Novy Brings Modern European Dining with a Global Soul to Gurugram

A new restaurant that blends global influences with heartfelt craftsmanship

Gurugram welcomes Novy, a new dining destination that reimagines how food is created and experienced. Designed by Culture Cauldron Chefs Ashay Dhopatkar and Neha Lakhani, Novy blends global influences with modern European flair to offer refined yet approachable dining.

Inspired by the words “novelty” and the Scandinavian term for “new”, the name Novy reflects the restaurant’s philosophy of originality and renewal. Every dish represents a sense of balance, honouring culinary traditions while exploring modern techniques and imagination.

Rather than following fleeting trends, Novy focuses on thoughtful evolution, food that is global in influence, heartfelt in approach, and deeply satisfying.

Novy’s menu celebrates comfort and creativity with dishes such as Edamame Momos in Pandhra Rassa with crispy leeks, Grilled Avocado with Seaweed, Haleem Croquettas à la Kiev made with mutton haleem croquettes and korma emulsion, Scallop Ross Omelette with truffled eggs, Paella Socarrat with spiced Nimbu mutton, and Bangkok Pump, a playful take on aerated Thai curry with enoki crisps.

The beverage programme mirrors this philosophy, with cocktails that combine classic spirits, indigenous flavours, and house-made infusions. Each drink complements the food through balance and craft.

The 70-seat restaurant features a layout that flows seamlessly from intimate corners to open dining spaces. Soft lighting, warm tones, and handcrafted details reflect the restaurant’s approach — global yet grounded. A visible kitchen and curated music add to the sensory experience.

Chef Ashay Dhopatkar, with over two decades of international experience, including Michelin-starred kitchens in Europe, shares, “At Novy, we wanted to genuinely approach food without being confined to any single cuisine and to create comforting flavours by combining unexpected elements like Lamb Chops with Fermented Black Garlic and Bihari Mustard Oil, or Tibetan Momos with Kolhapuri Pandhra Rassa. Flavours that aren’t forced together, but simply work in harmony… even our bar nibbles explore distinctive yet balanced tastes.”

Pastry Chef Neha Lakhani, a Le Cordon Bleu Ambassador, adds, “At Novy, we wanted desserts that bring joy — from a nostalgic Delhi Falooda served with Jello to a rich Pistachio Tiramisu that begs for just one more bite!”

Founders Shantanu Yadav and Rahul Yadav explain, “Novy was born from deliberate experimentation, not accidents. We set out to explore, plan, and build with intention, and the result is an approachable fine-dining experience that feels honest and warm. Over six months, our team of experts and inquisitive apprentices tested, refined, and polished every element. We paid close attention to the smallest details across all five senses, because the smallest things change how you feel. Having created experiences like Brick n Bean Café and Ātmanam, we wanted Novy to embody that same spirit but through a new lens that brings together craft, curiosity, and comfort. We left no stone unturned in our pursuit of the perfect Taste–Texture–Technique. Novy is our example of what heart and hard work can achieve together — a place that makes you feel good while you’re here, and long after you leave.”