Acclaimed Michelin-starred chef Rohit Ghai, alongside his long-time business partner Abhi Sangwan, have expanded their illustrious portfolio with immersive fine dining restaurant, Vatavaran. The new luxury Indian restaurant, nestled on the prestigious Beauchamp Place opened to the public in November 2024, and is poised to redefine the dining scene in Knightsbridge.
Vatavaran, meaning “atmosphere” in Sanskrit, promises an immersive culinary journey inspired by the serene landscapes of the Himalayas. Designed to be a sanctuary for the senses, Vatavaran invites guests to experience an ever-evolving, multi-sensory atmosphere that blends nature with fine dining. Each of the restaurant’s four distinct levels represents a unique element of the Himalayan landscape, offering an artistic and culinary voyage like no other.
Rohit Ghai and Abhi Sangwan, known for their success with Kutir in Chelsea, and the iconic Manthan in Mayfair, have collaborated once more to bring this unique Indian concept to Knightsbridge. Chef Rohit Ghai, renowned for his modern take on traditional Indian flavours, has curated a menu that captures the essence of the Himalayas through innovative techniques and seasonal ingredients.
The theme of ‘atmosphere’ will also be more literal, as Ghai and Sangwan pay special attention to the atmosphere of the restaurant and bar, programming live music experiences on Fridays, Saturdays and Sundays to ensure a vibrant and eclectic environment.
“We are thrilled to introduce Vatavaran to London,” says Ghai. “This concept is deeply personal to us. The Himalayas hold a profound cultural and spiritual significance, and we’ve worked tirelessly to translate that into a culinary experience that will transport our guests to this magical part of the world.”
DESIGN
Abhi Sangwan, who led the conceptual design of Vatavaran, continues his tradition of blending the natural world into his restaurant spaces. With Kutir evoking the mystique of wildlife and forests, and Manthan inspired by the ocean’s depths, Vatavaran reaches new heights by drawing inspiration from the ethereal landscapes of the Himalayas.
Vatavaran spans multiple levels, each echoing a distinct elevation of the Himalayas, mirroring its diverse terrain and climate. The name, which translates to “atmosphere,” perfectly encapsulates this theme, with each floor taking guests on a journey upwards through the mountains.
Starting at the ground level, which symbolises the valley streams, the design incorporates a palette of blue tones and floral details in wallpaper and artwork, creating a tranquil, refreshing atmosphere.
The mezzanine, known as the Orangery, draws inspiration from the mountain ridges, offering a brighter, airier feel as natural light fills the space. Here, guests can watch chefs at work in the open kitchen, adding an element of culinary theatre to the experience.
Ascending to the first floor, green accents appear, reminiscent of the forests found higher up the mountains. This level offers a more refined, intimate dining atmosphere, with heavy curtains draped over exposed brick walls and tables dressed in white linens – an invitation to a romantic escape.
Finally, at the peak of the journey, Shikar awaits on the top floor. This lounge and cocktail bar embodies ‘the summit’, with deep red hues, velvet textures, and a dim, intimate lighting scheme. A textured, reflective ceiling mimics the glistening snow of the Himalayan peaks, creating a striking ambience that is both luxurious and dramatic.
Founders Rohit and Abhi are deeply involved in the design of each restaurant, working hands-on with Collective Design in Newcastle to bring their vision to life. Their dedication is evident in every detail, as each space tells its own story of the mountains and celebrates the beauty of nature.
MENU
Ghai’s culinary influence spans internationally, with acclaimed projects such as Rivayat in Marrakech, Aangan in Muscat’s Shangri-La Al Husn, and Iksha Ikska in Doha. His leadership at London’s legendary Gymkhana also cemented his reputation as a master of modern Indian cuisine.
Guests to his newest concept, Vatavaran, can expect a range of signature dishes that spotlight the rare and indigenous ingredients sourced from the Himalayan region, as well as many of classic dishes from across the whole of India, making Vatavaran a true destination for food connoisseurs and adventurers alike.
The menu will feature an array of seasonal dishes, showcasing unique flavours and thoughtful presentations. Signature offerings include robata-grilled wild tiger prawns with chickpea and coconut, balchao guinea fowl paired with smoked beetroot, and a slow-cooked lamb shank biryani. Other highlights are Amritsari kulche and choley, as well as a whole rotisserie masala chicken with burnt spices and bone marrow sauce. The menu also includes unique desserts such as garlic almond cannoli with pistachio mawa and mixed berries, and a sous-vide pineapple and coconut dish with jaggery and chutney. Each dish is crafted to highlight bold flavours and quality ingredients, promising a memorable culinary experience.
DRINKS
The cocktail menu, carefully crafted and designed by Abhi Sangwan, takes guests on a journey through the flavours of India’s most beloved sweet delicacies, blended with the elegance of modern mixology. Guests can expect enchanting flavours such as gulab jamun with spiced rum, jalebi infused with saffron and arak, and besan ladoo with cardamom whisky, complemented by hints of jasmine.
At the exclusive cocktail bar, Shikhar, the drinks experience is an adventure in itself. The menu, presented as a deck of cards, allows guests to pick from a set of one-of-a-kind cocktails, subsequently concocted by a mixologist, tableside. Guests who draw the “Joker” card can delve even deeper, crafting a personalised cocktail alongside one of Vatavaran’s expert mixologists. Their unique creation might even feature on the restaurant’s next menu, immortalised with a special credit to its creator. Not just a cocktail bar, Shikar is a multi-sensory tribute to India’s sweetest delicacies, thoughtfully brought to life at your table.
“Creating a cocktail menu inspired by the incredible sweet delicacies of India has been a dream project, and I am thrilled to be introducing cocktails in this unique form to London,” says Sangwan.
About Rohit Ghai:
Michelin-starred Rohit Ghai has become one of the culinary world’s most in-demand chefs after a hugely successful decade on the London restaurant scene. His first solo restaurant, Kutir opened its doors in late 2018 to rave reviews. Chef Ghai has also launched Ishka 360 in Doha, Manthan Mayfair in 2021, followed by Aangan in Oman, Gup & Shup in Dubai and most recently in 2023, Rivayat at Oberoi’s hotel in Marrakech.
Chef Ghai’s precise cooking techniques and innovative dishes have won him praise from celebrities, dignitaries and some of the nation’s most discerning food critics. He has also made TV appearances on shows such as BBC MasterChef and Zee TV.
Rohit is the first Indian chef to have won a Michelin star for Jamavar within ten months of the restaurant’s opening.
About Abhi Sangwan:
Abhishake “Abhi” Sangwan is a hospitality expert with over two decades of global experience. Since 1998, he has developed and operated luxury hotels, bars, and Michelin-starred restaurants across three continents. Known for his expertise in concept development and global consultancy, Abhi has been instrumental in launching renowned venues such as Tamarind, Jamavar, Kutir, and Manthan.
After moving to London in 2004, Abhi managed Michelin-starred restaurants like Yauatcha, Tamarind Mayfair, and Trishna, while also helping Gymkhana and Jamavar achieve their Michelin stars. In 2018, Abhi co-founded Kutir in Chelsea with chef Rohit Ghai, and they later opened Manthan in Mayfair. He is also a founding partner of Junsei, a Japanese yakitori concept, and co-founded Longboys, a gourmet doughnut and coffee brand.
Abhi’s diverse culinary experiences, paired with his keen interest in mixology, wines, and teas, have established him as a leading figure in the industry.
