-Press Release (cbedit@imaws.org)
Offering an immersive experience of lush forests and African safari, Chanakyapuri’s Ashok’s Ophelia has been redesigned and reopened with an all-new concept. The new concept is presented in warm, inviting and earthy tones, just in time for winter. Inspired by African nature, the restaurant is sprinkled with jungle elements, a stark contrast to its previous floral-cool aesthetic.
The characters the bard envisioned were always larger than life. All the masterpieces he wrote went down in history as epic tales of human life and condition. But there was one lady, Ophelia, who stood out for her grace and beauty. Evoking her poetry, drama and elegance, her name closely resembles Ophelia, the wild oasis they call it, for which she is named. Located in the chic Chanakyapuri district, it’s back as a whole new paradise of imaginative cuisine, exceptional drinks and rustic sophistication.
Ophelia awaits guests with dramatic skylights that gently frame arched glass doors and bay windows. The walls are textured with Venetian stucco, and the floor features monochromatic black and white marble elements, drawing attention to Pantone greens and browns that pair perfectly with sepia and brass tones. Each element has been carefully selected to express a sense of calm and add subtle sensuality to the environment. From bespoke pendant lights inspired by the rich flora of Africa to bohemian African prints on the sofas, From animal print upholstery to metal and jute railings.
Restaurateurs and co-founders Akshay Anand and Ashish Begwani said of the launch: “Our goal with Ophelia was to make it a place where people not only enjoy the food, but also the atmosphere, the aesthetics and the experience that goes with it”.
The cuisine featured is the best of global dining with a modern twist. Seasonal products, modern technology, innovative combinations, and playing with tradition are the new kitchen atmosphere. Known for bringing out the best in Mediterranean and Southeast Asian flavours, these dishes remain popular despite more imagination and a more experiential approach to food. The menu stands out from the flavours that first caught everyone’s attention. A hearty big plate that is a complete flavour bomb and a small plate that adds warmth to your nip in the air.
The menu pays tribute to taste as much as a memorable meal. Mushroom cappuccino with dill foam, truffle oil, and umami-rich mushroom confit, or a nod to Japanese white miso with white miso, spring onion, and wakame seaweed. Salads include seasonal favorites such as beets & burrata, verdant burrata cheese, grapefruit, balsamic vinaigrette, and tender beet carpaccio with leafy greens.
