All restaurants / eateries reviewed by YUMMRAJ were visited by YUMMRAJ himself & he has paid for the full Bill & tips also. http://www.yummraj.com does not have even one featured / sponsored reviews. YUMMRAJ believes in going to a restaurant in anonymity, as a normal guest, experience everything & give a honest account of the same to you.

YUMMRAJ rates all the food items & then gives a final overall rating, which is a simple average of the individual item ratings. What the ratings stand for: 5 = Excellent, 4 = Very Good, 3 = Good, 2 = Fair, 1 = Disaster

Short description- in case u r in a hurry 

We got to know of Omny kitchen from an Instagram post by chef Vicky Ratnani where he is seen holding a giant burger in his hand. The post itself & the other posts on his page about Omny kitchen looked very promising & hence we decided to visit. 

The day we visited, we realised that the restaurant was still under construction. We understood that we mis-read the announcement as ‘opened’. Went back twice again this weekend to dine here. 

The restaurant has outdoor cabana style seating as well as a huge L shaped dining room for indoor seating. Love the fact that the ceilings are high. 

The lighting is generally dim. Little mushroom shaped metal table lamps are provided I guess for people who are photographing the food. It wasn’t there initially when we sat but it was brought when I started clicking the food. 

Music is peppy & enjoyable. Not too loud. We overheard Chef Ratnani instructing the team to increase the volume only after a certain time in the late evening. 

Yes, we met Chef Ratnani at the restaurant. He was walking around the restaurant meeting guests at every table. We had a long, fun, informative  & interesting food conversation with him. 

On day 2 we met Chef krishna. It was pure joy engaging in conversation with this young super passionate chef who is not just a great culinary artist but also a great storyteller. 

Service is super warm. The boys & girls made us feel as if we have been invited to their home for dinner. Since everything is so good, I guess area of improvement is some kind of an electronic calling bell / buzzer that all Japanese & Korean restaurants in Gurgaon use. 

Food at this restaurant is surely among the top 5 global food restaurants in Gurgaon. The food here is not Western but fusion – predominantly western & some Asian, with a twist from India. There were a few ‘Indian origin’ dishes as well. 

In most dishes, chef has very very skilfully reduced the fishiness of the seafood & the robust meaty flavours of the meats. To the dish, innovative & thoughtful ingredients were added. This often created a new dish which hardliners will find difficult to accept at first. 

Example – for those expecting sashimi like raw flavours of salmon might be disappointed at the absence of  raw salmon flavour in a ceviche or robust meaty flavour in a carpaccio of buff. 

However when seen from a different lens, while eating Indian food, it’s almost never ‘only flavour of meat’ unlike say in Turkey / Japan where the flavour/ texture / taste of the main ingredient is the predominant one. 

To summarise, each dish that we tried, was a work of art, in terms of taste, texture, flavours. The taste/flavour/texture of the main ingredient was not celebrated as much as say in Japan / Turkey but finally it turned out to be a fab dish. 

Detailed description – in case u hv the time to njoy reading:

Day 1

‘CEVICHE SEABASS & TUNA

Green Chillies, Pomegranate, Jai Jeera, Leche Del Tigre, Mango & Scallions’

The jeera green chillies & pomegranate made this ceviche the most unique Indie-Peru fusion. Like in the classic, the fish cubes got cooked in the citrus, sans heat or added fat (oil/butter/lard etc). The extreme fishy smell of the fish (which we don’t mind) was reduced due to the marinade but it gave birth to a new cocktail of flavours. Sweet potato added a sweet twist. We loved this version. Rate it 4.5/5

‘MOM’S SINDHI KADHI

Ghee Chawal, Tuk, Kheecha Papad, Boondi’

Very unlike a dish at a posh modern restaurant- this was pure comfort food it was made perfectly. Loved the beautiful balance of sweet sour & salt gravy. Rich, medium thick gravy. Polished off everything till the last drop. The vegetables retained their crunch, loved every piece of it. 

The crunchies served alongside were lovely. Specially liked the crisp aloo tuk (Sindhi potato fries) that accompanied.

Rate it 4.75/5

Garden whisper drink (non alcoholic) was excellent. Simple, not too sweet, summer friendly, light mocktail. Rate it 4.5/5

Day 2

‘CARPACCIO OF BUFF

Shaved Parmesan, Balsamic Jelly,

Truffle Dressing’

Excellent buff carpaccio. Loved the balsamic reduction. Truffle made its presence felt. The cheese reduction was not needed for us as it distracted the meaty flavors too much. Crunchy pine nuts were fun. Enjoyed the carpaccio without the reduction. Enjoyed the lovely reduction separately. Rate it 4.5/5

‘THE CRUDO

Fresh Norwegian Salmon, Radishes, Scallions, Pickled Chillies, Focaccia

Crisp, Caviar’

Another masterpiece. An in-house baked, extraordinary crisp & perfectly made focaccia bread topped with absolutely delicious fresh Norwegian salmon. Chef Krishna passionately described the super long & tedious process in which they made the focaccia. 

The contrast of textures – the super soft fish with the super crunchy base did magic. The creamy rich mouthfeel of the fish without adding cream was magical. Coarsely ground Black pepper did spice up the dish & also ended up raising the scoville factor at particular spots. The heat lingered enjoyably. Floored with this dish. Rate it 4.95/5

‘CHAR COAL ROASTED BUTTERNUT SQUASH

Pumpkin Seed Chutney, Pickled Beet Hummus’

‘What!!! Pumpkin? No, why should I have pumpkin at such a fancy restaurant’ might be reaction of many. Chef Krishna insisted that we order this &  BIG THANKS to him for this suggestion. 

It turned out to be super thin slices of pumpkin, with butter in between the layers, baked to perfection. The green chutney at the base reminded of the Indian pudina dhania chutney in terms of taste but the texture was much thicker. 

Rate the dish 4.5/5 

‘HERITAGE PORK CHOP

Tamarind, Lemon Grass, Coconut Glaze &

Charred Bok Choy’

After a long time we had a pork dish where the meat to fat ratio was very good. The quality of meat was fabulous. The meat had been cooked so perfectly that the fat part became crunchy at the outer end while remaining juicy inside, while not letting the meat dry up. 

The southern India flavour inspired sauce was excellent. Thick, creamy & flavourful.  

We could not believe how good the charred Bokchoy was. Don’t remember having this in a long time. Rate this dish 4.75/5

‘SMOKE & VINE

Mezcal,

Pickled Grape Brine

Captures a chef’s vineyard discovery, where Smoky Mezcal tequila & Pickled Grape Brine collide — a bold tribute to adventurous tastes & the road less traveled.’

This tequila based cocktail was simply wow. Not too sweet but a tad more sweet than my personal liking. Rich mouthfeel. Flavour bomb. 4.5/5

Kyoto distilled was another cocktail we tried – whiskey based, with a hint of mustard (served in a soon on top’. Loved this one. Not sweet. Mustard made a huge difference. Rate it 4.5/5

For dessert we had ‘Berry basque’

The cheesecake had the right mix of sweet & salt. Unlike many desserts sold in India pretending to be cheesecake, the creaminess & moisture of this cheesecake was just right. The texture of Namlaka (white chocolate based) was just too good. 

The berry was quite tart & we absolutely loved it.

While the combination was good, we preferred to have the excellent cheesecake just as it is & slowly had the berry with the namlaka. Rate the dish 4.75/5

Overall rating of food at among kitchen averages out to 4.6/5

We are surely going back few more times in the next few months. 

Day 3

THE BEST BURGER OF DELHI NCR 2025

We had heard about the burgers at OMNY & on day 3 we decided to go for them. ‘Flame Grilled Patty, Caramelized Onions, Pickles, Cheddar Cheese Burger Sauce, French Mustard’ is what the menu card mentioned.

Juiciest patty, intense, robust, rustic in terms of both flavours & taste. Texture of the patty was joyfully lumpy. A meat-lover’s delight.

The bread was perfectly done with crisp edges. Exceeded both our earlier favourites AKU’s & Joint cafe. Rate it 4.95/5

What we tried after this was salt aged ribeye steak. What a meat. Juicy, intense flavours, meaty, outstanding texture. This dish is in trial stage we were told & it’s come up to shape pretty well. The sauce needs some more work to balance the saltiness. Rate it 4.5/5.

day 4

We had lamb shanks in 24 hour reduced bone marrow, duck galawati kabab & Sindhi Sai bhajji