Zetu Opens Contemporary Sri Lankan Dining Experience in Delhi

NEW DELHI, June 5, 2026 — Zetu, a new contemporary Sri Lankan restaurant, has opened at the 1AQ complex in Mehrauli, bringing island-inspired cuisine, cocktails and cultural experiences to Delhi’s dining scene. The 175-seat venue combines traditional Sri Lankan flavors with modern presentation and hospitality concepts designed for urban diners.

The launch adds a relatively uncommon cuisine to the capital’s restaurant market, where Sri Lankan food remains underrepresented despite strong cultural and geographic links between India and Sri Lanka.

Zetu introduces contemporary Sri Lankan cuisine in Delhi

Zetu was developed by founders Sarah Nikahetiya, Anurag Dania, Abhishek Mathur and Sagar Garg. The restaurant draws inspiration from Sri Lankan family recipes, regional ingredients and everyday food traditions while adapting dishes for contemporary restaurant service.

The culinary program is led by Sri Lankan chef Dush Ratnayake alongside chefs Mohit Kumar and Romil Malhotra. The menu features dishes such as lamprais, kiribath, hoppers and kottu roti, along with desserts inspired by traditional Sri Lankan recipes. 

Restaurant focuses on food, design and storytelling

The restaurant occupies a space within the 1AQ hospitality complex in Mehrauli. Designers incorporated more than 500 plants and organized the venue into multiple dining zones centered around a banyan tree.

The founders also integrated elements inspired by Sri Lankan architecture and design traditions. Selected furniture pieces come from collaborations with design partners associated with collections influenced by architect Geoffrey Bawa’s work. 

Menu highlights showcase island flavors

Zetu’s menu emphasizes ingredients commonly associated with Sri Lankan cooking, including coconut, curry leaves, tropical fruits, spices and tea. Signature offerings include lamprais, a baked rice preparation with Dutch Burgher influences, and house-made flatbreads developed through a partnership with Colombo-based GINI Outdoor Kitchen.

The beverage program follows a similar approach. Cocktails incorporate ingredients such as pandan, cinnamon, coconut and Ceylon tea, while a dedicated non-alcoholic menu and tea selection expand the offering.

Experiential dining becomes part of the concept

The restaurant includes several guest-focused experiences beyond food service. These include tableside presentations explaining ingredients and culinary traditions, interactive elements connected to specific dishes and curated storytelling designed to introduce diners to Sri Lankan culture.

Industry observers continue to see experiential dining as a growing trend in Delhi, where restaurants increasingly combine cuisine, design and cultural programming to differentiate themselves in a competitive market. 

Growing interest in regional global cuisines

Zetu arrives as restaurant operators across Delhi expand beyond established international cuisines and explore more specialized culinary concepts. Recent openings across the National Capital Region reflect increasing consumer interest in regional food traditions and destination dining experiences. 

The founders say the restaurant aims to serve as a platform for future collaborations involving chefs, designers and cultural practitioners, extending its role beyond a conventional dining venue. 

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