The Pasta Primavera Is A Luxe Italian Affair At Leela Palace’s Le Cirque

Sunday brunch usually means eggs and indecision. This one began with prosecco and caviar.

I walked into Le Cirque expecting an Italian escape without having to leave Delhi, and the space delivered on that promise almost immediately.

Tucked inside The Leela Palace New Delhi, the restaurant carries its signature old-world glamour with ease. Hand-blown Murano glass chandeliers hang low enough to catch your eye but never overwhelm, while high ceilings and deep jewel-toned interiors give the room a quiet sense of occasion. The reds are rich without being loud, the gold accents are polished without tipping into excess, and the floor-to-ceiling windows let in just enough of the Delhi sun to soften the mood. The space is formal not intimidating but one where you instinctively sit straighter, adjust your posture, and become just a touch more aware of your surroundings.

I arrived here on a Sunday morning for a brunch date, the kind that is meant to unfold slowly. The kind where you are not watching the clock, and no one is in a hurry to be anywhere else. We were seated with ease, and within moments, a glass of prosecco appeared. It felt like a gentle nudge into the afternoon. That was followed by a delicate palate cleanser topped with caviar, a small but telling detail that set the tone for everything that followed. This was going to be indulgent, yes, but also precise and thoughtfully paced.

The meal opened with a burratina that did exactly what it needed to do. Creamy at the centre, fresh on the palate, and paired with macerated tomatoes, consommé jelly, and basil soil, it struck a careful balance between richness and acidity. Nothing felt out of place, and more importantly, nothing tried too hard to impress.

The scallops with black truffle leaned into a more indulgent direction. Served alongside edamame purée, cauliflower, and a crisp melba toast, the dish carried depth without feeling heavy. The scallops were tender, the truffle present but not overpowering, and the supporting elements worked quietly in the background. It was the kind of plate where each component held its own, but came together cleanly.

A warm soup followed, almost like a pause in the meal. It brought a sense of familiarity and comfort, rounding off the antipasti with something simple and grounding before the courses began to build in intensity.

At Le Cirque, the highlight is not just what you eat, but how it arrives.

The Pasta Primavera, based on the original recipe by Sirio Maccioni, is prepared live at your table. There is something quietly theatrical about it, though it never feels overdone. You watch as the ingredients come together, the movements precise but unhurried, and by the time the dish is plated, you are already invested in it. The result is exactly what you would hope for. Fresh, vibrant, and deeply satisfying in its simplicity.

Alongside it, the artisanal gourmet pizza with Tuscan kale and chilli marmalade added a sharper note to the table. The Calabrian chilli brought heat, but it was controlled. The garlic chips added texture, and the mozzarella held everything together without weighing it down. It was a pizza that knew what it was doing.

The basil and burrata risotto leaned fully into comfort. Creamy without being overly rich, it carried the softness you expect from a good risotto, while toasted hazelnuts added a gentle crunch that kept it interesting. It is the kind of dish you return to between conversations, almost absentmindedly, because it simply works.

The drinks mirrored the food in their approach. They did not try to reinvent the wheel, but they paid attention to detail.

A negroni arrived balanced and composed, with just the right level of bitterness to keep it interesting. It did exactly what a Negroni should do, which is often harder to achieve than it sounds.

The coffee cocktail, on the other hand, brought a slightly richer, deeper note to the table. It felt particularly well-suited to a long brunch, especially if you are settling in for the afternoon and not planning to leave anytime soon. It paired well with the progression of the meal, moving seamlessly from the savoury courses into what came next.

The Scottadito, featuring lamb chops with salmoriglio, arrived as the anchor of the meal. Cooked well and served with broccolini, parsnip purée, and potato pavé, it felt complete without being overwhelming. The lamb was tender, the seasoning confident, and the accompaniments were thoughtful rather than decorative.

On the side, the black truffle fries quickly became impossible to ignore. Crisp, fragrant, and just indulgent enough, they were less of an addition and more of a quiet highlight. The kind of dish you keep reaching for, even when the tummy tells you that you are done.

Desserts here are treated with the same care as the rest of the meal, and it shows.

The chef’s signature tiramisu stood out among all other offerings. With layers of coffee mascarpone cream, coffee jelly, and savoiardi, it balanced richness with lightness in a way that felt effortless. It was indulgent without being heavy, and easily one of the best tiramisus I have had in years.

The seven textures of chocolate took a more layered approach. With gianduja crémeux, mandarin cocoa sauce, and pistachio gelato, it delivered complexity without overwhelming the palate. Each bite offered something slightly different, which kept the dish engaging from start to finish.

A small pour of homemade limoncello brought everything to a close. Bright, citrusy, and clean, it cut through the richness of the meal and left you with a sense of fullness but not excess.

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