Sahil Baweja’s Pendulo Is Where India Meets Mexico in a 12-Course Love Affair

On paper, Indian and Mexican cuisines couldn’t be farther apart; one rooted in masalas and slow-simmered curries, the other in chilies, corn, and masa. Yet, both share a fiery love for bold flavors, smoky techniques, and dishes meant for gathering. If you think about it, the way a tortilla cradles filling is not unlike how our parathas wrap spiced vegetables, or how tamales, steamed in husks, echo the comfort of idlis in banana leaves. They’re different, yes, but alike in spirit, born from agrarian cultures that worship the soil and celebrate spice.

It’s this kinship that Pendulo taps into. The moment you step inside, jars of spice seem to hum with familiarity that seem to speak to all five senses at once, while a faint whisper of smoke reminds you of kitchens half a world away. The fragrance of charred chili, the earthy undertone of cumin, and the freshness of lime hit you instantly. It’s a sensory welcome note, setting the tone for what’s to come. And what follows is a 12-course tasting menu that’s less of a meal and more of a story, one told in chapters of fire, acidity, smoke, and comfort.

Nestled in Ambawatta One in South Delhi, Pendulo, meaning pendulum in Spanish, oscillates between the traditions of two ancient cuisines that, despite being worlds apart, are bound by a love for spice, smoke, and soul. Co-helmed by Chef Megha Kohli and Chef Noah Louis Barnes, the restaurant doesn’t mimic one cuisine through the lens of another but lets them converse on the plate.

My meal began with Charred Elotes on the Calle Madero, a nod to Mexico’s bustling street corn, but here, the kid corn is finished with three lime expressions. It’s bright, layered, and sets the palate buzzing. The second chapter celebrated ceviche but reimagined it through Indian sensibilities in the form of a  Dhungaar Avocado Agua Chile Ceviche, smoky and creamy, paired with Torched Tuna Shorba Agua Chile, where tomato shorba meets Mexico’s classic chile-lime profile.

Then came the Twin Flames- Tandoor & Parrilla, a pairing that feels almost poetic. The Clay Oven Yam is humble yet deeply satisfying, while the Mojo de Ajo Lobster, kissed by garlic and smoke, is indulgence without pretense.  As founder Sahil Baweja puts it, “My aim was to bring Indian and Mexican flavours under one roof without the kind of flashy gimmicks that overshadow the food itself. With Pendulo, I feel that vision has truly come alive.”

The taco sequence is where the meal truly lifts off. Under Spice Bazaar Taco, the Tellicherry Pepper Mutton Birria arrived, smoky, peppery, and gloriously messy in the best possible way. The Rajas and Cheese nods to Mexico’s comfort flavors while pulling threads of familiarity from Indian street food.

With bartender Fay Baretto’s kitchen-led creations, Pendulo’s cocktail program deserves a story of its own. I tried the Leche Negra, a smoky-sweet after-dark elixir which folds mezcal into coffee and caramel. The Rasam Revival is a genius take that turns South Indian spice into a crisp highball, clever without losing its soul. And the Mango Quemando, charred mango shaken with agave reminds you why Mexico and India were always meant to meet.

However, Pendulo is not merely a restaurant, but a rhythm composed in stone, metal, and mood. Limestone walls meet the patina of aged copper, agave motifs entwine with breezy bungalow textures, while Aztec-inspired details punctuate the space with quiet drama.

As Chef Megha puts it, “It’s not about stylised plates, but emotional food crafted with intention.” At Pendulo, you sway to the pendulum’s rhythm, one delicious course at a time.

Where: First Floor, Ambawatta One, Mehrauli, New Delhi

Price: (not inclusive of alcohol): ₹5,000 + taxes (vegetarians) and ₹6,000 + taxes (non-vegetarians) for the tasting menu

Timings: 8:30 pm onwards (dinner service only)