New Delhi, 10th November 2026: The Frame opens in Meherchand Market, Lodhi Colony, with the kitchen at the centre of the house and the wine list close beside it. Led by chef and co-founder Adhyan Prasher, the menu draws on classical French technique and Italian hospitality, bringing a finesse to Delhi that few diners have yet experienced here.
The Frame is founded by Adhyan Prasher, Aryaman Bhardwaj and Nishit Chadha. The kitchen works like a studio: every plate is built with the same discipline, intention and craft as a canvas.
One idea, told across four storeys
The building unfolds like a story, with each floor a new chapter. On the first floor, guests receive a poem card that introduces the pelican folklore running through the architecture, branding and menu. The pelican is The Frame’s monogram, chosen for the way she carries ideas and flavours across coastlines, much as the restaurant brings cooking, art and stories from different places together under one roof.
A house built for the food, and for the art
The Frame takes its name from its address. When artists from around the world arrived in Lodhi Colony to create live public art, the founders saw that the neighbourhood already worked as a frame, its streets an open-air gallery. The restaurant brings that energy indoors.
The façade is the work of architect and co-founder Nishit Chadha, who trained in Barcelona and draws on Antoni Gaudí’s experimental, hand-built approach to design. Where Gaudí worked with physical models and hand drawings, Chadha shaped the façade by hand in clay, then reinforced it with glass, concrete and polymer. It is a design made for this building alone.
That handmade spirit carries indoors. Mosaic tile walls bring the characters of the pelican folklore to life, and a hand-painted ceiling traces her full journey. Limewash, stone, ceramics and sandstone complete the rooms. Every mosaic and artwork was made specifically for The Frame.
Art is part of the everyday experience of the house. The staircase, a place of transition between floors, and a merchandise wall are handed over to independent artists and studios every three to six months. Current collaborators include Gavin Kochar (Gavalav), Arza, Kasturi, Maachis and Düdlenut, with a Gavalav x The Frame showcase under exploration. Work on display can be taken home by guests.
“We wanted people to leave thinking about the meal and the art as one evening, not two separate things,” say the founders. “But the kitchen is the heart of this house. If you walk out remembering the food as much as the art, we’ve done our job.”
Small plates, big ideas
The first floor is where the kitchen’s thinking is easiest to read, and it begins with the small plates. The Beetroot Ravioli is the place to start.The Forest & Field follows the same instinct.
The mains carry that thinking further. The Duck Apple Mustard, served with a charcoal purée and game jus, is a rich, dark plate where the sauce does the talking. The Lamb & Beetroot, paired with pesto, sets rich meat against earthy vegetables, and the Mushroom Steak, built on lion’s mane with jus and risotto, gives a vegetable the weight and presence of a steak.
A wine-forward house
Wine leads at The Frame,The list is designed to change, consistent at its core and moving with the seasons, so it sits as easily beside a quick ground-floor plate as it does beside the tasting menu.
The cocktails play a supporting role, with a playful streak. Banana & Co. pairs white rum with a chamomile tea milk wash, banana and coconut, and Verde Veleno combines mezcal with a lavender tea milk wash, kiwi and melon. Jolly Good Fellow, with Jolly Rancher-infused vodka, bubble gum and maraschino, is a nod to childhood sweets in a grown-up glass.
Save room for the Tiramisu
Dessert belongs to the Tiramisu, the plate the kitchen most wants guests to save room for. It is the house idea in a single bowl or slice: an Italian classic, made with French discipline.Two other desserts round out the menu. The Almond & Cherry layers white chocolate parfait and cherry with an orange tuile and salted almond praline, and the Chocolate & Raspberry pairs a deep, gluten-free chocolate brownie with raspberry sorbet and citrus cream.
Ingredients as the star
Prasher’s cooking is rooted in French technique, shaped by years in kitchens alongside Michelin-star chefs and a grill-led start as a commis. The Frame does not fuse its two influences. France provides the gastronomy; Italy provides the warmth and generosity at the table.
“I want simple food, but the technique and the process should define it, and the ingredients should be the star,” says Prasher. “I wanted to bring that finesse back to India, and be part of something a lot of people haven’t tasted here yet.”
The menu moves from relaxed to refined as guests move up through the building. Walk-in dining downstairs is quick and casual, with early favourites including the Pizza Dog and Acai Bowls. Upstairs, the pace slows to relaxed fine dining and builds to a seasonal 10–12 course tasting menu, a chef-led set menu that reflects the kitchen’s own vision.
