The Ritz-Carlton, Bangalore Collaborates with Michelin-Starred Chef Rohit Ghai to Launch Zarqash

The Ritz-Carlton, Bangalore has announced the official launch of Zarqash, a reimagined culinary destination, mentored by Michelin-starred Chef Rohit Ghai, marking his eagerly anticipated debut in India. Renowned internationally for his mastery of progressive Indian cuisine, Chef Ghai brings a distinctive philosophy to India, signalling an extraordinary new chapter in the dining landscape.

Commenting on the launch, Reuben Kataria, General Manager at The Ritz-Carlton, Bangalore, said, “It is an honour to realise Zarqash under the mentorship of Chef Rohit Ghai. His food is soulful and heartfelt, rooted in Indian tradition, yet presented with contemporary artistry that sets new benchmarks for dining in Bangalore. We believe Zarqash will become a landmark for guests seeking both comfort and culinary adventure.”

Food Menu Highlights

Rooted in North-West Indian culture and redefined through a fresh lens, Zarqash draws on the concept of ‘embellished with gold’, reflecting a rich tapestry of heritage, artistry, and modern elegance. Guests can expect a symphony of bold, authentic flavours layered with a contemporary edge, where every dish tells a story.

The menu showcases Chef Ghai’s signature approach — nostalgia enhanced with refinement. The journey opens with playful small plates such as the Khaman Dhokla Apple (a whimsical Gujarati twist), the Lamb Shami Kebab with Churchur Paratha and Bone Marrow, and the Amritsari Fish elevated with Harissa and Turnip pickle. The Charred Salmon Tikka with Mooli textures offers a balance of smokiness and freshness, while vegetarian grills like the Edamame and Asparagus Seekh and Tandoori Morels with Broccoli demonstrate Chef Ghai’s flair for plant-forward creativity.

Mains pay homage to India’s soulful classics, reinterpreted with depth and refinement. Highlights include the indulgent Murgh Kala Masala, slow-cooked with burnt spices and bone marrow; the Lucknowi fish salan layered with yoghurt and brown onion richness; and the Lamb Shank Nihari, braised to perfection with Kashmiri chilli and purple potato chokha. Vegetarian diners will enjoy the Cauliflower Steak Makhani and Palak Paneer, both prepared with Ghai’s characteristic precision. For a Punjabi-rooted showpiece, the Raan Sikandari — a slow-cooked kid goat finished with gold leaf — is unforgettable. For dessert, the Trio of Classics — gulab jamun, shrikhand, and besan ladoo — offers timeless indulgence with elegance.

Tasting Menu

Zarqash will also present a thoughtfully curated tasting menu celebrating local ingredients with inventive techniques, offering both vegetarian and non-vegetarian journeys. The experience balances classic Indian flavours with modern interpretations, finishing on a sweet, indulgent note.

Chef Rohit Ghai’s vision comes to life: “Returning my culinary journey to India has always been a dream, and I could not have imagined a better home for this debut than The Ritz-Carlton, Bangalore. Finding the right partner mattered deeply to me — one that resonates with my belief in quality, style, and true luxury — and I have found that alignment in abundance here. I’m genuinely excited to welcome guests and share a modern yet soulful interpretation of Indian cuisine, crafted to be both memorable and meaningful.”

Beverage Programme

Complementing the indulgent cuisine, a well-curated beverage programme will showcase artisanal cocktails inspired by the Silk Route, boutique wines, and modern reinterpretations of traditional Indian drinks — crafted to harmonise perfectly with the flavours on the plate.

We call it the ‘Silks of India – Cocktails Woven Like Stories’.

From the golden boldness of Benarasi Resham, with smoky mezcal, tamarind, and passion fruit, to the deep contrasts of Kanchipuram Weave, blending coffee, whisky, and chocolate, the collection celebrates artistry in liquid form. Mysore Glow brings regal warmth with saffron and mushroom-infused whisky, while Patola Prism mirrors ikat precision in a curry leaf–kissed gin martini. Chanderi Charm reimagines a Negroni with betel leaf and coconut, and Baluchari Tales tells a story of vodka, mango, and sesame. The festive Pochampally Sun layers rum with saffron, rose, and clarified milk, and Muga Twilight captures Assam’s silk in a bittersweet rose highball. Together, these cocktails form a tapestry of taste — an ode to India’s woven legacies, retold through liquid art.

The menu also features timeless cocktails, wines from around the world, a spirits collection, and non-alcoholic inspirations.

The Culinary Team Behind Zarqash

Supporting Chef Ghai is a handpicked team of culinary professionals and service experts dedicated to delivering a flawless experience, from kitchen precision to tableside warmth.

Chef Saurabh Tyagi leads as Director of Culinary at The Ritz-Carlton, Bangalore, bringing nearly two decades of experience and a commitment to honour India’s heritage while embracing contemporary trends. Mentored by Chef Ghai, Chef Anshul Desai brings over six years of experience, including time with the pre-opening team at Rivayat, Chef Ghai’s Indian restaurant at The Oberoi, Marrakech. Antara Goswami, with seven years’ experience across luxury hotels and acclaimed restaurants in India and Thailand — including Gaggan, Bangkok — will steer Zarqash as Restaurant Manager. Completing the leadership team is Rupesh Karbhari, the first-ever sommelier at The Ritz-Carlton, Bangalore, with 18 years’ experience in luxury hotels and cruise lines, including Cunard, Four Seasons, and The Oberoi.

With Zarqash, Chef Rohit Ghai and The Ritz-Carlton, Bangalore cement their legacy as pioneers of luxury dining in India, setting new industry benchmarks for elevated dining. More than a restaurant, Zarqash is an ode to heritage, innovation, and hospitality — a place where every guest encounter is designed to be extraordinary.