Winter hits differently when you’re eating food that actually understands the season. QLA’s winter menu treats cold-weather cooking not as something to get through, but as something worth celebrating. Winter harvested roots, mushrooms that feel pulled straight from deep woodland shadows, citrus bright enough to slice through December all of it forms the backbone of a winter menu built from months of quiet obsession under Chef Dipender Tiwari’s “flavour forward, ingredient led” philosophy.
The Lion’s Mane Mushroom anchors the winter menu with a demi-glace and smoked spring onion that push umami into new territory. The Morel & White Asparagus Soup doubles down on richness. Pumpkin becomes golden Japanese curry croquettes that crackle before melting. Sous Vide Salmon pairs with braised parsnip and saffron-orange sauce, proving that winter produce is at its peak right now. Even the Afghan Cherry with Burrata and orange vinaigrette shows how brightness can be sharpened for winter, not muted by it. Chef Tiwari’s approach draws from world flavours on a plate European techniques meeting global ingredients with precision and intent.
Qla’s bar program stays in sync with the menu cocktails built for the season and warmed from the inside out. The Bourbon Tea folds saffron, kahwa, jaggery, and winter spices into something comforting but clever. The Barrel-Aged Whiskey Cocktail brings chocolate, citrus, and oak smoke together with total confidence. The Spiked Hot Chocolate drinks like a bourbon-laced blanket, while the Q’La Mule keeps things lively with ginger and lemongrass without losing the seasonal mood.
The pairings tie the whole menu together. Lion’s Mane finds its match in the Barrel-Aged Whiskey Cocktail, smoke and umami striking a clean balance. The Pumpkin + Soy curry clicks instantly with the Tamarindo’s sweet heat. The Q’La Mule cuts through the richness of the Sous Vide Salmon, and the Berry & Verde lifts the Afghan Cherry Burrata salad without overshadowing it.
Vegan and gluten-free guests get the same intensity Silken Tofu Carpaccio, Thai Herb Curry with Assamese black rice, winter vegetables, roots, mushrooms, salads, sushi, and more, all treated like centrepieces. Dessert keeps the theme steady: Burnt Pear with smoky edges, Strawberry Panacotta balancing cream and fruit, and Cinnamon & Hazelnut finishing the meal with slow, lingering warmth.
The space carries the same energy as the menu candlelit tables, soft light, rustic textures, and that courtyard warmth QLA is known for. Live acoustic sets drop in when the night calls for it, and interactive cocktail moments unfold naturally. Lunch runs through the early half of the day, dinner takes over the evening, and the spend shifts depending on how far you explore the experience. Book via phone or Zomato. QLA’s winter menu runs through the season with no fixed end just a promise to honour winter as fully as it deserves.