AnnaMaya at Andaz Delhi has launched an all-new menu that is delicious, nutritious and unique. Since its inception, AnnaMaya has been a holistic experience for all of its patrons and has promoted wholesome meals that are delicious, fresh, healthy and sustainable.

Akshay Bhardwaj, head chef at Andaz Delhi has added his signature touch to turn the ingredients into uniquely memorable dishes. With produce like local red pumpkin, button mushrooms, saffron, raw mango, jackfruit, bok choy, Norwegian salmon, capellini, lotus flour, Himalayan trout, arugula, watermill-pressed amaranth flour and green mango, each dish is created with innovation and fresh ingredients.

For gourmands who wish to try European-inspired dishes, there is a slew of dishes created with native artisanal ingredients like the Capellini Arrabiata with Burrata, Prawn Black Wheat Fusilli with Romano Tomatoes, Grilled Lamb Chops, Grilled salmon and Garlic Butter Prawns.

AnnaMaya foodhall has a curated list of reimagined cocktails and mocktails alongside its fresh new take on global food. With sourcing locally as its primary goal, it is a kitchen that has pioneered the concept of healthy meals that are largely organic and that promote ingredients native to our region and country.