Once upon a time, Chica was among Delhi’s most Instagrammable dining destinations – an ethereal, floral European garden complete with fountains and a thoughtfully curated menu of Mediterranean and Asian favourites. It was a space adored by Gen Z, a visual playground designed for the grid as much as the palate. Today, Chica enters a new chapter, marked by a carefully curated makeover. Still unmistakably Instagram-worthy, but now with a more sophisticated, self-assured identity.
Located at One Golden Mile, the restaurant has undergone a striking transformation, one that feels distinctly grown-up. The once overtly floral aesthetic has given way to a grounded, earthy sensibility. Drawing inspiration from Pantone’s Mocha Mousse palette, the space now unfolds in warm browns, ambient lighting, natural textures, and generous accents of lush greenery. Founders Dinesh Arora and Pooja Arora share that nature became the starting point for this evolution. “Nature was our starting point. The new design embraces earthy tones, organic textures, and restrained glamour rooted in a Brown + Green philosophy inspired by Pantone’s 2025 Colour of the Year, Mocha Mousse. We wanted the space to feel cocooning yet contemporary, where guests instantly slow down and feel connected. Every element from the materials and lighting to the layout was designed to create calm, warmth, and an understated luxury that feels lived-in rather than performative.”
The iconic fountain court remains, albeit reimagined with warmer, more refined décor elements. By day, sunlight filters gently through the branches, creating a serene outdoor setting ideal for lingering lunches and unhurried conversations. By night, the same space turns intimate and soulful, perfectly suited for deeper conversations over thoughtfully crafted food and drinks.
According to founders Dinesh Arora and Pooja Arora, the revamp was never about fixing something that wasn’t broken, but rather about ensuring the space reflected their evolution.
“CHICA was thriving visually, but as founders, we felt it was time for a deeper evolution. The dining landscape and our own understanding of hospitality has matured over the years. While CHICA was loved for its energy and aesthetics, we wanted to create something more grounded, soulful, and timeless. The revamp wasn’t about fixing what wasn’t broken; it was about reflecting who we are today and how our guests now like to dine – seeking warmth, intention, and experiences that go beyond the visual.”
My Introduction To Chica
My first visit to Chica dates back nearly three years, prompted by my teenage niece who insisted I take her there for “aesthetic pictures” for Instagram. I happily obliged! After all, winning the title of coolest aunt comes with certain responsibilities. The Chica I remembered from then was vastly different from the one I encountered this December. This time, I returned with my husband, driven purely by curiosity about the renovation. Back then, my takeaway had been simple: come for the Instagram pictures. Today, I can say this with honesty – you arrive for the ambience, and you stay for both the ambience and the food.
If Looks Could Kill
As we stepped in, there was little that felt familiar, yet the space was instantly calming. We settled into an outdoor table, and a perceptive staff member promptly wheeled over a heater, clearly aware that I had dressed more for fashion than for Delhi’s winter chill. Around us, couples and groups of friends were cocooned in their own conversations, immersed in food, drinks, and the mood of the evening. A few spirited guests flitted about, capturing photos and videos at every picturesque corner. I admired their enthusiasm but lacking the energy for such commitment, we instead called over the manager and surrendered ourselves to his recommendations.
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Where The Real Transformation Lies
The renovation at Chica goes far beyond refreshed interiors and design. What has truly shifted is the restaurant’s point of view.
The new avatar leans confidently into ingredient-forward cooking and a cocktail program that feels almost cinematic – each drink designed as a memory, a place, a moment in time. The founders emphasise that the culinary shift was intentional. “The new menu is built around clarity and respect for ingredients,” they share. “Each dish starts with a single flavour idea, which we then elevate using techniques like charring, pickling, gentle fermentation, or slow reductions. Instead of overcomplicating plates, we focused on letting ingredients speak for themselves.” Now, it’s less about reinvention for spectacle and more about storytelling through flavour.
Small Plates, Big Personality, Bigger Flavours
We began with the Chica Signature Salad, a dish that feels comforting at first glance but surprises with nuance. Granny Smith apples bring sharp freshness, candied walnut crumble adds warmth, and grape gel ties it all together with a playful sweetness.
Crisp, tart, sweet, and textural – it was exactly how I like my salads to behave: lively, not performative. The Burnt Garlic Chicken Dimsum arrived next, smoky and assertive, the garlic lending a deep, almost charred aroma that instantly won me over (I remain, unapologetically, a committed non-vegetarian). The Wang Vegetable Dimsum was lighter, gentler, and my husband’s clear favourite.
Then came the Truffle Parmesan Fries, and I must say, these were some of the crispiest fries I’ve had in recent memory – still audibly crunchy even fifteen minutes in. The white truffle aroma was intoxicating: earthy, garlicky, slightly musky, lingering just long enough to feel indulgent without tipping into excess.
The Cottage Cheese Somtom, with charred cottage cheese, mango relish, and raw papaya, was visually stunning and texturally flawless. Slightly sweeter than my personal preference, but balanced and thoughtfully composed, it worked beautifully as a palate reset before moving into richer territory.
Where Comfort Meets Creativity
The Tandoori Salmon Sushi was good, too, for those who prefer desi flavours: moist, flaky salmon with a gentle heat from Indian spices that kept the flavours bold yet balanced, never overpowering the fish. Alongside it, the Avocado Sushi surprised me most. For someone cautious about raw textures, this was comforting – fragrant rice, perfectly sticky, and spiced avocado delivering just enough heat to keep things interesting.
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Despite the generosity of the earlier courses, we pressed on because restraint felt impossible at Chica. The mains were a global tour in themselves: Wild Mushroom Risotto, Chicken Pad Kaphrao, Butter Chicken with Butter Garlic Naan, and Gochujang Lime Prawn.
The risotto deserves its own reverie. Earthy, aromatic, and luxuriously textured, it felt like Italy served in a big bowl – imagine a century-old estate in a quiet Florentine town. Assorted mushrooms, truffle oil, and goat cheese came together in a way that felt soulful. The Butter Chicken was divine – silky gravy, balanced richness, tender chicken. The Gochujang Lime Prawn delivered heat, freshness, and punch in equal measure, while the Chicken Pad Kaphrao, with its crisp stir-fried chicken, basil, and jasmine rice, was comfort food at its finest – honest, homely, and deeply satisfying.
Cocktails That Travel
Cocktails, here, are treated as journeys rather than accompaniments. The new cocktail menu is built around movement across eras, geographies, and moods and it shows. As the founders put it, “Travel has always been at the heart of CHICA’s story, both literal journeys and emotional ones.” That sentiment translates seamlessly into a cocktail list inspired by sunset evenings, winter streets, coastal nights, and conversations that linger longer than planned. “Every drink reflects a journey or memory,” they add, making the experience immersive and deeply personal – a tribute to the journeys that shaped Chica and to the guests who’ve been part of that journey.
Harvest Horizon felt like sunshine in a glass: vibrant, fruit-forward, and joyful, with Tanqueray gin, mixed berry lager, passionfruit, and orange lifting the spirit instantly.
Sunset in Oaxaca was more introspective – floral, gently bitter-sweet – evoking mountain sunsets and a sense of belonging I didn’t expect to feel through a drink.
Golden Hour in Mumbai, with Grey Goose vodka, saffron, Alphonso mango, and ice cream, was as nostalgic as it was beautiful. Midnight Express leaned into dessert territory – Baileys-led, comforting, perfect for long winter nights.
Zen Route transported me back to my time in Japan with vanilla gin and matcha, while Vienna’s Journey – nutty, bitter-sweet, and robust felt like a European winter evening spent in cafés along cobbled streets.
A Sweet Wrap
And finally, dessert. By the time we reached this point, restraint felt necessary, so we chose just one, sensibly so. The Boozy Tiramisu was the perfect full stop: coffee-soaked almond sponge layered with mascarpone cream and finished with a glossy coffee glaze. Indulgent without excess, it was neither cloying nor heavy but just refined enough to feel celebratory. It tasted like Christmas in an elegant dessert bowl, with the lingering aroma of coffee keeping us pleasantly alert long after the last bite, despite the generous feast that came before it.
Fact Box
Where: One Golden Mile, Block A, Netaji Nagar, Near Bhikaji Cama Place, New Delhi
Cost Per Person: ₹1500 + Taxes (Without Alcohol)
Timings: 12 PM – 1 AM
Reservations: +91-9990019981 / 82
