As winter wraps New Delhi in its cool embrace, there’s a special kind of comfort that only Indian cuisine can deliver — the warmth of slow-cooked curries, the aroma of roasted spices, and the nostalgia of seasonal delicacies. This season, Raag by Miss Nora, Rajouri Garden’s celebrated Pan-Indian restaurant, invites you to experience these emotions on a plate with its exquisite Winter Harvest Menu – “Swad ke Raag.”
More than just a menu, Swad ke Raag is a symphony — a lyrical journey through India’s culinary landscape, where each dish harmonizes tradition and innovation. It celebrates the rhythm of the season, the melody of authentic flavours, and the artistry of Indian kitchens that have passed recipes from generation to generation.
The Philosophy Behind “Swad ke Raag”
At Raag by Miss Nora, food is not merely about taste - it’s about emotion, memory, and storytelling. Every dish is composed like a musical note in a raag - distinct yet part of a greater whole. The philosophy is simple: honour India’s culinary heritage while reimagining it for today’s discerning palate.
The winter harvest offers the perfect opportunity for this expression. It’s a time when the fields are lush with mustard greens, fresh peas, and root vegetables. Across India, kitchens come alive with slow-cooked gravies, rich halwas, and tandoor-fired delicacies. Raag captures this seasonal abundance and transforms it into a multi-sensory dining experience that feels both comforting and contemporary.
Starters: Warming the Soul, One Spoon at a Time
Every great Indian meal begins with a touch of warmth — and Raag’s Hyderabadi Paya Shorba is just that. Slow-simmered overnight, this fragrant lamb trotter broth embodies patience, precision, and the soulful depth of traditional Hyderabadi cuisine. Each sip carries a whisper of spice and the richness of marrow, making it the perfect way to welcome the season.
Alongside, the menu introduces a range of small plates that capture the diversity of India’s kitchens:
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Methi Matar ki Tikki – A golden, crisp delight made from winter’s beloved duo of fenugreek and green peas. Served with tangy chutney, it balances earthiness and freshness in every bite.
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Kastoori Dhungar Murgh Tikka – Succulent chicken infused with a smoky dhungar (charcoal) essence, reminiscent of royal kitchens and traditional tandoors.
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Peshawari Chapli-e-Gosht – A rustic favourite from the North-West Frontier, reimagined with finesse. Juicy minced mutton patties seasoned with hand-ground spices — bold, aromatic, and unforgettable.
Each appetizer plays a different note — together, they create a flavour orchestra that awakens the appetite and sets the tone for the meal ahead.
Main Course: A Journey Through India’s Winter Heartland
The main course of Swad ke Raag pays homage to the dishes that define India’s winter table — hearty, soulful, and steeped in nostalgia.
Sarson da Saag te Makki di Roti
A dish synonymous with North Indian winters, this Punjabi classic celebrates the humble mustard green. At Raag, the Sarson da Saag is slow-cooked with spinach and bathua leaves, tempered with desi ghee, and served with crisp Makki di Roti brushed with white butter. The aroma alone evokes family gatherings, farmhouse kitchens, and the warmth of hearth and home.
Raagwala Pahadi Murgh
Hailing from the Himalayan foothills, this spiced chicken curry is marinated in a blend of fresh herbs and ground mustard, then simmered gently to preserve its flavours. It’s a dish that captures the rustic charm of mountain cooking — simple ingredients elevated through care and craft.
Saagwala Gosht
Another winter essential, the Saagwala Gosht combines tender mutton pieces with pureed greens and subtle spices. The result is a curry that’s velvety, nourishing, and deeply satisfying. Served with hot phulkas or jeera rice, it’s the kind of dish that silences the table with contentment.
Each of these mains is more than food — it’s a memory plated. They echo the comfort of home-cooked meals, yet their presentation and finesse speak the modern culinary language that Raag is known for.
Dessert: A Sweet Crescendo
In the symphony of flavours, every note leads to a finale — and at Raag, that finale is the Chukandar Halwa-e-Khaas.
Vibrant and indulgent, this beetroot halwa is slow-cooked with khoya and ghee, then crowned with saffron-infused rabri. The first spoonful offers a medley of textures — rich, warm, and decadent — while the subtle sweetness of beetroot lingers, leaving you craving another bite. It’s a dessert that embodies the beauty of transformation — turning humble ingredients into something truly extraordinary.
The Artistry of Seasonal Dining
What makes Swad ke Raag exceptional is not just the dishes themselves, but the intention behind them. The culinary team at Raag emphasizes seasonality, local sourcing, and authentic techniques — values that are at the heart of sustainable Indian dining.
Every ingredient is thoughtfully chosen: the greens are sourced from nearby farms, the meats are slow-marinated in traditional blends, and even the spices are freshly roasted to preserve their aroma. This mindful approach ensures that every plate served carries integrity, freshness, and the essence of winter.
The presentation, meanwhile, is contemporary — elegant plating that respects the roots of Indian food while appealing to modern aesthetics. From the glistening bowls of saag to the vibrant reds of beetroot halwa, Swad ke Raag is as much a visual experience as it is a gastronomic one.
The Raag Experience: Beyond the Plate
Dining at Raag by Miss Nora is about more than eating — it’s about feeling. The restaurant’s ambience blends sophistication with warmth, echoing the comfort of its cuisine. Soft lighting, earthy décor, and curated music create an atmosphere that invites conversation, celebration, and connection.
Whether it’s a quiet dinner for two, a family gathering, or a festive outing, Raag provides a space where every meal feels personal — where food becomes an experience shared, remembered, and cherished.
A Note from the Culinary Team
In the words of Raag’s culinary team:
“We designed Swad ke Raag to celebrate the winter harvest — not just through ingredients, but through emotions. Each dish tells a story of regions, traditions, and the universal comfort of Indian food. We wanted our guests to taste nostalgia, but with a touch of refinement.”
This philosophy reflects Raag’s broader vision — to be a space where heritage and innovation coexist harmoniously, much like the musical raags that inspire its name.
Conclusion: The Melody of Taste and Tradition
Swad ke Raag is more than a seasonal menu; it’s a celebration of India’s timeless relationship with food. It invites you to slow down, savour, and rediscover the magic of seasonal dining.
From the earthy comfort of Sarson da Saag to the indulgent sweetness of Chukandar Halwa-e-Khaas, each dish is a note in a larger symphony — one that resonates with warmth, nostalgia, and artistry.
So this winter, let your senses hum to the melody of flavours, memories, and mastery.
👉 Now serving exclusively at Raag by Miss Nora, Rajouri Garden, New Delhi.
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