– Nueva at the Sangam Courtyard in Delhi redenes South American food
With interiors inspired by native American patterns and assorted South American delicacies to satiate your taste buds, Nueva offers an out of this world dining experience amidst an alluring ambience
There is no sincerer love than the love of food”, said George Bernard Shaw, and I couldn’t agree more with this Irish playwright, critic and polemicist on my visit to Nueva, the latest gastronomical hub at Delhi’s Sangam Courtyard promoted by none other than Indian cricket skipper Virat Kohli. The eatery offers a sophisticated and chic dining environment, with each space showcasing a unique character.
True to its name, Nueva, promises something new. Spread across two oors, the ground level features a plush lounge and bar—a semi-formal space. The ground oor bar lounge décor can be termed minimalist and is representative of understated elegance with muted colours. The design of the lounge and bar relies on traditional nishes in wood and Statuario marble. The South American theme of the restaurant comes through in the geometric and hexagonal forms commonly found in native American art. To add to the charm was the warm soothing Spanish music that played in background. I now get a chance to meet the very versatile chef par excellence Michael Swamy, currently chef patron at Nueva. A graduate of the prestigious Cordon Bleu Culinary School, London, Michael Swamy specialises in bakery and patisserie. A ight of beautiful marble staircase leads us from the bar lounge to the elegant ne dining area on the rst oor that also boasts of a private dining room and kitchen. The pristine white of the kitchen walls
stand out from the warm earthy colours of the adjoining dining area. The glass box kitchen is a quiet and well-lit space. You can spot the space where the chef grows his own micro-greens.
Conceptualised as a space where food meets art, one can see creative flourishes in the menu design and crockery as well. The menu cover features contemporary artwork by Priyanka Waghela. No two tables have the same coasters, mats and menu cover prints. The classy fine decor in black, gold and beige; the made to order crockery from Villeroy & Boch cutlery from Cromargan, this vision has been translated into reality by Zeppelin Design and Environments LLP, a Delhi-based multidisciplinary strategic design studio and has seating by Natasha Singh. The set of globular lights adds an exquisite touch to the dining space. Swamy says they were custom manufactured by Klove Studio to suit the specific requirements, and they give one a feeling of elegance and grandiosity.
The restaurant adopts an eco-friendly approach. The vegetarian and meat sections are completely delinked from each other. The menu here is seasonal. At present on offer are Peruvian and Chilean delights, with plans to introduce a Columbian menu in the near future.
We start with a peas, pumpkin and asparagus soup. For starters, we have mushroom and cheese croquettes, a melt-
in the mouth cheese and potato croquette rolled in panko crumbs and fried to a crackling crispness. Next is the Chilean Empanadas, a delightfully flaky pastry. A healthy option comes next in the form of salad. Named Cloud, the dish is a light cloudable cottage cheese mousse surrounded by earthy wild rice and fresh greens mist with a light flavourful dressing. Interestingly, the other salad options are the Earth and the Sky. The palate cleanser served in small soft drinks bottles, was appealing both in taste and presentation.
Now it is time for the desserts, which were, admittedly, like an icing on the cake. The Yogurt Coconut Pannacotta and Cinnamon Tiramisu spell true comfort and are to die for. Andean Mountain Dreams, a creamy, fluffy pannacotta makes for the snow-capped mountains, which continue into a chocolate rainforest leading to the fruity-coloured plains.
Possibly one of the rare restaurants to offer fine dining, high tea and tapas under one roof, the place plans to have live performance by singers and other artistes going forward. The essence of Nueva is to serve as a sanctuary for new beginning, a space for experimentation, conclaves, celebrations, and great cuisine. The décor is one of bespoke elegance, lighting subtle and food savoury. It truly is the beginning of a new era in culinary experiences and a trendsetter for sure. Bon appetit!
Soak your palettes in Peruvian, Argentinian and Brazilian flavours with inspiration drawn from the mighty Inca, Maya and Aztec civilizations
View of the kitchen and the microgreens
Lamb Racks with Curried Beans
Nube Cloud Salad