Delhi: In the mosaic of Delhi’s ever evolving culture, food has always been a defining thread— connecting its cosmopolitan present with its richly layered past. In 2024, the capital’s culinary landscape underwent a dramatic reimagining, pushing boundaries while remaining rooted in nostalgia. From experimental dining hubs in Safdarjung Enclave to the resurgence of Priya High Street, Delhi wasn’t just a city that dined; it innovated and celebrated food as a cultural currency.
This was more than a year of indulgence—it was a year of stories told on plates, in pop-up kitchens, and through food walks that bridged generations. Yet, as diners savoured picturesque meals against iconic backdrops, one question lingered: Has the allure of aesthetics begun to overshadow the essence of food?
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The new wave of dining
Safdarjung Enclave and Gurugram became epicentres of culinary experimentation, hosting a bold wave of avant-garde kitchens. These establishments were not merely restaurants; they became laboratories of taste. At venues like Umami Tales and Alchemy, chefs reinvented global cuisines by incorporating hyper-local ingredients sourced from the NCR region.
In Gurugram, culinary incubators embraced immersive dining experiences. Among the standouts was Covah – The Cavern, Delhi NCR’s first sustainable immersive projection bar. Abhishek Mathur, co-founder, explained, “We were inspired by Istanbul’s cave hotels. We wanted to offer our patrons something entirely new and refreshing, and the cherry on top is that we used sustainable materials to craft the ambience. Within two weeks of opening, 30% of patrons were returning—a testament to how much people love us. Projection mapping sets us apart and makes the experience unforgettable.”
“Delhi’s culinary scene has never been more dynamic,” says celebrity chef Rakesh Sethi. “From the bold Indo-Japanese creations at Inja to the nostalgic Bengali flavours at 6 Ballygunge Place, the capital is blending innovation and heritage with breathtaking finesse. Dining here isn’t just about food anymore; it’s an experience—a rooftop at Ilios, a cocktail at Plum, or a Mediterranean feast at Cala—all reflecting a city hungry for reinvention while honouring its soul.”
The revival of Priya High Street
Once the pulsating heart of Delhi’s social scene, Priya High Street had faded into nostalgia, eclipsed by the rise of malls and glitzy cafés. But 2024 saw its much-anticipated revival, driven by passionate restaurateurs and loyal patrons.
“Priya High Street is a nostalgic landmark for many, and its revival is nothing short of remarkable,” said food blogger Karan Marwah. “With its iconic PVR façade, the area now exudes the vibrancy of Tokyo’s Shinjuku, hosting world class food and beverage experiences helmed by emerging talent and seasoned restaurateurs alike.”
Among its gems is Bloom, where young chef Parth Gupta crafts exquisite pastries, fresh bakes, and desserts. Then there’s The Pit, where Sumeet Rewari delivers authentic American barbecue with smoky flavours and the finest cuts of meat. Chard has become synonymous with gourmet burgers, renowned for their consistency and adherence to global standards.
A cornerstone of this renaissance, Leo’s—known for its Neapolitan pizzas—continues to thrive, bridging nostalgia with modernity. Marwah adds, “Priya High Street has reclaimed its status as a hub for world-class dining and cultural experiences, blending its historic charm with cutting-edge culinary innovation.”
The allure of iconic views
Restaurants with vistas of Delhi’s heritage monuments became the year’s most sought-after destinations. Mehrauli’s Qla offered twilight views of the Qutub Minar, while The Burj framed the Jama Masjid alongside signature kebab platters.
These venues transformed Instagram into an unofficial dining guide, drawing crowds with the promise of postcard-perfect frames. However, some critics argued that aesthetics often eclipsed culinary quality. Vikas Bhaskar, a filmmaker from Chhatarpur, remarked, “The Burj’s views of Jama Masjid are unparalleled, but its food and service often fall short. The long waits for tables during sunset reveal the strain on staff, as they struggle to accommodate diners chasing Instagrammable moments.”
Food walks and old-world charm
Amid the frenzy of fusion menus and Instagrammable hotspots, traditional food walks thrived as timeless rituals. Sadaf Hussain, chef and walk curator, says, “Food walks engage all your senses. Tasting diverse dishes, smelling fresh ingredients, and hearing the hustle of street vendors or local kitchens all contribute to a rich, sensory experience that deepens your connection to the region.”
One of his standout offerings is the “Purani Dilli Walo Ki Subha Ke Pakwan” walk, which showcases Old Delhi’s morning delights. Participants taste traditional breakfast staples while exploring the city’s labyrinthine alleys, steeped in centuries of heritage. Chef Sadaf brings the experience alive with stories of the origins and significance of each dish, creating a tapestry of flavours and narratives that resonate deeply.
“During Ramzan, Hussain curates special Iftar walks in iconic locations like Old Delhi’s Matia Mahal and Lajpat Nagar. These guided tours celebrate the spirit of the holy month, offering a sensory immersion into the bustling markets, aromatic food stalls, and festive energy that define Iftar evenings,” says Nazneen, a PhD student in Jamia Millia Islamia. From kebabs sizzling on open flames to sweet and syrupy delicacies, every bite tells a story of devotion, community, and culinary artistry. As 2025 unfolds, food walks are poised to become even more integral, bridging Delhi’s rich culinary heritage with modern explorations.
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What’s next?
The restaurant industry in 2024 underwent rapid transformation. Post-pandemic, experimentation surged, with a strong focus on Turkish, Lebanese, and European cuisines, alongside a growing appreciation for regional flavours. Looking ahead to 2025, the culinary scene is set to become even more international, with chefs pushing boundaries to create diverse and exciting dining experiences.
“Thai cuisine is gaining popularity, with new restaurants dedicated to its vibrant flavours. Peruvian food, too, is on the rise, with renowned celebrity chefs leading the charge. One notable venture is Hickey, a Japanese Peruvian fusion restaurant I’m opening soon at the Eldeco Centre in Saket,” says chef Vaibhav Bhargav, partner chef at Cho, a Vietnamese kitchen and bar in the capital.
Chef Ravikant Pathak, sous chef at The Lalit New Delhi, reflects on the evolving culinary landscape of 2024, noting, “This year, we’ve seen a significant embrace of Italian, Turkish, and Estonian cuisines in India. As the world’s sixth-largest economy in terms of food, India is in a prime position to broaden its culinary horizons, especially with our current, more flexible foreign policy.
Countries like Estonia and Norway offer rich, untapped potential, while nations like the US and the UK have less to offer in terms of innovation. In contrast, Italy and Japan continue to impress with their diverse array of sauces and cutting-edge culinary technologies.
When diplomatic ties between our embassies strengthen, we gain not just access to new ingredients, but a deeper exchange of culture. Events and exhibitions like Ahaar, SIAL India, and World Food India play a pivotal role in fostering this global culinary dialogue.”
2025 promises to be a year of deeper exploration into international flavours and cultural exchange. As Delhi diners become increasingly adventurous, the focus is shifting toward cuisines that tell unique stories.
