Litchi, a new dining spot blending European and Asian culinary traditions, has opened in Panchshila Park, Malviya Nagar, South Delhi. Litchi aims to provide a diverse gastronomic experience for casual diners and food enthusiasts. Litchi’s eclectic menu features flavours from France, Italy, Portugal, Spain, Indonesia, Thailand, Japan and more. The 2500 sq ft bistro offers a warm and inviting ambience with modern decor and lush greenery. Guests can dine indoors in stylish interiors or enjoy the outdoor patio’s charming atmosphere. The design of this 90-seater bistro features subtle nods to both European and Asian aesthetics, creating a comfortable and relaxing environment.
To know more about the place, we interviewed Ms Ritika Sharma, Director, Litchi Bistro, Malviya Nagar, Delhi.
What is the significance of the name Litchi?
The name “Litchi” was carefully picked because the fruit represents a blend of flavours and cultures, much like the amalgamation of Asian and European cuisines that our restaurant offers. Predominantly originating in Asia, the fruit is a big exotic attraction in the West, inculcating its presence in the culinary realm making it a fitting and global name for a restaurant that brings together diverse culinary traditions.
How do you go about menu planning? What’s the process from picking the ingredients to getting them fresh into the kitchen and dishes?
A big part of setting up Litchi for us was its menu engineering. From defining the culinary identity, understanding the audience, studying culinary trends and choosing seasonal menu offerings, we took it all into consideration. Ingredients are the backbone of our food offerings. We do not compromise on high-quality ingredients. For an ‘Eurasian’ restaurant, we involve sourcing from both local produce and imported specialty items. We also go to the extent of hand-picking certain ingredients internationally like our summer truffles from the borough market in London. We let these local and global ingredients take centre stage in our dishes.
According to you, what is the USP (Unique Selling Price) of Litchi?
The food and service at Litchi are our USPs. Our entire focus has been on good quality foods across the continents. Our brand boasts of the hard work that our team has put into getting the bold Eurasian flavours right. Along with this, service is also our USP as we focus on creating a memorable dining experience for all our guests.
How would you describe the food you serve at Litchi to your first-time visitor?
According to me, Litchi is best of both European and Asian flavours that are bold and unforgettable in nature.
Which is the best-selling dish on your menu?
We don’t have just one but a few – Rendang Benedict, Gochujang Chicken, Korean “Bacon”, MCB/BCS platter, Money Bag dumplings, Piadinas, Prawn Raw Mango Curry, Cantonese style clay pot rice, French Toast.
The menu of your outlet remains the same, or do you change it frequently?
We have a seasonal menu that runs through collections of Spring/Summer and Fall/Winter.
What is the signature dish of Litchi?
Rendang Benedict, Turkish Cilbir, MCB/BCS platter, Piadinas.
According to you, how important is the food presentation?
Food presentation is crucial as it enhances the dining experience, reflects our attention to detail and visually represents Asian and European culinary artistry.
Who has been your most significant influence to get you to where you are today?
People around the world. Our cultural interactions with people and their celebration of food across our travels around the world have been the biggest influence in creating Litchi and our other existing and upcoming F&B endeavours as a company.
