In the calm, diplomatic lanes of Malcha Marg, Chanakyapuri, Silq fits in effortlessly. This isn’t a place you come to just eat. This is where you come when you want the evening itself to feel important. Inspired by the ancient Silk Route, Silq borrows from a time when journeys were long, exchanges were meaningful, and food, fragrance, and music travelled together. That philosophy is woven into every part of the experience.
The Welcome At Silq Tells You This Night Will Be Different
As soon as you step inside, two things immediately stand out. Live sitar music fills the space, soft and soothing, and you’re welcomed with Itr, an ancient perfume ritual. It’s warm, earthy, and deeply comforting. Right then, you know this isn’t a regular fine-dining experience. The space is stunning without being flashy.
The team doesn’t just seat you; they ease you into the evening, making sure you feel special without being overwhelming. This is not the kind of dinner you plan on a whim. This is for celebrations, for moments you want to remember.
Once you’re seated, a single candle is lit on the table. And honestly, that’s all the light you need. In that glow, the plates look even more beautiful, almost glowing. A welcome drink arrives, made with whole spices and natural ingredients, followed by an amuse-bouche. Think of it as a refined papad, light, comforting, and just enough to prepare your palate for what’s to come.
The Starters That Completely Won Me Over
The first dish I tried was Bagh-e-Bahar, and I’m still thinking about it. I usually prefer salads with Asian or Mexican-style dressings. But this one was different. Crisp romaine lettuce, cherry tomatoes, beetroot, olives, and red onions came together with Silq’s achari dressing, and that dressing was the star. Next came the Laham Adana Kebabs. And honestly, I wasn’t prepared for how tender they were. Adana kebabs are usually firm, but these practically melted in the mouth. Bold spices, perfect texture, and dangerously addictive – you keep reaching for more without even realising it.
Then arrived the Jhinga Kunafè. Jumbo prawns wrapped in crisp kataifi strands, perfectly cooked. The prawns were juicy and succulent inside, while the outer layer added crunch. It was playful in texture and bold in flavour. The Tandoori Bharwan Gucchi followed. Black morels stuffed with cheese and dry fruits, slow-roasted in the tandoor. If someone is trying exotic mushrooms for the first time, this is the way to do it.
One of the most memorable parts of the meal was the Moradabadi Dal Chaat, assembled right at the table. Having grown up in UP, eating the real street version, I can say this comes incredibly close, just elevated. Watching it come together tableside makes it even more special.
Mains That Left A Strong Impression
By the time the mains arrived, I was already quite full, but stopping wasn’t an option. When combined with Aatte Ki Khamiri Roti, the Silq Nihari was rich, flavourful, and fragrant. While the flavours were spot on, I did miss that classic fall-off-the-bone texture in the lamb. But the true highlight of the night, even for a hardcore non-vegetarian like me, was Dal Silq. This wasn’t just dal makhani. This was silk in a bowl. Slow-cooked overnight in the tandoor, it was unbelievably smooth, melting in the mouth almost like a galouti kebab.
The Bibi Murgh Biryani followed, and it was easily one of the better biryanis I’ve had. It was decadent without being heavy. I decided to have the Malai Phirni for dessert, and it was the ideal conclusion. It was creamy, subtly flavoured with gulab ark, and finished with silver varq.
Cocktails That Tell Stories
Silq’s cocktails deserve a special mention. The Pistachio Negroni is still on my mind. I’ve grown to appreciate the complexity of a well-made Negroni, but this one took it to another level. Nutty, rich, and luxurious, I genuinely believe that if Negronis existed during the Silk Route era, this is how they’d be made.
The Bazaar-e-Kanji was exactly what you’d expect: vibrant, bold, and addictive. Beetroot, guava, chilli, and coriander came together beautifully. The Chandan Sutra felt royal in every sense, with sandalwood, saffron, vodka, and Prosecco coming together in a drink that truly bridged East and West.
But if I had to choose one favourite, it would be Genda Phool. When I ordered it, I expected marigold to be a garnish or a colour. I wasn’t prepared for it to actually smell like genda phool. That floral aroma, combined with marigold-infused gin, orange blossom, coconut water, and lime, made every sip memorable.
Silq serves Lutf, a traditional mukhwaas, as the evening draws to a close. Even though it’s a small gesture, it stays with you. Silq isn’t just about what’s on the plate. It’s about how the entire evening makes you feel. This is fine dining done with soul, from the aroma that greets you at the candlelit table to the carefully prepared food.
Cover Image Courtesy: Mallika Khurana and Supplied
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