Jumeirah Olhahali Island is excited to host a unique pop-up event in partnership with Atrangi by Ritu Dalmia, the acclaimed Indian restaurant from Jumeirah Al Qasr in Dubai. Scheduled for June 7–12, 2025, the event will feature Atrangi’s Head Chef Aniket Chatterjee collaborating with the resort’s culinary team to offer a refined five-course menu that reimagines regional Indian dishes with a contemporary flair.
Atrangi, driven by the creative vision of renowned chef Ritu Dalmia, is celebrated for its bold and innovative approach to Indian cuisine. Ritu, a self-taught chef who launched Delhi’s first standalone Italian restaurant at 22 and built a portfolio of distinguished restaurants across India and Europe, is a prominent name in the culinary world. Chef Aniket Chatterjee channels her vision in the Maldives, blending modern techniques with a deep appreciation for Indian culinary heritage to deliver a dining experience that’s both sophisticated and soulful.
The specially curated menu combines traditional methods with global influences, offering vegetarian and non-vegetarian tasting options. The experience begins with a creative take on chilli cheese toast, followed by pickled doodhi and smoked dahi. Diners will then savor Malvani chicken tikka with confit garlic or a vegetarian paneer peeli mirch tikka with spring onion curry. A whipped butter board acts as a palate cleanser, leading to a main course of kappa meen curry or satu pulao with dalma, parwal, and burnt tomato chutney. The meal concludes with a traditional Indian sweet, followed by a mignardise of pistachio soan papdi and mini jalebi with rabri.
Guests can enjoy oceanfront dinners or a laid-back beach grill at Shimmers Beach on June 10, priced at USD 225 plus taxes per person. On other evenings, the five-course set menu will be served at a designated ocean-view location for USD 195 plus taxes per person.
“The Maldives is a cherished destination for me, and I’m thrilled to bring Atrangi’s community-inspired dishes to this beautiful setting, using the finest local produce,” says Chef Ritu Dalmia.