Tucked away at Hyatt Place Jumeirah, Viceroy’s Table is where culinary artistry meets old-world charm. At the helm is Karishma Sakhrani, whose modern sensibility brings a fresh perspective to Anglo-Indian flavours.
Inspired by the grandeur of colonial India’s elite Gymkhana clubs, the restaurant is an ode to heritage reimagined through a contemporary lens. Think rich jade tones, polished dark woods, vintage trophies and intricate prints that set the stage for a dining experience steeped in nostalgia and elegance. Every corner whispers a story, offering guests an immersive journey that goes far beyond the plate.
The menu is a sophisticated interplay of British ingredients and Indian techniques, elevated through theatrical presentations and bold, unexpected twists. From flambéed lobster to decadent re-imaginations of classic desserts, each dish is designed to surprise and delight.
Whether for a leisurely lunch or a late-night dinner, Viceroy’s Table invites diners to indulge in a world where history, flavour and style seamlessly intertwine.
So, to delve deep into her culinary passion, Emirates Woman spoke to her on how it all began.
Tell us about your background?
I come from a non-traditional culinary background. I studied business and worked in corporate before food found me. Competing on MasterChef India gave me the confidence to switch gears, and since then, I’ve dedicated myself to exploring food as both craft and storytelling.
What inspired you to enter the F&B space and launch Viceroy’s Table?
Food for me has always been about more than nourishment, it’s culture, nostalgia, and emotion on a plate. Dubai felt like the right place to tell a new story of Indian dining, one that honors heritage but is also progressive, playful, and experiential. Viceroy’s Table was born from that vision.
Talk us through the concept of Viceroy’s Table?
Viceroy’s Table reimagines the grandeur of colonial-era Gymkhana clubs through a contemporary lens. It’s about refinement, ritual, and indulgence, but also about theatre and storytelling. Every dish carries a narrative, every course unfolds like a scene, and the diner is at the center of it all.
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Many of the dishes are deeply theatrical. Why was it important for you to make performance an integral part of the dining ritual?
Dining, to me, should engage all the senses. In India, meals are often layered with ritual, from the thali’s structure to the way food is served and shared. I wanted to bring that spirit alive in a modern way, where performance amplifies taste and transforms a meal into a memory.
What are some of the key dishes to try on the menu?
The Edamame Seekh is our playful vegetarian nod to the classic hara bhara kebab — familiar in spirit, yet refreshingly modern. The Saag Burrata pairs the earthy comfort of saag with the indulgence of creamy burrata. The Custard Chicken surprises with its silky, nostalgic richness, while the Salmon Tikka redefines a staple with finesse. And of course, the Victoria Sponge Cake is all about elegance with a wink of nostalgia.
The restaurant draws inspiration from India’s elite Gymkhana club. How did you translate that legacy into a contemporary Dubai setting?
Gymkhana clubs were about community, culture, and a certain timelessness. We borrowed the codes of that era, the formality, the charm, the sense of occasion but we stripped away the exclusivity. At Viceroy’s Table, we’ve taken that old-world elegance and made it more approachable, tailored for Dubai’s diverse and modern crowd.
How does your own heritage and personal journey influence the restaurant’s identity?
I grew up in Mumbai, India where food was always at the heart of our home, thanks to my mum who is an incredible cook. From her traditional flavors that grounded me in heritage, to the eclectic, cosmopolitan food exposed me to, food became my language of connection. That spirit carries into Viceroy’s Table, rooted in nostalgia, yet curious, playful, and global in outlook.
How do you balance nostalgia with innovation in crafting both the menu and overall dining experience?
For me, nostalgia is the hook, it disarms you, makes you smile, reminds you of something familiar. Innovation is what makes you lean in. Every dish starts with a memory or reference point, and then I ask: how can we surprise, delight, or elevate it without losing its soul?
How do you anticipate the future of Indian fine dining evolving in Dubai and globally?
Indian fine dining is entering an exciting era. Globally, we’re moving beyond clichés, it’s less about butter chicken and naan, more about regional nuance, modern technique, and storytelling. In Dubai, the appetite for bold, elevated Indian concepts is growing, and I believe we’re only scratching the surface.
What piece of advice would you give to your younger-self?
Trust your instincts and don’t wait for validation. The world doesn’t need you to fit in, it needs you to create your own table.
What lies ahead for the brand?
We want Viceroy’s Table to become more than a restaurant, a cultural marker for Indian dining. That means evolving the experience, deepening the storytelling, and eventually expanding into new markets where this narrative resonates.
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