Restaurant India News: Zetu Brings Contemporary Sri Lankan Cuisine to Delhi with New 175-Seater Restaurant

Zetu, a 175-seater restaurant at 1AQ in Mehrauli. The restaurant has been developed by founders Sarah Nikahetiya, Anurag Dania, Abhishek Mathur, and hospitality entrepreneur Sagar Garg, with a focus on introducing contemporary Sri Lankan cuisine to the capital.

The concept was shaped through the founders' long-standing engagement with Sri Lanka's food culture, local markets, family kitchens, and agricultural traditions. For Sarah Nikahetiya, whose family is rooted in Sri Lanka, the restaurant reflects years of exposure to the country's culinary heritage, including recipes passed down through Kandyan households and produce grown on the family's farm near Colombo.

The menu draws on ingredients and flavour profiles commonly associated with the island nation, including coconut, curry leaf, smoke, acidity, and spice, while adapting them for local diners. The culinary programme is led by Sri Lankan chef Dush Ratnayake alongside Indian chefs Mohit Kumar and Romil Malhotra. Signature offerings include Lamprais, a rice-based preparation with Dutch Burgher origins that combines rice, meat, sambols, and spices before being wrapped and baked. Other menu highlights include Kiribath, hoppers, kottu roti, guava pie, and a bruleé wattalapam inspired by the traditional Sri Lankan dessert.

The restaurant has also partnered with Colombo-based GINI Outdoor Kitchen, operated by the Dayawansa brothers, to bring its House Flatbread to Delhi. The wood-fired flatbread is topped with chilli butter and a traditional fish floss recipe shared between the two kitchens.

“Sharing that recipe with Zetu felt natural because Sarah and the team approached Sri Lankan food with genuine care and understanding. What they’ve created in Delhi carries that spirit forward in a beautiful way,” says Shanil Dayawansa, co-founder of GINI Outdoor Kitchen.

Beverages form a significant part of the offering, with cocktails inspired by Sri Lankan ingredients such as coconut, pandan, curry leaf, tropical fruits, cinnamon, spices, and Ceylon tea. Signature drinks include Frangipani Martini, The Achcharu, The Zetu, Ananasi Clarified, and Easterly Wind. The restaurant also offers a dedicated zero-proof beverage menu and a tea programme developed in collaboration with Sri Lankan tea brands Evergreen & Ceyland.

The restaurant was conceived by co-founder Anurag Dania. Drawing inspiration from the work of Geoffrey Bawa, Minnette de Silva, and Bevis Bawa, the 175-seater venue is organised into three dining zones. More than 500 plants have been integrated into the space, while a banyan tree serves as a focal point of the design. Select furniture and décor elements have been sourced from Bengaluru-based design studio Phantom Hands.

"There's something very heartwarming about seeing pieces from our Geoffrey Bawa collection find their way into a space devoted to Sri Lankan hospitality. It feels like something of a full-circle moment to know that they will be part of recreating a sense of Bawa's spaces," says Deepak Srinath, founder of Phantom Hands.

Zetu has also incorporated several service-led experiences aimed at enhancing guest engagement. These include a tableside trolley featuring ingredients and stories behind menu items, an audio experience linked to the kottu roti dish, and a guest participation ritual inspired by Bevis Bawa's design philosophy.

The founders describe the restaurant as a long-term hospitality platform that extends beyond food and beverage. Alongside its culinary offering, Zetu is expected to host collaborations involving creatives, cultural practitioners, and industry stakeholders, reflecting a broader trend of experiential dining concepts gaining traction in Delhi's hospitality market.