Slurrp Exclusive – New Winter Menu To Indulge At Ditas
Image Credit: The Buratta Flatbread at Ditas

Ambawatta One Complex happens to be one of the most luxurious address in the city. With the beautiful backdrop of the Qutub, here stands Ditas, idealistic inspiration of the food expedition of founder Ms. Udita Khaitan. The restrobar draws inspiration from her food journey of culinary excellence and seeks to tell her food story, radiating an essence of her personality through it.


The stunning mirrored ceilings accentuated with a striking rose gold finish, flaunting the upholstered royal blue seating blending in with and complementing the ethnic flooring perfectly, while also providing an outdoor seating space surrounded by natural greenery and a spectacular view of the Qutub. The warm-lit interiors and exteriors with a wall written “Tequila, yes, you, maybe” makes it very gram friendly.


Delhi winter just got better with Ditas launching its brand-new Winter Menu. They have unwrapped a lineup of festive treats that’s sees an exciting mix of cuisines from across the globe. This comfort gourmet menu sees a lot of European fare taking the lead and it’s just perfect to make sure to make the season merry and bright. Ditas’s winter menu has a fantastic small plate offering like Cajun Pumpkin Soup- 525 toasted sourdough, Sugarcane Chicken Skewers- 625 with Thai sweet chilli dip, Cherry Tomato Fondue, Baked Mac & Cheese Parmesan Crumble and yes the unique Lamb Hummus with warm pita bread. While the large plates sees some amazing Wine Braised Lamb shank – rosemary barley & kodo millet bowl, leeks ratatouille, lamb au jus and more. 

Coming to the dessert section the Baked Alaska Bomb will blow your mind, it’s the perfect one that you would need on a cold winter evening to warm your hearts. 

For those who want to sip in some warm glass of happiness, their hot toddy will surely make your day. Most of the menu in the bar is inspired by different regions of Europe and created by one of the premier mixologists of the country. 

Not only this we have got the recipe of Roasted Cherry Tomato & Holy Basil and Baked Mac & Cheese Parmesan Crumbed

Roasted Cherry Tomato

Ingredients for Serving Four:

    Cherry tomato - 800gm

    Olive Oil-   90ml

    Fresh Chop Garlic - 90gm

    Basil - 50gm   

    Sea Salt- 12gm

    Black Pepper  5gm

    Fresh cream - 60ml

    Vegetable Stock - 480ml


Fresh basil, Fresh Cream, Herbed butter croutons


1.    Preheat oven to 180 degrees Celsius.

2.    Place the cherry tomato into a roasting tray with the fresh basil, garlic, seasoning & olive oil. Mix well.

3.    Roast the cherry tomato in oven for around 20 to 25 minutes or until its tender.

4.    When cherry tomato is cooked. Place a medium saucepan over a medium heat & a drop of oil, garlic. Sauté the mix with a pinch of salt for 3 to 4 minutes.

5.    Add the cherry tomato to the saucepan, followed by vegetable stock. Allow the soup to simmer for 10 minutes before blending it until super smooth.

6.    Blend the soup a few ladles at a time & if it’s too thick add more water vegetable stock.

7.    Check the soup is seasoned to the taste before serving with the garnishes.

Baked Mac & Cheese Parmesan Crumbed

    Macaroni cooked al dente  500gm

    Italian panko breadcrumbs   150gm

    Unsalted butter 90gm

    All- purpose flour  75gm

    Ground nutmeg  2gm

    Ground black pepper  3gm

    Sea salt   to taste

    Whole milk  480ml

    Parmesan Cheese 300gm

    Orange zest  56gm

    Italian parsley chopped  15gms

    Green Lettuce (mixed with vinaigrette, cherry tomato, black olive)


1.    Preheat oven to 400 degrees F.

2.    Prepare pasta in salted boiling water, al dente. Don’t overcook. Drain and set aside.

3.    In a small bowl add Italian panko bread crumbs, orange zest and 30ml melted butter. Stir with a spoon until bread crumbs are coated in butter. Set aside.

4.    While pasta is cooking, in a large cast iron skillet (10”) over medium heat, add 75gm unsalted butter. Once melted and bubbling, add in 75 g flour. Whisk until four is absorbed into the butter. Add in the ground nutmeg, black pepper and salt. Whisk to combine into the roux.

5.    Slowly begin pouring in whole milk while whisking. Continue whisking till there are no lumps. Allow to come to a gentle bubble, then turn the heat off. First add in the parmesan cheese grated, stir till melted. Sauce should be completely smooth.

6.    Add the al dente macaroni, and stir until fully coated and submerged in the cheese sauce. Transfer to cast iron skillet, sprinkle buttered breadcrumbs mix over the top then place in oven.

7.    Baked uncovered until breadcrumbs are golden. Remove from the oven and top with freshly chopped parsley. Serve along with dressed lettuce on side. Enjoy!


Ground Floor, Ambawatta One, Kalka Das Marg, Mehrauli
Meal for Two: Rs. 3500/-
Timing: 12 Noon – 1 AM

Contact Number: +91 74288 50743