Archive · 2 Sep 2026
Selva Brings Contemporary Mexican Dining And Nikkei Flavours To Delhi
Selva is a new restaurant in Delhi that wants people to experience Mexican food in a different way.
It serves Mexican dishes but also uses ideas from Nikkei-Peruvian cooking, which developed through migration and cultural exchange.
The menu includes foods such as Tlayuda, seaweed-wrapped Nori Tacos, ceviches and tiraditos.
The restaurant also cooks some seafood and meats over a robata grill and an open flame.
At night, part of the restaurant becomes a cocktail space called Selva Maya.
This space has different music, lighting and dishes from the main restaurant.
Its drinks use unusual ingredients and advanced preparation techniques.
The restaurant was created by restaurateur Sarthak Sidana and designed by Renesa Architecture Design Interiors Studio.
Selva presents contemporary Mexican cuisine alongside Nikkei-Peruvian influences, moving beyond familiar tacos and tequila.
The menu features dishes including Tlayuda, Nori Tacos, ceviches, tiraditos, house-made tortillas and robata-fired dishes.
The restaurant transitions into Selva Maya, a nighttime cocktail den inspired by Mesoamerican mythology and rainforest imagery.
Its cocktail programme uses ingredients such as cacao, peppers, herbs, spices, Amazonian botanicals and tonka bean.
Selva is Sarthak Sidana’s third and most ambitious hospitality venture, with architecture designed by Renesa Architecture Design Interiors Studio.
- Who
- Selva, founded by restaurateur Sarthak Sidana, with architecture by Renesa Architecture Design Interiors Studio.
- What
- A restaurant and cocktail destination presenting contemporary Mexican cuisine with Nikkei-Peruvian influences.
- Where
- Delhi, India.
- Why
- To broaden India’s understanding of contemporary Mexican dining through food, architecture, hospitality and design.
- Restaurant
- Selva
- Nightlife concept
- Selva Maya, a cocktail den operating after dark
- Cuisine
- Contemporary Mexican cuisine combined with Nikkei-Peruvian traditions
- Featured dishes
- Tlayuda, Nori Tacos, ceviches, tiraditos, house-made tortillas and robata-fired seafood and meats
- Cocktail programme
- Uses South American fruits, Amazonian botanicals, cacao, peppers, herbs, spices and techniques including sous vide infusion and freeze filtration
- Founder
- Sarthak Sidana
- Architecture
- Designed by Renesa Architecture Design Interiors Studio