Karan Puri 24 Jul, 2026
There are restaurants you visit because
you're hungry.
There are restaurants you recommend
because the food is good.
And then there are restaurants you return
to because they become part of your own story.
For me, KLAP has always belonged to that third category.
Over the years, I've watched it evolve
alongside Khan Market itself. New neighbours have arrived, old favourites have
disappeared, trends have come and gone, yet KLAP has quietly managed to remain
relevant without ever losing its identity. That isn't easy in a city where
restaurants are often judged by what's new rather than what's enduring.
This year, as KLAP celebrates five years,
it has chosen to mark the occasion in a way that feels remarkably authentic.
Not with louder music.
Not with a bigger dining room.
Not even with a menu designed to chase the latest food trend.
Instead, Chef Gurmehar Sethi and
co-founder Navdeep Singh Sethi have created something far more meaningful—a
menu inspired by the five historic lanes of Khan Market itself.
That idea immediately resonated with me.
Every great neighbourhood has its own
rhythm. Khan Market has always been more than just cafés and boutiques. It has
been a meeting point for diplomats, booksellers, entrepreneurs, artists,
families and regulars who have made these streets their own. KLAP's new food
and cocktail programme captures that evolving personality without ever becoming
overly theatrical.
The storytelling begins even before the
first plate arrives.
Navdeep walked us through the philosophy
behind the cocktail programme, explaining how every drink represents a
different chapter of Khan Market's evolution. Rather than showcasing technique
for the sake of it, the drinks have been built around personality—something I
found refreshing in an era where cocktails often feel more experimental than
enjoyable.
The Table Favourite was exactly
what its name promised—crisp, elegant and dangerously easy to keep returning
to. The Handshake carried beautiful depth without overwhelming the
palate, while Seen at Khan surprised me with savoury notes of curry
leaves, mustard seeds and red chilli, proving that familiar Indian flavours can
find a sophisticated place behind the bar. My personal conversation starter,
however, was The Bookmark—an espresso martini reimagined with
caramelised brown miso and vanilla, balancing coffee with an unexpected savoury
richness that lingered long after the last sip.
Then came the food.
Led by Chef Gurmehar Sethi, the
menu follows what he describes as “curated chaos” - food
shaped by cravings, street-side references, and flavours collected over time.
Across the menu, smoky grills, sharp citrus, slow-cooked gravies, fiery
seafood, and buttery comfort food all find a place beside one another
naturally.
If I had to describe Chef Gurmehar's
cooking in two words, they would be confident comfort.
The KLAP Bhel was playful and
refreshing, transforming familiar street food with avocado, glazed pumpkin and
crisp brown rice. The Ghee Podi Idli Coins disappeared almost instantly,
carrying just the right amount of spice and crunch, while the smoky Robatayaki
Sticks reminded me how beautifully Japanese technique can coexist with
Indian sensibilities.
Comfort arrived in the form of the KLAP
Kulcha paired with a 24-hour slow-cooked Dal Makhani—the sort of
dish you instinctively reach for without needing an explanation. The Singapore
Black Pepper Crab embraced indulgence without apology, bold, messy and
immensely satisfying, while the Benne Dosa proved that sometimes the
simplest dishes leave the strongest impression. The vibrant Ceviche
offered brightness and balance between richer courses, keeping the meal
constantly engaging.
Dessert deserves its own paragraph.
The warm Gul-Gulli Gulab Jamun
delivered nostalgia in its purest form, while the beautifully presented Egg
Tray challenged expectations, taking familiar flavours and presenting them
with imagination rather than gimmick. It was exactly the kind of ending the
evening deserved.
What stayed with me long after dinner
wasn't a single dish or cocktail.
It was the thought behind the entire
experience.
In today's restaurant landscape, there is
enormous pressure to be louder, trendier and more Instagrammable. KLAP has
taken a different route. It has looked inward instead of outward, drawing
inspiration from its own surroundings and the community that has shaped it over
the past five years.
That, to me, is what hospitality is
really about.
Not simply feeding people.
But giving them a reason to come back.
Congratulations to Chef Gurmehar
Sethi, Navdeep Singh Sethi and the entire KLAP family on five remarkable
years. If this menu is any indication, the next chapter promises to be every
bit as memorable as the last.
Some anniversaries celebrate longevity.
The best ones celebrate evolution.
And KLAP has managed to do both.
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