Naarma, Delhi’s luxury dining destination, continues to refine its culinary narrative with a thoughtfully curated selection of dishes conceptualised by renowned chef Hilal Ağca, whose culinary journey includes celebrated global kitchens such as Nobu Bodrum, Nobu Istanbul, and Nusr‑Et. Bringing her signature precision and global perspective, the menu reflects a balance of refined technique, vibrant ingredients, and bold flavours.
The dim sum selection highlights delicate craftsmanship and fresh produce. The Asparagus Snow Pea Dimsum, filled with asparagus, snow peas, and garlic, delivers a light yet flavourful bite, while the Lakso Mushroom Dimsum combines button mushrooms with aromatic lakso paste, curry powder, and sesame oil, creating a rich and comforting umami profile.
The menu also features a vibrant Vegetarian Mezze Platter, an assortment of dips, spanakopita, falafel, marinated olives, and crackers that celebrate classic Mediterranean flavours and textures.
For heartier options, the BBQ Chicken Skewers with Hummus bring together smoky grilled chicken paired with creamy hummus, pickles, sesame, and warm pita bread. Guests can also indulge in a Non-Vegetarian Mezze Platter featuring Lamb Adana, Chicken Adana, Zaatar Sumac Sole, and Chicken Shish Taouk, served with balloon bread and accompanied by traditional dips including dakoos, garlic thoom, and tartar sauce.
Conceptualised by Chef Hilal Ağca, the menu reflects her philosophy of combining global influences with refined culinary technique. Known for her expertise in Japanese cuisine and meticulous attention to detail, her approach focuses on balancing bold flavours with thoughtful presentation, creating dishes that are both sophisticated and deeply satisfying.
With this new menu, Naarma continues to strengthen its reputation as a destination where global culinary artistry meets immersive dining, offering guests a menu shaped by international expertise and a modern, creative perspective.
