Open for à la carte service every day from 11 AM to 9 PM.
Open Tuesday to Sunday
Our menu features both slow-food recipes and quick serves, prepared fresh and without shortcuts
At Otenga, we cook with intention. To offer you the best experience, we appreciate informed choices and mindful ordering.
If you’re short on time, we recommend pre-booking so we can plan your meal in advance and serve you with focus and care – in a way that reflects our sense of home.
For tailor-made tasting experiences, we require a minimum of 48 hours’ notice.
We are chefs and designers
Who speak through food and experiences
We don’t just focus on what we eat- but how we eat.
We are chef-designers
At Otenga, we don’t just focus on what we eat — but how we eat.
Our founder-chef has spent over twelve years curating, foraging, and crafting mood-based menus. At Otenga, we think deeply about not just what we eat, but how we eat. Each dish is a slow, edible interpretation of what home feels like, for you, and for me. Rooted in emotion, memory, and mindful sourcing, we design eating as a sensorial, heart-led act.
We are chef-designers — designers with something to say in the world of culinary arts. At Otenga, we bring design thinking into the kitchen, shaping not just what’s on the plate, but the entire experience around it.
Our food is rooted in memory, bonding, and emotion. Eating, for us, is a multisensorial act, slow, mindful, and intentional. Otenga is a niche, experimental hub where like-hearted people come together to overcome the fear of experimentation
What are we cooking?
Food is our language of nurture and nourishment
Our menu is a chef-led, ingredient-forward, cuisine-agnostic and experimental take on Northeastern Indian flavours.
Rooted in rich culinary memories, the Project Otenga menu celebrates both the familiar and the surprising—from cherished home-style dishes to imaginative adaptations that blend diverse cultural influences.
We honour zero-waste and slow-cooking practices, ensuring nothing goes unseen or unused. Expect quiet comfort, unexpected pairings, and the warmth of food that feels like coming home—no matter where you’re from.
We’re making Northeastern food more palatable, more exploratory—opening up space for curiosity and cross-cultural sensitivity.
Our flavours attempt to find their friends worldwide.
We’re cooking familiarity and the aesthetics of care that a home bestows.
Who Grows Our Food?
Farms are our distant kin, the earth that nurtures us. The ingredients grown there are preserved and carried forward with the intention to be served with care.
We are a group of explorers, foragers, and wanderers.
We believe in ethical sourcing, working closely with local farmers, self-help groups, and organic growers. We respect the turn of seasons and the value of sourcing locally.
Our flavours, spices, and herbs are primarily sourced from Ukhrul and Nongpok Sekmai in Manipur, and the Dhemaji district of Assam—regions rooted in knowledge, resilience, and flavour.
Chef’s Manifesto
We bring native ingredients, local knowledge, and community-rooted food to the table—honouring traditions while shaping new stories.
We source with care, cook with intention, and waste as little as possible. Our flavours are honest—guided by the seasons, grounded in simplicity.
We believe in reconnecting with how food is grown, shared, and valued. Every dish is a quiet resistance to disconnection—a step toward a healthier, more resilient future.
To us, sustainability isn’t a luxury. It’s a way of eating that’s joyful, nourishing, and accessible—an everyday act of care.
We cook to transform every meal into a connection – with the earth, with those who grow, and with the future we are shaping together.
What kind of menu will I find?
Project Otenga Delhi serves fusion in response to contemporary socio-environmental considerations. Our culinary team collaborates with carefully selected small-scale local producers, establishing direct relationships that honour the connection between terroir and table.
Each element of your dining experience is meticulously curated to create complete sensory harmony—from the artistic presentations and tableware to the ambient lighting and textile selections
Do you accept modifications to the experience?
Yes, we do!
Project Otenga operates as a curated dining experience rather than a traditional restaurant setting. To ensure the highest quality of service and maintain the integrity of our conceptual approach, we require advance notice for any menu modifications.
Please contact our team at projectotengaconnect@gmail.com with any dietary restrictions or allergies at least seven days prior to your visit. This advance notice allows our culinary team to thoughtfully adapt the menu while preserving the artistic vision of your dining experience.
Are you a catering company?
Yes and no.
We are a food design studio, and as such, we operate as designers. We don’t have a structure to produce a fixed list of dishes and plates, since we create all our work ad hoc and with reference to context.
Therefore, while we do produce food for events in a way similar to catering, our methods and productions are the result of a carefully tailored design process.
Do you only work in food?
Not only.
Although food is our chosen medium to express our philosophy, we are designers and creatives across different fields. We bring a multidisciplinary, systems-thinking approach to innovation consulting.
We provide consultation for branding, brand identity strategy, performance design, art show curation, workshop design, and concept dining space design.
