Pendulo introduces culinary repertoire ‘Antojitos’

Pendulo, a fine dining restaurant by Sahil Baweja and led by Chefs Megha Kohli and Noah Louis Barnes, has expanded its culinary repertoire with Antojitos, a dedicated small-plates menu crafted for the bar. Located in Mehrauli, Pendulo continues to push the boundaries of cross-cultural dining, blending technique and storytelling through a dialogue between Indian and Mexican cuisines.

Developed in response to guest demand, Antojitos presents a more relaxed yet equally meticulous expression of Pendulo’s kitchen. Each single-serve dish undergoes the same rigorous testing as the restaurant’s tasting courses, maintaining its signature focus on ingredient purity, precision and technique. The menu deepens Pendulo’s ongoing exploration of cultural parallels, transforming spice into structure and flavour into conversation, while offering a fresh dimension to Delhi’s growing bar-dining culture. Highlights include the Lamb Dhokla Barbacoa, which marries Gujarati technique with the slow-cooked depth of Mexican barbecue and the charred Bodega Cottage Cheese, a smoky, creamy interpretation of comfort. The Sheermal offers versatility, paired either with avocado butter or Aslam Chicken Asada, presenting two distinct expressions of familiarity and craft.

“Antojitos was shaped by how people were engaging with Pendulo. They wanted something more fluid, more conversational,” said Sahil. “It’s a way to experience our philosophy in smaller bites and shareable moments.”

According to the chefs, “It distills our approach into concise, flavour-forward plates where familiar ingredients are reimagined through new textures, pairings, and techniques.”

At the bar, Fay Barretto extends this philosophy through house-made cocktails and zero-proof creations, anchored in mezcal and tequila and now enhanced with new pairing menus. The multisensory experience culminates with live sitar interwoven with Latin-Mexican rhythms, completing Pendulo’s immersive culinary narrative.