Zetu is introduced in Delhi as a contemporary Sri Lankan dining destination with the opening of a 175-seat restaurant at 1AQ in Mehrauli. The venue is established by Sarah Nikahetiya, Anurag Dania, Abhishek Mathur, and hospitality entrepreneur Sagar Garg. A distinctive interpretation of Sri Lankan cuisine is presented through food, beverages, design, and cultural experiences, positioning Zetu among the capital’s emerging experiential dining concepts.
A menu inspired by Sri Lanka’s culinary heritage is being offered under the leadership of Sri Lankan chef Dush Ratnayake alongside Indian chefs Mohit Kumar and Romil Malhotra. Traditional ingredients such as coconut, curry leaves, spices, smoke, and acidity are being incorporated into dishes that have been adapted for local diners. Signature offerings include Lamprais, Kiribath, hoppers, kottu roti, guava pie, and a contemporary version of wattalapam. According to Sarah Nikahetiya, inspiration has been drawn from family recipes, Kandyan cooking traditions, and produce associated with her family’s farm near Colombo.
An international culinary partnership has been established through collaboration with Colombo-based GINI Outdoor Kitchen. A House Flatbread prepared in a wood-fired oven has been introduced as part of the menu and is topped with chilli butter and a traditional fish floss recipe shared between the two teams. Shanil Dayawansa, Co-founder of GINI Outdoor Kitchen, said, “Sharing that recipe with Zetu felt natural.”
A comprehensive beverage programme has been developed around ingredients closely associated with Sri Lanka. Cocktails featuring pandan, coconut, tropical fruits, cinnamon, spices, curry leaves, and Ceylon tea are being served. Signature beverages include Frangipani Martini, The Achcharu, The Zetu, Ananasi Clarified, and Easterly Wind. A dedicated alcohol-free menu has also been introduced, while a specialised tea programme has been developed in partnership with Sri Lankan tea brands Evergreen & Ceyland.
The design language of the restaurant has been influenced by the work of renowned Sri Lankan architects and designers Geoffrey Bawa, Minnette de Silva, and Bevis Bawa. More than 500 plants have been integrated into the venue, while a banyan tree has been positioned as a central visual element. Furniture and décor pieces have been sourced from Bengaluru-based design studio Phantom Hands. Deepak Srinath, Founder of Phantom Hands, said, “It feels like a full-circle moment.”
An immersive guest experience has been created through a range of service-led initiatives. Tableside storytelling sessions have been incorporated to explain ingredients and culinary traditions, while an audio component linked to the kottu roti dish has been introduced. Interactive rituals inspired by Bevis Bawa’s creative philosophy have also been integrated into the dining journey.
A broader vision for hospitality and culture has been outlined by the founders. Future collaborations involving artists, designers, cultural practitioners, and industry stakeholders are expected to be hosted at the venue. Through this approach, Zetu is being positioned not only as a restaurant but also as a platform for cultural exchange and experiential hospitality in Delhi.