Silk, a natural protein fibre produced by silkworms, is used to make exquisite, shiny, and expensive textures. The textile is not only used to prepare clothing but also bedding and other textiles. Raising silkworms (sericulture), spinning cocoons to extract the fibre, and turning it into textile are high-priced tasks that lead to the development of a silk route, not a defined path but a web of interconnected routes passing through countries like India, China, Persia, Greece, Italy, Arabia, and other destinations, from Asia to the Mediterranean.
You must be wondering why the author is giving you a lesson in history or talking about textiles on Slurrp. The significance of the Silk Road was not limited to the trade of the textile, but also the exchange of spices, gold, and precious stones. Inspired by the cuisines on this route, Chef Megha Kohli crafted the menu of Mezze Mambo in Greater Kailash, New Delhi.
“The inspiration behind the Mezze Mambo menu came from my deep-rooted fascination with how flavours, ingredients, and cooking techniques travel. The Silk Route, for me, symbolises the most powerful example of that exchange. It wasn't just a trade route, it was a cultural corridor that connected the East to the West and influenced food in ways we still experience today,” she added in an exclusive interview with Slurrp.
It is an understatement to say that the restaurant is Instagrammable. Meeting its chic vibe is the plating of food and fruity cocktails and mocktails. Their bar comprises all kinds of alcoholic beverages from Indian and international brands. The menu features Mediterranean and Middle Eastern delicacies, created by Chef Megha Kohli while ensuring they feel familiar to the Indian palate. “Mezze Mambo is a celebration of how food brings people together across cultures and borders. It’s my tribute to the ancient wisdom of flavour, a menu that’s rooted in tradition but told in a fresh, relevant language for today’s diner. Every dish is a story, and every flavour a memory waiting to be made,” the chef added.
Mezze Platter: A Must-Try At Mezze Mambo
While you are at Mezze Mambo, order their mezze platter, especially if you are visiting the restaurant with your friends and family. Traditionally, mezze is about sharing, and Chef Megha believes that its bold flavours resonate with the modern Indian palate. “It’s about fusion, but fluidity,” she said. Indians love their spices and the variety of delicacies, the concept of the mezze platter is quite similar.
“So you’ll find our hummus topped with spicy lamb mince or chilli butter podi chicken, and za’atar-dusted kebabs that nod to Indian grilling traditions. The idea was to make Mediterranean food feel approachable yet exciting, familiar in spirit, but with a global twist,” Chef Megha explained. Trust the author when she says that it is a sensory experience which does not feel heavy for the stomach to digest. You won’t even realise when the entire platting will vanish in front of your eyes.
Mezze Mambo And Its Inclusive Menu
While you can rely on the author's recommendations, there is nothing like a chef recommending her best creations. One of Chef Megha’s favourite dishes on the menu is Sofras, her version of the traditional mezze platters. Speaking about the dish, she said, “The vegetarian Sofra features Hummus Beiruti, smoky Babaganouj, vibrant M’hammara, crunchy pickles, tzatziki, olives, and falafels, served with warm pita. It’s an introduction to our Silk Route-inspired flavour journey in one gorgeous spread.”
Another dish that tells a beautiful story is the Kimchi Hummus which combines the fermentation from Mezze Mambo’s kitchen with a Levantine staple, inspired by Chef Shridula’s experiments with seasonal ferments. “Our Grilled Brie with spiced honey and curry leaf dukkah is another standout decadent and unexpected. Even our jackfruit kebab, served with roasted garlic labneh, reimagines an Indian ingredient with Mediterranean technique,” the chef further added. To this long list of dishes that you should order at the restaurant, don’t forget to try out the vegetarian seekh kebab made with rajma. The author tried it, and the moment you put it in your mouth, it disintegrates, leaving behind the earthy taste of rajma and balanced notes of spices used to make the delight.
Chef Megha Kohli wanted to create a shareable experience at Mezze Mambo through small plates because it invokes a sense of intimacy and continues interactions around the food. “I’ve always felt that the joy of food is amplified when shared, and small plates give you that freedom. You don’t have to commit to just one flavour; you can taste, pair, pass around, and come back for more,” she added.
Other dishes on the menu that shine out are ezme burrata, cottage cheese shishtawook, black pepper root veg pilaf, and rose harissa and bean tagine. The cocktail and mocktail menu is crafted in such a way that the beverages pair seamlessly with the starters and mains you order. Chef Megha Kohli added, “The beauty of the Mezze Mambo menu is how modular it is. You can mix, match, share, and go on a flavour journey across continents without leaving your seat. Just bring your appetite and curiosity.”
Mezze Mambo: A Restaurant Where Silk Route Cooking Techniques Converge
It was a no-brainer when Chef Megha Kohli started working on the menu of Mezze Mambo, she also explored lesser-known ingredients and traditional techniques to keep the flavours intact but familiar. Sharing the example of dukkah, an Egyptian spice and nut blend, used in grilled brie which is paired with spiced honey and curry leaf for an unexpected Indian-Mediterranean twist. “Then there’s our Rose Harissa, a blend that combines floral notes with heat, featured in our bean tagine for a subtle yet memorable flavour profile,” she mentioned.
One of the hidden gems cooked in her kitchen is smoked labneh. Sharing the cooking technique, she said, “We cold-smoke Greek yoghurt over coal, a technique inspired by Persian kitchens which gives the dip a beautiful, haunting depth.” She further explained, “We also do our own in-house ferments, like kimchi and pickled jalapeños, as part of our ongoing kitchen experiments.”