By Sharmila Chand

Set against the timeless backdrop of  Qutub Minar, QLA holds a distinguished dining destination – elegant  intimate and perfect where every meal is to be savoured slowly.

At this luxe dining destination, don’t be in a hurry. Here Chef Dipender Tiwari, Director Culinary and Dining, has specially curated 8-course tasting menu that celebrates the season’s freshest produce, vibrant flavours, and ingredient-led cuisine – elevated through his mastery of refined European technique.

My experience was absolutely outstanding.
Chef Dipender Tiwari, personally introduced each course, sharing the inspiration, ingredients, and stories behind every dish.
My favourite turned out to be  ‘Watermelon and Cinnamon’ which chef treats with yoghurt honey panna cotta , finished with mint oil emulsion rendering a balanced refreshing sweet and  creamy flavour.

“I like my food to speak of a well maintained synergy between different flavours like spice, sweet and sourness,” says chef.  ‘Avocado Carpacio’ is a great example of his philosophy. Passion fruit, kefir milk and truffle mayo creates comforting balanced flavours. ‘Texture of Corn’ is yet another dish that showcases a beautiful play of textures, creamy, light yet crunchy.

Seasonal Produce Meets Global Flavours !

The chef-led format is designed to create an immersive and one-of-a-kind dining experience, allowing guests to connect more deeply with the menu while inspiring authentic storytelling.

The menu moves through Japanese, Mediterranean, Korean and Latin American influences while remaining rooted in produce such as Alphonso mangoes, peaches, lychee, melon, pineapple, celeriac and summer chillies appearing across the course  in layered forms and textures.

Preservation techniques run quietly throughout the menu. Fermentation, pickling and curing are used less for theatrics and more for depth, flavours built gradually rather than immediately. Steam cooking also appears across several dishes, helping ingredients retain freshness and clarity during the warmer months.

A Sweet Story

Desserts remain closely tied to the season. The Passion Fruit + Coconut Tres Leches balances lightness with acidity, while the Alphonso + Basil combines mango cremeux, mascarpone and basil soil in a composition that feels distinctly summer-driven without becoming overly sweet. The Earl Grey Tart introduces a more restrained finish through lemon curd and Earl Grey meringue.

Alongside the food programme,  Ganesh leads a cocktail menu designed around freshness and structure, with pairings  adding another layer to the overall experience.
The menu moves through distinct flavour moods: bright, citrus-led pours with yuzu and hibiscus; tropical blends layered with pineapple and passion fruit; herbal, garden-forward mixes with rosemary and elderflower; and deeper, spirit-forward classics built on bourbon and Japanese whiskies. There’s also a softer turn towards berry-led, lightly sweet cocktails, rounded with basil and elderflower, offering an easy, more indulgent finish to the experience.

“This season, we wanted the produce to dictate the direction of the menu. There’s a strong emphasis on ingredients that naturally belong to the season hence we selected mango, melon, pineapple, peach, balanced with smoke, fermentation and carefully controlled heat. The idea was to create food that feels layered yet clean, expressive yet restrained.”

Verdict

Head to Qla for a unique dining experience marked with a refined approach to flavours, ingredients and the techniques.
Qla’s food is refined but approachable. Every element on the plate has a purpose, and every dish is created to deliver clear flavours, thoughtful presentation and a memorable experience. Textures and aroma of smoke, stone fruit, cold citrus and flavours that linger well beyond the last bite.

Sharmila Chand in Conversation with Chef Dipender Tiwari, Director Culinary and Dining at Qla

# What is your food philosophy at Qla ?
Our food philosophy is ingredient-led and flavour-forward. We use refined European techniques while allowing one hero ingredient to lead each dish. The aim is to create food that is modern, balanced and memorable.

# What makes the ‘Tasting Menu’ exclusive?
Three elements define the experience: seasonal ingredients selected at their best, a carefully planned progression of flavours and textures, and limited portions prepared and plated individually for each guest. Separate vegetarian and non-vegetarian menus ensure that both journeys receive equal attention.

# Your favourite dish from the menu?
My favourite is Enoki + Tofu, accompanied by Textures of Corn. It brings together delicate textures, clean flavours and thoughtful technique, while allowing each ingredient to retain its own character.

# What is your area of expertise?
My core expertise is contemporary European cuisine, particularly classical French and Mediterranean techniques. I enjoy combining these foundations with seasonal produce, modern presentation and carefully selected global influences.

# How do you take care of the health quotient?
We focus on fresh ingredients, balanced portions and lighter cooking techniques. Natural reductions, herbs, acidity and vegetable-based elements create flavour without unnecessary heaviness. Dietary preferences and allergies are also handled carefully.

#  What are your future plans?
My focus is on strengthening Qla’s position as a chef-led contemporary European restaurant, developing more seasonal tasting experiences and building stronger connections with farmers and producers. I also want to create new culinary concepts, develop young chefs and contribute to the growth of the wider hospitality group.

By Sharmila Chand, Consulting Editor