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Diya

Diya – Simply INdiya

  

Created by world renowned architects Hersch Bender Associates (HBA), the restaurant’s interiors and colours are a tribute to contemporary India and to the evolving palates of food connoisseurs. Here you can begin your culinary sojourn, from the robust flavours of Punjab along with the mustard flavoured fish of Bengal and then move on to the spicy cuisine of South India heightened by coconut and many such beautiful combinations.

  

Set in an informal and casual ambience, diya gives us bursts of colours, with a comfortable seating to accommodate 80 guests. It is a delightful venue for people who enjoy Indian traditional fare outside of their kitchens in a cool setting. One of the interesting features of the restaurant is the glass enclosed “Maharaja Room” a private dining space that can accommodate up to twelve guests. It offers guests exclusivity of space and royal service for intimate gatherings. Another main feature of the restaurant is the show kitchen, where Chefs deftly showcase their culinary skills as they toss and turn while guest enjoy music of their choice by our live DJ, who is ready to embrace whatever mood you wish for. The restaurant is headed by our new talented Indian Master Chef Ajay Sahoo who has a rich experience of 14 years including Indian and International culinary experience.

Diya

Restaurant details

 

Location: Lobby level

 

Restaurant timings:


Dinner:
06.30 pm to 11.30 pm

 
Masaledaar Weekend lunch:
12.30 pm to 03.30 pm

 

 
For table reservations, please call +91 (124) 477 1255

 

Diya

Our signature dishes

 

Rajasthanigovindgatta curry, bajareki roti, gud, ghee, lehsunki chutney

Gram flour dumplings in yoghurt curry, pearl millet bread, jaggery, clarified butter and chilli garlic chutney

 

Lehsunijhinga, hmarcharawt                                                                    

Charcoal grilled garlic prawns with a Mizo spicy chilli chutney

 

Kerala pan fried pomfret                                                                                  

Pan seared pomfret with garlic and black pepper

 

Biharilittichokha                                                                                        

Chickpea flour stuffed roasted flour dumplings, eggplant mash, potato mash, pickled onion

 

Barrah kebab, mooliki chutney, garlic naan                                                     

Grilled lamb chops and shank served with radish leaf chutney and bread– a punjabi fare

 

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