Arora Hospitality Group and Mehtani Restaurant Welcome Culinary Director and Reimagine Indian Culinary Space at Edison

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Mughal dishes inspired by Chef Gupta.

The name Mehtani? It’s iconic in the New Jersey hospitality industry. Moghul Restaurant is a brand inherited from the Indian culinary space. As the Mehtani Restaurant Group – now led by second-generation owner Shaun Mehtani – nears its 40th year in business, it has renovated its flagship restaurant in Edison as the first major project in a new partnership with Arora Hospitality. Group, founded by entrepreneur Kamal Arora.

Additionally, the restaurant group said Culinary Director Vipul Gupta has joined the team to help update Moghul’s classic North Indian menu at Moghul Ballroom and Moghul Catering as well.

Meet Chief Vipul Gupta

With 18 years of experience, Chef Vipul Gupta is no stranger to the industry. Originally from Delhi, he graduated from one of India’s top culinary schools and has served as Chef/Culinary Director at luxury properties such as Marriott Hotels, Hyatt Hotels and ITC Hotels in India. Gupta’s restaurants (Delhi Pavillion, Anamaya Delhi) have been ranked among the best restaurants in the Indian capital. He had the privilege of being the opening chef of ITC’s Grand Bharat Resort, considered Asia’s premier resort by Condé Nast Traveller.

Additionally, Gupta has years of global exposure in catering to top luxury hotels: Ritz Carlton Abu Dhabi, Fairmont Monte Carlo, Grand Velas Riviera Maya Cabo to name a few. He was featured as a “Top 50 F&B Professional” of India by London-based BW Hotelier magazine. In March 2020, the chef was invited to cook a “Creative Holi Dinner” at the James Beard House in New York. Recently, Gupta was featured in Times Square as one of India’s top culinary icons in the world.

New to Moghul

Edison’s Oak Tree Road flagship restaurant has undergone a major menu and decor refresh. Chef Gupta refreshes the subtly spiced and seasoned menu of classic North Indian Moghul cuisine, expands the offering of Moghul caterers and seeks new ventures for the company.

Gupta brings to the menu more seasonal/local ingredients, luxurious specialties, cooking techniques and flavors from other regions of the subcontinent including West Bengal, South India and Goa. New items include Murgh Parda Handi (spicy curried roast chicken cooked in a pan with a buttery flaky crust) and Smoked Baingan Bharta (aubergine mash grilled in tandoor and finished with Indian spices).

Also in the works: an updated bar/wine menu, inspired by the avant-garde cocktails developed at SM23, MRG’s bar/lounge in Morristown.

The interior space has also been revitalized. Walls and floors are lighter and brighter; custom velvet and silk curtains enhance the feeling of luxury and opulence; the waiters’ uniforms are custom made and imported from India, as are the beautiful copper serving bowls and cutlery. Everything has been designed to convey a modernized sense of luxury and tradition worthy of the Mughal name.

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