Delhi’s Ambawatta One is the culinary gift that keeps on giving. First came designer Varun Bahl’s pastel-swathed Café Fleur, then Mi Piaci with its Italian charm. Opening September 1—and strutting in like a mariachi band crashing a mehfil—is Pendulo, which, you rightly guessed, is Spanish for ‘pendulum’.
But don’t be fooled; Pendulo isn’t here to play. It has big shoes to fill: the space once hosted Lavaash by Saby and then Vietnamese favourite Chô—both ambitious, beloved experiments.
Step in, and a hulking clay pendulum carved with intricate Indian and Aztec symbols grabs your attention. It doesn’t just reinforce the name; it also sets the vibe. In keeping with the pendulum symbolism, the restaurant swings between two worlds: India and Mexico, past and present, surprise and memory. Right below, a spice bar laden with jars of chillies, flours, and aromatics dares you to lift the lids, take a sniff, and let dry kokum or guajillo spill the secrets of what’s coming.
Behind this carefully choreographed interplay between India and Mexico is restaurateur Sahil Baweja, known for Chica Loca by Sunny Leone in Noida and Roadies Koffeehouz. With Pendulo, Baweja wanted something bold but familiar for Delhi diners—and he roped in top talent to carry out his plans. Chef Megha Kohli, with stints at Lavaash by Saby and Mezze Mambo, brings regional Indian mastery, while Noah Louis Barnes, who has been wowing diners with Mexican fare at Miss Margarita by Arriba in Delhi-NCR, takes care of the other half of the menu.
Together, they leave tired fusion in the dust as they guide diners through a culinary map that dances from Old Delhi’s smoky kebab carts to Mexico City’s midnight taquerías and from Lucknow’s fragrant dum to Oaxaca’s bustling street markets. This journey kicks off right away as you enter. Forget a limp welcome drink—the team serves what they call a ‘palate activator’, essentially your first course. Corn, Oaxaca cheese, and jalapeños take you straight to Mexico, but you’re tugged back to India by jaggery and a whisper of cinnamon.
Once you’ve explored the 50-cover space and lingered long enough at the bar, where everything—syrups, bitters, pickles, and even fermented Mexican horchata—are crafted in-house, sink into the restaurant’s oversized bungalow chairs. You won’t miss the feature wall from there, which echoes the clay pendulum at the entrance with similar motifs, weaving mythology into the decor without tipping into theme-park territory. There are even agave-shaped lights if you look up.
Pendulo’s illustrated cocktail menu, put together by Goa’s Fay Barretto, comes with a compass tilting toward Indian, Mexican, or the centre, symbolising the balance the mixologist has achieved in bringing the best intoxicants from both worlds. Among the 12 signatures, the Fuego Kokum—with mezcal, kokum syrup, ancho chile tincture, and a garnish of house-made nacho with kokum chile gel—hits like a monsoon tide rolling through smoke. There’s also Rasam Revival, a rasam drink reimagined for a nuanced palate, layered over vodka, cut with lime, and softened by salsa’s roundness. Espresso martini fans can’t miss the Lecha Negra, a savoury take with aged cheese and smoked churros for garnish. Bonus: every cocktail has a zero-proof twin—because teetotallers deserve a little fun too.
By now, we were ready to dive into the 12-course tasting menu, where the chefs promise smoky, spiced, acidic, fermented, tender, and sharp notes, all moving in step.
