ABOUT
Shanti is a celebration of life, with its many wild flavours and unexpected blessings.
With our deep love and respect of gastronomy from the Himalayas down to the tropical shores of Kerala, Shanti brings both ancient and modern culinary knowledge from India to this beautiful island.
The menus are unique yet familiar, created with twists and turns, bringing fiery and fragrant dishes to the table that truly dazzle the pallet.
Our traditional tandoor uses fire and smoke with the combination of exotic marinades and rare spices to create plates sizzling with drama and intrigue, reminiscent of the streets of Lucknow.
Exceptional provenance of each and every ingredient, superfoods buzzing with life force together with the revival of the ancient rites of preserving, fermenting, pickling and sun drying, Shanti flips the script like a seasoned pro.
With our deep love and respect of gastronomy from the Himalayas down to the tropical shores of Kerala, Shanti brings both ancient and modern culinary knowledge from India to this beautiful island.
The menus are unique yet familiar, created with twists and turns, bringing fiery and fragrant dishes to the table that truly dazzle the pallet.
Our traditional tandoor uses fire and smoke with the combination of exotic marinades and rare spices to create plates sizzling with drama and intrigue, reminiscent of the streets of Lucknow.
Exceptional provenance of each and every ingredient, superfoods buzzing with life force together with the revival of the ancient rites of preserving, fermenting, pickling and sun drying, Shanti flips the script like a seasoned pro.
THE CHEF
Chef Ojas Naware, born to a Maharashtrian Brahmin family, inherited his obsession for exquisite food from his Grandmother, Mrs Mangala Barve – a pioneer of popular Indian cookery with some 40 best selling cookbooks published.
Ojas formally trained in Mumbai and later earned his stripes cooking for the upper classes in Bahrain before travelling to the UK where he held prominent positions in the kitchens of some of London’s finest eateries, including The OXO Tower & The Wolseley.
Ojas is professional, creative and passionate in equal measure and believes in " Athiti Devo Bhavo" - Guest is God!
Ojas formally trained in Mumbai and later earned his stripes cooking for the upper classes in Bahrain before travelling to the UK where he held prominent positions in the kitchens of some of London’s finest eateries, including The OXO Tower & The Wolseley.
Ojas is professional, creative and passionate in equal measure and believes in " Athiti Devo Bhavo" - Guest is God!
