Novy

Pallavi Sharma

1 month ago

5.0

Novy = great vibes + even better food Perfect spot for a date or chill gossip session. The non-veg dishes were juicy, flavour-packed, and beautifully presented A bit premium, but totally worth it for the experience. But me mindful of the portion size #nosharingbasis

Sonu Agarwal

1 month ago

5.0

What an absolutely wonderful experience… unobtrusive but always there service , fantastic food , lovely drinks .. great ambience.. absolutely brilliant evening !! Innovative pairings. Great Flavours!!! Congratulations on what you’ve created and please keep it up !

Chirapravo Ghosh

1 month ago

5.0

The food was really good and different! The service by Mohit and Jai made our evening even better! The Mutton Nihari and the Pistachio Tiramisu were standout dishes. Candywrap pasta was a little underwhelming. But would definitely recommend overall.

Nikhil Berry

1 month ago

5.0

The place is absolutely amazing. The food, the drinks are just 🫰🫰🤌🤌 Jay was waiting our table and he was absolutely lovely. Must try the Mutton Nihar, Stuffed Chicken Wings, Haleem, Pork Belly Prochetta. Highly recommend ♥️

Ashrav Gupta

2 months ago

5.0

The food was really good especially the mocktails and the Hainese Chicken Rice - Like how they have thoughtfully used the sauces

Shreya Sinha

2 months ago

5.0

Lovely food. Very fresh very good fusion. The desserts are also extremely tasty. Must tryy

Nupur Bansal

1 day ago

5.0

Excellent food. Excellent drinks. Server jai was awesome. We had a great time.

Rahul Prabhakar

1 month ago

4.0

The Quiet Revolution at Novy There is a particular kind of restaurant that takes time to find itself. The idea arrives before the execution does. The ambition precedes the ability to fully realise it. And the first diner who walks through the door — enthusiastic, curious, perhaps a little too early — gets a version of the restaurant that is still, in the most charitable reading, a work in progress. I was that diner at Novy, the restaurant tucked inside HQ27 in Gurugram, on my first visit. The philosophy was clearly in place — you could read it, sense it in the room, feel it in the ambition of the menu — but the cooking had not yet fully caught up. I left with the impression of a restaurant that knew what it wanted to say but had not yet found the right words. I nearly did not go back. But then came word of a new menu, a revised direction, and most compellingly, a chef — Varsha — who had apparently taken the vision seriously enough to rebuild the kitchen's language from within. That kind of news, in my experience, is worth a second visit. Restaurants, like people, deserve the chance to grow. I went back. And I am glad I did. Novy's stated philosophy is worth dwelling on, because it is more coherent than most restaurants care to articulate. They do not copy cuisines, they say. They borrow ways of thinking. The kitchen draws from the precision of classical French cooking, from the quiet creativity of modern Japanese kitchens, and from the instinctive, ingredient-led wisdom found across Indian villages. A familiar method meets an unexpected ingredient. A known flavour appears in a new form. The food, at its best, should feel recognisable yet slightly surprising. Comfortable, but not predictable. On paper, this is the kind of language that can make a seasoned restaurant-goer reach instinctively for the door. We have seen too many menus that promise a "dialogue between cultures" and deliver confusion dressed up as creativity. The word fusion has been so thoroughly abused across two decades of Indian fine dining that most serious eaters now flinch at the very mention of it. Novy, to their credit, does not use that word. They call it, instead, a quiet exploration. And on this visit, the food largely delivered on that quieter, more considered promise. The stuffed chicken wings were the first indication that something had changed. This is a dish that could easily tip into gimmickry — the very concept of a mousse-filled wing invites excess — but Chef Varsha has shown admirable restraint. The chicken mousse inside is delicate, almost ethereal, and the supporting cast is thoughtfully assembled: mustard caviar that pops with a sharp, clean heat, a walnut-wasabi fromage blanc that brings richness and a faint Japanese whisper, and crisp pickled apples that cut through it all with bright acidity. It is a dish with genuine intelligence behind it. The chipotle salsa prawns were more straightforward in their intent but no less pleasing in execution. Grilled prawn skewers, smoky from the chipotle, accompanied by the concentrated sweetness of sun-dried tomatoes and the freshness of cherry tomatoes and garlic. It is the sort of dish that reminds you that not every plate needs to be a philosophical statement. Sometimes, the right ingredients, treated with skill and confidence, are entirely sufficient. Among the pasta dishes, the black garlic butter fettuccine was, for me, the evening's most compelling offering. Housemade fettuccine — and it does matter that the pasta is made in-house; you can taste the difference in every strand — finished in butter and Parmesan, with the quiet, deeply savoury presence of slow-fermented black garlic running through it. Black garlic has become something of a fashionable ingredient in serious kitchens, and not without reason. The fermentation process transforms its sharp rawness into something almost medicinal in its depth — molasses-dark, umami-rich, with none of the aggression of fresh garlic. Here, it anchors the butter sauce without overwhelming it. The parsley keeps things bright. It is a dish that rewards attention. The arrabbiata soba noodles were interesting but slightly less resolved. Buckwheat noodles in a sundried tomato arrabbiata with fried garlic, crisp onions, and burnt chilli is an idea I find genuinely intriguing — there is a logic to it, an intuition that the earthiness of soba and the heat of arrabbiata ought to understand each other. The citrus salad served alongside was a sensible counterpoint. But the dish felt, just occasionally, as though it was still working out its final form. A minor observation. The intention was sound. From the previous menu, the Nimbu Mutton was the most technically ambitious thing on the table. A paella socarrat roulade — that caramelised, almost burnt crust that is the soul of a proper paella reduced here into a structural element — filled with nimbu-style mutton and served with mutton floss. This is the kind of dish that makes you sit up. The socarrat technique applied to a roulade is a genuine piece of culinary thinking, not mere theatre. The mutton floss brought a textural surprise. I would order this again. The bar at Novy operates under a similar philosophy to the kitchen, and the results are comparably rewarding. The Injipulli Picante — tequila, passion fruit saccharum, inji pulli paste, kaffir leaf, and coriander — was the standout. Inji pulli is a tamarind and ginger condiment from Kerala, deeply tangy and sharp, and to see it finding its way into a cocktail is the kind of cross-cultural instinct that defines what Novy is actually trying to do. It worked. The passion fruit softens the tartness of the inji pulli, the kaffir leaf brings an aromatic lift, and the tequila provides the structure. It is a cocktail you could not find anywhere else, which is the highest compliment a bar can receive. The Tepache 2.0, built around an in-house fermented pineapple tepache with mezcal and clarified Aperol, was more playful. Among the mocktails, the Verdant Elixir — cucumber, elderflower, lime, tonic — was clean and well-balanced. Desserts closed the meal on a high note. The Founder's Mocha French Toast — caramelised brioche with espresso cream, citrus notes, chocolate-hazelnut mousse, and brown butter banana — was deeply pleasurable, the kind of dessert that makes a room go quiet. The Couture Chocolate Rocher, built on a Callebaut base with salted caramel, toasted hazelnuts, croissant crisp, and a finish of sea salt, was less about surprise than about execution. And the execution was faultless. A word about the people behind this restaurant. Sachi and Nishtha have built something that matters in Gurugram's dining landscape, and it would have been easy, after a difficult beginning, to retreat into safer territory — to simplify the menu, to abandon the philosophy, to give people what they already know they want. They did not do that. They brought in Chef Varsha and gave her the space to do what good chefs do: think, experiment, refine. That kind of faith in a kitchen is rarer than it should be, and it deserves acknowledgment. Novy, on this visit, felt like a restaurant that had found its voice. Not a loud voice. Not a showy one. But a thoughtful, considered one — curious about ingredients, respectful of technique, and genuinely interested in the question of what happens when you ask simple questions and let the answers unfold on the plate. That, in the end, is rather a lot to ask of a restaurant. At Novy, on this second visit, they are beginning to answer it.

Kiran Panda

1 month ago

3.0

The food could have been better. We had the Nordic Salmon, which was less salmon more bready. The stuffed chicken wings were really nice. What was a highlight were the drinks and the service. Mr Ranjit and Mohit (I hope I am getting the name right) were really nice with their service.

Rahul28.malik

1 month ago

1.0

Bland taste overall and the chicken was quite chewy. Honestly feels overhyped pricing wouldn’t be an issue if the food matched the expectations, but it didn’t. Even the viral ‘mutton on veg puff’ was very average, more of an Instagram gimmick than something worth eating. Not worth the hype.