Martabaan: Four Decades of Indian Culinary Mastery at Emirates Palace

A Repertoire Refined Through Generations

Martabaan possesses an advantage that transcends the conventional celebrity restaurant: Chef Hemant Oberoi’s formidable reputation was established across four decades as Grand Chef of the Taj Group, a career spanning Mumbai, Delhi, Singapore and San Diego. This profound pedigree distinguishes the dining room as a personal culinary repertoire rather than a mere exercise in fashionable Indian fine dining. Oberoi approaches each dish and technique with profound cultural reverence, then refines presentation without diminishing authenticity or identity. The palace setting provides majestic scale, yet the food stands resolved in its own merit rather than competing through ornamentation alone.

Signature Creations of Distinctive Character

The restaurant’s most celebrated signatures reveal its philosophical approach to Indian cooking as a broad and sophisticated culinary language. Varqui Crab demonstrates delicate precision and layered texture, whilst Dum ki Nalli celebrates the profound richness of slow cooked preparation. The Masala Chai Crème Brûlée transforms a familiar flavour into an elegantly composed finale. Oberoi’s named concepts including Temple Cuisine, Iron Cuisine and the Naza extend beyond conventional categorisation, reflecting a chef’s lifetime of exploration and refinement. The Tikka Le Bar and private dining chambers enhance the experience, whilst commanding views across the Arabian Gulf invest the room with unmistakable sense of place and occasion.

Palace Dining of Enduring Distinction

Martabaan holds MICHELIN Guide recognition within Abu Dhabi’s current edition, a distinction of particular significance given the constellation of celebrated venues now housed within Emirates Palace. The restaurant opens from 12:30pm to 10pm daily, remaining closed on Monday and Tuesday. The most compelling reason to experience Martabaan lies not in palace grandeur alone, but in the authority Oberoi’s career bestows upon every plate. His four decades of refined technique provide the menu’s foundation, whilst the setting offers theatre and occasion. Approach with companions to share thoughtfully across the repertoire, select at least one established signature, and reserve space for the Masala Chai Crème Brûlée as the proper conclusion rather than afterthought.