Neha Mehrotra
04-Sep-2025
Step into Naarma, the capital’s new gastronomic gem where international chefs, inventive menus, and an electric nightlife vibe create a trailblazing dining destination.
Shaped by fire, water, and a team of international chefs, Naarma – Delhi NCR’s newest culinary gem – makes its intentions clear from the very first glance. A striking big rose greets you as you step in and commands all your attention before the food and drinks take over. There is a private dining room that features hand-painted abstractions, while the outdoor space displays rebellious graffiti statements that break from convention. What follows is a gastronomic journey that deftly bridges Japanese precision with European flair.
At its core, Naarma is an exploration of elements, art, and refined gastronomy, orchestrated by the trio of Chef Jayson Gubat Cagaoan, Chef Jay, and Chef Amit Singh. Together, they anchor the restaurant’s exceptional culinary rhythm.
My experience began fittingly with cocktails—a menu so inventive that choosing just one felt almost impossible. I settled first on the Mantequilla y Fresas, a beautifully layered concoction of Sichuan butter vodka, strawberry cordial, sake, and lime. Next came the Lemon Pie Smash, a playful creation that lives up to its name—a drinkable dessert crowned with a cloud of meringue-like foam, delivering sweet indulgence with a zesty edge. The Not a Picante deserves special mention—an elevated reimagining of the modern classic, featuring toasted rice-infused tequila, cilantro-rapid infused reposado, and clarified tamarind juice. The bar program, curated by mixologists Heena Kewalramani and Pablo Guidoni, mirrors the elemental philosophy of the restaurant and perfectly pairs with the menu.
Once you open the menu, you’re in the hands of Chef Jayson, who guides you across the staples of Japanese cuisine, including sashimis, nigiri, and smoky robatas. My meal began with the Mount Fuji Salad, a literal mountain of crispy noodles, fresh vegetables, pickles, and crunchy onions assembled under a lava dressing. The result was a sweet-leaning Asian salad that was both refreshing and textural. Next arrived the Crunch Tempura Maki Roll, a clever composition of asparagus, avocado mayo, and tanuki that balanced creaminess with crunch in each bite. For seafood lovers, the Otoro Aburi is non-negotiable — buttery tuna that practically dissolves on the tongue, brushed with sesame oil and elevated with sharp hits of yuzu kosho and a whisper of den miso. Another signature favourite of the restaurants is the Hamachi Carpaccio and Miso Black Cod.
The next chapter of the menu brings in Chef Noel’s Michelin experience. For me, the standout was the Swan Dumpling — my first encounter with potatoes inside a dumpling! Filled with a delicate mix of potato, celery, carrot, and sesame oil, the flavours were quite inventive. Moving into mains, the menu opened onto heartier terrain, from comforting Thai curries to soulful Chinese and Japanese staples — including pot rice, noodles, and more. For the European flavours, I tried the Crispy Spanakopita, with Aleppo chilli emulsion, kale pesto, pea shoots, and chilli garlic oil, which was a masterclass in balancing crisp pastry with vibrant flavours.
What Naarma delivers goes beyond a dining experience — it is a statement of intent. As Akshay Anand’s most ambitious venture yet, it brings together some of the brightest culinary minds under one roof to craft something truly distinctive for Delhi. From the elemental design to the globally influenced menu and the international soundscape after dark, every detail reflects a vision without compromise. Every sip, every bite, every detail at Naarma is a reminder that dining can be as much about discovery as it is about indulgence!
