By Seema Dhawan
Photography=Aarsh
Indulge in contemporary Indian cuisine, signature mocktails, and a live Kesar Pista Teppanyaki Kulfi experience in Delhi’s cosmopolitan dining destination.
The glass doors of The Chanakya opened to a quiet hum of conversation, the kind that makes a weekday afternoon feel like a pause between the city’s rush. MKT, with its soft lighting and open counters, wasn’t trying to impress in a hurry. Instead, it drew me in gently — the clink of glasses, a faint aroma of baked dough, the theatre of live stations already at play.
A Mango Coco mocktail found its way to the table first, cool and faintly tropical; the Jamun mocktail followed, sharp and almost playful in its tartness. Together, they set a rhythm — not loud, not overworked, just the right start to a meal that would wander between comfort and craft.
“The Mango Coco and Jamun mocktails set a rhythm — unhurried, playful, perfectly balanced.”
The first bite was an Edamame Matar Tikki Chaat — crisp-edged, soft-centered, with a whisper of spice that lingered. The Tutta Verdure pizza arrived soon after: a thin crust carrying healthy layers of onion, artichoke, mushroom, bell pepper, pesto, and rocket leaves — a medley that felt light without ever being dull.
Sushi came next — the Firecracker roll, with avocado and asparagus, bright and balanced — followed by a Moth Kachori that nodded to street nostalgia without losing its elegance, and a Four Cheese Kulcha, rich and unapologetically indulgent.
“Every dish, from pizza to sushi, felt like it was designed to linger in memory.”
And then, the moment that made the afternoon more than just a meal: the live making of Kesar Pista Teppanyaki Kulfi. The chef’s spatula danced over the cold plate, folding cream with saffron and pistachio until it set like silk. I was handed the spatula — a small invitation to join the act — and for a minute, dessert turned into memory-making. The first spoonful was cool, fragrant, and quietly celebratory.
“Joining in the live Kesar Pista Teppanyaki Kulfi preparation turned dessert into theatre.”
Much of the afternoon’s rhythm came Kawaljit Singh, Guest Relations Manager, whose thoughtful suggestions helped me navigate the menu, Umesh, who served each dish with easy precision, and . Every touch — from the meticulous preparation to the attentive service of the entire team — contributed to a seamless, effortless experience.
Under their guidance, each dish reflected India’s long culinary traditions while carrying a contemporary flair. The menu was a celebration of the country’s rich kitchen heritage, thoughtfully shaped to delight the modern diner.
By the time I stepped back into the corridor, the city’s pace had caught up again. But the meal lingered — not because it was grand or complicated, but because it turned familiar flavours into something personal, and gave the afternoon a pause that felt worth keeping.
A heartfelt thanks to the entire MKT team for crafting an afternoon that will always linger..
Highlights
Must-Try
Mocktails
- Mango Coco — creamy, tropical, perfectly light
- Jamun — tart, playful, refreshing
Dishes:
- Edamame Matar Tikki Chaat
- Tutta Verdure Pizza (onion, artichoke, mushroom, bell pepper, pesto, rocket)
- Firecracker Sushi (avocado & asparagus)
- Moth Kachori
- Four Cheese Kulcha
Live Culinary Experience:
- Kesar Pista Teppanyaki Kulfi — join in the creation on a chilled plate with saffron & pistachio
Team Excellence:
- Guest Relations Manager Kawaljit Singh
- AGM Marketing at DLF Hospitality Shashank Sharma
- Executive Chef Gunjit Chawla
- Chef Sushain Tuli
- Service Umesh
- Entire MKT Team
