Delhi loves a new dining spot almost as much as it loves discussing parking. Enter Naarma, the latest opening in Nehru Place, brought to you by Akshay Anand — the man behind Toy Room, Cosy Box, La Serre, and Ophelia. If you’ve ever wondered what it would look like if someone designed a restaurant based on Instagram DMs that say “let’s do dinner soon,” this might be it.
It’s moody, it’s gold-toned, it’s heavy on maroon velvet, and yes, there’s both indoor and outdoor seating. Naarma is the kind of place where your outfit matters a little, but not too much — come for dinner, stay for drinks, maybe open your notes app to start a finsta food review.
Three Chefs, Zero Chill
Naarma didn’t stop at hiring one chef. They got three. It’s like a culinary boy band, except instead of autotune, they bring Michelin-star experience, Chinese culinary championships, and high-end hotel credentials.
- Chef Jayson Gubat Cagaoan brings sushi skills honed under legends and fire-kissed finesse from Roka and St. Regis.
- Chef Amit Singh is the details guy — the “your dish looks perfect but also tastes good” kind.
- Chef Sardoma Bienvenido Jr. has been cooking longer than some diners have been alive — and it shows. His recent recognition at the Philippine Culinary Cup is a testament.
The result is a menu that moves across Japanese, Chinese, and modern European influences without feeling scattered.
What to Eat (and Not Pretend to Share)
The Otoro Aburi is a solid opener: melt-in-your-mouth tuna, sesame oil, a touch of miso. It’s a “quiet luxury” kind of sushi.
The Naarma Roll wraps shiso, avocado, and truffle garlic sauce in a neat little bundle of “yep, that’s going on Stories.”
Spaghetti Salsa Rossa is unexpectedly great — spicy, cheesy, and absolutely not made for splitting.
The Charred Broccoli and Asparagus Carpaccio might trick you into thinking you’re being healthy, but let’s not kid ourselves — you’re here for the Black Cod Skewers, the Brown Chicken glazed in miso, and the Chilean Sea Bass with coconut foam that’s just the right level of drama.
Pro tip: don’t skip the Golden Fried Prawns. They come wrapped in wonton flakes like little crunchy edible gifts.
The Cocktails: High Concept, Low Boredom
Naarma’s bar menu isn’t playing it safe. Created by Heena Kewalramani and Pablo Guidoni, the drinks are ambitious — some might say extra — but mostly in a good way.
- Not a Picante Namtok is what happens when a Paloma meets Thai salad energy.
- Mantequilla y Fresas puts strawberries and Sichuan butter in the same glass (don’t overthink it — it works).
- Apples & Croissant is made with croissant fat-washed whiskey, which sounds like a hipster fever dream but actually tastes like someone knew what they were doing.
These are cocktails you talk about after the meal, possibly while ordering another round.
Final Word
Naarma is opulent, ambitious, and clearly wants to be more than just a pretty space — though it is very much that too. The food is thoughtful without being pretentious, the drinks are playful, and the vibe feels like Delhi finally got a dinner spot that doesn’t make you choose between substance and style.
Go for the sushi, stay for the cocktails, and bring a friend who won’t judge you for ordering “just one more thing.” 
