Where to eat this June... in Delhi-NCR

We’re only a few days into June, and Delhi-NCR’s restaurant scene already has plenty to talk about. The buzzy Sri Lankan restaurant Zetu officially opened its doors to public yesterday in Mehrauli’s 1AQ. The American Italian chain, Olive Garden, has made its India debut in Aerocity. And the iconic Mumbai-born Chinese restaurant Golden Dragon has finally arrived in the capital city at Taj Surajkund Resort & Spa, Delhi-NCR.

But not all buzz is coming from global cuisines and big-name chains. Delhi’s Kwality, the Connaught Place institution that has generations coming back for its chholey-bhature, has arrived in Gurugram with a taste of nostalgia and old-world hospitality.

Meanwhile, Green Park gets a dedicated space for khow suey along with customisable noodle bowls and dumplings, while Netaji Nagar’s The First Floor is a food-forward cocktail bar that the city quite needed.

And of course, the city has yet another place that offers good coffee and a third space. After The Drop in Hauz Khas, In Good Co. in GK-2 is the cafe-meets-cultural-hub built around coffee, food, and community that’s likely to become your new hang.

Beyond the openings, there are plenty of seasonal and limited menus to try—from Royal China’s new Cantonese omakase tasting experience to Vietnam-inspired pours in Gurugram. Consider your June dining calendar sorted.

New openings

Zetu, Mehrauli

Tucked inside Mehrauli’s 1AQ complex, Zetu brings a slice of Sri Lanka to Delhi. The 175-cover fine-dining restaurant is centred around an airy al fresco space anchored by a 500-year-old banyan tree, while the indoor dining room is adorned with Sri Lankan art and textiles. The menu spans everything from hoppers and a deconstructed parippu, the island’s beloved red lentil curry, to lamprais, the stock-infused rice dish introduced to Sri Lanka by the Dutch Burgher community. Pair your meal with cocktails infused with tropical ingredients such as pandan and coconut. Read the full review here.

Olive Garden, Aerocity

The breadsticks are finally here. Olive Garden, one of the world’s most loved American Italian restaurant chains, has chosen the newly opened office-cum-retail complex Worldmark 4 in Aerocity for its India debut. Of course, you’ve got the comfort-food classics—from chicken alfredo and lasagna classico to chicken Parmigiana and the Tour of Italy platter—that have made the brand a global favourite. What you are most likely to love and gorge on is the brand’s signature offering—unlimited soup or salad and warm breadsticks with every entrée. Barely a few weeks old, the restaurant is already drawing big crowds, with diners curious to experience a brand that has long enjoyed cult status abroad.

Golden Dragon, Taj Surajkund Resort & Spa, Delhi-NCR

After decades of drawing loyal diners in Mumbai, Golden Dragon has finally arrived here with an outpost at Taj Surajkund Resort & Spa, Delhi-NCR. First launched at The Taj Mahal Palace in 1973, the restaurant is known for its Sichuan and Cantonese staples. Led by executive chef Anuj Mathur alongside chef Tong Sing Wah from Hong Kong, the kitchen serves everything from dim sum and Beijing duck to wok-tossed signatures and the much-loved three-flavour noodles. Elegant interiors, Chinese artworks, and a thoughtfully curated tea programme complete the experience.

In Good Co., GK-2

Aditya Birla New Age Hospitality’s In Good Co. is built around the idea of the cafe as a community hub. The expansive menu features over 60 beverages—including a coffee programme centred on single-estate AA-grade Arabica beans from Chikkamagaluru—alongside tahini coffees, matcha, hojicha drinks, and craft-chocolate-based hot chocolate. The food menu ranges from breakfast plates and sandwiches to wraps, croissants, desserts, and freshly baked breads. Designed by Singapore-based studio Parable, the space combines communal tables, cosy corners, and a retail section spotlighting local makers, positioning it as a versatile all-day destination for south Delhi’s growing cafe crowd.

The Khow Suey Shop, Green Park

Following the success of Draavin Canteen, restaurateur Ruchira Hoon turns her focus to south-east Asia with The Khow Suey Shop in Green Park. Centred on comforting, customisable one-bowl meals, the concept lets diners create their own bowls by choosing from a range of broths, noodles, proteins, and a seasonal selection of dumplings, including chicken, prawn, broccoli and cheese, and beans. While the classic Burmese-style khow suey remains a highlight, the menu also features options such as a spicy tomato mala broth and lighter, clearer soups. Tropical iced teas—from pandan lychee to pineapple coconut—offer respite from the heat, while soft serves in flavours like pink guava-chilli and pandan make a strong case for dessert.

The First Floor, Netaji Nagar

Located in One Golden Mile, The First Floor is positioning itself as a culinary-first cocktail bar where food and drinks get equal footing. The menu moves between gyozas, prawn sandos, ceviche, sushi, and Korean-American lamb chops, with dishes designed for sharing. Behind the bar is Yumit Kumar, whose résumé includes Sidecar and Naar and whose cocktails incorporate ingredients such as kimchi, chilli, mushroom, and wasabi. Signatures include Dealer’s Choice with tequila, kimchi and Thai chilli; She’s Still Here? comes with pisco, melon and wasabi; Felt Cute Might Delete Later has tequila, elderflower, and absinthe; and After Party comes with vodka, coffee, and mushroom. The result is a space that works as much for dinner as it does for late-night drinks.

Kwality, CyberHub, Gurugram

Few restaurants are as deeply woven into Delhi’s dining history as Kwality. The institution that has kept generations coming back for its chholey-bhature has now opened in DLF CyberHub, bringing a touch of nostalgia to Gurugram. Alongside signature classics like butter chicken, cheese balls, and creme caramel, the new outlet introduces refined chaat, bar bites, and a dedicated high-tea menu. Archival photographs and artwork celebrating old Delhi line the walls, reinforcing the sense of heritage that has defined the restaurant for decades. For older diners, it’s a trip down memory lane. For younger ones, it’s a chance to experience a genuine Delhi classic, albeit in a more contemporary avatar.

Limited menus and pop-ups

Six Senses of Canton at Royal China, Chanakyapuri

Royal China in The Chanakya is taking a page from the omakase playbook with its new Six Senses of Canton experience. Diners begin by choosing one of six flavour profiles—sweet, sour, bitter, umami, fresh or light—after which the kitchen curates a surprise multi-course meal around that preference. Available until June 12, the experience unfolds across soups, dim sum, mains, and desserts, with each course remaining a surprise until it reaches the table. Think of it as a choose-your-own-adventure meal, with the flavour profile as the only clue.

Summer menu at Diggin, multiple outlets

Diggin’s seasonal line-up focuses on lighter, produce-forward dishes like avocado and cucumber soup, melon and feta salad, burrata pizza, and grilled salmon, alongside comfort plates such as rigatoni napolitana and chicken cacciatore. Desserts spotlight mango, which appears in cheesecakes, mousse, and sundaes.

New cocktail menu at Vietnam-ease Càphê, Gurugram

Vietnam-ease Càphê’s new cocktail menu, Ký Ức Trong Ly (Memories in a Glass), draws inspiration from a journey across Vietnam, translating places and memories into drinks. Ingredients like pandan, jasmine tea, lemongrass, kaffir lime, and Vietnamese coffee appear throughout the menu, alongside sake, soju, and wine. Highlights include the floral Hà Nội Old Quarter, the picante-inspired Hội An Spice, and the Phở-real, a playful cocktail featuring house-made pho broth served with crunchy noodles. There’s also a thoughtful selection of alcohol-free drinks. Consider it a liquid tour of Vietnam without leaving Gurugram.

Truffle and caviar experience at Zanotta, Gurugram

If you’re in the mood to indulge, Zanotta at The Leela Ambience Gurugram has introduced a menu built around two of gastronomy’s most luxurious ingredients: truffle and caviar. Diners can choose from Beluga and Oscietra caviar experiences before moving on to truffle-focused dishes such as tajarin pasta and polenta and truffle steak. The experience is elevated by a wine programme featuring more than 1,500 labels, with pairing recommendations from the in-house sommelier.

Comorin x Sienna Calcutta, Gurugram

For two days (June 10 and 11), Kolkata favourite Sienna Calcutta will take over the kitchen at Comorin in Gurugram’s Two Horizon Centre with a menu dedicated to the flavours of Bengal. Created by Sienna’s co-head chefs Avinandan Kundu and Koyel Roy Nandy alongside the Comorin team, the collaboration brings together the two restaurants’ shared interest in regional ingredients and storytelling through food. Expect dishes like chholar daal hummus with kalo jeere nimki, stuffed chicken wings with lal jhol glaze, echor rezala pulao, ros omelette, bhetki à la Kiev, and maach’r deem XO rice, followed by makha sondesh and mishti doi for dessert.

Sundowner experience at BeeYoung Brewgarden, Malviya Nagar

With ‘Beach, Please’, BeeYoung Brewgarden is basically trying to bring you a sundowner experience in the middle of the city. The terrace is done up with seashells, tropical prints, and a lot of coconut-and-pineapple styling, with mist fans running to cut through the heat. Drinks stay easy and fruity—BYBG Colada, Summer Sipper, Himalayan salt Margarita, coffee and hibiscus G&T, plus beers like Tropi-Cool Paradise and Man-Go Groovy. Food is simple and shareable: elote corn ribs, mushroom parfait, and stuffed Afghani chaap.

Summer menu at Kikli, Connaught Place

Kikli’s summer menu by chef Amninder Sandhu sticks to familiar flavours that just make sense in this weather. Aadu brings melon, peaches and mint with falsa dressing in a chilled, fruit-chaat style. Kanji bhalla stays close to home with fermented black carrot kanji, bhallas, and yoghurt for that sharp, tangy hit, while jwain patta plays sweet-sour with jamun sorbet, imli, and yoghurt. Desserts keep it classic: mango kulfi, orange kulfi, and churri gur ice-cream. Desi coolers like Thand Rakh with mint and lime; Rooh Shanti with Roohafza, sabja and coconut water; and Fresh Thela with sugarcane juice, mint and ginger, end up doing most of the work in this heat.