Opheem
Birmingham, United Kingdom
⭐2 Stars
The Experience
From Michelin Guide
Locally born and bred chef-owner Aktar Islam has fashioned a wonderful dining experience at this ever-developing restaurant. A spacious bar and sitting room are cleverly used as a space in which to enjoy snacks and a drink before heading to the dining room and its open kitchen. The series of flavoursome, excellently spiced and carefully balanced dishes are creative, modern takes on Indian recipes. Well-chosen wines from the excellent sommelier are on-hand to accompany.
Unique Things
From Visitor Experiences
- Non-Traditional Chef Background: Opheem's chef, Aktar Islam, is not an Indian chef by training but rather a self-trained Brummie with Bangladeshi heritage, which influences his approach to Indian cuisine.
- Innovative Cooking Techniques: The restaurant uses modern European techniques such as water bathing, grilling, and espuma guns to create dishes like achaari pink fir potatoes, which is distinct from traditional Indian cooking methods.
- Modern Design and Layout: Opheem features a minimalist kitchen and a modern, stylish design that avoids typical Indian restaurant clichés, including a large open kitchen and a lounge area for snacks and drinks before dining.
Ingredient Stars
From Visitor Experiences
At Opheem, the Michelin two-star Indian fine dining restaurant in Birmingham, several key ingredients stand out as signature elements in their innovative dishes:
Pink Fir Potatoes: Central to Aktar Islam’s signature dish "achaari pink fir potatoes with tamarind," these potatoes are prepared using multiple techniques—water bathing, grilling, espuma, and deep frying in three forms (crisps, pillows, croutons)—showcasing a modern, multi-textural approach to a humble ingredient.
Tamarind: Used in the achaari pink fir potatoes dish, tamarind adds a distinctive tangy, sour note that is characteristic of Indian pickling spices, balancing the richness and complexity of the potatoes.
Cucumber and Chilli: Featured as a palate cleanser, this combination highlights freshness and a subtle heat, preparing the palate for the complex flavors to come.
Oyster Emulsion: Incorporated into a spicy broth, this ingredient brings an umami depth and a luxurious texture, blending Indian flavors with modern techniques.
Wild Rice: Used as a textural element, popped wild rice is paired with cured sea bream, adding a crunchy contrast and an earthy note to the dish.
These ingredients reflect Opheem’s philosophy of pushing Indian cuisine boundaries by combining traditional flavors with modern European cooking techniques, resulting in creative, balanced, and texturally complex dishes.