Restaurant India News: MKT at The Chanakya Brings Regional Indian Food into the Modern Dining Space

Indian cuisine has taken center stage at MKT at The Chanakya as the restaurant rolled out its updated menu on August 1. The refreshed collection places a sharper spotlight on regional classics, balancing authenticity with refined execution. Designed under the leadership of Executive Chef Gunjit Chawla, the offering acknowledges India’s long-standing culinary traditions while presenting them in a way that resonates with today’s urban diners.

The menu has been built to highlight the depth of India’s regional kitchens, covering both vegetarian and non-vegetarian choices with equal focus. While vegetarian selections lean on comfort-driven flavors, the non-vegetarian options bring in robust cooking techniques and elevated presentations. Together, the dishes frame Indian food heritage as a complete dining experience rather than individual standalone items.

Signature introductions include the Kerala Style Mango Curry, available in vegetarian, chicken, fish, or prawn variants. Each is paired with coconut kairi rice, emphasizing the layered and tangy profile of coastal cuisine. Bihar’s rustic traditions are represented through Champaran Gosht, which uses slow-cooking to transform lamb into a contemporary plate, served with masala aloo mash and artisanal sattu paratha.

The menu also explores creative crossovers. Mutton Uttapacos merge southern-style uttapam with taco-inspired plating, complemented by moilee reduction and coconut chips. Gucchi Galouti positions vegetarian dining at a premium level, pairing rare morels with zaffrani mascarpone and a crisp savory biscuit. For groups, the Raan Platter is designed to serve two, reflecting the menu’s blend of scale and sophistication. Wine and beverage pairings are positioned as integral to the experience, with bold reds suggested for slow-cooked meats and crisp whites or tropical cocktails aligned with coastal preparations.

“At its core, this menu is a celebration of India’s culinary geography. Each dish draws from regional comfort food traditions and is elevated through contemporary technique. We wanted guests to find nostalgia and surprise on the same plate,” says Chef Chawla.

The menu is available for à la carte ordering, allowing diners to curate their own journey through regional Indian flavors. For MKT at The Chanakya, this update strengthens its positioning as a premium dining space that adapts traditional Indian foodways for modern hospitality standards.