QLA, a restaurant in Delhi, has unveiled Chef Dipender Tiwari’s Summer Menu 2026. A nod to the changing seasons, smoke-led cooking methods, and fermentation-driven tastes characterise the new menu. The newest menu item at this restaurant takes its cues from Latin American, Japanese, Mediterranean, and Korean dishes, all served against the backdrop of the iconic Qutub Minar. The food is dominated by ingredients like summer chillies, pineapple, lychee, peaches, and Alphonso mangoes.

Thai crepes, Charcoal Lobster with cashew curry sauce, Gochujang Aubergine Steak, Charcoal Lobster with Pineapple Crudo, and Lamb Loin are some of the new items. To enhance the tastes, the menu also includes preservation techniques including curing, fermenting, and pickling.

Delight in the flavours of summer with desserts like Passion Fruit + Coconut Tres Leches, Alphonso + Basil, and Earl Grey Tart, all crafted with ingredients that are in season.

Cocktails emphasised on freshness and food pairings are part of Mr. Ganesh’s customised beverage program.

“This season, we wanted the produce to dictate the direction of the menu,” remarks Chef Dipender Tiwari. Mango, melon, pineapple, and peach—ingredients that are typically associated with summer—are given a lot of attention, along with smoke, fermentation, and precisely controlled heat.

The restaurant’s Sunday Summer Brunch, live music on weekends, and summer menu items will all be available throughout this time.

Image Credit: NDTV Food