The interviews and reporting for this story were conducted in October 2024.
It is the last day of Navratri, the Hindu festival celebrated with great pomp and splendour over nine nights. The fireworks outside my window oblige with drumrolls for what promises to be an evening I will remember for years to come.
In the next few seconds, as Vikas Khanna — the internet’s beloved chef — takes a few seconds to unmute his mic and adjust his camera, giving me a clear view of him in his elegant New York City home, I can’t help but smile at this ‘pinch-me’ moment.
Advertisement
Right from the outset, Khanna is chipper; no one (except probably the general manager at ‘Bungalow’, Sameer Bhatt) would guess he has pulled an all-nighter. Well into the wee hours of the morning, Khanna was attempting to replicate the intricate wings of a peacock’s feathers onto the surface of a piece of coconut barfi (Indian sweet).
Four decades of culinary experience ensured he aced the task. And now for replicating the same onto a hundred-odd pieces! Known to push the envelope, Khanna does justice to this reputation when he says, “I wanted each feather to be exactly alike.”
Sharing how the plumage was meant to be reminiscent of the mandirs (temples) in Indian homes, Khanna was keen that every guest at ‘Bungalow’ — his dream restaurant project launched in New York in March this year — return home that day with a box of coconut barfi, spot the delicate mor pankh (peacock feather), and smile.
Chef Vikas Khanna created ‘Bungalow’ in New York as an ode to street vendors of India and the food he grew up eating in Amritsar
He is positively brimming with joy to announce the barfis had the desired effect; as many Indian immigrants found themselves transported by the mini square-shaped time capsules from America to the epicentre of the festive madness in India.
Revered on the culinary circuit, Vikas Khanna’s prowess transcends the kitchen.
The multi-hyphenate has authored over 37 books — with his most recent ‘Imaginary Rain’ (2023) being turned into a Shabana Azmi starrer — has directed three films and two documentaries; been one of the judges at MasterChef India; and helmed several restaurants including New York’s iconic ‘Junoon’ — one of the first Indian restaurants to receive the coveted Michelin star.
Advertisement
But despite this compelling bio, Khanna’s primary identifier is that of a proud Indian. And this is reflected in everything — from the tadka (spices heated in hot oil) that makes its way into his curries to the sparkle in his eyes when he speaks about life back in his beloved hometown, Amritsar.
For Vikas Khanna, all roads lead home
Khanna’s culinary mind has a lot to occupy it. Memories of serving the who’s who of the world — he has been the chef du jour multiple times for the Obama family, while also working closely with food mogul Gordon Ramsay — find space right next to nostalgic memories of binge sessions involving rounds of tikkis (potato patties) from ‘Mathura ki Tikki’ in Amritsar.
Among Chef Vikas Khanna’s fondest memories are those with his family and the time he spent in Amritsar, his hometown
“I distinctly remember how this [tikki] was the favourite snack of my cousins who would visit us from Kolkata and Mumbai. Nothing was done to make the potatoes crisp. Instead, they were fried to a great degree and then pressed on a hot tava (pan) laden with ghee. In the late 70s, each tikki was around Rs 20 — which was a lot of money! But the crispiness of those potatoes is very nostalgic for me. I still snack on them when I go to India,” shares Khanna.
You’d be interested to know that this spot is one of the seven distinguished ones dotting the ‘food map’ devised by Khanna’s mother to celebrate his homecoming. The locales are set in stone and nothing is up for debate.
Of course, her son’s global fame means the duo can no longer feast on tikkis and chaat (street food) in peace without 500-odd people thronging to get a glimpse of their favourite chef or (if they’re lucky) a selfie. And Khanna is ever-obliging, animatedly chatting up each vendor he visits. “After all, they were my foundation,” he smiles.
This perfectly segues his next thought, “We often take things for granted when we have them.”
Advertisement
Chef Vikas Khanna treasures his earliest memories of feasting on the food prepared by his grandmother and mother — experiences that he will remember forever
Pictures from Chef Vikas Khanna’s growing-up years
A read between the lines tells me food is not the only thing on his mind. The women in Khanna’s life — his mother, grandmother, and sister — have been instrumental in the making of the man and chef he is; their love forms the bedrock of his childhood and youth.
“Many in my team are first-generation Indian Americans. When describing visits they made back home during their summer vacations, they refer to their grandmothers as ‘healers’ for the sheer magic their food evoked.” Khanna attributes this to the simplicity of things. “If you look at it, there was nothing attached to our grandmother’s food except for love; no expectation, no judgement. You were set free when having that food.”
The interiors of Bungalow have been done keeping Indian aesthetic in mind; the restaurant is an invitation to experience Indian culture
And today, the menu at Bungalow in East Village, New York, reflects these sensibilities. Time and again, the culinary virtuoso has reiterated how his latest — and last — gastronomic endeavour is an ode to the street vendors of India and the crafts they have perfected over generations. “I hail from a small town, a small community where street food was the only way. In my growing-up years, there was just one restaurant in Amritsar. But it was the food of street vendors that made us go ‘wow’,” he shares.
Borrowing from the English word for bangla (single-story home), coined during India’s colonial past, Bungalow is an invitation to experience history, culture, and exceptional cuisine. With a menu featuring a repository of time-honoured recipes documented from across India’s 28 states in all its diversity and hues, the space invites you to reimagine classics like never before.
Bungalow: A ‘home’ for Indian immigrants
Securing a reservation at this grand establishment is no easy feat, more so once the festive season in India sets in (October to December). Chef Vikas Khanna’s habit of going to lengths to recreate the Diwali magic is not lost on foodies.
Proof of this lies in my conversation with him. Stumped while trying to procure parijaat flowers (a common feature in Indian homes during Diwali), he was pleasantly surprised when a guest, observing his frenzy, made him his very own bunch of parijaat — from crochet! The flowers now occupy centre stage at the restaurant. Coupled with the sweet smells of their real counterparts that deck every nook, and the aromas of delicacies — including the Banarasi puri (a North-Indian snack) and baingan bharta (a dish made with roasted eggplants) — they create a semblance of festive cheer.
Advertisement
The decor and interiors of Bungalow reflect Indian cultural sensibilities
Khanna has lived in America for over 25 years now. He’s clocked more milestones than his younger self ever dreamed possible. But in hindsight, he says it was a deep value system he traded this for. “We’ve lost the comfort of being around home. The Indians who come to Bungalow are those who have achieved so much beyond their comfort zones, but are ultimately looking for that emotional connection to something.” The storied restaurant, created in memory of his sister, is meant to fill that gaping hole in the lives of many immigrants.
The dish ‘Ammi’s Lamb Chops’ is served at Bungalow and is quite a hit with the restaurant’s patrons
“She [my sister] would always tell me that I had a sacred gift [cooking]. Through Bungalow, every Indian living in America can know that they have someone who is theirs.” Many a night when a youngster or silver-haired guest breaks down after biting into a mithai and being reminded of home, Khanna joins them at the table, shedding a silent tear of his own.
Because he too, like them, is reminded of the piece of his heart he has left back in India.
A global spotlight on indigenous ingredients
Do you think slow sustainable cooking has a bright future? I ask Khanna.
“Lata Mangeshkar hamesha Lata Mangeshkar rahengi (There will always be something special about Lata Mangeshkar),” he replies, then falls silent, allowing the words to explain themselves.
The ‘Ghee Roasted Plantain’ is one of the specialities served on the Bungalow menu
It’s a fast-paced world, you’ll agree. But Khanna is a firm believer in time-tested concepts. At Bungalow, the food is not meant to sit still and look pretty but is an interlocutor, urging its patrons to take pride in their culture. “While mentoring youngsters, I tell them ‘Choose your destiny but choose the last point and then trace your steps back’.” He encourages them in the direction of elevating our native cuisine instead of wanting to popularise Western food — whose roots they aren’t as familiar with.
Advertisement
“I have always maintained that it’s amazing to have successful businesses, but my only question is, what do you represent?” he remarks.
The ‘Yoghurt Kebabs’ (L) and the ‘Kokum Salmon’ (R) showcase how indigenous ingredients come through excellently in fusion recipes
Khanna’s culinary mood board is decked with the experiences he’s gained working across cities. The journey has been coloured with wins and losses, both vital to his roaring success. So, when guests remark on how his sandesh (a sweet made with milk, sugar and flavouring) mirrors the original Kolkata version, Khanna smiles. Whoever knew days spent writing letters to restaurants in Kolkata, requesting a chance to work with them; and multiple train journeys back and forth would play such an integral role? “Because of my experience across India, my food reflects the entire country.”
Whether it is the Amritsarichole (a North Indian speciality made with chickpeas) that is peppered with Khanna’s childhood memories, or the chicken Chitranee marinated in his love for North India, each dish is a celebration of flavour.
But, it wasn’t all highs.
As the darkness of the years in between engulfs Khanna for a moment, he shares how a ray of hope always shone through in the form of his sister’s words to him — “God is testing you so much every single day. I hope when it’s time to distribute happiness, God puts you in the front of the line.” He shares, “When I wasn’t getting good jobs, I thought it was my bad luck. A lot in my journey was broken. That’s how there are so many pieces. They are all coming together now.”
From the archives: Vikas Khanna with his family whom he credits for being his biggest inspiration
Recently, one of his Instagram posts wondered aloud, “Who knew that this kid with bunny teeth, strange feet, zero confidence, zero grades in school and always the paranoid kid in the narrow streets of Amritsar [would head a] restaurant [that] will be honoured in the list of 50 BEST RESTAURANTS IN AMERICA by The New York Times. Who knew?”
No one saw it coming, but fate definitely did.
On a lighter note, Khanna shrugs aside, revealing the space behind him, allowing me a minute to appreciate the exquisite taste with which his living room is done, and also, as he shares, the spot for Bungalow’s very first tasting session. He follows this fun fact with a hearty anecdote of how that day saw a room full of guests — the likes of Jay Shetty and Jimmy Rizvi — declaring pineapple for the win, thoroughly floored by the humble pineapple curry.
Khanna, who doubted how this simple rendition would work the room was pleasantly surprised to see it becoming the protagonist of the meal. He then goes on to divulge the recipe, a trade secret I can’t possibly share, but can affirm is brilliant.
What’s astounding is how the simplest ingredients find a stage in Khanna’s gastronomic repertoire. Here’s an example. “I recreated aloo vadis (potato snacks) with purple potatoes. It was a very interesting spin. The hero was the hing (asafoetida).” One wouldn’t ever imagine the humble (and often taken for granted) hing to get the limelight, but with Khanna, anything is possible. It is amazing how simplicity and finesse convene in each dish touched by his hands.
Through Bungalow, Chef Vikas Khanna is attempting to create a space where Indian Americans can have a sense of belonging
The more I learn about chef Vikas Khanna, the more fascinated I am. For instance, he shares how, along with his family, a 90s Bollywood release formed the crux of Bungalow’s USP. His grandmother’s enthusiasm to watch Hum Aapke Hai Kaun (1994) and a theatre filled to capacity taught Khanna to never underestimate the market. “We often assume the market is for youngsters, but one’s credibility lies in how they can attract grandparents. That is a testament to your craft. You have to penetrate the market with your authenticity,” he says.
I want to keep listening to chef Vikas Khanna. But it is unfair to deprive the guests at Bungalow of the pleasure of his company. No, he’s not planning to rest despite the all-nighter.
Even at 53, and at the pinnacle of success, Khanna spends 16 hours a day working (Read: doing what he loves). “I don’t want the artist in me to die and be taken over by commerce. The day I take off my apron, people should know it’s been a long journey to be here.”
The name Azad has held great significance on the culinary map of Thiruvananthapuram for over eight decades. From a makeshift outlet located at Vallakkadavu named Azadinte Kada (Azad’s shop) to a diverse gastronomic portfolio consisting of restaurants, fine dining eateries, bakeries and kiosks, Azad has constantly evolved while staying true to its Travancore roots.
The latest addition to this list is a slow food restaurant with a Quick Service Restaurant model named 1940 India, located at Vazhuthacaud.
1940 India by Azad restaurant in Vazhuthacaud
| Photo Credit:
NIRMAL HARINDRAN
What is slow food?
The slow food movement, combating international fast-food chains and homogenisation of food, began in the ‘80s in Italy. The moniker is attributed to its anti-fast-food ideology and has no relation to cooking time. The campaign, founded by Italian activist Carlo Petrini against the opening of a McDonald’s outlet in Rome, is characterised by a core philosophy, “Good, clean and fair” food, covering quality of ingredients, sustainable production methods and a fair price for producers. There is also an emphasis on supporting local businesses and seasonality.
“During the opening of an international fast-food franchise outlet nearby, we discussed how almost everything, apart from a few of their employees, is imported. This income benefits only the foreign company,” says Ozman Azad, a third generation member of the family.
“We have specific local vendors for each of our shops, which expand depending on seasons. Everyone who is part of that local network benefits from this. We need to replicate this framework everywhere with the ethnic foods of that location,” says Ozman. He runs the business with his brothers, Wazim Azad and Mahin Azad. Their father, Abdul Nazar Azad, son of MP Azad, who founded their first restaurant in 1940, is the chairman of Azad Corporate.
(From left) Wazim Azad, Mahin Azad, Ozman Azad and Abdul Nazar Azad (sitting)
| Photo Credit:
SPECIAL ARRANGEMENT
Since inception, Azad’s restaurant at Overbridge known for the iconic Azad Pakka Travancore Biriyani, their fine dining restaurant Star, and their bakery and confectionary store Bread Factory, are household names in the State capital.
“We have been doing the slow food concept for 85 years. And it has always been hyper local-centric in terms of sourcing the ingredients and the staff. But 1940 India is the only place where there is an additional emphasis to serve it fast,” says Ozman.
A key difference between fast food and slow food outlets is the presence of a chef. “They play a significant role in the kitchen. Fast food is about assembling, while slow food involves preparing the components from scratch and staying away from frozen products,” says Ozman.
1940 India by Azad restaurant
| Photo Credit:
NIRMAL HARINDRAN
He adds that the smooth operation of the outlet depends on “the hub”, located at Eanchakkal, established six months before the restaurant’s opening. This facility, with 25 staff, is responsible for research, development, and operations. The restaurant has a total workforce of 23 people.
The menu
The menu of 1940 India caters to the youth, who consume fast food the most. “If slow food aims to combat fast food, then it should target the younger generation. We have sandwiches, rolls, mac ‘n’ cheese, which might draw in the younger crowd. But at the same time we serve idiyappam, chicken curry, mutton curry and so on,” says Ozman.
“We also discovered that the younger generation prefers smaller individual portions over ordering multiple dishes across the table. They have only short breaks during their work hours, so we have to serve fresh food quickly too,” he adds.
The menu is divided into five sub-groups. The I Am Young And Happy menu features sandwiches, rolls, loaded fries and mac ‘n’ cheese. My Travancore, My Love has kothu porotta, traditional crispy chicken, chicken peralan, mutton curry roast, baby Kerala porotta, noolappam and dum biriyani. Indian curries, tikkas, kebabs, bread, and rice dishes are featured in the I Am India section. I Love Asia menu has Cantonese chicken and nutty cauliflower, along with fried rice and Hakka noodles. Custard brownies, gulab jamun and soft serve comprise the dessert menu. Rajasthani thandai, a fragrant sweet drink with a spicy kick, and Punjabi lassi are also available.
My Travancore, My Love menu would differ according to the location, featuring dishes indigenous to that area, says Ozman.
1940 India by Azad restaurant
| Photo Credit:
NIRMAL HARINDRAN
“Our next step here would be to create personalised menu classifications, looking at different generations and dividing their time slots into six, serving what they would like to eat at each of these slots,” Ozman says. The peak hours are after 8pm and during the hours following the usual lunch breaks.
The slow food chain is expanding to Bengaluru next year and will establish a hub in the lead-up to that. “We are targeting areas where you can find fast-food chains; therefore, we are not limited to just metropolitan areas.”
I’ve eaten at some very nice Indian and Bangladeshi restaurants over the years, taking in the different tastes, textures, flavours and smells and enjoying the masterpieces created by the chefs: rich and creamy sauces, properly cooked meat with onions, peppers and chillies and complemented by soft naans, rotis and fluffy rice.
From the different places I’ve been to, I’ve been able to say which places are better than others in terms of the welcome from staff, the ambience and atmosphere of the restaurant and, most importantly, the quality of the food.
Penn Tandoori is a restaurant with pedigree and taste
From the far north of Scotland to the south west of England, there are plenty of places that I’ve visited, but one of the best ones, one which always provides a top quality meal, is one about a 10 minute walk from my house in Penn in Wolverhampton.
Penn Tandoori has been a regular haunt for myself and my family for years, located on Penn Road near the Mount Tavern pub and set inside a very heavily populated area.
It’s an award-winning restaurant, with the most recent award being named Best Indian Takeaway Restaurant in the Midlands by Euro Asia Curry Awards in 2024, while it was also named the Express & Star’s Indian Restaurant of the Year in 2017.
It’s a cosy and warming place which is very popular
However, it has become a restaurant which is very popular at the end of the week and throughout the weekend, but which has found itself struggling for customers at the start of the week.
In a bid to attract more people into the restaurant at the start of the week, it has introduced a traditional combination meal popular across south Asia on what it is calling Thali Nights.
The thali in question is a traditional Indian meal, served as a selection of complementary dishes on a single platter, often featuring a variety of curries, rice, bread, yogurt, and pickles, designed to offer a taste of different flavours and textures.
Thali Nights is the new concept by the restaurant to bring in people on Mondays and Tuesdays
Speaking to manager Rahan Hussain, I learned more about the traditions of the thali and how it is seen as a balanced meal, with smaller portions of rice and curries, in katuras, or pots, as well as something that is enjoyed by people from the poorest families right up to the wealthy classes.
He said that it was something very common in Bangladesh, where he came from, with it being a tradition when a guest comes over to offer them a thali, which is the large plate that the different pots come in.
The restaurant has created the set menu for Thali nights, which will run on Mondays and Tuesdays and have six option available, all costing £14.95 and themed around either traditional tastes or a theme for a certain area.
The artwork is part of the charm of the restaurant
The Penn Thali has a selection of chicken tikka, sheek kebab, lamb bhuna, chicken tikka masala, sag aloo, pilau rice and a garlic naan, as well as a choice of either chips, masala chips, raitha (a type of yogurt) or salad.
The four choices are also included with four of the other five dishes, with the Wolves Thali being a combination of chicken pakora, sheek kebab, chicken balti, chicken tikka masala, bombay aloo, pilau rice and a plain naan and, according to Mr Hussain, being based on what locals would often order.
The countries of India and Bangladesh are also represented, with the Delhi Thalli a combination of chicken tikka, vegetable samosa, chicken jalfrezi, naga chicken, tarka dhall, pilau rice and coriander nan, while the Deshi Thali has sheek kebab, onion bhajee, chicken balti, Bangladeshi lamb, tarka dhall, pilau rice and garlic nan.
The thali is presented as a big dish with smaller dishes inside
Finally, the Veggie Thali is a mix of vegetable samosa, onion bhaji, vegetable korahi, vegetable balti, tarka dhall, plain rice and plain naan and the Vegan Thali is full of aloo pakora, garlic mushrooms, vegetable bhuna, vegetable pathia, chana bhuna, plain rice and a chapati, as well as not having the raitha available.
For the indecisive or the person who wants to create their own, there is also the option to create your own thali with any of the options on the other dishes, although the cost will increase depending on choice of dishes.
It all seemed really good and, being a bit of a spice-head, I chose the Delhi Thali due to the presence of jalfrezi and naga spices, with a side of masala chips to go with it.
The traditional way to eat a thali: all in and dig in
Sitting with some poppodoms and a range of sauces, I was able to take in the cosy surroundings of Penn Tandoori as I hadn’t been there for a while. It still felt warm and cosy, with a nice backdrop of Indian music and a lighting scheme which made you feel comfortable.
My reverie was interrupted by the arrival of my thali, a large silver flat bowl filled with six smaller bowls and a sizeable portion of coriander naan bread and which smelled amazing, full of spice and flavour.
I was also given some advice by Mr Hussain on what is considered the traditional way to eat a thali where, rather that just picking at each bowl, you pour everything into the thali for its purpose as a bowl and then eat the meal as it’s combined together.
The biggest complement you can pay a restaurant, an empty bowl
While it’s not compulsory, it’s certainly worth trying and so I poured the different contents into the thali, mixing the spice of the naga and jalfrezi with the cooling edge of the tarka dhall and the lovely crunch of the samosa, and then set to eating my Delhi Thali.
I would heartily recommend eating this way as you get the nice experience of all the different dishes coming together to create a range of flavours that give your taste buds something to think about, complemented by the fluffy and soft naan, which helped me mop everything up.
It didn’t seem a lot, but I was nicely full at the end, and if you look at the concept, it’s a really good way to try different dishes if you’re not sure about a full curry and form an opinion from there.
Also, for £14.95, it’s a cost-effective way of eating out as a normal curry at Penn Tandoori would cost between £10.95 and £14.95, so a thali and a few drinks would not exactly break the bank.
Penn Tandoori is an excellent restaurant which keeps a high standard for its food and its service. This new concept is another way of looking at its presentation and ensuring the ongoing success of the restaurant, so get yourself down there and give the thali a try.
If you thought Delhi’s food scene couldn’t get more exciting, think again. Whether you’re in the mood for India’s forgotten recipes or dreaming of a slice of Naples or a live-made tiramisu, these newly opened spots have you covered. Here’s your delicious guide to the hottest new restaurants in Delhi you absolutely need to check out this August.
Best New Restaurants In Delhi This August
1. Matram
If you love Indian food and want to experience it in a brand-new way, Matram in Dwarka is a must-visit. Matram is the first chef-driven fine-dining restaurant in Dwarka, and it’s already making headlines. The man behind the idea is Shubh Sharma, who also created popular places like Mayfair and Cafe Di Milano. The food here is led by Chef Suresh Fartyal, who has 24 years of experience and a deep love for Indian cuisine. The menu includes exciting dishes like Gunpowder Podi Idli with Coconut Espuma, Kundapur Chicken Ghee Roast, Watermelon Panchporan, and Rum-Spiced Tiger Prawns. The vibe is warm, the service is top-notch, and the presentation is stunning.
Where: Reliance Mall, Plot No 1, adjacent to Mayfair Restro Bar, Sector 13, Dwarka, New Delhi When: 12 pm – 12 am Cost: ₹1,500 (For two)
2. Organic Bistro
Image Courtesy: Supplied
If you’ve been looking for a place where you can eat healthy without sacrificing flavour, Organic Bistro in Khan Market is going to be your new favourite. This charming new spot is all about using natural, seasonal, and organic ingredients to create food that’s both wholesome and exciting. The menu is full of surprises, like Purple Potato Dahi Vada, Peri Peri Chickpea Hummus, and Jackfruit Haleem. There’s also a delicious Portobello Mushroom with Achari Rajma Khichri, and a must-try Jackfruit Biryani. Even the drinks are healthy and fun, with cold-pressed juices, organic smoothies, and teas without any preservatives.
Where: 38, Khan Market, Rabindra Nagar, New Delhi When: 11 am – 11 pm Cost: ₹1,600 (For two)
3. Si Nonna’s
Pizza lovers, this one’s for you! Si Nonna’s, India’s favourite sourdough pizza brand, has finally opened in Gurugram. Known for their slow-fermented sourdough crusts and rich Italian flavours, Si Nonna’s has already become a go-to spot in cities like Mumbai and Bengaluru. Now, Gurugram joins the list with its brand-new outlet in Sector 71. Some of their most loved options include Pizza No. 2 (tomato, mozzarella, basil) and Pizza No. 3 (with olives, capers, oregano). The menu also features Panuozzo sandwiches, fresh focaccia, kombuchas, gelato, and their absolutely iconic Nonna’s Tiramisu
If you’ve ever dreamed of dining like you’re in Italy, then Mi Piaci is calling your name. Founded by Lorenzo Lanzoni and Harsh Rathore, along with hospitality giant Priyank Sukhija, Mi Piaci brings an all-Italian team to Delhi. What’s amazing is how everything is made in front of you. Fresh pasta, tossed live on your table. You’ll also love their rooftop bar with soft Italian music and signature cocktails like Basil Spritz and Tirami (a cocktail twist on their dessert).
Where: Ward no 1, Ambawatta One, Second Floor, Property No H 5/3, H 5/4 (Back Side, Kalka Das Marg, Mehrauli, New Delhi When: 7 pm – 1 am
If you love your coffee with a story, then Libertario Coffee in GK2 is a must-visit. This new café is the first Indian outpost of a beloved Colombian coffee brand, brought to life by Arushi Mehra and her husband, Miguel, who has deep Colombian roots. Libertario offers a beautiful space with warm interiors and attention to every little detail. Try their Paz blend for something caramel-chocolatey, or Libre for fruity notes. They even serve rare, exotic beans like Geisha and Bourbon Sidra. The food menu has been designed specially to pair with these unique coffees, and it brings global flavours with a local twist.
Where: M – 52, Ground Floor, Greater Kailash Part 2, New Delhi When: 8 am – 11 pm
6. The Qube At The Leela Palace New Delhi
The Qube at The Leela Palace is back, and it’s more stunning than ever. The restaurant has been completely redesigned to combine global cuisine, visual art, and top-tier hospitality, all under one glamorous roof. The à la carte dinner menu by Chef Ashmeet Singh Jolly is a standout. And in the evenings, don’t miss the special Thai dining studio led by Chef Krung Thong. What makes this new restaurant in Delhi a must-try this August is the giant digital art wall, where artworks from Indian artists change throughout the day, setting the mood while you dine.
Where: Africa Ave, Diplomatic Enclave, Chanakyapuri, New Delhi When: 6:30 am – 11:30 pm Cost: ₹3,500 (For two)
7. Latango
Latango is Delhi’s newest European bar and restaurant, and it’s already creating quite the buzz. Created by Sahil Sambhi (the name behind popular spots like Japonico and Vietnom), Latango brings the best of Europe to your plate and your glass. Italian chefs lead the kitchen, turning out perfect plates of seafood tagliolini, French-style omelettes, and creamy tiramisu that melts in your mouth. But what truly sets Latango apart is its cocktail menu. Designed like letters from Europe, each drink tells a story. The space itself is sleek and modern, with an open kitchen and glass bar that adds drama and beauty to your evening.
Where: 01 Epicuria, TDI South Bridge, METRO STATION, GROUND FLOOR, Unit No S, Nehru Place, New Delhi When: 12 pm – 5 pm; 7 pm – 3 am Cost: ₹5,000 (For two)
8. Le Café At The Chanakya
With its elegant design and calming vibe, this café is perfect whether you want a quick pastry break or a full sit-down meal. Le Café is divided into four amazing sections. First, there’s the pastry and bread counter with buttery croissants. Next is the live kitchen, where you can watch chefs cook risottos, burgers, and DIY pizzas right in front of you. Then there’s a salad and sandwich bar, and finally, there’s a pasta station. The space is relaxed, the ingredients are premium, and every detail feels thoughtfully done.
Where: The Chanakya, Chanakyapuri, New Delhi, Delhi
9. MIRA’S
Image Courtesy: Supplied
MIRA’S is one of those places that makes you feel instantly at ease. The food is a blend of European cooking with Indian freshness. Think barley and avocado salad, burrata with sweet pepper jam, lamb kebabs with creamy hummus, and their cheeky Peppa Pig pizza, loaded with pepperoni, bacon, jalapeños, and hot honey. Their bakehouse is a thing of beauty too. The interiors are soft, warm, and designed for lingering, with quiet nooks, cosy lighting, and even a little bookshelf for readers.
Where: 13-B, Defence Colony Market, New Delhi When: 11 am – 7 pm Cost: ₹1,800 (For two)
Which one of these new restaurants in Delhi are you planning to try this August?
Cover Image Courtesy: Supplied
For more such snackable content, interesting discoveries and the latest updates on food, travel and experiences in your city, download the Curly Tales App. Download HERE.
You must be logged in to post a comment Login