Mesa.Lodhi

19/03/2026

21/02/2026

Order up

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26/12/2025

“Wine tasting masterclass”

With Federico & Sandeep

Federico is an Italian AIS-certified Sommelier with international experience across Italy, Singapore, Thailand, and India.
He has worked in fine dining restaurants, wine bars, and luxury hospitality, curating wine lists, tastings, and food & wine pairings.
His work focuses on wine education, storytelling, and elevated guest experiences.
He is passionate about connecting people, cuisine, and wine through meaningful and memorable moments.

Visit on the 9th of January 2024, at 4 pm, for a unique experience, where various tapas will be paired with wines from around the world.

To enroll, please DM, or contact us directly by phone or whatsapp
+91 9818298675

22/12/2025

We are grateful and very excited to announce that the final edition of the popular food book club, “Nimatnama” by will be held at .lodhi for its final edition of the year, next Sunday, curated by

Usually, we create elaborate dishes, inspired by the contents of these books.

Usually, we’d like to think that’s the “hook”.

But this time, we don’t need one.

We are honoured to host the iconic food writer, , someone who has been a part of personal culinary journey, from a very young age. She will grace the occasion and talk about her book, food in general, and of course, the current landscape of food and beverage in the city. (If asked)

Looking forward to this, hoping that this year finishes on an enriching note for us, and for you, and hoping even more that the coming year is a fruitful one, amidst all the doom and gloom.

PS: Don’t worry, we will have food too. That’s a given whenever you visit our restaurant.
This time, the menu will be inspired by the following books:

“The flavour of Spice” by Marryam H Reshii
“Following Fish” by Samanth Subramanian
“Eating India” by Chitrita Banerji
“Forgotten foods” by various writers

Hope to see you all on Sunday, the 28th of December 2025

26/11/2025

Try different wines from around the world, one glass at a time.

Zonin Amarone 2021 🇮🇹
Chateau Amour 2019 🇫🇷
Scaia 2014 🇮🇹

12/11/2025

Ujva Sauvignon Blanc

A crisp and refreshing white wine that embodies the classic characteristics of this beloved varietal. It boasts vibrant notes of citrus, passion fruit, and gooseberry, with a hint of grassy minerality. The palate is clean and well-balanced, offering a zesty acidity that lingers delightfully. Perfect for enjoying on a warm day or pairing with light seafood dishes and salads.

🇿🇦

30/09/2025

“Enjoy the ride”

hosted their popular book club, Nimmatnama at .lodhi last week.
The session was hosted by and featured two popular books, featuring two contrasting perspectives, by two very different authors.

As always, food was the unifying force and the session was quite enriching for those who were present, both for the palate and the mind. (Hopefully)

Young Chef Navika from .in and the not-so-young also spoke about their journeys, answered thought provoking questions and hopefully had time to reflect on why they do what they do, as first generation chef-entrepreneurs, highlighting their challenges, motivations and respective thought processes.

To conclude, we are grateful to have been able to speak and given the stage to do so. We hope those in attendance learnt something new about what we do and why we are how we are.

We look forward to hosting you again for similar experiences.

Menu:

“Scotch egg” - Navika
“Anthony Bourdain’s sandwich” - Sandeep
“Coffee and Smoke”

08/07/2025

“Omakase”

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29/06/2025

“Book to table”

An enriching experience awaited those who attended “Nimatnama” — the food book reading club hosted by and , held at .lodhi on the 28th of June.

Our guests were served a 4 course meal inspired by the books, which were discussed passionately by those in attendance.

, known for love for collecting culinary literature, curated this experience, with the intention of bringing to life the stories present in the pages of the 4 books which were being discussed.

For course 1, “Solkadhi” salad was served in a “khullad”, crafted by local potters.
The intention was to serve a simple and earthy experience, just like the recipes found in the book.

(The Dalit kitchens of Marathwada, by Shahu Patole)

For course 2, we attempted a humble potato peel pie, but with our rendition, where we used the whole potato, to create a terrine, served with a cheddar mornay sauce and a crispy dehydrated potato peel.
This dish highlights the journey of something as simple as a potato, and utilising all parts of an ingredient.

(The Guernsey Literary & Potato peel Society, by Mary Ann-Schaffer & Annie Barrows)

For course 3, Sandeep threw his fine dining background out the window, and visited a convenience store.
He bought processed Korean ramen, spam and canned vegetables. A dashi stock was made using kimchi. Nori sheets were used as a garnish. The tastemaker and packets were also served alongside. Using this was upto the guest. A complete DIY experience, where all components were processed and bought off the shelves, mirroring the protagonist’s journey.

(Crying in H mart, by Michelle Zauner)

For the final course, we used our signature dish, the blue cheese baklava as inspiration, replacing components and making it a dessert. We used Persian influences such as rose, in the form of gulkand, and almonds to exemplify this dish.

(The Evin Prison Baker’s Club, by Sepideh Gholian)

A big thanks for those who visited and proved that books still play a role in today’s age.

We are grateful for your participation and hope to host more such “old fashioned” and intellectually inclined experiences.

16/06/2025

“So far so good”
16th June 2025

If you read this till the end, you deserve a glass of wine at .lodhi or blue cheese baklava.

The hospitality industry in India is tough—everyone knows our struggles.
I always wanted to work with food, my passion. I was lucky to work with respected industry names, but calling myself a chef always felt off, and frankly undeserved.

It’s a very coveted position, and something that should be earned.

I like to think I’m just a professional running profitable food businesses, juggling employees, suppliers, the government, police, and guests with their subjective and discerning tastes.

Having worked at top establishments and with people who’ve “done it all,” my emotional connection to the craft had almost faded.
The rosy lenses were off at a very young age.

I saw it as a means to an end, and I feared my creations and “minimalist” approach might be misunderstood or criticized—they often are, even now.

Yet, I chose to stay creative, crafting new experiences to inspire younger people to stay in India and drive change, where out-of-the-box thinking is valued, instead of going elsewhere towards greener pastures.

After over a decade, what keeps me going is simple: the joy on someone’s face when they experience something unique I’ve created.

Food is pure and has the power to create lasting memories.
Clubbing that with good hospitality and some good wine, is what everyday looks like nowadays.

That’s why, it’s a daily win, and why I rarely take holidays (unless I’m sick or when we got married).

Thank you
I don’t need to state how much you and your work has impacted my journey, especially during moments when I needed guidance and general direction.

I am grateful that what I do is appreciated by industry stalwarts like yourself.

It brings legitimacy; your support validates our work and motivates our (now highly motivated) team of misfits.

PS - Happy birthday to —thanks for being the torchbearer for chef-entrepreneurs.

Thank you to all the people who have seen us slowly grow.

Now, we’ll blossom. Godspeed.

— , .cara_0 and our team

05/06/2025

*June 4th 2025*

A memorable evening with .

Thank you to over 30 prestigious attendees. We are grateful for your appreciation and for the chance for us to express ourselves as a contemporary wine-centric venue, featuring one of the more diverse wine lists in the city and a menu that’s designed to be enjoyed over a glass of wine.

Wine selection:

Prosecco by .brisotto.sansimonewinery
Cossetti Gavi
Cossetti Barbera D’Asti
Poliziano rosso di Montepulciano

Wine pairing is all about precision, as flavours need to be balanced and nuanced enough to complement both.
We are happy everyone appreciates our effort, and we look forward to more such memorable experiences.

cara_0