Kiyan

Overview

Kiyan is an oasis of culinary excellence at The Roseate New Delhi, where world-class dining meets architectural grandeur. This award-winning restaurant, set amidst Persian-inspired Isfahan columns and shimmering water features, offers a transcendent dining experience that blends European sophistication with global flavors. Kiyan's commitment to the 'Farm to Table' philosophy is unparalleled, with ingredients harvested daily from the hotel's 2-acre organic farm, ensuring each dish tells a story of freshness and sustainability. Recognized as one of Delhi's most romantic dining destinations, Kiyan transforms from a sun-dappled brunch spot by day to a candlelit gastronomic theater by night.

Ambiance

Kiyan's design is a masterclass in harmonious contrasts - where ancient Persian architectural elements meet contemporary luxury. The open-air pavilion, surrounded by reflective pools and swaying palms, creates a mesmerizing play of light and shadow throughout the day. As evening falls, hundreds of floating candles illuminate the water features while the scent of jasmine and frangipani fills the air. The gentle sound of trickling water complements soft jazz melodies, creating a multisensory experience that transports diners far from Delhi's urban bustle.

• Architectural Marvel – 14 hand-carved Isfahan columns imported from Iran.
• Moonlight Dining – Special candlelit setup with star-gazing opportunities.
• Chef's Garden View – Seats overlooking the organic herb and vegetable patches.
• Seasonal Decor – Floral installations changed weekly based on harvest cycles.
• Private Dining Island – Exclusive table on a small island in the water feature.

Cuisine

Executive Chef Vikram Khatri's menu is a love letter to seasonal produce, with 85% of ingredients sourced from the hotel's farm or local organic partners. The culinary philosophy balances European techniques with global flavors, resulting in dishes like Saffron Risotto with Moringa and Deconstructed Butter Chicken. The tasting menus change weekly based on harvest availability, while signature dishes remain constant. The restaurant also boasts Delhi's only dedicated 'Vegetable Butcher' who prepares farm-fresh produce tableside.

• farm fresh starters : Heirloom Tomato Carpaccio, Burrata with Fig Chutney, Tandoori Beetroot
• signature mains : 48-Hour Short Rib with Millet Khichdi, Black Cod with Kasundi Foam
• global comforts : Truffle Mac & Cheese, Thai Massaman Curry, Mushroom Wellington
• dessert artistry : Chocolate Soil with Vanilla Bean Ice Cream, Saffron Panna Cotta
• beverage pairings : Organic Wine Flight, Zero-Proof Cocktails with Farm Herbs

Chef Recommendations

• Heirloom Carrot Tartare – Prepared tableside with 12 microgreens.
• Rose Petal Risotto – Made with edible roses from the hotel gardens.
• Moringa Chocolate Fondant – Antioxidant-rich dessert with salted caramel.

Must-Try Dishes

• Farm Tour & Tasting – Guided garden walk followed by a dish made with ingredients you pick.
• Isfahan Column Platter – Architectural appetizer presentation mirroring the restaurant's pillars.
• Midnight Harvest Salad – Vegetables picked at dawn and served same day.
• Deconstructed Thali – Modern interpretation of Indian classics in miniature portions.
• Floating Dessert – Chocolate creation served on edible 'lily pads' in a shallow pool.

Service

• description : Kiyan's service team embodies refined hospitality with a personal touch. Each server undergoes intensive training in organic farming practices to knowledgeably discuss ingredient provenance. The sommelier specializes in biodynamic wine pairings, while the 'Vegetable Butcher' provides tableside preparation of farm-fresh produce. Special occasions are marked with personalized menus and surprise culinary interventions.
• style : Discreet yet anticipatory, with special attention to romantic dining experiences.

Why Visit Kiyan?

• True Farm-to-Table – Unmatched freshness with ingredients traveling mere feet from soil to plate.
• Architectural Wonder – Dining among authentic Persian columns in a water garden setting.
• Seasonal Tasting Menus – Weekly changing selections based on harvest availability.
• Romantic Packages – Candlelit dinners with personalized poetry and Polaroid souvenirs.
• Sustainability Leadership – Zero-waste kitchen practices and compostable packaging.

Tips for Visitors

• best time to visit : Sunset hours for golden light on water features; full moon nights for magical ambiance.
• reservations : Essential for weekends (book 2 weeks ahead for private island dining).
• dress code : Resort elegant - linen suits and flowy dresses complement the setting.