The Hindu Business Line : Tandoor in Geneva

Mandarin Oriental, Geneva, has launched two new restaurants —‘Rasoi by Vineet’ and ‘Le Sud’, both designed by the internationally-acclaimed Adam D. Tihany. One is an Indian restaurant and the other a contemporary all-day French-style brasserie.

Indian tadka

Rasoi by Vineet is the hotel’s signature restaurant. It offers the cuisine of Michelin-starred chef Vineet Bahtia, who specialises in “evolved” Indian food. The restaurant is done in vibrant colours of Indian reds and purples with silver leaf set into rich woods and stone surfaces. It oozes luxury and warmth with a touch of Indian charm. A modern design of a traditional tandoor oven is located at the entrance. During the summer, the restaurant spills out onto a beautiful terrace with spectacular views over the River Rhône.

With more than 15 years of culinary experience, Anupam Banerjee, earlier the sous-chef at Mandarin Oriental Hyde Park, London, is Head Chef of ‘Rasoi by Vineet’. Before relocating to Geneva, Banerjee spent time at the Michelin-starred “Rasoi” restaurant in London, working closely with Bahtia, to understand “evolved Indian cuisine”.

Banerjee has many achievements to be proud of, including winning the company-wide competition to represent The Oberoi Group in the “Taste of Asia” chef promotion. He also represented Raffles Hotel, Singapore at a fine cuisine showcase at its sister hotel, Hotel L’Ermitage in Beverly Hills, Los Angeles. His secret is to use the freshest ingredients and to keep his creations simple.

MO Bar

The MO Bar offers guests a modern luxury bar experience. It has been designed as a contemporary yet classic bar with a cocktail menu offering three distinctive and interwoven themes from the past, present and the future. Cocktails on the menu include Lady Penelope, Pisco Sour and Apple and Cardamom Cloud, to name a few. Delicious tapas-style dishes are served all day.