Snapshots
Winters in NCR tend to recalibrate Sunday priorities: quieter spaces, comforting food, and a slower rhythm. Perched above all the noise, on the second floor of Galleria Market in Gurugram, OMO steps into this role with ease.
Warm inviting interiors
Stepping into the eatery, the atmosphere feels immediately balanced. It is surprisingly calm and yet gently alive with movement. The interiors are pared back, earthy, and inviting. Wooden furniture that lets you lounge comfortably for hours, large glass windows with sunlight beaming through, and a soft beige palette that keeps the focus where it belongs.
The layout places you right in the middle of the action, subtly reflecting OMO’s fundamental philosophy. There’s Wild & Raw when you walk in, with the colourful produce lining up at the counter, and a whole bar of tempting gelato flavours. Next to that is Ngarum, where you get the freshly brewed cuppa, with single-origin beans from the Northeast Indian states. With the Chef station to the right and the live grill right outside, there’s a constant hum in the space, and yet, it somehow still feels like a cosy cocoon.
Live grill at OMO
As India’s first 100% indigenous-ingredients forward food community, OMO was conceived during the pandemic with a focus on making sure you know where the food on your plate came from. Its winter brunch, which has just returned for the season, reflects this clearly, with the Charred Station placed firmly at its core. Under Chef Chetna Chopra’s direction, the live grill, with its focus on winter produce, is a compelling place to begin.
We tried the tamarind–jaggery–glazed oyster mushrooms, which were easily the standout of the brunch. They were juicy, perfectly cooked, and spiced with a light hand that allowed the mushrooms’ natural richness to shine through. Slow-grilled until smoky at the edges and tender within, it almost demands that you lean back and take your time, soaking in the lush flavours with each bite. They were served alongside muhammara and feta, pistachio dukkah, herb-laced thecha, and cucumber raita, making it the kind of plate that lingers in memory long after the meal ends.
The grazing table
Brunches often lend themselves to long conversations and shared plates, and OMO’s grazing table leans into this idea comfortably. Centred around winter produce, the spread is expansive enough that it’s impossible to sample everything in one sitting. There are pumpkin roasts, wellness bowls, a platter of fresh fruits, a platter of locally sourced artisan cheese, in-house baked bread, 4 different types of butters, a make-your-salad section, and then some more.
What was a clear winner for us was Harissa Roasted Carrots. Baby carrots cooked just right, lightly brushed with harissa and warm spices, and served over a soft, fluffy spread that reframes what vegetables can be. Amongst the butters, the herb-infused butter is great if you like to keep it fresh and mild. But if a flavour bomb is more your thing, better not miss the Naga chilli-infused butter. It’s bold, but never too sharp, perfect to smear on OMO’s freshly baked breads.
Ferments, brews, and then some more
If you’re a coffee connoisseur, Ngarum’s brews will interest you. We tasted their latte with pistachio butter, and were pleasantly surprised. Butter in coffee, and pistachio at that? While the consistency of the butter can be debated (some might prefer a smoother blend, others chunkier), the flavours came together very harmoniously. If you’re not into coffee, there’s still plenty of drinks to explore.
The winter brunch at OMO, if you’re not acquainted with ferments yet, is a perfect place to start. Think subtle tang rather than sharp acidity; flavours that refresh the palate and sit comfortably alongside smoky grills and warm, spiced vegetables. The rice water ferment was quite well done, and alongside the oyster mushrooms, the flavours were nuanced and delightful.
For the newbies, the strawberry ferment is a great pick. Sweet, with a bit of tartness, and a smooth profile, it’s lovely paired against the Naga chilli butter toast. The ferments are freshly made in-house, and depending entirely on when you make it to OMO, there just might be a new flavour waiting for you. And this is by design.
A good chunk of the menu at OMO is ever evolving. As Chef de Partie Pranay Dua pointed out, deciding what goes on the menu and how it is presented is always a team call. There are tastings, insights shared, Eureka moments, and the next thing you know, there’s something new for the patrons to try. Amongst these new entrants was the Banana Flower Vadas paired with tart raw mango and umami ginger chutneys. While the ginger complemented the vada flavours, the raw mango added a bright contrast. The team decided to switch appams for dosa, and paired with the eggplant moju, it was easy to see why. Cooked with shallots and chillies, the braised eggplant curry was balanced well by the buttery dosa. Depending on your palette, the cabbage poriyal can be a hit or a miss, however.
Ending it on a sweet note
And then there’s dessert, because no brunch this lush could possibly end without a little indulgence, and OMO delivers it with flair. We first dig into the Nolen Gur gelato, served with a drizzle of olive oil and a sprinkle of sea salt. If you have ever judged Dua Lipa for her taste, this will make you rethink it all. You cannot head to OMO and not have this. But right when we thought that was it, came in the pineapple + custard apple gelato French toast. Freshly made gelato, indulgent French toast, and lightly grilled pineapple will make you pause mid-bite, wonder why brunch ever existed without dessert, and maybe even forgive yourself for eating a little more than you planned. The toast lends a delicate sweetness, the pineapple a gentle smokiness, and together with the creamy gelato, each forkful is a perfect balance of richness and brightness.
By the end of brunch, OMO has you full, delighted, and plotting your next indulgent excuse to come back.