Khan Market just got a whole lot greener. For a place that’s bustling with eateries, it is hard to find something truly unique, that’s where Green Mantis fits in.
With Sahil Garg and Aftab Sidhu at the helm and Chef Honey Mishra holding court at the Kitchen, Green Mantis is the product of decades of collective experience in the hospitality industry.
“With two decades of experience in the food and beverage sector and a good understanding of the Delhi market, we decided to team up. We use seasonings and techniques developed by Chef Honey Mishra chefs and the menu is expertly curated with a mix of all-time favourites and a few experimental/unique dishes. In a unique effort, we aim to make the eating experience more interactive and fun,” said Sidhu.
This pan Asian eatery is inspired by plant-based and fresh local produce.
Green Mantis is an all-day Asian dining space that offers cuisines from various countries such as Indonesia, Malaysia, Vietnam, Bhutan and more.
The USP includes locally sourced ingredients to produce internationally renowned cuisines, ingredients that are also fresh, organic and seasonal.
In order to maintain complete authenticity, few ingredients come from local Northern Eastern and Tibetan markets in Delhi, like Tibetan coriander and smoked bamboo shoots. Sambals and sauces like Balado, fish sauce and oyster sauce are made in-house using plant-based ingredients.
Even the beverage menu is fun and progressive, the drinks are inspired by Southeast Asian spices, fruits and flavours. The menu boasts of novel combinations like gari, basil and grapefruit spitzer and mango togarashi, which is a Japanese seasoning usually used over rice dishes. The restaurant is currently awaiting its alcohol license, which will add to the beverage menu in the course of time.
“Green Mantis offers plant-inspired pan Asian cuisine. Green Mantis distinguishes itself in locally sourced ingredients that are fresh, organic, and seasonal,” added Mishra.
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