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You can go to this restaurant if you appear to be near Alai Minar. Immerse yourself in stunning Italian and Spanish cuisines at this place. The truth is that you will really like tasty amuse bouches, filet américain and mushroom risotto. It's time to relax and eat good chocolate ganache, Italian tiramisu and lemon pie. In accordance with the guests' opinions, waiters offer delicious rosé wine, cordial or lager. Great latte, tea or smoothies are worth a try here.
You can organize an anniversary, a wedding or a birthday party here. The creative staff at Qla can show how much they value their clients. The fine service is something these restaurateurs care about. Democratic prices are to be expected at this place. You will certainly appreciate the lovely ambiance and spectacular decor. Google users are quite generous with this spot: it was granted 4.3 stars.
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Rahul Prabhakar
a month ago on Zomato
Winter at QLA: When Technique Meets SeasonThere's something quietly satisfying about a restaurant that understands the rhythm of seasons. Not the manufactured urgency of "limited time only" menus, but a genuine respect for what the earth offers at any given moment. QLA in Delhi has always been that rare establishment that lets ingredients speak before ego does, and their new winter menu is perhaps the clearest articulation of this philosophy I've encountered in recent memory.I went in expecting refinement—QLA has never been short on that—but what I found was something more compelling: a kitchen confident enough to let simplicity do the heavy lifting.The Philosophy Behind the PlateBefore I get to the food, it's worth understanding the mind behind it. Chef Dipender Tiwari, Director of Culinary & Dining at QLA, represents a breed of chef that's increasingly rare in our age of Instagram theatrics. Trained under French chef Jean Claude Fugier and having worked with German chef Lars Windfuhr, his classical European foundation is impeccable. His stint at "Jacques"—the fine-dining concept by the legendary Jacques Pépin—only deepened this technical prowess.But here's what makes Dipender interesting: he's taken all that European discipline and applied it to ingredients that most fine-dining kitchens wouldn't look at twice. Fiddlehead ferns. Celeriac. Moringa. Parsnip. There's a quiet rebellion in this approach, inspired, he says, by Massimo Bottura's philosophy of purpose-driven cooking. It's the kind of cooking that doesn't announce itself loudly but reveals its depth slowly, deliberately.The Winter StoryThis winter menu isn't trying to be clever. It's trying to be honest. The premise is deceptively simple: take ingredients at their seasonal peak, apply world-class European technique, and let global influences drift in where they make sense. No forced fusion, no gimmicks—just thoughtful cooking that respects both tradition and evolution.The result is a menu that feels simultaneously rooted and exploratory. You taste winter in every bite—those deep, earthy flavors that ground you, punctuated by bright notes that remind you that cold weather doesn't mean monotony.The MealI started where any sensible meal at QLA should begin: the Carpaccio and Tartare section. The Avocado Tartare with Aji Amarillo arrived looking almost deceptively simple. But that first forkful told a different story. The citrus aji amarillo sauce brought a gentle Peruvian heat that played beautifully against the avocado's creaminess, while truffle aioli added just enough richness without overwhelming. Those crispy potato straws? Not garnish—they're architecture. They gave the dish a textural counterpoint it needed. This is intelligent cooking: knowing when to add complexity and when to step back.The small plates section is where the menu really shows its range. The Burnt Cauliflower Custard is the kind of dish that makes you reconsider vegetables entirely. Morels and green peas nestled into a cauliflower custard so silken it bordered on alchemy, all tied together with truffle beurre blanc. The sourdough crisp provided that necessary crunch, that moment of resistance before you sink back into softness. Winter comfort, elevated.Then came the Charcoal Corn Ribs, and I'll admit—I approached this with skepticism. Corn in winter? But the preparation justified its presence. Grilled to the point of char, paired with yellow pepper cream and that recurring aji amarillo, it was smoky, slightly sweet, and genuinely moreish. Sometimes innovation isn't about inventing something new; it's about perfecting an unexpected idea.Moving to non-vegetarian territory, the Jumbo Prawn with Artichoke was a study in Mediterranean sensibility. Pistachio and sun-dried tomato might sound like a crowded plate on paper, but in execution, everything had its place. The butter garlic sauce was restrained—there to amplify, not dominate. The prawn was cooked precisely, that sweet, briny flesh giving way with minimal resistance. This is what technique looks like when it's in service of ingredients rather than ego.The Main EventThe Lamb Loin Baklava was, without exaggeration, the dish of the evening. Robata-grilled lamb with burnt labneh, green harissa, onion, and jus—it sounds busy, but it's actually masterfully orchestrated. The lamb was tender yet retaining character, the burnt labneh adding a tangy depth, the green harissa providing just enough heat. And that jus? It was the kind of sauce that makes you want to lick the plate when no one's watching. This dish exemplifies what QLA does best: global inspiration meeting European technique without either feeling compromised.The Sous Vide Salmon with Parsnip was gentler but no less accomplished. Dill mousse, saffron orange sauce, braised parsnip—each element playing its designated role. The salmon, cooked sous vide to that barely-cooked-through perfection, was buttery. The parsnip, often relegated to supporting actor status, was given its moment. This is what ingredient-first cooking means: even the vegetables get their dignity back.Sweet ConclusionThe Burnt Pear dessert closed things on an unexpectedly sophisticated note. Vanilla cheese custard, pistachio, pear compote—it was autumnal in the best way, reminding you that winter and autumn share flavors even if they don't share temperament. The burnt element added a gentle bitterness that kept it from tipping into saccharine territory. Adult dessert, if you will.The Liquid AccompanimentA word about Mixologist Ganesh Kumar's winter cocktail menu—it deserves more than passing mention. The Berry and Verde (Pistola Reposado Tequila, strawberry, basil, citrus) was herbal and bright without being overly sweet, while the Tamarindo (Tequila, tamarind, passion fruit, Lakhori chili) managed to be tropical and spicy simultaneously. There's a playfulness here that complements the more serious tone of the food.I tried the Britalian as well—Tanqueray London Dry Gin, dry vermouth, Campari, red grapes. It's essentially a Negroni that's had an interesting conversation with a British garden party. It worked.The Larger PointWhat impressed me most about this meal wasn't any single dish—though several were outstanding—but the coherence of vision. In an era where restaurants chase trends and chefs chase Instagram fame, QLA is doing something quietly radical: cooking with intelligence, restraint, and respect.This is a winter menu that understands what winter means—not just seasonally, but emotionally. It's about depth, about warmth, about finding brightness in root vegetables and comfort in technique. It's about a chef who knows his craft well enough to know when to step back and let ingredients shine.If you're looking for molecular gastronomy theatrics or deconstructed everything, look elsewhere. But if you want to experience cooking that's flavor-forward, ingredient-led, and executed with the kind of classical technique that's becoming increasingly rare, QLA's winter menu is precisely where you should be.Some restaurants feed you. Some educate you. The very best ones—like QLA on a good night—do both without making you notice the effort. That's the quiet magic of cooking that knows itself.
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Anne Shirley
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European, Italian, Spanish
$$$$
Price range per person INR 2,000
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Address
Qutab Minar
4-A Seven Style Mile, Kalka Das Marg, next to Qutab Minar, New Delhi, Delhi, India
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Outdoor seating
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Wheelchair accessible
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