QLA, the contemporary dining destination set against the backdrop of Qutub Minar, has introduced its Summer Menu 2026, crafted under the direction of Chef Dipender Tiwari.

The new seasonal menu is built around a produce-led approach, focusing on fresh summer ingredients, layered techniques, and global influences. Drawing inspiration from Japanese, Mediterranean, Korean, and Latin American cuisines, the menu balances smoke, acidity, fermentation, and natural sweetness.

Seasonal fruits and vegetables such as Alphonso mangoes, peaches, lychee, melon, pineapple, celeriac, and summer chillies feature prominently across dishes in different textures and forms.

The small plates open the experience with bold contrasts. Dishes like Himachi + Pineapple Crudo combine citrus-forward pineapple elements with smoky chipotle notes, while the Gochujang Aubergine Steak brings together heat, depth, and creamy textures through goat’s curd and mojo rojo.

From the robata grill, Lamb Loin with burnt labneh and cumin jus reflects the kitchen’s focus on high-heat cooking techniques, while Charcoal Lobster with cashew curry sauce and Thai crepes delivers a richer, layered flavour profile.

Preservation methods such as fermentation, curing, and pickling are used to add depth rather than intensity, allowing flavours to develop gradually. Steam cooking is also used across several preparations to retain freshness during the summer season.

Desserts stay aligned with the seasonal theme, with options like Passion Fruit + Coconut Tres Leches, Alphonso + Basil with mango and mascarpone, and Earl Grey Tart with lemon curd and meringue, each balancing lightness and acidity.

Speaking about the menu, Chef Dipender Tiwari shared that the focus was to let seasonal produce guide the direction of the dishes, with an emphasis on clean yet layered flavours shaped by summer ingredients and controlled use of smoke and heat.

Alongside the dining experience, the restaurant will also host weekend live performances from Friday to Sunday, as well as its Sunday Summer Brunch on Table experience.

With this launch, QLA continues to strengthen its position as one of Delhi’s leading contemporary dining destinations, offering a seasonal menu that blends technique, produce, and global inspiration.

McDonald’s India, North and East is celebrating International Burger Day by bringing the spotlight back on the burgers that have been loved by generations across the country. Long before burgers became a popular everyday favourite in India, McDonald’s introduced millions to the experience of enjoying burgers that were tasty, affordable, and accessible to all age groups.

Over the years, McDonald’s burgers have become a part of everyday moments for many Indians, from quick after-school snacks and college catch-ups to family outings and late-night cravings. Classics like the McVeggie and McChicken continue to remain among the brand’s most loved offerings, bringing people together over familiar flavours and comforting bites.

To make the celebrations even more exciting, McDonald’s India, North and East has introduced exclusive offers available only on its app. Customers can enjoy special deals including Buy 2 McVeggie Burgers at a special price, Buy any 2 Veg Surprise Burgers and Get 1 Free, and Buy any 2 McVeggie or McChicken Burgers and Get 1 Free.

With these limited-time offers, McDonald’s invites customers to celebrate International Burger Day by revisiting their favourite burger memories or creating new ones with friends and family.

Zaya Indian & Persian Kitchen has introduced a new dinner menu that brings together bold Indian flavours and Persian-inspired culinary traditions, curated under the leadership of Executive Chef Mahesh Dhami.

The refreshed menu reflects the restaurant’s focus on modern fusion dining, combining regional Indian tastes with Middle Eastern influences and a global presentation style. Known for its contemporary approach in McAllen’s dining scene, Zaya continues to position itself as a destination for creative and experience-led cuisine.

The new offerings feature a wide mix of dishes across categories, including street-food inspired starters, charcoal-grilled specials, Persian mezze, handcrafted breads, and innovative fusion handhelds designed to enhance the overall dining experience.

Highlights from the grill section include Chipotle Chicken Tikka, Burrah Lamb Chops, Tandoori Octopus, and Kesari Paneer Tikka. The street-style selection brings a modern twist to familiar flavours with dishes such as Delhi-style Paani Puri, Tuna Passionfruit Paani Puri, Samosa Chaat, and Beetroot Chaat.

The menu also introduces creative fusion handhelds like Chapli Kebab Smash Burger, Roganjosh Birria Tacos, and Persian-inspired shawarma wraps, offering a cross-cultural dining experience.

Main course dishes include a mix of traditional Indian recipes and modern plating styles, featuring Ruby Chicken, Chicken Chettinad, Goat Korma, Moilee Salmon, Palak Saag Paneer, and Pistachio Malai Kofta. Classic biryanis such as Hyderabadi Goat Dum Biryani and Kolkata Vegetable Biryani further highlight India’s regional diversity.

Speaking about the launch, Executive Chef Mahesh Dhami shared that the menu is designed as a storytelling experience through food, combining authentic flavours with modern culinary techniques to create a memorable dining journey for guests.

With this launch, Zaya Indian & Persian Kitchen strengthens its position as one of McAllen’s most innovative dining destinations, offering a menu rooted in tradition while embracing contemporary creativity.