OMO flips the script on menu planning, letting the freshest seasonal ingredients from nearby farms inspire Chef Vanshika Bhatia's creations. This "Farm to Fork" philosophy celebrates sustainability and connects diners to the source of their food, with every bite a fresh, flavourful adventure in conscious living.

A Spanish rice dish with vegetables & pumpkin seed pesto Lion's Mane mushroom, grilled cabbage, Gobindobhog rice, pickles Black & white rice from Nagaland, stir fried with fermented bamboo water and homemade kimchi Grilled Kashmiri kalari, pita, bell peppers salsa, red pepper sauce Panko fried portobello mushroom, milk bread, coleslaw Buttery cauliflower steak with spaghetti Almond streusel, white chocolate ganache, coffee caviar Semolina, saffron, milk Pasta stuffed with dried pumpkin, lentils, waer spice emulsion, pickled pumpkin Coconut gelato, spiced waffle, falooda, housemade rose syrup