January signals a shift in how Delhi–NCR chooses to dine, lighter, earlier, and more intentional. As the new year begins, leading restaurants across Gurgaon and South Delhi are unveiling refreshed menus that balance comfort with clarity, indulgence with nourishment, and tradition with modern technique.
From slow, café-style breakfasts and reimagined Indian classics to restorative brunches and globally inspired comfort food, these new menu launches reflect the city’s evolving appetite. Whether it’s early mornings, brunch-led dining, or make-ahead comfort plates, January’s offerings point to a renewed focus on thoughtful eating without compromising on flavour.
Marièta, Gurgaon Launches The Breakfast Club
Marièta, known for its Euro-Asian dining and laid-back bar culture, steps into the breakfast
space with The Breakfast Club, now welcoming guests from 9:00 AM onwards. Designed for unhurried mornings, the concept celebrates breakfast favourites done right, simple, comforting dishes people genuinely love.
The menu brings together classic egg preparations, café staples, and indulgent sweet plates. Highlights include Truffle Scrambled Eggs finished with truffle butter and chives, Marièta’s Eggs Benedict with hollandaise on brioche, and the Sriracha Chicken Omelette for those seeking bolder flavours. Comfort-driven options such as Chilli Cheese Toast, Mushroom Toast, and the Pesto & Burrata Sandwich make the menu ideal for repeat visits.
For slower starts, sweet offerings like Pancake Stacks served with maple butter or Nutella and cream and French Toast with berries, honey, and whipped cream add indulgence without excess. The experience is rounded out with an extensive beverage programme featuring specialty hot and cold coffees, espresso tonics, matcha lattes, smoothies, smoothie bowls, and fresh-pressed juices.
Zariya, Kailash Colony Introduces Brunch & Chai Platters
Zariya brings a fresh perspective to daytime dining with its Brunch & Chai Platters, designed to spotlight Indian flavours through time-honoured techniques and contemporary presentation. Rooted in comfort yet elevated in execution, the offering blends slow-cooked classics with lighter, nutrient-forward plates, ideal for relaxed brunches and leisurely, chai-led gatherings.
Signature highlights include Kakori Kebabs, tenderised using raw papaya for a melt-in-the-mouth texture; Dahi Kebabs made with slow-hung curd; and the restaurant’s iconic Dal Samarkand, cooked for over 18 hours to achieve depth and creaminess. Complementing these are modern additions such as BBQ Kathal Tacos, Chettinad Chicken Bao, Avocado Mango Salsa Pani Puri, and Palak Patta Chaat, bringing freshness, colour, and balance to the platter.
KOCA Introduces a More Conscious Way to Brunch in 2026
KOCA’s January brunch philosophy reflects how guests want to eat post-celebration—comfortably indulgent, yet never heavy. The menu is anchored by dishes that improve with time and technique. The Tandoori Avocado Hummus, made with green chickpeas for added protein and iron, exemplifies a nutrient-dense yet satisfying approach.
Wood-Fired Prawns, marinated for over 24 hours in an in-house fermented sambal, deliver depth, tenderness, and umami. A winter standout is the Slow-Cooked Roasted Turkey, cooked low and slow for over 20 hours before being finished on the grill for crisp skin and smoky flavour—challenging expectations of the traditional roast.
Desserts follow the same thoughtful approach. The KOCA Plum Cake, made with nuts slow-cooked overnight in brown butter and rum, matures over time for enhanced richness. Alongside indulgent offerings, KOCA previews its upcoming Conscious Menu, featuring anti-inflammatory, lighter dishes such as Norwegian Salmon Ceviche with blood orange ponzu, charred kale and spinach gomae, and lion’s mane mushroom steaks positioning vegetables as heroes rather than afterthoughts.
Jamie Oliver’s Brings Comfort-Driven Brunch Classics to the Table
Jamie Oliver’s continues its focus on globally inspired comfort food with a brunch-forward offering that balances indulgence and freshness. Salads such as the Ultimate Caesar Salad—featuring crisp greens, a yoghurt-based dressing, soft-boiled eggs, and shaved Parmesan—are designed to retain both texture and flavour.
The Al Forno section includes Shakshuka Eggs gently cooked in a spiced Italian tomato sauce, and Vibrant Veg Lasagna layered with courgettes, leeks, peas, spinach sauce, mozzarella, and pesto. Slow-cooked mains like Overnight-Brined Roasted Chicken and Braised Lamb Shank showcase depth and richness, paired with thoughtful accompaniments.
The experience is completed with freshly baked breads, live egg stations, seasonal fruits, lighter options such as pancakes and crepes, indulgent seed mixes, assorted hummus spreads, and classic desserts creating a well-rounded brunch spread that caters to varied preferences.
January Dining, Defined
Across these venues, January’s menu launches point to a shared shift towards earlier dining hours, intentional indulgence, nutrient-aware comfort, and menus that leave guests energised rather than overwhelmed. As Delhi–NCR steps into 2026, these restaurants set the tone for a more mindful, satisfying way of eating.
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