QLA has launched its Summer Menu 2026, offering diners a seasonal culinary experience inspired by fresh produce, global flavours and contemporary cooking techniques. Curated by Chef Dipender Tiwari, the new menu highlights smoke, fermentation and citrus-led flavours while celebrating ingredients associated with the summer season.

Located near the iconic Qutub Minar, QLA continues to blend contemporary dining with globally inspired cuisine. The latest menu draws influences from Japanese, Mediterranean, Korean and Latin American culinary traditions, while showcasing seasonal ingredients such as Alphonso mangoes, peaches, lychee, melon, pineapple, celeriac and summer chillies.

The menu opens with a selection of small plates, including the Himachi + Pineapple Crudo, featuring pineapple citrus sauce, pineapple pearls and chipotle dust. Another highlight is the Gochujang Aubergine Steak, served with mojo rojo, goat's curd and crispy shallots.

The robata section features dishes such as the Lamb Loin with burnt labneh, green atom and cumin jus, reflecting the restaurant's focus on high-fire cooking. Guests can also enjoy the Charcoal Lobster paired with cashew curry sauce and Thai crepes.

Throughout the menu, the kitchen incorporates preservation techniques including fermentation, pickling and curing to enhance flavours, while steam cooking is used to retain the freshness of seasonal ingredients.

Desserts continue the seasonal theme with offerings such as the Passion Fruit + Coconut Tres Leches and the Alphonso + Basil dessert, which combines mango cremeux, mascarpone and basil soil. The Earl Grey Tart, served with lemon curd and Earl Grey meringue, provides a lighter finish to the meal.

Complementing the menu is a curated cocktail programme by Mr. Ganesh, featuring refreshing beverages designed to pair with the dishes throughout the dining experience.

Speaking about the new menu, Chef Dipender Tiwari said, "This season, we wanted the produce to dictate the direction of the menu. There's a strong emphasis on ingredients that naturally belong to summer, mango, melon, pineapple, peach, balanced with smoke, fermentation and carefully controlled heat. The idea was to create food that feels layered yet clean, expressive yet restrained."

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