Pendulo brings Indian–Mexican dialogue to Mehrauli

In the historic lanes of Mehrauli, a new culinary chapter begins with the opening of Pendulo, a 50-seat fine-dining restaurant at Ambawatta One. Co-helmed by chefs Megha Kohli and Noah Louis Barnes, Pendulo is envisioned as a space for dialogue, where Indian and Mexican cuisines meet not in imitation but in conversation.

‘Pendulo gives contemporary cuisine a new expression which is elegant, layered, yet rooted in memory,’ says Chef Megha. ‘It’s not about stylised plates,’ adds Chef Noah, ‘but emotional food, crafted with intention.’

‘Pendulo is our most personal project yet,’ says Founder Sahil Baweja, ‘a chef-led, emotionally intelligent restaurant where food leads and everything else follows.’ Co-founder Benu Sehgal adds, ‘We’ve built a space where every gesture matters, subtle, sincere, and thoughtfully placed.’

The name Pendulo, meaning “pendulum” in Spanish, reflects the restaurant’s guiding philosophy: finding rhythm and balance between two distinct culinary traditions. This philosophy takes shape in a 14-course collaborative tasting menu, a progression of dishes that explore contrasts and common ground with equal care.

The menu unfolds in chapters, with courses such as Charred Elotes on the Calle Madero, featuring kid corn finished with three lime expressions; a ceviche sequence with Dhungaar Avocado Agua Chile Ceviche and Torched Tuna Shorba Agua Chile; and Twin Flames: Tandoor & Parrilla, pairing clay oven yam with mojo de ajo lobster. Elevated tacos also take centre stage, including the Tellicherry Pepper Mutton Birria under the Spice Bazaar Taco and Rajas and Cheese under Tacos with Pickles of México.

At the bar, led by mixologist Fay Baretto, cocktails mirror the kitchen’s creative approach. Leche Negra layers mezcal with coffee and caramel, Rasam Revival reimagines South Indian spice as a crisp highball, and Mango Quemando plays with charred mango and agave smoke. A dedicated tequila and mezcal tasting menu offers a deeper exploration of terroir and craft.

Pendulo’s interiors echo the philosophy of balance, combining limestone with aged copper, textured bungalows with agave-inspired motifs. Service is warm and deliberate, carrying forward the restaurant’s commitment to detail, cadence and care.

With its opening, Pendulo brings a new dimension to Delhi’s fine-dining scene—where two rich culinary worlds move in rhythm, one course at a time.