New Delhi, February 2025: The newly reopened Chor Bizarre at Asaf Ali Road serves regional Indian cuisine and authentic signature Kashmiri dishes in a setting that is unabashedly Indian. Originally debuting in 1990 as India’s first theme restaurant, Chor Bizarre gained iconic status with its unique ‘thieves market’ ambience and authentic regional Indian cuisine.

It is especially known across the world for its Kashmiri dishes and was the first to bring the Kashmiri Wazwan as well as other delicacies from Kashmiri pandit cuisine, out of the valley. Chor Bizarre has taken its pop-ups across the country and the world. However, the restaurant has always been proud of the ever-changing regional favourites too on its menu.

Chor Bizarre recently hosted a pop up of Mangalorean cuisine by Chef Shriya Shetty. Prior to that, it showcased Odia cuisine by actor-filmmaker Nandita Das. Last year, it also held a pop-up featuring Purani Dilli cuisine as well as brought its sister restaurant, Hosa from Goa, for a pop-up to New Delhi. A recent pop up featured 40 dishes from the Kashmiri Wazwan for its regulars, while the latest pop up celebrated Ladakhi cuisine in collaboration with Stok Palace, Leh.

Starting February 28th, Chor Bizarre will host a pop-up by Chef Nambie Jessica Marak, a tribal chef from Meghalaya, showcasing the unique flavors of the region’s cuisine in collaboration with Soul On A Plate. This collaboration will highlight the state’s rich culinary traditions and sustainable farming practices, offering an authentic taste of Meghalaya’s bold and culturally significant dishes and elevating the lesser-known cuisine of Meghalaya. This is a rare opportunity for guests to explore the vibrant food culture of the region, crafted by a native expert.

Says Chef Nambie Jessica Marak, “The food culture here is as rich as its landscapes, yet it’s often overlooked. By sharing these flavours, I hope to open doors for others to experience what I’ve discovered—the simplicity and depth of a cuisine that’s both wholesome and bold.”

Meghalaya’s cuisine is a fascinating blend of bold, earthy flavors, rooted in the use of fresh, locally sourced ingredients. Dishes like Pork with Pumpkin Curry, Bamboo Shoot Dal and Chicken with Roselle Powder reflect the state’s deep cultural heritage and traditional cooking methods. Each dish tells a story of Meghalaya’s diverse landscapes and the people who have perfected these recipes over generations. From the rich, smoky flavors of meats to the tangy kick of fermented ingredients, Meghalaya’s food offers a unique culinary experience that’s as heartwarming as it is flavorful.

Meghalaya’s cuisine is also shaped by its diverse tribal cultures, each with its own distinct cooking techniques and flavors. Ingredients like wild herbs, local greens, and indigenous spices are often used to create simple yet bold dishes that are packed with flavor. The state’s culinary practices emphasize sustainability, with many ingredients being foraged or grown using traditional farming methods. This connection to the land and its people adds a layer of authenticity to every dish, offering not just a meal, but a deeper understanding of Meghalaya’s cultural fabric and way of life.

Says Chef Srinivas, Brand Chef of Chor Bizarre: “We are absolutely delighted to introduce Meghalayan cuisine to our guests in New Delhi. This is a rare and exciting opportunity to explore a culinary tradition that is truly distinct. The flavors, unlike anything we’ve traditionally encountered in this part of India, promises to surprise and delight.”

Details:

Date & Time: February 28th, March 1st, & 2nd

Lunch: 12pm & 2pm | Dinner: 7pm & 9:30pm