1 / 12Amadeo by Oberoi is known for its extensive menu, that spans various cuisines such as Mediterranean, Japanese, Chinese, Indian cuisines. Located by the Fountain of Joy at NMACC, its ambience is just as spacious as its menu.
2 / 12Its cocktails have always been numbered, not named. The same playfulness also extends to its food menu. For summer last year, it had four experiences — open flame cooking, the Asian journey, one for those who love avocados and another for cheese aficianados. This time, for the monsoon season, the restaurant has new additions to its traditional menu. But for monsoon this year, diners don’t have to pick just one experience, they can order from the entire menu, including all their latest additions for the season.
3 / 12Aamdeo good for you green salad | Under the Mediterranean section, this salad is made with avocado, green apple, edamame, orange segments and pesto vinaigrette.
4 / 12Make your own bao | Serving baos in this manner, gives diners a subjective experience. Two steamed buns are served separately with tomato salad, chilli relish. Diners can then, as the name suggests — make their own baos — by adjusting the fillings as per their liking.
5 / 12Hamachi Usuzukuri | Hamachi is a term for yellowtail fish that has a rich, buttery flavour with a tender texture. Amadeo serves it with avocado tartare and jalapeno dressing. Each element comes together well and makes for an enjoyable dish.
6 / 12Salmon Tatake | The salmon is seared and served with caramelised onion and ponzu jelly. However, it probably tastes similar to the Hamachi because of the texture. Hence, diners may want to order for either of the two dishes.
7 / 12Prawn 65 | A chicken 65 is usually a go-to starter during family dinners. Amadeo’s Prawns 65 is made with tandoori masala and is served with lemon and butter cream. The size of the prawns is satisfying. However, if the dish isn’t eaten when hot, it is not as enjoyable.
8 / 12Chicken Lasagne | The lasagne is served in an interesting manner, with smoked tomato cream poured on top of the minced chicken baked with pasta sheets with a parmesan crust. It is garnished with mushrooms and thyme.
9 / 12Bainco Buratta Pizza | The Neaopolitan Pizza, made in the stone oven, is served with confit cherry tomatoes, rocket leaves and olive tapenade.
10 / 12Truffle Tagliatelle | Made with black truffles and parmesan, this is a classic and one of the best truffle tagliatelle one can find in the city.
11 / 12Mango and coconut Tres Leches | As the name suggests, the Tres Leches comprises fresh mango and coconut cream. The scoop coconut sorbet on top is what brings the dessert together.
12 / 12Chocolate Geode | Chocolate sponge, served with chocolate mouse and berry sorbet. For a gluten-free dessert, with no-added sugar, it is quite fantastic.
