As temperatures rise, so does the creativity of chefs across India, who are crafting exclusive summer menus that celebrate seasonal ingredients, forgotten culinary traditions, and bold new flavors. From Delhi’s revival of pre-Partition recipes to Mumbai’s fiery Asian reinventions and playful Japanese-Korean mashups, these limited-time offerings promise more than just a meal—they deliver immersive culinary storytelling. Here’s where to savor summer’s most exciting ephemeral menus before they disappear.
Rivayat-e-Hind at Qavalli, Delhi – A Forgotten Feast
At Qavalli in Nehru Place, Rivayat-e-Hind is not merely a menu—it’s a culinary time machine. Crafted by Dinesh and Pooja Arora, this festival brings to life recipes from royal kitchens, agrarian society, and pre-1947 bazaars, many of which are missing from contemporary Indian dining. Such dishes as Dahi Kopre Ka Meat (mutton slow-cooked with coconut and yogurt) and Peeli Mirch Chicken Tikka (marinated in exotic yellow chilies) reflect meticulous research into handwritten manuscripts and oral traditions. Even vegetarian dishes receive royal treatment, with Paneer Pasanda filled with nuts and saffron, reminiscent of Mughal-era banquets.
The ambiance adds to the nostalgia: qawwalis play softly in the background as food comes in vintage copperware, reminding one of the opulence of dastarkhwans (traditional banquets). For history enthusiasts and gourmets alike, this is a one-time opportunity to taste history—one that will disappear after its short stint.
P.F. Chang‘s Mumbai – Heat Meets Heritage
P.F. Chang’s new Mumbai menu shows that “Asian fusion” doesn’t have to be dull. With 35 additions made for Indian spice-craving palates, the menu balances innovation and tradition. Begin with Sichuan Potatoes—crunchy, chili-coated wedges—or Ring of Fire Shrimp, where fat prawns encounter a fiery glaze. Sushi is given a creative spin with the Togarashi Tempura Roll, its rich avocado and seared carrot contrast interrupted by Japanese pepper’s bite.
The magic of the wok is revealed in mains such as Hot Garlic Sichuan Chicken, where tempura-fried chicken is tossed with pungent garlic sauce, and Burnt Chilli Hakka Noodles, their smoky charring a reminder of 2,000-year-old cooking. Even cocktails go rogue, such as the Oriental Picante (mezcal, jalapeño, and rosemary). Traditionals such as Mongolian Tenderloin hold on, but the new introductions—orderable only through summer—stole the scene with bold flavors.
Mirai’s Mango & Slider Menu – Spring’s Sweet Farewell
Mirai’s April-exclusive menu is a love letter to Japanese and Korean springtime, where sliders and mango desserts reign. Savory bites like Korean Meat Bulgogi (water buffalo in sweet-soy glaze) and Tori No Karaage (crispy chicken with miso yuzu) pack umami into handheld portions. The Japanese Hambagu—a juicy buffalo patty with teriyaki glaze—showcases the kitchen’s knack for reinventing comfort food.
But summer’s real mascot in this case is mango, reimagined as fantastical desserts. The Mango Mochi Slider fills ice cream into Hokkaido milk buns, and Korean Bingsu stacks mango purée over milk sorbet with toasted nuts. Even the bar goes along with the theme, with drinks such as Fire (smoky jasmine and chili) or Sky (rose-infused gin). It’s a temporary, colorful tribute to seasonal fruits—gone by May.
The Clock Is Ticking
So gather your fellow food lovers, book your tables, and taste these ephemeral menus before they vanish like the season itself. After all, the best meals aren’t just eaten—they’re remembered.