On arriving in Tranzit, a new entrant at Delhi’s Khan Market, the glass ceiling was the first thing that caught my attention. As I looked up, I was in awe of the clear ceiling embellished with soft fairy light, as if I was looking straight at the stars, right from the middle of the restaurant. While settling in, it hit me: Tranzit quite literally transits you to a unique space, away from the rather hectic business of the city, which is precisely what most of us are desperately seeking when dining out.
Tranzit—a venture by Shivani Vardhan and Chef Gurmehar Sethi—is among the latest entrants in Lutyen’s dining scene, and it’s safe to say that it’s is here to stay. After successfully building their earlier space, KLAP, into a fabulous space for foodies and experience-seekers alike, the pair have brought in Tranzit as a venue that feels like “a passport without borders, stamped not in ink but in spirit.”
The name cleverly represents the idea behind the space: it changes and moves throughout the day.
During the daytime, the venue is bathed in natural light, creating an expansive, airy feel that is perfect for brunches, lunch, or afternoon gatherings. And by evening? The atmosphere evolves into something completely different. As the Sun sets, shadows cast images across the walls, and the music becomes slightly more beguiling. And finally, Tranzit truly comes alive! During dark hours, it’s a high-energy hub chock full of clinking glasses, loud conversations, and a bustling crowd. It strikes that lovely spot between just fancy enough to feel significant, yet intimate enough to stay as personal as you’d like.
For those looking for an intimate space offering creatively crafted cocktails, a paradox-of-choice-giving menu, and a tiramisu that you’ll be unable to get out of your mind for a good few days, put Tranzit on your To Visit list, ASAP!
Star Dish
Chef Sethi’s spectacular Ting Ling Lamb stole the show for me at Tranzit. I’m not a meat lover, and usually refrain from trying newer kinds of them, because it’s just not what I like! So, when I say I’m a non-vegetarian, I mean I eat chicken occasionally, and that’s it. Sethi’s Ting Ling Lamb might just have turned me into a mutton lover,
If I were to describe this dish to you, I’d say imagine honey-chilli chicken and fried chicken had been fused into one, generously spiced dish, and that’s what the Ting Ling Lamb was all about. Seasoned with Mala chillis, scallions, and a generous helping of sesame seeds, it tasted like a party in my mouth, and a delightful one at that.
On biting into it, the texture swept me off my seat! I’m a big fan of well-textured foods, oftentimes even more than flavour, and this lamb’s texture couldn’t have been perfected more. Soft on the first bite, crunchy and crackly on the first chew, and extremely chewy all the way to the end. Eating it was my favourite part—it satisfied my jaw, my taste buds, and my heart, all at once!
Another thing I really enjoyed about this dish was how liberally the chef had spiced it! If there’s one stereotype that’s absolutely true about Indians, it’s that we love our spices—we’d spice up anything if its seasoning were even minutely below our approval. It might be the culinary world’s biggest crime, but let a girl live! I usually dislike most things under-seasoned. However, this lamb was spiced, charred, fried and seasoned to perfection—I wouldn’t change anything about it, which was my favourite part.
What Else Is On The Menu?
Beyond the headline-grabbing Ting Ling Lamb, the menu at Tranzit reveals just how far Chef Sethi’s globe-trotting philosophy stretches. Most of the menu is inspired by his travels across Asia, Europe, and the rest of the world, and a quick look at the food offerings makes that quite clear!
I started with Tranzit’s edamame and avocado salad, which seemed like their take on a light, healthy starter—perfect for those who wish to eat out while keeping the sanctity of their 75-hard alive. The salad was mixed with a super seed blend and finished with a fig drizzle, making it fresh, crunchy, and tasty without feeling like typical “healthy food.” Usually, I don’t go for salads, but I really enjoyed this one.
I followed the salad with the tostada avocado, and this is where the kitchen’s playful side really showed up. Served on a mini, open, crisp tortilla layered with guacamole and some truffle mayo, it delivered that very satisfying crunch-creamy contrast in every bite. Again, it was absolutely nutritious, healthy, and familiar enough to be comforting—and yet felt special, thanks to the immense focus on presentation and texture.
For my second main, I went for Tranzit’s herbed chicken, which arrived tossed with bell peppers, broccoli, and French beans, all brought together in a wine sauce, which was undoubtedly the star of the show. With a well-cooked and herbed chicken breast, crunchy, fresh vegetables, and a sauce that tasted absolutely divine, this was also among my favourites of the night. If you’re looking for something straightforward but well executed, this is an easy pick. While it’s not something out of the ordinary, you know it’s difficult to go wrong with, which is precisely what makes it a good pick for a main.
What becomes clear while reading (and eating through) the menu is that Chef Sethi is intentionally building what he describes as a “passport of flavour” at Tranzit, The offerings are scattered all across borders—from the Burrata with pomelo and candied walnuts to the Sesame Tofu in peanut chilli dressing, the Santori Chicken Salad with Greek yogurt, and the desi-leaning Krapow Hummus served with crunchy paratha. And for those in the mood for something slightly more elevated: the Japanese Truffle Toastie on toasted Hokkaido bread with smoked burrata, Mediterranean grills ranging from Chicken Adana to Lamb Koobideh, the truffle-laced Ala Tartufo spaghetti, Coconut Chilli Lime Noodles, and the Asian Stone Bowl finished in Cantonese chilli butter.
Taken together, the menu reads and tastes like a well-stamped, well-travelled passport, as aptly described by the chef himself!
Can I Have The Drinks Menu, Please?
Another intriguing attraction at Tranzit is the low-seated, Omakase-style bar on the first floor, which allows diners to see their drinks of choice come to life, one ingredient at a time. Headed by Gagan Sharma and his company Indulge, their bar programme follows a 12-piece menu that draws inspiration from modes of transit across the world, be it sea, air, train, or road, with each drink coming with a side of its own story, quirky fact, or touch of nostalgia.
The sea section leans into clean, precise flavours, including a Japan-inspired cocktail that focuses on purity and rare ingredients, as well as a clever rework of the Long Island Iced Tea that references the spirits sailors historically used as medicine.
Move to the air chapter, and the drinks are all about theatre: one standout is a clarified cocktail served in a Glencairn glass with smoked almonds, intentionally designed to echo the experience of sipping a fine whisky mid-flight. There’s also a bold, Indian-origin take on the classic G&T that’s just authentic and experimental enough, sitting somewhere in the pleasant centre.
The train-inspired drinks take away most of the nostalgia. Think: a raw mango Gibson that references India’s pickling traditions, a crystal-clear gazpacho cocktail that tastes like an old-school railway’s tomato soup, and a drink inspired by India’s longest train journey, spanning seven states and over 4,600 kilometres.
Last comes the road trip, which might be the most fun of the lot—especially the Route 66–inspired #66 Manhattan, built entirely with American pantry staples (yes, even BBQ sauce and peanut butter make an appearance). Another starrer is the Champion’s Break, a Bournvita-clarified cocktail that feels like a grown-up’s ode to sweet and frothy Indian breakfast drinks.
I tried their Castaway and Windowside, both of which were somewhat fruity cocktails, just how I like mine to be! I do think the cocktails could have been slightly more experimental in terms of ingredients and presentation, while still tasting as good as any.
Vibe Check
While the first floor mirrors an intimate dining space with dim lighting, an Omakase bar for cocktail connoisseurs, and lots of mirrors throughout, the second floor offers both indoor and outdoor seating, perfect for the kind of weather Delhi is blessing us with at the moment. It’s soft, comforting, and just fancy enough to make for the ideal type of weekend outing we all crave after a week of working hard at our 9-5s!
With vibey tunes playing all evening long thanks to Kartik Subramaniam’s curation, the in-house DJs and percussionists keep the evening lively, with no room for awkward silences or static. Tranzit offers space for 98 guests at once, making for ample seating and a hope of fewer than usual queues at the entrance!
There’s Always Room For Dessert
Dessert is undoubtedly my favourite part of every meal, and Tranzit sent me home wholly satisfied!
I started with their classic cold coffee as a palate cleanser (yes, it is one for me) for getting started on the sweet treats, and I absolutely loved it. It was neither too sweet nor too bitter, with a creamiest texture and generous foam on top. You best believe I chugged down all of it, all at once, because it was just that satisfying, especially on the tongue.
Next up, I tried their tiramisu, which came with a side of marshmallow fluff. After inhaling the dessert in under 10 minutes, the only question that loomed over my head was this: why have we not been eating tiramisu with marshmallow fluff all this time? It’s a pairing made in heaven!
The bitterness of the tiramisu was balanced, to the T, by the sweetness of the sticky and fulfilling marshmallows—truly a treat to put in the mouth. The tiramisu itself was fluffy, just juicy enough, and the vanilla-flavoured mascarpone was truly the cherry on top. If you’re a tiramisu fanatic (like most of us are these days), this one’s a must-try.
For my last dessert and final course of the night, I tried their matcha bubble: a cake-like dessert laden with rich matcha-infused cream, and topped with orange caviar. Because I’m no matcha connoisseur like most of the world is these days, the slight grassy bitterness of the matcha was quite a surprise for my palate—and not one I’d gladly welcome again. However, I did recognise that for a matcha-lover, this dessert would be a treat for the eyes, mouth, and heart!
Read more: If Sake Sets The Mood, The Himalayan Trout Seals The Deal At Japonico
Also read: The Chicken Tartlet At BarOak Brings The Best Of French Cuisine To Delhi
