Delhi’s culinary map has seen many flavors come and go, but few tell a story as layered and global as Chef Megha Kohli’s Mezze Mambo. Nestled in the bustling neighborhood of Greater Kailash, the restaurant is a tribute to the ancient Silk Route, where trade and travel weren’t just about goods—they were about shared cultures, flavors, and traditions. Megha transforms this idea into a vibrant, contemporary experience through her food.
The Silk Route wasn’t merely a network of trade; it was a centuries-long conversation between civilizations. Ingredients traveled across mountains, deserts, and seas—from Chinese noodles and Persian saffron to Greek olives and Indian spices. For Chef Megha, this exchange isn’t just history—it’s inspiration.
“The Silk Route symbolizes the most powerful example of cultural exchange,” Megha has explained. And in a world increasingly divided, her goal is simple: build connections over shared plates, old recipes, and new expressions.
From Training to Trailblazing
Chef Megha’s culinary journey is itself a mosaic of experiences. Formally trained through the Oberoi STEP program, she honed her craft in the kitchens of Udaivilas, followed by a pivotal leadership role at Lavaash by Saby—one of Delhi’s most celebrated modern Bengali-Armenian kitchens. Though she entered the professional space a little later than some, Megha’s dedication was relentless. She focused on mastering the foundations: knife skills, techniques, ingredients, and consistency. That commitment eventually earned her the Times Chef of the Year title in 2020.
Megha’s debut cookbook, India in a Bowl, reflects her approach—comfort-driven, thoughtful, sustainable, and deeply personal. Whether it’s a bowl of khichdi or a spiced Mediterranean stew, she insists on food that nourishes both body and spirit.
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.