In the vibrant culinary landscape of New Delhi, few names stand out with the same elegance and innovation as Chef Tanuvee Agarwal. With years of global experience in Michelin-starred kitchens across the world, Tanuvee returned home to pursue a vision close to her heart — founding Atticus, a Latin American restaurant that brings an experiential twist to fine dining. Combining her refined international techniques with an artful, modern take on Indian sensibilities, Tanuvee crafts opulent, custom-designed plates that are as visually stunning as they are delicious.
Today, I sit down with Chef Tanuvee Agarwal to explore her journey, inspirations, and the philosophy that makes Atticus a truly one-of-a-kind addition to the capital’s dining scene.
Inspiration
My inspiration for bringing Latin American cuisine to India stems from a deeply personal experience. During my time working in San Francisco, Latin American food—especially Mexican and Peruvian—became an integral part of my daily life.
When I returned to India, I found myself craving those vibrant flavours, only to realise how difficult they were to find here. That longing became the seed for Atticus.
Philosophy & Palate
There’s a natural synergy between Latin American and Indian cuisines. Both share a deep respect for spices, fresh local produce, and traditional cooking techniques. Many dishes even feel inherently familiar to the Indian palate. Because of this, we chose to stay as authentic to the region as possible. Of course, we’ve made subtle adaptations—such as enhancing spice levels or including more recognisable dishes like tacos and enchiladas—to create a bridge between cultures without losing the essence of the cuisine.
Signature Dish
For me, the Carne Asada truly embodies our philosophy. It’s a classic dish reimagined with a modern sensibility: seared buffalo tenderloin served with chimichurri, whipped garlic butter, and a red wine jus. It’s refined yet uncomplicated—elevated, but still approachable. That balance is what we aim for in every dish.
Sourcing Challenges
Our biggest challenge was sourcing authentic chillies. Given the distances they travel, consistency can be unpredictable. To overcome this, we began cultivating some varieties on our own farm. For others, we’ve partnered with select vendors who import directly from Mexico and Peru. This ensures both quality and authenticity in every plate.
Beyond the food
At http://atticus.co.inAtticus, we want our guests to leave with more than just a memorable meal—we want them to take home an experience. Every detail, from the way they’re welcomed to how our front-of-house anticipates their needs, reflects our commitment to genuine hospitality.
The bar and kitchen work in harmony to create a rhythm that feels both effortless and personal. We foster open communication between diners, bartenders, and chefs, making every interaction part of the experience. Above all, Atticus is about warmth, connection, and the joy of creating something truly wholesome—together.
The Future of Latin American Cuisine in India
There’s still a sense of mystery surrounding Latin American cuisine here, with much of what’s available leaning toward Tex-Mex interpretations. I believe we’re on the cusp of broader representation—from Mexico to Peru, Argentina to Brazil. The growing fascination with agave spirits and the current “Tequila wave” in India is only the beginning.
By Anirban Dasgupta
