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Zetu brings contemporary Sri Lankan cooking into a Mehrauli courtyard shaped by a banyan tree, open-air design and Sri Lankan art. It is at 1AQ, Seth Sarai, New Delhi; the restaurant’s website provides a reservation route. Recent coverage describes it as Delhi’s first dedicated Sri Lankan restaurant, though that positioning has not been independently verified against every restaurant in the city.
Where is Zetu in Delhi?
Zetu is located at 1AQ, Seth Sarai, Mehrauli, New Delhi. The restaurant’s official website provides a reservation route. Check its booking page for current hours and availability before visiting; reliable current hours were not established in the available coverage.
The Week reported that Zetu opened on June 4, 2026. Current menu details, dietary information and accessibility provisions were not established by the coverage cited here, so contact the restaurant directly if those details affect your visit.
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Coverage describes Zetu’s food as contemporary Sri Lankan cuisine, drawing on street foods, community dishes and family recipes, with influences shaped by Tamil culture, trade and colonial history. Dishes named in recent reporting include hoppers, lamprais, kiribath and kottu roti. These are examples reported by publications, not a promise that every dish remains on the current menu.
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The Week reported that Sri Lankan chef Dush Ratnayake works with Indian chefs Mohit Kumar and Romil Malhotra. Time Out Delhi reviewed the restaurant in June 2026 and presented it as a permanent, dedicated Sri Lankan food destination. Its assessments of the food are the reviewer’s judgments; the broader appeal is the chance to explore a cuisine through dishes with different forms and traditions rather than treating “Sri Lankan” as a single flavor profile.
What is the banyan tree restaurant in Mehrauli like?
The courtyard is central to Zetu’s identity. Hindustan Times describes an open-air setting beneath a banyan tree, alongside water, planting, filtered light, brick, reclaimed wood, arches and pillars. The publication reports the founders’ description of the tree as 525 years old; that age is an attributed claim, not an independently verified fact.
The same profile reports a capacity of 175 seats. That is the venue capacity cited by Hindustan Times in 2026, not an assurance of available seating on a particular date or service.
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Outbyte PC Repair FREERepair Windows errors before they cause bigger problemsFix Now →Outbyte Driver Updater FREEFix the driver behind crashes, sound loss and screen glitchesFind Drivers →Art is part of the setting rather than a separate flourish: Hindustan Times reports work by Sri Lankan artist Raki Nikahetiya and a batik sarong canvas from the Lovebirds collection. The combination of courtyard, water and artwork gives the restaurant a sense of place that connects its Delhi setting with Sri Lankan cultural references.
What inspired Zetu’s architecture?
The founders describe the design as an interpretation of Sri Lankan ideas and memories, not a literal recreation of a place there. Sarah Nikahetiya cited Geoffrey Bawa’s tropical modernism and its relationship between interior and exterior space: “the indoor meeting the outdoor and things being very well ventilated but very naturally.”
She also cited the work of Minnette de Silva. Co-founder and architect Anurag Dania described drawing on Kandyan pillars and bas-relief, local materials and objects at the Colombo National Museum. These references help explain why the architecture uses familiar forms and materials without presenting the restaurant as a replica of historic Sri Lankan architecture.
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Dania told Hindustan Times: “The design target was approximately 26°C in the seating areas during extreme summer conditions.” This is a stated design target, not a published measurement of the restaurant’s temperature. On the landscape, he said: “For me, respecting the landscape includes knowing how much to leave alone.”
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Is Zetu Delhi’s first Sri Lankan restaurant?
Recent publications describe Zetu as Delhi’s first dedicated Sri Lankan restaurant. That is best understood as reported positioning: the available coverage does not establish a complete, independently audited survey of every restaurant in Delhi. The clearer distinction is its stated focus on Sri Lankan cuisine as a dedicated destination, rather than a few Sri Lankan dishes within a broader menu.
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