Opheem redefines the contours of Indian cuisine through a lens of precision, modern technique, and sustained narrative. Holding two Michelin stars, the Birmingham-based restaurant under the direction of chef Aktar Islam articulates a bold, elegant tasting menu that is as intellectual as it is sensory — grounded in heritage, but refined through innovation.The kitchen builds each dish on historical Indian foundations, often referencing centuries-old Mughal or regional recipes, then reconstructs them using contemporary methods and European culinary logic. Spices are present, but disciplined — layered for depth, not intensity. A broth might be reduced from shellfish and tamarind, served with a lightly poached scallop and a smoked ghee dressing; a meat course may draw on charcoal or slow braising, but finished with an emulsion, gel or vinegar-based lift.The progression of the menu is deliberate. Each plate builds on the last in tone and intensity, guiding the diner from sharper, acid-driven starters to more concentrated, umami-laced mains. Ingredients from across the subcontinent appear in supporting roles — kokum, curry leaf, fenugreek, jaggery — yet always serve the architecture of the dish.Vegetarian preparations are composed with the same intent. Wild mushrooms, lentils, roots and dairy provide structure and richness, balanced by citrus elements, spice oils or fermented touches. Nothing feels secondary; every dish is complete in form and execution.Presentation is highly controlled. Plating is fine-lined and modern, using natural tones and minimal ornamentation. Sauces are placed with precision, garnishes never exceed their function, and the visual impact mirrors the kitchen’s intellectual restraint.Located at 48 Summer Row, Birmingham, B3 1JJ, United Kingdom, in the West Midlands, Opheem occupies a striking, design-led space that complements the sophistication of the food. The room is polished but not cold — a frame that allows the menu to speak clearly.Its two Michelin stars signal not only technical mastery but a singular culinary point of view. At Opheem, Aktar Islam has created a platform where historical Indian cooking traditions are respected and expanded — a tasting menu that engages the past while expressing something unmistakably current.
