ABU DHABI, UAE-: Summer marks new beginnings for Rangoli, Yas Island Rotana at Yas Plaza Hotels as it reveals its stylish restaurant’s new look, redefining its restaurant’s soul, flavour, and concept, following a refurbishment since it opened in 2010. To usher in this new era of bold new tastes, youthful energy, and daring design, the restaurant is welcoming guest Michelin Star chef Jitin Joshi, who will be teaming up with Rangoli’s Chef De Cuisine Shadab Qureshi to prepare for an exclusive Chef’s Tables and a Four Hands a la carte menu available exclusively from May 17th to 21st. A reinvented menu mastering North and South Indian cuisine with a surprising twist will also be unveiled on May 16th, rendering Rangoli to become an outlet of exciting new appearances and elevated feasts for all senses.
The restaurant, embodying the definition of the word ‘rangoli’, will represent happiness, positivity, and liveliness. Its reopening will be inaugurated by Chef Jitin Joshi, who has led some of the world’s most prestigious kitchens with a notable decorated history of being the Executive Chef of Mayfair’s Benares, where he led the team to win 1 Michelin star in 2007. He was awarded the Best Ethnic Chef by the Craft Guild UK in 2009 and has served under leading hospitality names in the UAE. Chef Jitin was also previously invited to showcase at the Dubai Expo 2020 and has cooked for several ‘A list’ celebrities like David Beckham, Ed Sheeran, Priyanka Chopra Jonas, Prince Charles, and the Heiress to Chateau Margaux.
Chef Jitin and Head Chef of Rangoli, Sadab Qureshi will be taking over the kitchen to co-create and define Rangoli through a special five-course degustation menu. Start the culinary adventure with snacks like puffed wild rice bhel, watermelon with papad feta, and masala peanut on arrival. Shortly after, the next two courses are served to excite and prepare the palate for the dinner to come. Indulge in artichoke and sweet potato chaat followed by a choice between cured salmon or spiced avocado both with split coconut emulsion and pickled mooli. The night progresses with sumptuous mains including Charred Lamb chops, 12-hour wagyu rib, Curry leaf mackerel, and Grilled portobello. Rounding everything up would be a sweet serving of gulab jamun brioche pudding, rasmalai custard with chikki ice cream. This Chef’s Table experience is available from May 16th to 21st from 6:00pm for AED249 per person.
Further contributing to the excitement will be Johnnie Walker ambassador and mixologist, Guru, who will be serving his exclusively craft liquid concoctions from May 13th to 15th and will curate signature options that will be permanently added to Rangoli’s cocktail menu.
A beautiful setting that perfectly blends tradition with contemporary design accompanies each gastronomic journey at Rangoli. Further embracing its meaning of happiness, positivity, and liveliness, the restaurant welcomes guests with a giant urli with a floating flower to impart a royal glow at the center of the restaurant. Naturally flow into a vibrant space with Indian pop-art adorning the walls and head right to the swing, if you’re looking for an Instagrammable snap. The colour purple dominates the velvety new decor alongside new ceramics and collections of cutlery and more. Perfect for any type of occasion, Rangoli has been transformed and sectioned in quadrants of colours, flavours and dining types featuring six areas including the Rang-e-bahar and Rang-e-khass for private dining, the Rang-e-mehfil for family dining, the Rang-e-mehal for fine dining, the shisha Verandah and the Rang-e-star for al fresco poolside dining.
Expect the show kitchen to fire out freshly cooked dishes from the Tandoor with Head Chef Qureshi leading his kitchen brigade into a culinary spectacle that’s bound to tickle one’s taste buds. Enjoy new signature dishes like Crab Shorba, Cooked with curry leaf, coconut milk, and seasoned with Indian spices; Machi Tawa Masala, sizzling whole sea bass coated with a spicy marinade yoghurt; house specialty Raan-E-Awadh, whole baby lamb leg, slow-roasted to perfection, sprinkled with lime juice and tossed in clarified butter; and Lobster Masala Fry, masala coated jumbo lobster seared on griddle, tossed with onion, ground spices and coriander. Make sure room is left for a sweet ending with options like Moong Dal Halwa, cooked in desi ghee and thin sugar syrup, saffron, green cardamom, dry nuts; and Gulab Jamun Kunafa, dumplings of reduced milk, infused with cardamom and served in kunafa nest. Finally, inventive cocktails such as KumKum, Half Moon, Tulsi, and Bho-Gol inspired by India’s rich culture, art, and colour await drink connoisseurs.
Serendipitously, this move to reinvigorate Rangoli comes at the same time as the International Indian Film Academy (IIFA) Weekend & Awards set at Yas Island, Abu Dhabi from March 20th to 21st. Organised in collaboration with the Department of Culture and Tourism – Abu Dhabi (DCT Abu Dhabi), and Miral, Abu Dhabi’s leading curator of magnetic experiences, the event will be hosted by Bollywood superstar Salman Khan. This highly anticipated celebration is poised to attract audiences such as global dignitaries, international media, fans and film enthusiasts from across the world and Rangoli is prepared more than ever to serve its signature hospitality to these highly discerning guests.