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<\/a><\/figure>\n\n\n\nI met Vineet at another luxury resort in Mauritius before opening Amari, and our paths have crossed many times since. We chatted then over a searing hot tandoor oven as he baked naan bread for guests eager to sample his fare under the stars on a moonlit night on a secluded east-coast peninsula. That serendipitous conversation inspired a feature piece, marking the genesis of my unwavering admiration. Since then, I\u2019ve been a devoted patron, frequenting Amari by Vineet (now simply named Amari) at LUX* Belle Mare, tracing the coastline from our inaugural encounter point, and indulging in the culinary delights at Rasoi by Vineet in Geneva on multiple occasions before its pandemic-induced closure.<\/p>\n\n\n\n Over the years, Amari has flourished under the adept stewardship of Chef de Cuisine Subi Mungroo and his proficient team, comprising talents like Tandoor Chef Sandeep Lodeechun, Sous Chef Ravi Dookhun, Chef de Partie (Curry section) Swaraj (Kunal) Ramgoolam, and Rajiv Gangaram. <\/p>\n\n\n\n Hands-on, always<\/strong><\/p>\n\n\n\n Chef Vineet periodically returns to infuse the menu with fresh perspectives, turning visits into family holidays whenever possible. This time, he and Rashima, his wife and business partner, were there to supervise Amari\u2019s renovation and oversee the finishing touches before the much-heralded reopening of LUX* Belle Mare on October 1, 2023. The resort has been so successful that the Forbes Travel Guide awarded it five stars for 2024.<\/p>\n\n\n\n Rashima recounted their odyssey in reimagining the culinary landscape, preserving Amari\u2019s essence while subtly evolving its ambience over the past seven years. Reflecting on their enduring connection to Mauritius, she said that much like their evolving perception of this enchanting island, Amari encapsulates a journey of transformation and growth, resonating with their culinary ethos and life\u2019s trajectory.<\/p>\n\n\n\n Read our guide to the best hotels in Mauritius<\/a><\/p>\n\n\n\n \u201cIn many ways, we approached the concept the way we felt about Mauritius [in the beginning] and how we feel at this point in our lives. We\u2019ve been coming to the island as a family since 2001, but Vineet first touched these shores in 1992, so his recollection and memory of Mauritius as an island place is from that time. In 2001, we experienced a different Mauritius. And now, when we visit, it\u2019s completely different again. So, how do we feel about that?<\/p>\n\n\n\n \u201cAnd also from our stage of life, where we are now, and his [position] as a chef\u2026 he\u2019s not stopped evolving but he\u2019s stopped cooking to please. He\u2019s no longer that student trying to get a foothold or that chef trying to sustain himself and please his partners or investors; it\u2019s not the case anymore. Today, he\u2019s very much about, \u2018What do I want to do? What resonates with me? What am I happy eating? What am I happy cooking?\u2019\u201d<\/p>\n\n\n\n The revamped Amari menu is a testament to Chef Vineet\u2019s maturation as a culinary maestro and his unwavering commitment to sustainability and holistic well-being. Embracing the intrinsic fusion of Indian and Mauritian cuisines, each dish reflects a harmonious interplay of flavours and textures, curated to satiate discerning palates.<\/p>\n\n\n\n Design Nuances<\/strong><\/p>\n\n\n\n In contrast to traditional Indian eateries, Amari\u2019s aesthetic diverges, courtesy of the visionary Jean-Marc Tang\u2019s innovative design ethos, which evokes a tropical tapestry through a palette of coral, blush, and sand hues. His artistic vision transcends conventional paradigms, imbuing Amari with a serene, spa-like ambience that beckons guests on a sensory journey.<\/p>\n\n\n\n Rashima adds: \u201cI think Jean-Marc has done a very good job because what we have right now is a very different take on Indian food ambience-wise. You have a very natural, holistic Indian appeal, down to the terracotta walls. Nothing else is there. Not one artefact, picture or wall hanging. When it was coming together from a design point of view, before the tables had gone in, I would have said it passed as a very good spa. It has this serenity and calmness to it, because of the very tasteful calamine, terracotta colour.\u201d<\/p>\n\n\n\n And that lack of paintings or wall hangings makes the space so unique. The solution may have been wallpaper in other parts of the world, but Jean-Marc sourced local artisans to paint just one mural in a style deeply rooted in Indian culture, yet it was pretty uncommon. The main characteristic is its composition of dots and lines representing movement. \u201cIt\u2019s a tribal art called Gond, named after one of the largest and oldest tribes in India. They occupied the central plateau, and they would draw these murals or paintings around their house. They were all about connecting with nature, so they drew the fish, birds, trees, and plants around them,\u201d says Rashima. \u201cAnd that is what we have here because we are surrounded by nature. The tree stands for spirituality, or connection to God, extending from earth to heaven as one of the tallest living things, so it\u2019s all positive energy. So, for us, it was one more representation of the Indian aspect that perhaps is not very well known and people will ask about it.\u201d<\/p>\n\n\n\n Mauritian Craftsmanship<\/strong><\/p>\n\n\n\n A testament to their reverence for indigenous craftsmanship, Jean-Marc collaborated with local artisans to craft bespoke furnishings, echoing the organic allure of Mauritius\u2019s landscape. Rashima\u2019s design sensibilities seamlessly integrate with this narrative, accentuating the restaurant\u2019s earthy charm with stoneware and tableware reminiscent of the island\u2019s natural splendour.<\/p>\n\n\n\n Amidst these transformations, the restaurant\u2019s entrance has undergone a subtle yet transformative shift. It ushers guests through a curved tunnel suffused with soft illumination, gradually revealing the culinary sanctum within. \u201cYou come out not quite at the centre. It slowly reveals itself. And that, I think, is the best part of the Amari renovation,\u201d says Rashima.<\/p>\n\n\n\n The larger kitchen contains three tandoori ovens, visible through extensive windows that enable patrons to watch some of the food preparation and gesture to the staff, who appear unhurried, calm, and smiling \u2013 awaiting feedback on their delectable presentations.<\/p>\n\n\n\n I was one of the first journalists to dine there after the reopening, an experience I often revisit in my mind\u2019s eye. I had a no-alcohol cocktail comprising cassis, raspberry, Darjeeling tea and sugar, followed by one of the starters Rashima had mentioned \u2013 the Lattice Samosa Chaat, a vegetarian dish involving a vegetable samosa, chickpeas, tamarind, and herb chutneys. I opted for the Lemongrass Chilli Coconut Prawns (coastal preparation of prawns in lemongrass, coconut, Kaffir lime and chilli flakes) as the main course, saving room for my new favourite dessert \u2013 Turmeric Tres Leches (cinnamon coconut-pineapple basundi, Mauritian vanilla-pineapple cream, almond bark). A light, not-too-sweet finish to the meal, Turmeric Tres Leches redefines the term \u201cmelt in the mouth\u201d and left me wishing for seconds.<\/p>\n\n\n\n Thinking back, there\u2019s one element available only at Amari that can\u2019t be bought or trained: Mauritian staff who make you feel like one of the family. Mauritians are renowned for their hospitality, but I have yet to discover a team that delivers a more authentic, welcoming, familial service than this one. Seating is limited, so make it a point to book when you check in. It\u2019s one of several special LUX* Belle Mare experiences you don\u2019t want to miss.<\/p>\n\n\n\n Website:<\/strong> www.luxresorts.com<\/a> Amari at LUX* Belle Mare has been Chef Vineet Bhatia\u2019s Mauritian home for a decade. A new look warranted a new menu to celebrate the resort\u2019s reopening in October 2023 after a devastating fire, enabling him and his team to reimagine their culinary offering in an exceptional environment. The result is even more soothing for […]<\/p>\n","protected":false},"author":13,"featured_media":68117,"template":"","categories":[398,461,1147],"tags":[],"review-type":[821],"class_list":["post-68103","review","type-review","status-publish","has-post-thumbnail","hentry","category-indian-ocean","category-mauritius","category-restaurant-reviews","review_type-restaurant"],"acf":[],"yoast_head":"\n<\/a><\/figure>\n\n\n\n<\/a><\/figure>\n<\/figure>\n\n\n\n<\/a><\/figure>\n\n\n\n<\/a><\/figure>\n\n\n\n<\/a><\/figure>\n\n\n\n<\/a><\/figure>\n<\/figure>\n\n\n\n<\/a><\/figure>\n\n\n\n<\/a><\/figure>\n<\/figure>\n\n\n\n<\/a><\/figure>\n\n\n\n<\/a><\/figure>\n\n\n\n<\/a><\/figure>\n\n\n\n<\/a><\/figure>\n<\/figure>\n\n\n\nContact Details<\/strong><\/h4>\n\n\n\n
Address:<\/strong><\/strong> Coastal Road, Mauritius<\/a><\/p>\n\n\n\n