By Sharmila Chand

Looking for an exclusive dining  destination in Delhi where  cuisine, mixology, design, music, and hospitality come together? ‘Naarma’ is your safe answer.

At the heart of Naarma is ‘House of Samaa’, a dedicated weekly Sufi experience held every Wednesday from 9 PM onwards. Conceptualised by Akshay Anand, the experience blends live Sufi music, percussion, storytelling, and immersive soundscapes to create evenings rooted in emotion, culture, and community.

Featuring performances by DJ Nik J alongside acclaimed artists such as Akhil Sachdeva and Suryaveer, House of Samaa creates an atmosphere that feels intimate yet energetic.

Design & Interiors

Structured around the contrast and harmony of two elemental forces – Fire and Water, Naarma features three distinct worlds within the same space, each offering a different experience:

‘GROOVE – The Pulse of the Night’ at Outdoor Lounge & Private Cabanas.
An open-air lounge designed under a canopy of gazebos and flowing drapes, Groove transforms through the day — from a relaxed retreat to an energetic nightlife destination with DJ-led evenings. The elevated private cabanas offer an exclusive
setting for intimate dining experiences.

‘NAAR – The Heart of the Flame’
Indoor Dining & Open Kitchens

The central dining space where the element of fire comes alive. Featuring two open kitchens and an interactive teppanyaki counter, Naar allows guests to experience the artistry of cooking through live preparation, grilling, searing, smoking, and flame-based techniques.

‘THE DEN – A World Behind the Curtain’ 
Private Dining
A private dining sanctuary designed for intimate gatherings and celebrations. Wrapped in mystery and illuminated by the warmth of fire-inspired design elements, The Den offers an exclusive and immersive dining experience.

The interiors reflect Naarma’s elemental philosophy – fire representing energy, transformation, and intensity, while water represents fluidity, balance, and sophistication. The space combines artistic installations, flowing design elements, lighting, and sound to create an atmosphere that evolves from daytime dining to a vibrant evening experience.

Menu & Culinary Delights

Naarma’s cuisine is a seamless dialogue between Japanese precision and Mediterranean soul, bringing together the refined techniques of the East with the rustic flavours of the Mediterranean.
The menu focuses on bold yet balanced flavours, where fresh ingredients meet fire, smoke, and technique. With open kitchens and theatrical cooking experiences, Naarma creates dishes that are artfully crafted while remaining approachable and flavour-driven.

The menu also features a vibrant Vegetarian Mezze Platter, an assortment of dips, spanakopita, falafel, marinated olives, and crackers that celebrate classic Mediterranean flavours and textures.

The Bar Story 

Naarma’s beverage program has been curated by internationally acclaimed mixologists Heena and Pablo, bringing together global expertise, advanced mixology techniques, and creative storytelling.

The bar follows a gastronomic approach to mixology, where cocktails are designed as an extension of Naarma’s Asian-Mediterranean food philosophy.
The philosophy follows a “less is more” approach, where every ingredient, garnish, and technique serves a purpose. Each cocktail has its own story and is crafted to create a complete sensory journey – from presentation and aroma to the final sip.

The bar’s USP lies in:
Innovative mixology techniques,
Global ingredients combined with India’s finest produce,
Thoughtful flavour pairings,
Cocktails designed to complement the dining experience. Techniques used include:
Fat washing
Clarification
Rapid infusion
Aeration.

Do not miss the Signature cocktails that include: Lemon Pie Smash. This is  one of Naarma’s most loved cocktails, inspired by the flavours of a classic lemon pie.
Crafted with:
Philadelphia cheese-infused gin
Sweet & sour blend
Vanilla
Yuzu meringue foam
Freshly grated lemon zest
The result is a rich yet refreshing cocktail that recreates the experience of a lemon pie in liquid form.

Apples + Croissant is another outstanding drink –  A whiskey soda-style highball made using croissant butter fat-washed Toki whiskey, clarified Granny Smith apples, oxidised wines, and CO₂.

However, my favourite is
‘Not a Picante – Namtok’ –
A Paloma-style highball featuring toasted rice tequila, clarified tamarind, cilantro, chilli, and CO₂.

Head Chef –  Chef Hilal Ağca

Naarma’s culinary journey is led by Chef Hilal Ağca, a globally experienced culinary expert known for her expertise in Japanese cuisine and sushi craftsmanship.
Chef Hilal’s impressive culinary journey includes acclaimed establishments such as Nobu Bodrum, Nobu Istanbul, and Nusr-Et. She brings India its first Nobu-inspired culinary experience led by a female Nobu chef.
A former contestant on MasterChef Türkiye Season 9, Chef Hilal combines traditional Japanese techniques with modern creativity, focusing on precision, fresh ingredients, and innovative execution.
Her culinary philosophy aligns with Naarma’s vision of creating an elevated dining experience where authenticity, artistry, and global influences come together.

In Conversation With Akshay Anand
Restaurateur | Hospitality Entrepreneur | Founder, Naarma

Akshay Anand is one of Delhi’s leading hospitality entrepreneurs, with nearly two decades of experience building some of the city’s most notable dining, nightlife, and experiential hospitality destinations. Known for creating concepts that seamlessly blend luxury, entertainment, culture, and community, he has consistently been at the forefront of shaping contemporary hospitality experiences in India.

After beginning his professional career at American Express, Akshay transitioned into hospitality in 2007, launching One Café Bar, which became Delhi’s first karaoke bar. What started as a passion-driven venture evolved into a diverse portfolio of successful hospitality concepts spanning restaurants, bars, nightlife venues, and experiential destinations, including Unplugged Courtyard, Townhouse Café, Ophelia, Cosy Box, Toy Room Club India, and collaborations with globally renowned hospitality brands such as Café del Mar.

His philosophy has always been rooted in the belief that “hospitality isn’t just about serving food – it’s about creating memories and building spaces where people can genuinely connect.” This perspective has shaped every concept he has built, with a focus on creating environments that feel welcoming, emotionally engaging, and culturally relevant. For Akshay, true luxury should never feel intimidating; rather, it should be effortless, warm, and memorable.

As the founder of Naarma, Akshay envisioned a destination that brings together culinary excellence, immersive ambience, thoughtful design, and genuine hospitality. Inspired by global travel and evolving consumer preferences, Naarma was conceptualised as a space that feels internationally relevant while remaining deeply rooted in Indian warmth and service culture. As he often says, “people are looking beyond just food – they want atmosphere, emotion, storytelling, and experiences they can keep coming back to.”

A strong advocate of what he calls “democratized luxury,” Akshay believes exceptional experiences should not feel exclusive or inaccessible.

Beyond restaurants, Akshay has played an active role in shaping Delhi’s nightlife and social culture. His expertise extends across dining, entertainment, live experiences, and community-led events, giving him a unique perspective on how hospitality is evolving.

Firstly, tell us the USP of Naarma?

The USP of Naarma lies in bringing together:
Global culinary expertise,
Japanese and Mediterranean influences,
Fire-led cooking techniques,
Advanced Mixology,
Experiential Spaces With 156 total covers,

Exclusive Sufi Nights. 
A unique balance between Energy and Refinement.

What has been the inspiration behind Naarma?

Naarma was born from the idea of creating something that goes beyond conventional dining. We wanted to build a destination where food, cocktails, design, music, and hospitality come together to tell one cohesive story. Inspired by the contrasting elements of fire and water, we set out to create a space where guests could experience two distinct worlds under one roof. From globally experienced chefs and mixologists to immersive interiors and thoughtful service, every aspect of Naarma has been designed to offer Delhi a dining experience that feels truly international while remaining rooted in warmth and hospitality.

What distinguishes the restaurant from others?

What truly sets Naarma apart is that it is built around a complete philosophy rather than just a menu. Our Asian-Mediterranean cuisine, globally curated cocktail programme, and immersive spaces are all connected by the theme of fire and water. Guests can experience three distinct environments- Groove, Naar, and The Den- each offering a unique atmosphere. Our open kitchens, live teppanyaki counter, and cocktail programme, curated by internationally acclaimed mixologists using advanced techniques like fat washing, clarification, and rapid infusion, make every visit an experience rather than simply a meal. At Naarma, every dish, drink, and design element has a purpose and contributes to one unified story.

What do you have to say about the future of the industry?

I believe the future of the industry lies in creating spaces that bring together food, music, culture, and meaningful human connection. In my view “the future of hospitality lies at the intersection of dining, entertainment, and community,” while modern nightlife is no longer just about going out, but about creating immersive experiences that leave a lasting impression.

What are your Future plans?

Our vision is to continue evolving Naarma while staying true to the philosophy that defines it. We want to keep introducing globally inspired culinary talent, innovative menus, and immersive experiences that give guests a reason to return. At the same time, we aim to establish Naarma as one of India’s most recognised luxury dining destinations by consistently raising the benchmark for hospitality, culinary innovation, and cocktail craftsmanship. Our focus will always remain on creating memorable experiences that push the boundaries of modern dining.

Your focus ?

I will continue to focus on building hospitality concepts that combine global standards with Indian sensibilities, creating destinations that prioritise experience, connection, and authenticity while contributing meaningfully to India’s evolving hospitality landscape.

“With Naarma, we wanted to create a space that feels globally inspired while still being deeply rooted in Indian hospitality. Today, people are looking beyond just food – they want atmosphere, emotion, storytelling, and experiences they can keep coming back to.”

By Sharmila Chand, Consulting Editor