CT Review: At Delhi’s Raiya, I Sipped Jewel-Draped Cocktails, Ate Ravioli Made With Ghee, And Soaked In Regal Vibes

There are restaurants that do more than just serve food; they change your perspective on eating. When I went to Raiya, one of Delhi’s newest and most talked-about restaurants, that’s precisely what happened. It felt like I was entering two different worlds when I first walked in. On one side, I could see the lavishness of an Indian palace, with all the intricate details, warm textures, and a sense of royalty. On the other side, the atmosphere was completely different; it reminded me of the Victorian era. This contrast alone set the tone for the evening right away.

Stepping Into Two Worlds At Raiya

 

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The name Raiya, which comes from the Sanskrit word for treasure, really fits. Everything about the place is designed to feel like a discovery, whether it’s the decor, the cocktails, or the food. It’s not fine dining in the stiff, formal sense, but it definitely has touches of luxury and elegance that make it feel special. Even the drinks are spectacularly presented; one had actual gold glitter in it, and another was wrapped in a jewel box. Everything about the restaurant seemed designed to surprise and delight.

A Treasure Chest Of Flavours, Stories, And Surprises

What I loved most, though, was how the food took familiar global dishes and gave them an Indian soul. The fusion didn’t seem forced; everything seemed natural.

Here are all the things I tried:

Food:

• Khurchan Jackfruit: Hand-pulled jackfruit cooked in khurchan masala, served with aioli and avocado salsa. It was a very satisfying start to the meal, full of flavour.
• Wild Mushroom Wonton: Served with a tomato-ginger dip, it was loaded with cream cheese and truffle oil. It had an amazing umami flavour from the truffle oil that made it impossible to resist. This was, in my opinion, the evening’s best dish.
• Mooradabadi Daal: A heritage recipe that they’ve reimagined beautifully. Paired with sourdough bread, it felt both traditional and modern. Truly comforting and delicious.
• Curry Leaf & Burnt Garlic Prawns: Juicy, succulent, and bursting with flavour. The curry leaf and garlic combination was just spot on.
• Pinwheel Ravioli: Ghee-roasted mushrooms and tomato pilati came together beautifully. It was both familiar and new at the same time. An Indian twist on an Italian classic, and it worked beautifully.
• Smoked Paprika Chicken: Marinated overnight, slow-cooked, and served with garlic aioli. The chicken was perfectly cooked, juicy, and smoky.
• Maharaja Cauli: A whole cauliflower dressed up with Greek yoghurt, chilli oil, nuts, and caramelised onion. I’ve never had cauliflower prepared this way before: rich, indulgent, and very filling.
• Nawabi Kebabi: Lamb kebabs served with pilaf rice, olives, roasted tomato, and tzatziki. I loved the Indo-Middle Eastern idea, though the kebabs could have been a little juicier.
• Timeless Tiramisu: The dessert highlight. Classic but with a clever Indian twist that made it feel completely at home here.
• Lotus Biscoff Royale Cheesecake: Creamy, indulgent, and very well executed. A great way to end the meal at Raiya

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Drinks:

• The Hidden Gem: A cocktail served in a jewel box with smoke swirling out, made with whisky, lime, and spices. Both visually stunning and incredibly tasty.
• Scarlet Charm: The combination of Aperol, grapefruit juice, and Pinot Grigio is refreshing. It’s light and perfect for balancing the richer dishes.
• Raiya’s Elixir of Gold: Peach puree and sparkling wine, garnished with edible gold glitter. Glamorous, fun, and exactly the kind of drink that makes you smile.

By the end of the evening, I realised what makes Raiya special. It’s not just the food or the drinks or the decor; it’s the way everything ties together. The interiors tell one story, the cocktails tell another, and the food completes the picture. Indian and Victorian, traditional and modern, local and global: it’s all about duality. The end result is a place that offers not only food but also a memorable experience.

I was drawn to Raiya because it was both grounded and global, graceful and playful. Every dish here seems like a hidden gem waiting to be discovered.

Cover Image Courtesy: Mallika Khurana