QLA, the contemporary dining destination overlooking the Qutub Minar in Delhi, has unveiled its Summer Menu 2026, presenting a refreshed culinary direction led by Chef Dipender Tiwari. The new menu is centred around seasonal produce, smoke-led techniques, fermentation, and bright acidity, designed specifically for the warmer months.

The menu draws influence from Japanese, Mediterranean, Korean, and Latin American cuisines while staying rooted in fresh summer ingredients such as Alphonso mangoes, peaches, lychee, melon, pineapple, celeriac, and summer chillies. These elements are layered across dishes to create contrasting textures and clean, expressive flavours.

Small plates set the tone for the experience. Highlights include the Himachi + Pineapple Crudo, combining pineapple citrus sauce, pineapple pearls, and chipotle dust for a balance of freshness and smoke. The Gochujang Aubergine Steak brings depth with mojo rojo, goat’s curd, and crispy shallots, offering a richer umami profile.

From the robata section, dishes such as Lamb Loin with burnt labneh, green atom, and cumin jus reflect the restaurant’s continued focus on high-heat cooking techniques. The Charcoal Lobster with cashew curry sauce and Thai crepes adds a bold, layered interpretation of coastal flavours.

Preservation techniques such as fermentation, curing, and pickling are used throughout the menu to enhance depth without overpowering the natural character of ingredients. Steam cooking also features across select dishes, maintaining freshness and seasonal clarity.

Desserts remain tightly aligned with summer produce. The Passion Fruit + Coconut Tres Leches balances acidity and lightness, while the Alphonso + Basil dessert combines mango crèmeux, mascarpone, and basil soil. The Earl Grey Tart offers a more restrained finish with lemon curd and Earl Grey meringue.

The cocktail programme, led by Mr. Ganesh, complements the food with a focus on freshness and structured pairings designed to elevate the dining experience.

Speaking on the new menu, Chef Dipender Tiwari said the approach this season was guided entirely by produce, with an emphasis on ingredients naturally suited to summer. He highlighted the integration of smoke, fermentation, and controlled heat to create dishes that are expressive yet balanced.

The Summer Menu 2026 will be available throughout the season and will be complemented by weekend live performances from Friday to Sunday, along with QLA’s Sunday Summer Brunch on Table experience.

With this seasonal refresh, QLA continues to position itself as one of Delhi’s key contemporary dining destinations where global influences meet ingredient-driven cooking.