Modern Indian cuisine is getting a fresh expression in New Delhi as MKT at The Chanakya has launched India Unbound, a curated popup menu that reinterprets regional flavors through a contemporary lens.
Positioned as a limited-period culinary showcase, India Unbound brings together dishes inspired by diverse Indian food traditions—ranging from Awadhi kitchens to coastal and desert cuisines—while incorporating modern techniques and presentation. The menu has been conceptualized by Gunjit Chawla, who draws on his travels across India to create a balance between nostalgia and innovation.
The offering retains traditional cooking methods such as dum, dhungaar, and slow braising, with an emphasis on preserving authenticity. Ingredients like Kashmiri saffron, morels, and regional spice blends are used to reflect the culinary identity of specific regions rather than as embellishments.
Available à la carte throughout the day, the menu allows diners to curate their own selection. Vegetarian dishes include Tempura Okra Chaat, Pressed Dahi Kebab, and Gucchi Galouti, alongside mains such as Kashmiri Dum Aloo and Khubani Kofta. Non-vegetarian options span Bhatti Murgh Roast, Mangalorean Ghee Roast Chicken, Amritsari Rava Fish, and Champaran Lamb Shank, offering a wide regional spread.
Advertisement
The restaurant has also introduced fondue-style sharing dishes—including Butter Chicken Fondue and Missal Fondue—aimed at enhancing the group dining experience. Signature items such as the Lucknowi Galouti Pâté and Charred Lamb Seekh are expected to be key draws.
Complementing the food is a cocktail program tailored to the menu, featuring drinks such as Jamun Highball, Clarified Rasam, and Kokum-Tini, extending the regional theme to the bar.
With an average meal for two priced at around ₹2,500 (approximately $30), India Unbound is positioned in the premium casual dining segment. The popup reflects a broader trend in India’s urban dining scene, where chefs are revisiting traditional recipes with contemporary techniques to appeal to evolving consumer tastes.
