Nestled in the heart of Lutyens Delhi in the iconic Diplomat Hotel, the recently launched 'NOE' is set to redefine the dining culture in the city, bringing a vibrant social atmosphere and an innovative culinary experience

I wanted an elevated comfort food zone to take guests through a culinary journey blending global flavors with local influences to craft a unique experience," says  Sandeep Bishnoi, the Founder who has been  associated with creative brands such as Perch Wine & Coffee Bar and Hoots.

Here innovative culinary experience is the key with Chef Dhruv Nijhawan, at the helm of affairs. An alumnus of Le Cordon Bleu, India, Chef Dhruv's passion for ingenious cooking techniques and for reviving rare, authentic ingredients, is well known. At NOE, he brings forth his passion as is evident in the distinctive menu that celebrates the art of 'elevating comfort food'. Evoking nostalgia and inspiring innovation, the kitchen at NOE re-invents handpicked traditional comfort dishes from world cuisines using lesser-known ingredient pairings and creative cooking techniques. From high-quality produce to regional and international cuisines, each dish  encapsulates a rich tapestry of flavours and the ingredients' culinary heritage.

Speaking about the cooking methods, chef Dhruv tells me, "Every dish tells a story of a unique ingredient and a different cooking method. Reinventing modern classic dishes in a flavour forward method lies at the heart of our cooking. NOE incorporates culinary techniques from around the world using star ingredients to create an innovative dining experience."

Hence, Potato & Chilli Orange sits nicely looking pretty in front of me. Swedish Hasselback potatoes in smoked brown butter with savoury cheena, bajji chili, orange zest, Korean chilli oil and pea shoot cress, is one perfect example of Dhruv's philosophy. And so is 'Tofu & Garum' - an umami flavoured silken tofu with vegan mushroom garum, soy, leek circles, porcini mushrooms & nori powder. For mutton lovers, what better than 'Kanda & Picante'? "Kaffir lime and coriander mutton kanda with broccoli picante puree finished with chermoula crumble," explains chef. He also recommends 'John Dory & Mazavaroo' - pan-seared John Dory with cauliflower crème, smoked Mazavaroo, tossed almond flakes served with cashew duqqa. The menu is extensive with a lot more stars like 'Lamb & Molé' - medium-rare cooked lamb chop with curry leaf, thyme, black molé sauce, togarashi tossed snap peas, sumac onions with seasonal cress. For crab lovers, 'Crab & Wasabi' is strongly recommended. Crab meat with avocado, wasabi, lime puree, water chestnuts, asparagus, compressed cucumbers and seasonal cress.

From large plate section, Pumpkin & Pomegranate turned out to be my favourite. Braised pumpkin with pomegranate sauce reduced with all spice and tahini, served with a sumac cress salad. 'Potato & Capers' is another one I lapped up. You will love layered potato slices with lemon zest cream, asparagus and olive. The relish of smoked onion added to the flavor brilliantly accompanied by a side salad in orange dressing. 'Onigiri & Rasam' is a brilliant take on innovative experimentation. Jasmine rice onigiri with a light rasam sauce finished with celery dust, furikake peashoot, you would have never relished rasam in this medium.

The dessert section looks pretty impressive, each dish comes with a lavish dose of drama to oomph things up. For me, Biscoff & Chai was the perfect way to wind up the meal. A vanilla cardamom sponge cake with Biscoff mousse and masala chai whipped cream cheese, with a spiced ginger sable & Biscoff gelato, simply bowled me over.

Complementing culinary experience is the creative highball cocktail program served at NOE's bar. Managed by Hoots - recently awarded as one of Asia's Top 50 Bars, the highball bar concept emphasises refreshing, perfectly balanced cocktails created with premium spirits and house-made mixers, showcasing creativity and craftsmanship.

Inspired by its prestigious address and surroundings, NOE's design and decor combine the timeless elegance of Lutyen's Delhi with the modern. Colonial aesthetics such as rich oak panelling, vintage flooring and lime-washed walls are interspersed with contemporary elements of long grid mirrors, neutral hues and the play of natural light.

"The décor further incorporates plenty of greens and mood lighting that extend to diverse spaces - the chic indoor seating flows effortlessly into a trendy bar and a plush rustic outdoor deck as well as an intimate courtyard," tells Amit Chhabra, of studio LDC, the team behind the design architects of NOE.

With diverse settings, NOE offers layers of sensory experiences for all moods and occasions where guests can enjoy different spaces in a single visit or each separately over multiple ones. Whether it's a casual gathering over food and drinks, a rendezvous with a friend, a special celebration, solo culinary adventures, a romantic date, or even small events, NOE promises for a memorable time.

Featuring an extensive breakfast spread, an all-day dining menu, delectable Sunday brunches, and a creative drinks menu along with rotating seasonal menus and pop-up surprises, NOE welcomes you to a world of elevated comfort food, exquisite cocktails, and unforgettable dining experiences. Overall, the vibe at NOE is elegant and chic.

Sharmila Chand is an author and independent journalist who writes on Travel, Food and Lifestyle