Tucked inside The Leela Palace, New Delhi, MEGU is a refined culinary haven. Renowned for its innovative yet authentic approach to Japanese cuisine, it has earned its place among the top restaurants. With its lush interiors that transport diners to the vibrant streets of Japan, it is no surprise that MEGU remains one of the most sought-after culinary destinations in the city. Known for its commitment to elegance and authenticity, it recently introduced a new menu that’s been making waves. I had the pleasure not only of tasting the new offerings but also of interacting with the visionary behind the transformation—Chef Shubham Thakur.
MEGU’s Innovative New Menu
Chef Shubham, with his deep-rooted knowledge of Japanese culinary philosophy and a progressive flair, has infused the new menu with tradition and innovation. From the Crispy Okra with Yuzu Cream to the Sesame Eggplant with Nori Chips, every dish represented seasonality and skill.
A Conversation With Chef Shubham Thakur
1. What was the inspiration behind the refreshed MEGU menu? How did you balance authenticity with innovation when crafting a new menu?
Chef Shubham shared, “The inspiration behind MEGU’s refreshed menu is deeply rooted in the natural essence of the seasons, the richness of local harvests, and the diverse culinary traditions of various regions.” He explained how this focus on seasonality allowed them to incorporate produce at its peak. At Megu, they pair it with Japanese techniques to deliver exquisite flavour and presentation.
“We wanted to celebrate seasonal, locally sourced produce and thoughtfully pair it with refined Japanese cooking techniques. This approach allowed us to present dishes that are both grounded in tradition and elevated with modern sensibilities,” he added. This balance between honouring traditions and welcoming innovation is what makes the new menu so thoughtful and impressive.
2. With an increased focus on seasonal and local ingredients, what are some standout Indian elements featured in the new menu?
“We use a wide variety of seasonal vegetables, including those indigenous to both Japan and India. Ingredients like pumpkin, okra, eggplant, spinach, and a diverse range of plant-based produce are featured extensively across the menu,” he shared. These ingredients are used in a way that honours both flavour and familiarity. Chef Shubham is a master at turning these usual Indian ingredients into sophisticated Japanese dishes.
3. The new menu offers a range of vegetarian options. Was this a conscious decision based on guest preferences or a culinary exploration?
Chef Shubham Thakur revealed, “Yes, this was a conscious decision influenced by both guest preferences and a desire to push culinary boundaries.” He emphasised that Japanese cuisine has always had an inherent reverence for plant-based foods. “We wanted to showcase how vegetables, when treated with the same respect as seafood or meat, can offer complex, umami-packed flavours and textural contrasts.” Dishes like the Sesame Eggplant with Nori Chips and Crispy Okra with Yuzu Cream are perfect examples of this elevated, plant-forward philosophy.
4. What was the thought process behind dishes like Crispy Okra with Yuzu Cream and Sesame Eggplant with Nori Chips?
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“These dishes are a perfect example of Japanese techniques meeting locally inspired flavours, creating something familiar yet refreshingly new,” said Chef Shubham. Okra and eggplant, often staples in Indian kitchens, are completely reimagined. “The Crispy Okra with Yuzu Cream is our take on the beloved ingredient of okra, reimagined with a Japanese sensibility, that results in a dish that’s layered with complex flavours.”
About the eggplant, he shared, “The Sesame Eggplant with Nori Chips is a nod to a famous dish from our region and is served with crispy nori chips that add a savoury crunch and give it a rich texture and depth of flavour.”
5. The Yellowtail Carpaccio and Yuzu Salmon are stunning. What makes them special in terms of flavour?
The subtle complexity of these dishes is what makes them so beautiful, according to Chef Shubham. Properly selected ingredients enhance the freshness without overpowering their natural flavours. “The subtle flavour of the sauces is thoughtfully crafted with a variety of aromatics, allowing the core ingredients to shine while adding depth and nuance,” he said.
6. How did you approach revamping the cocktail menu, and do you have a favourite food and drink pairing?
The new cocktail menu was created to reflect the precision, elegance, and seasonal influences of their food menu. With flavour profiles that dance between sweet, sour, and umami, the drinks are designed to enhance but not overshadow the dishes. “The sweet and sour notes of the cocktails pair particularly well with the umami-rich elements of the cuisine, enhancing the overall dining experience,” he said.
7. Sustainability is a key part of MEGU’s philosophy. How is that maintained across the menu?
Chef Shubham Thakur said, “At MEGU, our approach is rooted in ethically crafted and environmentally responsible offerings. By incorporating seasonal produce, we not only reduce our environmental impact but also ensure dishes are served at their peak in terms of flavour and freshness. This seasonal focus has been pivotal to our sustainable approach.” He also stressed the importance of zero-waste cooking. “From vegetable stems to fish trimmings, everything is thoughtfully repurposed to extract maximum value and taste.”
8. What’s your personal favourite dish from the new menu, and why?
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“One of my personal favourites is the Sesame Eggplant. It’s a dish where flavour and texture come together beautifully to create an umami-rich experience,” Chef Shubham Thakur revealed. To him, the dish represents comfort and refinement in equal measure, a tribute to humble ingredients elevated through technique.
9. Having mastered Japanese cuisine in an Indian setting, what has been the most rewarding or challenging part of your journey?
Reflecting on his culinary journey, Chef Shubham described it as both challenging and rewarding. “The most rewarding part has been the loyal patronage we’ve built over time; seeing guests return and connect with MEGU is incredibly fulfilling,” he shared. The challenge, however, lies in balance. “One of the biggest challenges has been finding the right balance between authentic Japanese techniques and flavours while ensuring they resonate with our local audience and align with the broader concept. It’s an ongoing journey of adaptation and refinement, but one that has made the process all the more meaningful.”
10. If you could introduce a new Japanese dish to Indian diners, what would it be?
Chef Shubham said, “I would love to introduce steamed rice cakes, a humble yet decadent dish that many may not be familiar with.” These delicate cakes, he explained, could be flavoured with citrus, soy, or pickled elements—each variation offering subtlety, comfort, and surprise.
11. For diners visiting MEGU for the first time, what would be your ultimate recommended meal experience?
For first-time guests, Chef Shubham recommends the following curated experience:
- Tofu and Spinach with Sesame Sauce – “A delicate and well-balanced dish that brings together freshness and nuttiness in perfect harmony.”
- Rock Corn Tempura – “Light, crisp, and addictive, this dish is a great introduction to our playful approach to texture and flavour.”
- Crispy Asparagus – “Simple yet elegant, with a beautiful crunch and seasoning that lets the ingredient shine.”
- Miso Grilled Eggplant – “Rich, smoky, and umami-packed, it’s a standout that reflects the heart of traditional Japanese cooking with a modern twist.”
“These dishes create a balanced meal—vegetable-forward, full of depth, and perfect for experiencing the soul of MEGU,” he concluded.
Chef Shubham’s culinary vision for MEGU’s new menu is thoughtful and driven by passion. If you’re looking to rediscover Japanese dining, this is where you need to be.
Cover Image Courtesy: Supplied and Mallika Khurana
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