By Sharmila Chand

La Tarté’s summer plate Is fresh, bright, and completely in season.

Tucked  in the popular GK2 M Block Market, the cosy cheerful destination brings together a wine bar and espresso bar format, combined with immersive, hands-on dining experiences and workshops. Evolving from a legacy bakery into a contemporary, experience-led space, the concept focuses on interactive dining, intimate workshops, and a relaxed yet elevated approach to global comfort food.

Founded over 25 years ago by Beeban Arora as a bakery, the brand now enters its next chapter as a mother–daughter venture, co-led by Raayyaana Arora. What began as a patisserie evolves into something more layered, an experiential dining setting that carries its origins lightly, while stepping into a broader, more immersive identity. Even the name hints at this shift: the accented ‘é’ marking a quiet evolution.

The space brings together two worlds that rarely meet in the Indian dining landscape: a wine bar and an espresso bar, coexisting with ease. Inspired by Raayyaana’s years in New York, where coffee and wine are less occasion and more rhythm, the setting introduces a culture that feels both relaxed and considered.

The Culinary Feast

Dining here isn’t fixed; it moves. Through live stations and hands-on formats, guests step into the process, rolling pasta, assembling dishes, and enjoying tadting their own creations.
The menu leans into global comfort food, European and American at its core.
The beverage programme, however, tells a more personal story. Coffee beans are sourced from a friend’s roastery in Colombia, while wines come from the brand’s own vineyards in Nashik, bringing together global sourcing with something closer to home.

La Tarté has always been about more than a meal; it’s about the hour spent lingering over something good. This summer, the brand deepens that intent with a new seasonal menu drawn from the unhurried café culture of New York, Florence, Nice, and Milan, reimagined for a Delhi audience that knows exactly what it wants from a table.

The Summer Menu

The Summer Menu arrives as a full sensory experience; lemon-inspired décor installations, Mediterranean-toned aesthetics, and a spread designed to carry guests from a slow morning coffee into an easy afternoon of wine and conversation. Live stations and interactive pasta-making experiences sit alongside the food menu, making the visit as much about participation as it is about dining.

On the plate, the kitchen leans into the season’s best; Watermelon & Feta Salad, Mango Avocado Salad, and freshly handmade pasta selections anchor a menu built on bright, balanced flavours. The Mango Tres Leches rounds out the dessert offering with the kind of indulgence that still feels appropriate for the heat, while the Boozy Tiramisu has quietly become a table favourite.

Refreshing Beverages

The beverage list is where summer really takes shape. Iced coffees, matcha-forward coolers, and wine pairings have been crafted to move through the day;  whether the occasion calls for a mid-morning Coconut Cloud Matcha, an afternoon Iced Shaken Espresso, or a Vanilla Cold Foam Latte as the light shifts. Ingredients like mango purée, coconut cream, cold-brew espresso, and seasonal fruit run consistently through the list, keeping things cohesive and considered.

Interview

In Conversation With Raayyaana Arora,  Founder of La Tarté…….

Raayyaana Arora’s journey into Hospitality is shaped by a mix of storytelling, global exposure, and a deep-rooted connection to the F&B space. With a background in psychology and early experience in PR and social media, she has always been drawn to how brands create experiences, not just products.

Her time in New York and Philadelphia introduced her to a culture where wine, coffee, and community seamlessly come together—something she found missing back home. Coming from a family of winemakers and restaurateurs, she saw an opportunity to bridge that gap.

At La Tarté, Raayyaana brings this vision to life by blending wine and coffee culture with experiential dining—creating a space where guests don’t just dine, but engage, interact
and build memories around what they consume.

Firstly, tell us about your vision behind the summer  menu?
For us, summer is less about just introducing seasonal dishes and more about creating a feeling. We wanted La Tarté’s Summer Menu to reflect the kind of café and wine culture we experienced while travelling; where people spend hours over iced coffees, fresh food, conversations, and wine in spaces that feel effortless yet elevated.

How did you get into the F&B industry? What inspired you?

I grew up around the business because my mother has been running an established bakery brand for over 25 years, so food was always a part of my environment. Watching her build something so consistent and trusted gave me a very real understanding of what it takes to sustain a brand in this industry.

That said, I didn’t step into it blindly—I had my own journey first. I started working at 19, which helped me figure out what I wanted to create for myself. My time in New York then completely shifted my perspective on hospitality. I saw how it wasn’t just about food—it was about culture, conversations, and the overall experience.
That combination of growing up around the business and then seeing a completely different side of it globally is what pushed me to enter the industry and build something of my own within it.

Your position in the F&B industry?
I see myself as part of a new generation that’s reshaping hospitality—not just focusing on what’s on the plate, but everything around it.

What kind of challenges have you been facing?
One of the biggest challenges is balancing demand with delivery. When people resonate with what you’re building, the pressure to scale quickly is real—but I believe in growing sustainably rather than diluting the experience.
Another challenge is constantly staying relevant in a space that’s extremely competitive and fast-moving.

How has your journey been in this industry?
My journey has been relatively new compared to others, but also very intentional. Starting young has given me the advantage of a fresh mindset—I’m not bound by “how things have always been done.”
I entered the industry at 22, and I think that comes with a certain hunger to experiment, learn quickly, and build something that feels current.

What is the USP of your brand?
La Tarté stands at the intersection of legacy and evolution. We’re rooted in a strong bakery foundation, but we’ve expanded into a space that brings together desserts, food, wine, coffee, and curated experiences under one roof.
It’s not just one thing—and that’s exactly the point.

How are you meeting evolving customer needs?
Today’s customer is not just consuming—they’re observing, questioning, and engaging. For us, it’s about being more intentional with what we offer—whether it’s the ingredients, the presentation, or the overall environment.
It’s less about doing more, and more about doing things better.

How are you staying ahead of competitors?
New launches play a big role in bringing customers back—we keep introducing limited-time offerings that create excitement.
At the same time, our core menu remains consistent. That balance between familiarity and novelty is what keeps people coming back.

What are your future plans?
La Tarté is definitely expanding, and we won’t just be a Delhi-based brand for long. There’s a lot in the pipeline right now—so I’d say, just wait and watch.

Dreams yet to be fulfilled?

Taking La Tarté to the city where the vision first came alive for me—and building a culture where more people in India start appreciating and enjoying wine.

Because why not?……

By Sharmila Chand, Consulting Editor