Kitchens have never been just workspaces for Vicky Ratnani. For him, they’re part stage, part lab—where flavour, flair, and the occasional theatrical twists come together. At Omny Kitchen, that energy is unmistakable.
This time, though, there’s something more personal simmering beneath the surface. Omny brings authentic Sindhi cuisine into the spotlight—reimagined through Ratnani’s globe-trotting lens, but anchored in his roots. It’s a cuisine he grew up with, one that’s long been underrepresented in the fine dining space, and here, it gets the attention it deserves.
After nearly a decade away from running his own kitchen, Ratnani is back—and not quietly. “I have some unfinished business,” he says with a grin.
Vicky Ratnani’s been at it for over a decade now—behind stoves, on ships, across borders. His early years involved cooking on cruise ships. This gave him the opportunity to share kitchens with chefs and crew members from over 35 different nationalities. This unique experience exposed him to a wide variety of ingredients, cooking techniques, and cultural approaches to food. It gave him a deep understanding of how ingredients can take on different meanings and flavours depending on the cultural context. This diverse culinary background is a key source of inspiration for his new venture. A mix of experience and curiosity shapes everything he puts on a plate.
Priykant Gautam, owner of Omny Kitchen, along with Vicky Ratnani, is committed to reimagining Indian cuisine with international flair — offering flavour combinations that are both comfortingly familiar and intriguingly unexpected. “I always wanted to do a restaurant where I could use my experience of traveling and working with different people. The idea was to create something very modern but also timeless. Bring together different styles of cooking, different techniques, and different cultures under one roof. The idea was to come back to doing this after 11 years because this is what I want to do,” shares Ratnani.
Tucked inside Gurugram’s upscale Magnum Global Park, Omny strikes a balance between laid-back and expressive. The interiors are warm, welcoming, and full of character. The space flows between indoor and outdoor seating. Inside, it’s easy going but personal. A dedicated wall captures the chef’s journey, lined with photographs of loved ones, travels, and meaningful milestones.
Near the bar, rich brown leather stools and warm wood accents lean more towards classic than trendy.
The menu at Omny is a full-spectrum flavour fest—bold, playful, and deeply personal. It’s fusion, yes, but with soul and intention.
We start light, with a Greek salad that’s far from basic: smashed cucumbers, snacking peppers, baby onions, Kalamata olives, feta crumbles, and pumpkin seeds, all pulled together with a wild oregano dressing. It’s sharp, fresh, and texturally alive—exactly the kind of opener that clears the runway for what’s to come.
The tasting menu is Ratnani’s way of inviting guests into his world and leans into nostalgia, reinvention, and regional depth. Sindhi cuisine gets its moment in the fine-dining spotlight, beginning with Aloo Tukk Bravas. The classic deep-fried potato snack is dressed up with Sindhi chaat masala, garlic aioli, and bravas sauce,a cross-cultural mashup that feels right.
From the grill, the lamb arrives smoky and juicy.But it’s the broccoli “chops” that steal the scene—charred, spiced, and surprisingly meaty with just enough bite to hold their own.
And then comes the main event: Sai Bhaji, the crown jewel of Sindhi home cooking, reimagined without losing its roots. Here, it’s paired with a crisp millet koki (a spiced Sindhi flatbread – staple in many Sindhi homes) and an airy yoghurt foam. The butternut squash adds a mellow richness to the spinach-lentil base, turning a humble dish into a quietly luxurious experience. Just when you think that’s the peak, the Romesco Butter Chicken lands—a decadent, smoky reinterpretation of everyone’s favourite butter chicken.
For drinks, we started with Green Caravan, which offered a crisp, aromatic kick from Bombay Sapphire gin, the subtle sweetness of fennel, and surprisingly, no bitterness from the bitter gourd. Next, Smoke & Vine brought together smoky Mezcal and tangy pickled grape brine, creating a bold, complex cocktail that was sweet, strong, and undeniably delicious. Would I come back for more on a weekend afternoon? Absolutely. Finally, addressing him as “Mr. Ratnani” (a playful show of respect, which he went along with), I tried the Kyoto Distilled—a smooth blend of miso fat-washed whiskey and galangal cordial, finished with mustard seeds, offering a refined and unique taste. Mr. Varun Sudhakar, who leads the bar program at Omny, certainly embraces the philosophy of creating something for everyone.
To put an end to our lavish meal, we tasted a chilled falooda layered with chia seeds and topped with mango kulfi—simple, subtle, and satisfying. Next was the miso pecan apple skillet cookie. Warm, gooey, and sharp with apple compote, it hit all the right notes—sweet and salty. A scoop of pecan gelato sealed the deal.
The broccoli and lamb off the grill were a solid 10/10. Then there’s the Romesco Butter Chicken. “It’s not a f***ing butter chicken,” he says, and it isn’t. Smoky, rich, and served with a jalapeño potato kulcha, it’s familiar, but flipped.
The overall experience at Omny Kitchen felt incredibly wholesome, and I wouldn’t entirely credit it to the food. It was a combination of the inviting ambience, the warm, friendly service, and Chef Vicky Ratnani’s personal touch, sharing stories about travel, flavours, and even bantering about his music playlist. My final verdict: If you’re in or around Gurugram, Omny is definitely the place to be. As the chef puts it, “I just want people to have fun, enjoy themselves, and be open to experimenting with new food.”
