At BOYA, the day now begins (and ends) with a brand new menu.
The Malcha Marg dining destination has introduced a new all-day menu ideated, designed and curated by Chef Augusto Oliveros Cabrera. that brings together Pan-Asian, European, and Italian influences in a breakfast to dinner format. The dishes balance visual appeal with the chef’s technique-driven cooking, positioning BOYA as a space for every kind of hangout: from quick mornings and sundowners to late-night drinks.
The breakfast menu sets the tone with a mix of light, health-forward options and indulgent plates for those who like their breakfast sweet. From nutrient-rich superfood bowls to Japanese fluffy pancakes topped with compote and berries, there’s something for every kind of morning person. As the day progresses, the menu spills into a broader, global selection comprising Pan-Asian flavours and European and Italian classics, creating a fluid, cross-cultural dining experience.
Everything You Must Try
Our favourite at BOYA would have to be the Pan-Asian menu that’s usually served in the latter half of the day. Thanks to Chef Cabrera’s decade-long career perfecting modern Japanese cuisine, the Japanese offerings at BOYA stand out from the rest.
The star of the show, undoubtedly, is the sushi, with more than 20 varieties up for grabs for loyalists. From the prawn tempura to the salmon roll, the sushi is prepared to perfection, and is a must-order from BOYA’s newest menu.
Other standout dishes include the BOYA omurice, which combines Japanese fried rice with soft, custard-y eggs, alongside plates like nori-crusted salmon, chicken gyoza, crispy mushroom/lamb shiratakai, Vietnamese rice paper rolls with chicken, and Thai curries.
The experience ends on an indulgent, sweet note with a world of dessert options to choose from. Attention! If you have a sweet tooth, you’re sure to be pressed for choice, as the newest menu features options from across cuisines.
These include plaisir de sucre, a blend of hazelnut, dacquoise (sponge) French biscuit and milk chocolate, combined with Elle & Vire creamcloud, which is a combination of passion fruit cremeux, raspberry and mango, layered with chocolate sponge, coconut milk, coconut cream and a delicate French biscuit; and numerous cheesecake options, among other experimental sweet treats. My personal favourite? The tender coconut and mango—featuring coconut milk and coconut cream infused with fresh mango, layered with white chocolate and Philadelphia Cream Cheese, finished with premium Callebaut milk chocolate.
Whether you’re visiting for an early breakfast, a work lunch or an extended evening meal complete with drinks, BOYA’s new menu is designed to cater to every point in the day!
About Chef Augusto Oliveros Cabrera
Leading the kitchen at BOYA, Chef Cabrera specialises as a sushi chef, restaurateur, and culinary strategist. In fact, he is even credited with being among the first chefs to introduce sushi to Delhi’s dining culture during his previous work at The Oberoi. Today, he has spent over a decade shaping contemporary Asian dining across the Middle East and India.
What sets his work apart is his ability to layer in Peruvian influences into all his food, bringing together the clean, umami-forward profiles of Japanese cuisine with the brightness, acidity, and sharpness of Latin flavours.
This cross-cultural philosophy comes through clearly in his signature creations. From sushi like the Kokana Roll, Shokunin, and Tanuki Salmon to fusion-forward plates such as yellowtail carpaccio ceviche and sea bream in leche de tigre, Cabrera’s personal creations (that also find space on BOYA’s menu) reflect a creative range. Even the larger-format dishes, like miso-marinated Chilean sea bass, pan-seared black cod, and lamb chops with anticucho, are go-to orders, especially for those who enjoy seafood and meat.
The Information
Address: 7/48, Malcha Marg, Block C, Diplomatic Enclave, Chanakyapuri, New Delhi, Delhi 110021
Timings: Monday to Sunday (8 am–12 am)
Price for two: INR 2,500 + Taxes
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