|Address:||No. 362, Senapati Bapat Marg, Lower Parel, Mumbai – 400013|
|Telephone:||+91 22 6162 8422 / 022 6162 8000|
Lunch: 12:30 PM-2:30 PM
Dinner: 7:30 PM-11:30 PM
The Sahib Room is a veritable journey into a bygone era, with elements of vintage old-world decor with antique features of the telephone, gramophone, and prints dating back to the late 17th century to mid-1800s. Water-colour paintings from this period depict the colonial past of India when writers and poets romanticized the Indian countryside and its people.
The menu boasts classic Indian favourites with familiar ingredients and slight hints of modernity – the menus has been created keeping in mind the discerning diner who enjoys robust and flavoursome food. While over at the ‘Kipling Bar’, the beverage menu showcases the creativity of the mixologists, with fusion cocktails based on good ol’ classic libations infused with Indian ingredients. With its verandah seating, the Kipling Bar is inspired by the prolific colonial novelist and poet Rudyard Kipling, who spent many a years in the hill stations, observing the country life. His famous works like ‘The Jungle Book’ and protagonists like ‘Kim’ have served as the inspiration for many of the cocktails on the menu. The community table, at the center of the Bar, is one of the highlights of the space with interesting paraphernalia from the era.
Chef Angad Rai is the Sous Chef at Palladium Hotel’s signature Indian restaurant, The Sahib Room & Kipling Bar.
Born and brought up in Gorakhpur, Uttar Pradesh, Chef Angad wanted to grow up to be a soldier but instead found himself in the hospitality industry; here, he believes cooking is the best role for him to play. He was greatly influenced by Chef Pawaskar from The Oberoi, Chef Arjun and Singh Yadava from Trident Hyderabad who’ve mentored him along the way.
With a career spanning over 10 years, Chef Angad comes with abundant experience in opening successful restaurants, which allows him to efficiently execute his current role as Sous Chef of The Sahib Room & Kipling Bar. His main strengths are his innovative thinking and exceptional service record at many an international hotel and stand-alone restaurant.
Chef Angad has been awarded the Exceptional Performance Award in 2009-2010. He specializes in North West Frontier cuisine and his expertise in Awadhi, Hyderabadi, and Kashmiri cuisines is demonstrated by an inventive flair while creating unique culinary offerings.
At The Sahib Room & Kipling Bar, Chef Angad leads from the front and is responsible for designing and managing all kitchen operations while spearheading his team at the restaurant. He takes great pride in ensuring all spices are freshly ground and mixed in-house. Chef Angad is also very conscious of the positive health effects of the spices he uses, and carefully adds them to his creations.
Chef Angad describes his culinary style as well-balanced and flavorful with a keen focus on freshness of spices and ingredients. His favorite dish is Puruvanchal ki Saag made from batua, ambada(sour leaves), Fengreek, Spinach and Dill, and is eaten with Makai ki Roti.