Where fire and water redefine fine dining
In a city where restaurants open weekly and trends fade just as fast, Naarma doesn’t simply join the conversation — it changes its language. Conceived as a sensory theatre where fire meets flow, this concept stands apart for its global integration, fearless artistry, and profound attention to elemental balance. Step inside, and boundaries begin to dissolve — between heat and cool, silence and sound, art and appetite.
The genesis of Naarma stems from years of reflection and innovation, shaped by its founder, Akshay Anand—a former banker turned hospitality trailblazer. Travelling abroad, Anand experienced dining spaces that combined culinary brilliance, design sophistication, and warmth, and realised Delhi deserved the same. Rather than replicating global concepts, he reimagined them through an Indian lens, crafting spaces that are cosmopolitan in spirit yet deeply rooted in India’s timeless culture of hospitality. Each corner of Naarma feels alive with a distinct rhythm. The Den’s hand-painted abstractions shift with light, while outdoor graffiti walls rebel against convention. A giant rose installation dominates the main dining room — not as décor, but as a living metaphor for transformation. Between flickers of flame and the hush of trickling water, the space moves in perfect tension — charged yet calm, dramatic yet deliberate. Behind this harmony is an extraordinary trio of culinary masters: Executive Chef Jayson Gubat Cagaoan, blending Japanese precision with the poetry of fire; Chef Amit Singh, with luxury hotel finesse; and Chef Sardoma Dumaguing Bienvenido Jr, a 32-year Chinese cuisine veteran.
Together, they craft not just a menu, but a manifesto. The dishes mirror its philosophy: bold, balanced, and boundary-breaking. From the buttery Otoro Aburi brushed with yuzu kosho, to the vibrant Naarma Roll wrapped in shiso and truffle, every plate is a dialogue between restraint and intensity. Italian and Asian influences meet in the Spaghetti Salsa Rossa and Kamameshi, while the seafood and vegetable-led creations showcase technical brilliance and textural play.
At the bar, the artistry continues. Guided by world-class mixologists Heena Kewalramani and Pablo Guidoni, Naarma’s cocktail programme mirrors the restaurant’s elemental ethos - minimal, balanced, and ever-evolving. Signatures like Not a Picante, Mantequilla y Fresas, and the whimsical Apples & Croissant redefine mixology with textures, infusions, and unexpected pairings.
As dusk deepens, minimal techno, Afro rhythms, and deep house pulse through the space, shaping an atmosphere that shifts seamlessly from day to night — sophisticated yet primal, international yet deeply grounded in emotion. For founder Akshay Anand, Naarma represents a culmination. “A decision to throw the rulebook out,” he says. The result is not just a restaurant but an act of artistic rebellion. At Naarma, Delhi tastes the future of dining, where the extraordinary is ignited.
