Seasonal ingredients, robata cooking techniques, and flavours influenced by Japanese, Korean, Mediterranean, and Latin American cuisines create QLA’s produce-led selection of dishes for Summer Menu 2026.

Seasonal ingredients such as Alphonso mangoes, peaches, lychee, melon, pineapple, celeriac, and summer chillies are showcased in Chef Dipender Tiwari’s menu. The new cuisine places an emphasis on fermentation, acidity, smoke, and preservation methods including curing and pickling.

While the Gochujang Aubergine Steak is accompanied by goat’s curd, crispy shallots, and mojo rojo, two of the smaller plates have pineapple citrus sauce with himachi and pineapple crudo, respectively. The larger courses come from the robata section and include things like the Charcoal Lobster with cashew curry sauce and Thai crepes and the Lamb Loin with charred labneh, green beans, and cumin jus.

Desserts such as an Earl Grey Tart topped with lemon curd and Earl Grey meringue, an Alphonso + Basil with mango cremeux and mascarpone, and a Passion Fruit + Coconut Tres Leches are all on the menu.
In addition to the new seasonal menu, the beverage program also features drinks hand-picked by Ganesh.

We wanted the product to drive the direction of the cuisine this season,” Chef Dipender Tiwari remarked during the inauguration. The use of smoke, fermentation, and precisely controlled heat complements the abundance of summer-appropriate ingredients, such as mango, melon, pineapple, and peach. The goal was to make dishes that were both elaborate and simple, expressive and restrained.

Image: Restaurant India