|No. 362, Senapati Bapat Marg, Lower Parel, Mumbai – 400013
Lunch: 12:30 PM-2:30 PM
Dinner: 7:30 PM-11:30 PM
|Instagram : @PalladiumHotelMumbai
Born from the lavish and vintage decadence of the colonial era, The Sahib Room & Kipling Bar boasts robust Indian delicacies and flavors. Leading into the restaurant is the aptly named ‘Kipling Bar’, inspired by the iconic writer and philosopher Rudyard Kipling. Here, talented mixologists showcase the craft of fusing classic libations with Indian spices.
Venetian mirrors, gilt and brocade, chandeliers, deep rich upholstery and European formality are the design details that make The Sahib Room a veritable living room from a bygone era, and yet the play of colors and layout add a modern day contemporary touch. Large, exquisite chandeliers brighten up the dark wood furniture and its earthy tones, and ample natural daylight floods The Sahib Room through its large window panes.
The menu boasts classic Indian favorites with familiar ingredients and slight hints of modernity – the menus has been created keeping in mind the discerning diner who enjoys robust and flavorsome food. Chef Angad Rai favours traditional ingredients with medicinal properties like Dried Vetevier Root, Betel Flower Root and Stone Flower in his cooking. His style of cooking is one that masterfully blends innovation, taste, flavour and yet allows each ingredient to retain its inherent place and health benefits.
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.