Hotelier and hospitality entrepreneur Tanveer Kwatra’s newest venture GRAMMIE has launched in Delhi. Known for brands like Tataki, Shoyu, and Neighbors in Goa, Kwatra talks about GRAMMIE and how they achieve perfect fusion of European, Mediterranean and Japanese flavours
Q. The restaurant nails the most important aspect of food—flavour. What was the brief to the chef?
We weren’t chasing trends or overthinking plating. I wanted food that’s ingredient-led, fire-kissed, boldly expressive and most importantly big on flavour. Delhi understands flavour, it’s a city that eats with instinct, so the idea was to build a menu that connects immediately, without pretence. Every dish had to have depth, honesty, and that primal joy you get from cooking over fire.
At GRAMMIE, flavour leads everything else— design, storytelling, even the rhythm of the space follows that philosophy.
Q. The flavours transcend boundaries. Is this the new rule chefs should be playing around with, focusing on flavour and not authenticity?
Authenticity can be restrictive. Flavour isn’t. The moment you start chasing what’s ‘authentic’, you stop evolving. For me, cooking is instinct, letting ingredients and fire lead the way. At GRAMMIE, we’re not here to replicate traditions but to create flavours that resonate. Authenticity often restricts you from pushing boundaries, and boundaries are exactly what we’re meant to break.
Q. The drinks are a separate effort. How important is it to have an equally strong cocktail menu for a restaurant in today’s time?
Cocktails aren’t sidekicks; they are the mischief-makers of the meal, bold, surprising, and unforgettable. They should resonate with your story and dining concept. At Grammie, our drinks programme, Ponté de Grammie, puts flavours and taste first, no theatrics, no fuss.
Q. Why do you not have a tasting menu, especially as the chef has a good repertoire of flavours, and a customer might want to try as many as possible?
A tasting menu is definitely on the cards. For now, we like letting guests explore at their own rhythm, discovering combinations and surprises. Once we’re settled, we’ll introduce a tasting menu at our dining bar, a fun, interactive experience alongside the bartender.
Q. How do you plan to expand the concept?
It’s a bit early to talk about expansion. Right now, our focus is on nurturing what we have built and perfecting the experience for our guests.
