There’s a particular kind of magic when a dish feels both entirely new and comfortingly familiar. At Plus Nine One (+91), this balance isn’t incidental—it’s the foundation of a culinary identity created for the global Indian. Located in the heart of Greater Kailash, this upscale-casual restaurant presents what it calls Global India on a plate, shaped for the way we live, eat, and experience food today.
Ishita Yashvi, Co-founder & CMO, has spent over two decades navigating the Indian retail and marketing landscape. As a first-generation F&B entrepreneur, the question she’s most often asked is predictable: why food? And her response is instinctive—why not?
“This is a passion-led business. When I was deciding on my entrepreneurial stint, food came naturally to me,” she adds.
Food, after all, is deeply personal. Cooking, feeding, and being fed are gestures rooted in care and connection—and at Plus Nine One, that emotional core quietly underpins the experience. When I sat down with Ishita, I found a fellow diner, someone who has eaten through the menu with the same curiosity and appetite. We bonded over familiar names, shared working rhythms of our times, but it was the philosophy of food that piqued my interest and created a deeper connection.
“This isn’t modern Indian food,” she clarified. “Modern Indian, to me, is Indian food plated differently. That’s not what we’re doing. What we aim for is authenticity—food that stays true to its roots but is global in its technique and outlook. The way it’s cooked, presented, and paired with international ingredients reflects how modern India actually wants to eat.”
Translating that intent from idea to plate requires more than a strong point of view—it demands a kitchen capable of executing it with precision. At Plus Nine One, that responsibility rests with a trio of chefs whose combined experiences bring depth, discipline, and balance to the menu.
The kitchen, helmed by Alexander Gedo, Himanshu Meena, and Zoheb M. Qureshi brings a distinct culinary perspective. Chef Alex, trained in Michelin-starred kitchens like Eleven Madison Park, New York and Baieta, Paris, anchors the space with a precise, globally informed approach shaped by classic French and modern American cooking. Chef Himanshu adds a Delhi-bred sensibility, refined through international kitchens and a formative stint at Belgium’s three-Michelin-star Boury. Completing the trio is Chef Zoheb Qureshi, a torchbearer of the storied Qureshi culinary lineage, whose mastery of Awadhi dum cooking grounds the menu in heritage and slow-crafted depth.
In contrast to the now-familiar urge to label everything as “reimagined,” Plus Nine One largely sidesteps the term. The food here is not interested in shedding its identity, comfort, or cultural weight. Instead, it is approached with curiosity rather than disruption. Even the restaurant’s global influences are used with restraint—to sharpen flavours, refine textures, and bring clarity, not to overwrite what already exists. Take their Nihari: it doesn’t lean on “reimagined” flavour buzzwords. The global touch is quieter—an Italian-style cut that allows the meat to soak up more spice and become exceptionally tender.
It’s often the case that dishes rooted in our own culinary heritage feel disorienting when presented under the banner of “fusion” or “modern.” But the ability to thoughtfully imbibe core Indian ingredients into contemporary techniques—while retaining a sense of authenticity and correctness—is a craft in itself.
While the guiding philosophy of the restaurant rests on being “casual, clever, and comforting,” it was the team’s interpretation of that cleverness that stands out.
“Clever is all about the food on the menu—there is a lot of thought behind it. Everything has been paired very cleverly. Our Indian food has been fused with either an international cooking technique or ingredient.” says Ishita.
Chef Himanshu, meanwhile, offered his own take on what “clever” means in the kitchen. “Cleverness comes from care,” he said. “I believe anyone can cook, but not everyone understands the importance of care in cooking.”
“If I wasn’t doing this, I would be an interior designer,” chuckled Ishita, subtly nodding to her enduring love for art, space, and creation.
Bathed in warm terracotta hues, the space is an extension of the founder’s personal interpretation of India. Panelled windows, Indian motifs etched into the flooring, and the generous use of brass serveware lend the setting a grounded yet evocative character.
“When you say India, there are so many Indias. Whatever we see here is an idea of India that we choose to present,” shares Mayank, Co-Founder of Plus Nine One. And this perspective reflects a conscious move away from the predictable visual language that is often associated with Indian spaces. Rather than leaning into nostalgia or ornamentation, the design at Plus Nine One reflects a contemporary way of living—rooted in India, yet shaped by global influences.
“In its outlook, it’s very global. We wanted the place to feel upscale and casual. We wanted it to be how modern India would live—borrowing with the world that connects with it,” adds Ishita.
The menu doesn’t invite quick decisions. It demands time. Each page offers enough intrigue to make choosing feel like a small dilemma. With dishes that span meat-forward indulgence to thoughtful vegetarian and vegan offerings—the menu sets the tone for a dining experience that is expansive rather than prescriptive.
I began with nibbles from the Bar Bites section, and my taste buds were instantly won over. The lip-smacking trio of khamiri puffs, crackers, and smoked butter popcorn stood out as a clear favourite—an easy recommendation for those who like to graze while sipping on drinks. The khamiri puffs, in particular, were a highlight of the platter.
Next came the Bird Seekh, a tender and flavourful combination of quail, duck, and chicken mince, with a filling of sour cream. The Lamb Liver Pâté, topped with shards of aam papad, delivered one of the most exciting plays on texture and flavour, best enjoyed with a side of bread. The Bhuna Jackfruit Taco offered a hit of nostalgia—a classic kathal preparation reminiscent of home kitchens, reimagined as a taco with the house’s secret spices and a splash of sour cream.
From the Sharing Plates, Chef Himanshu’s Delhi sensibility is unmistakable in the Darjeeling Jhol Momo—a calculated lure for the Delhi crowd. The menu extends from Himalayan Trout Crudo, and Carpaccio to generously masala-kissed classics like Bheja Fry. For vegetarians, the Braised Shiitake Mushrooms coated in a rich Manipuri black sesame sauce are a standout and not to be missed. Those drawn to the tandoor will find reassurance in Chef Alex’s rendition of Tandoori Chicken—his speciality, and a dish he confidently vouches for.
While the mains feature crowd favourites like mutton keema and pepper makhani paneer, the restaurant’s culinary flair truly comes to life in its Nihari. The meat is tender, the gravy balanced with just the right masala notes—never overpowering. The true highlight, however, lies in the preparation of the meat itself. “It’s an Osso Buco cut,” states Chef Himanshu, explaining the craft behind this Italian meat-cutting style.
The bar menu mirrors the kitchen’s philosophy, weaving Indian ingredients into globally inspired cocktails. The Fire Pit Picante balances mango juice with basil, while the wider list highlights rooted elements like kokum cordial and tulsi.
Dessert continues the dialogue between cultures. The chenna cheesecake paired with gondhoraj lemon ice cream is a crowd-pleaser, while the masala chai dessert—a delicate chai-flavoured saffron custard topped with French butter khaari—stands out as a nuanced dialogue between Indian flavours and global technique.
At Plus Nine One, the kitchen, bar, chefs, and service team move in quiet harmony—a cohesion that’s evident in every detail.
“There’s beautiful cohesion that comes into play when they all work together,” adds Mayank.
In an era where new restaurants open weekly, intent is often the missing ingredient. Plus Nine One offers something rarer: a thoughtful, progressive take on Indian cuisine that remains deeply rooted in its core.
By bringing global techniques, perspectives, and influences into an Indian framework—without losing its soul—it truly lives up to its promise of bringing the world to India.
This is global Indian on a plate—done right.
Address:
2nd Floor, Kailash Colony Market,
HS-7, GK-1, Greater Kailash, New Delhi
