From Ancient Routes to Delhi: Chef Megha’s Silk‑Road Inspired Culinary Journey

Mezze Mambo: A Global Narrative on a Delhi Plate

Mezze Mambo isn’t trying to mimic the Mediterranean or recreate Persian feasts. Instead, it brings flavors from across the Silk Route and gives them a fresh, Indian touch. Megha’s menu is designed around a concept she calls Sofra—a shared meal that creates connection. Every plate is meant to be passed, discussed, and enjoyed communally, just as food would have been on ancient caravan trails.

One of the standout experiences is the Mezze Platter: a colorful arrangement of hummus, babaganouj, m’hammara, tzatziki, pickled vegetables, falafel, and fresh pita. Familiar? Yes. But Megha gives it her twist—perhaps with lamb keema atop hummus or an Indian-style tang in the falafel mix. It’s fusion done with respect and restraint.

Signature Dishes That Travel Across Cultures

At Mezze Mambo, every dish is a story.

• Kimchi Hummus: A surprising crowd favorite, this combines the fermented funk of Korean kimchi with the creamy smoothness of Levantine hummus. It’s tangy, spicy, and undeniably moreish.

  
  

• Rajma Seekh Kebab: A playful yet clever vegetarian twist, these soft and smoky kebabs made with kidney beans bring comfort to the table, reminiscent of both Punjabi kitchens and Levantine grills.

• Grilled Brie with Spiced Honey & Curry-Leaf Dukkah: French cheese meets Egyptian nut mix, with Indian aromatics in between. The honey adds warmth while the dukkah offers crunch and spice—a perfectly balanced bite.

• Smoked Labneh with Black Pepper Root Veg Pilaf: Labneh, traditionally a Middle Eastern strained yogurt, is smoked in-house and served with fragrant root vegetables and a peppery pilaf—earthy, creamy, and deeply satisfying.

• Rose Harissa Bean Tagine: A nod to Moroccan traditions, this slow-cooked stew uses rose harissa paste and seasonal beans, balancing floral notes with rich spices.

Summer Special: A Soft Pivot East

Megha’s creativity isn’t static. Her summer menu, titled “Mambo Looks East,” explores Asian flavors with the same Silk Route curiosity. Dishes like Spicy Philly Avocado Sushi Rolls and Japanese Tuna Tataki bring in coastal freshness, while Kimchi-spiced chicken and lamb continue her fascination with fermentation and bold flavor.

These dishes don’t clash with the core Mediterranean offerings—they complement them, adding dimension to the Silk Route metaphor. After all, the ancient trade paths did extend as far as East Asia, and Megha is simply continuing the journey.

A Space for Storytelling

The ambiance at Mezze Mambo mirrors the philosophy of its menu. The restaurant is spread over two floors—downstairs a formal dining space, upstairs a more relaxed lounge with sheesha and cocktails. There’s music, warmth, and a modern aesthetic that doesn’t try too hard.

It’s not just about what’s on the plate. Mezze Mambo invites diners to linger, to explore, to ask, “Where did this dish come from?” and “What’s the story behind this spice?”

Why It Stands Out in Delhi

Delhi has a deep culinary history—especially with Mughlai and Old Delhi foods like Nihari, Seekh Kebabs, and Sheermal. While many restaurants are reviving those traditions, Chef Megha is carving a different niche.

Instead of reviving Delhi’s own past, she’s reaching outward—to Persia, Syria, Turkey, Morocco, and beyond—bringing their influences into a uniquely Indian dialogue. It’s not about imitation, but interpretation.

At a time when food is often oversimplified for quick trends, Megha’s approach is both academic and artistic. She studies fermentation, seasonal ingredients, cultural symbolism, and then translates all that into dishes that feel modern but timeless.