By Sharmila Chand, Consulting Editor

Nestled in Hyatt Regency Delhi,  Syrah  takes discerning diners on a journey of vibrant flavours and gracious spirit of the Levant,  inspired by the historic Iranian city of Shiraz.

As I stepped on the path leading to the restaurant, a flickering ‘Syrah’ logo  illustration on the floor, caught my attention. I quickly took its picture before it disappeared.
Next I reached the entrance of the restaurant, beautifully done up with foliage, giving  tropical vibes in beautiful alfresco setting, tucked on one side of the swimming pool.

Design & Ambience

The restaurant has been designed by  Dubai-based interior designer, Michelle Evans. The space’s elegant interiors set the perfect tone for a casual yet impeccably chic dining space.

The welcoming blue interiors are synonymous with the vivid streets of the Middle East, and the spice wall brings the essence of the bustling spice bazaars to life. The entire aesthetic comes together to carve one story that becomes a part of every element. A wood panel wall forms the backdrop for the abundance of natural light that illuminates the space. An exceptional colour-changing roof adds a dramatic element to the restaurant, creating an unparalleled ambience. The design allows guests to witness the craft that goes into preparing the delicious meals and is the perfect place for hosting a master class with the talented chefs. 

The Culinary Delights

Syrah seeks to present a spectrum of food inspired by the Levant region in the Eastern Mediterranean, specifically curated to let the guests indulge in exquisite preparations.
Levantine cuisine is the traditional cuisine of the Levant, known in Arabic a Bilad al-Sham & Mashriq and encompasses the dishes and traditions from Syria, Lebanon, Israel, Palestine & Jordon, it extends North into the southern Turkey and includes the areas around Adana, Gaziantep & Vilayet Aleppo.

The Menu

Celebrating the warmth, aromas and colours of Middle Eastern hospitality, the menu spans Syria, Lebanon, Palestine, Jordan and Southern Turkey, with an emphasis on fresh herbs, soft spices and aromatic sweetness. Guests can savour refreshing salads, smoky grills and abundant mezze platters designed for sharing, evoking the bustling bazaars and coffee houses of the region. The signature vegetarian dishes are  Hummus, Muhamara, Falafal, Batata hara and Veg Mix Grill while the non veg include Hummus kawarama, Kibbeh Maklieh, Kafta halabiyeh , Shish Tauok, Kasthalitha.

A Lively Bar

A thoughtfully crafted cocktail list adds a contemporary twist, while live bands on weekends infuse the space with the right vibes and energy. The cocktail menu at Syrah has been curated by Colombian Mixologist, Camila Perez, bringing globally inspired flavors with a modern Middle Eastern storytelling concept.

The USP of the bar lies in its thoughtfully designed mixology experience, combining efficient bar functionality with contemporary beverage craftsmanship.

To Conclude

With elegant indoor seating and beautiful outdoor spaces perfect to enjoy throughout the year, Syrah is the capital’s destination for authentic Levantine cuisine, inventive drinks and vibrant evenings.

Rich in flavour, soft spices, and aromatic sweetness here is the spot that transports you to the bazaar and coffee homes of Lawrence of Arabia. 

The Head Chef, Abdul Karim Kurdieh

A middle eastern culinary expert, chef Karim specializes in authentic Levantine cuisine with 20 years of experience in traditional Syrian and Levantine cooking.
Hailing from Syria, he knows the best what to offer encompassing the flavors of the Middle East and his signature food items that include refreshing salads, mouthwatering grills, lamb chops, mezze platters, kasstalihta and Samak Meshwi.

Chef Karim brings authentic recipes and modern techniques together, creating dishes that celebrate freshness, artistry, and tradition.

Tell us the USP of Syrah?

The USP of Syrah is its authenticity. Our goal is to bring the true Flavors of the Levant to Delhi by using traditional recipes, quality ingredients, and time-honoured cooking techniques.

What about the food philosophy?

Syrah’s food philosophy is centered on authentic Levantine cuisine, fresh ingredients, traditional cooking methods, and a menu that caters to diverse guest preferences, including vegetarian non vegetarian and healthy dining options. The restaurant emphasizes mezze-style sharing, grilled specialties, and classic Levantine food.

What do you enjoy most about working here ?

I enjoy working with a great team, meeting different people every day and contributing to a memorable dining experience for our guests. I also enjoy creating new kebab dishes and introducing different flavours for our guests to try.

What is your favourite dish on the menu?

My favourite dish on the menu is the kebab platter because it showcases a variety of flavours and cooking techniques. It allows the guests to experience different types of kebabs, and I enjoy seeing their positive reactions to it.

Tell us about your culinary expertise, your favourite cuisine to cook?

I have experience in preparing and cooking a variety of kebabs and Levantine dishes, with a strong focus on authentic flavours, quality ingredients, and proper cooking techniques. My favourite cuisine to cook is Levantine cuisine because it offers rich flavours, a variety of spices, and endless opportunities for creativity. I especially enjoy creating and refining kebab dishes and mezzes that provide a memorable experience for our guests.

How has your journey been in India as a chef ?

My journey in India as a chef has been both rewarding and inspiring. Working in India has allowed me to meet people from different cultures, learn about local tastes, and share authentic Levantine flavours with guests. It has helped me grow professionally, improve my skills, and become more creative in developing dishes that combine tradition with guest preferences.
India has welcomed me warmly, and I appreciate the rich culture, hospitality, and the chance to learn something new every day.

Lastly, how would you define yourself ?
I would define myself as a passionate, creative, and dedicated chef. I take pride in delivering authentic flavors, continuously learning, and creating memorable dining experiences for guests. I am hardworking, team-oriented, and always motivated to improve my skills and introduce new ideas, especially when it comes to developing my food.

“I enjoy experimenting with new food recipes while staying true to authentic Levantine flavours.”