in Gurgaon – India
Ziya at The Oberoi, Gurgaon: A Dialogue Between Tradition and Modernity
Nestled within The Oberoi, Gurgaon, in the Udyog Vihar district, Ziya offers a dining experience that feels both rooted and cosmopolitan. The hotel’s landscaped grounds and serene water features set it apart from the bustling corporate zones of Gurugram, creating a calm backdrop for a restaurant that embodies India’s long-standing hospitality traditions while embracing the rhythms of modern urban life.
At the heart of Ziya’s philosophy is the mentorship of Chef Vineet Bhatia, a pioneer who reshaped global perceptions of Indian cuisine. Trained at The Oberoi Centre of Learning and Development, Bhatia’s career took him across the UK, Switzerland, and the Middle East, culminating in his historic achievement in 2001 as the first Indian-origin chef to earn a Michelin star for Indian cuisine. His influence at Ziya is not about a singular chef-partner presence but about guiding the in-house Oberoi team to deliver a menu that reflects his vision: Indian gastronomy elevated to fine dining, yet deeply authentic.
A Guest’s Perspective: First Encounters with Indian Flavors
Seated by the window, diners are treated to a view of the hotel’s striking blue water feature—a favorite backdrop for Instagram photos, as was evident during a recent lunch. But the real spectacle unfolds on the plate.
For me, this was a first true encounter with Indian cuisine, and the opening dish—a white tomato shorba—set the tone. Complex, aromatic, and layered with spice, it was a revelation. The thread of spice continued throughout the menu, each dish surprising with its depth and balance. Standouts included the lobster and lamb, both dishes that left the diner wishing for an extra portion.
The experience sparked curiosity: a newfound desire to explore Indian cuisine further, perhaps even in London, where Bhatia has also left his mark.
Service and Tempo
The Oberoi team, trained under Bhatia’s mentorship, impressed with their attentiveness and genuine interest in guests. They explained dishes with care, adding to the sense of discovery. If there was one critique, it was the pace of the menu—courses arrived swiftly, sometimes before the previous one was fully enjoyed. While this may reflect a cultural preference for brisk lunches, a slightly slower tempo could enhance the sense of indulgence.
The Essence of Ziya
Ziya is not defined by a single chef’s daily presence but by a collaborative model where Bhatia’s mentorship shapes the restaurant’s ethos, and the Oberoi team brings it to life. The result is a dining experience that bridges worlds: international fine dining standards, Indian culinary heritage, and the serene luxury of The Oberoi.
For those seeking to understand how Indian cuisine can be both deeply traditional and strikingly modern, Ziya offers a compelling answer—one that lingers long after the last spoonful of shorba.
Chef: Vineet Bhatia | Head chef: Sahil Batra
Date of visit: April 12th 2026
Website: https://www.oberoihotels.com/hotels-in-gurgaon/dining/ziya/
