
Top Cafes In Greater Kailash 2, Delhi That Are Great For Small Meals And Cosy Conversations
Greater Kailash 2 (GK2) in the upscale corners of South Delhi is a vibrant hub for food lovers and cafe explorers. Known for its leafy streets, stylish boutiques, and buzzing M Block Market, GK2 is home to a thriving cafe culture. Whether you're looking for strong coffee, delicious brunches, or a quiet place to work or catch up with friends, this neighbourhood offers plenty of standout spots. Here's a curated list of the best cafes in GK2:
Here Are The Best Cafes To Explore In GK-2, Delhi
Third Wave Coffee
This cafe is a sanctuary for coffee purists. Located in M Block Market, Third Wave Coffee serves meticulously brewed coffees using beans sourced from across India. With its clean, contemporary decor and ample sunlight, it's a top choice for remote workers and caffeine lovers.
Melt House
Melt House is a compact but characterful cafe known for hearty comfort food. Their sandwiches, nachos and pizzas are rich, cheesy, and soul-satisfying. It's the kind of place you go to when you want to indulge and feel right at home. Their casual vibe makes it great for quick lunches or lazy evenings.
Laidback Cafe
Perched above the busy M Block Market, Laidback Cafe offers a panoramic view of the bustling street below and a serene, breezy ambience above. As the name suggests, it's the perfect place to take it easy- whether over a long brunch, cocktails with friends, or a solo coffee with a book. Their Mediterranean and Asian-inspired menu includes hummus platters, grilled fish, and some excellent coffee-based drinks. It also transitions beautifully into a romantic evening spot with ambient lighting and music.
Savorworks Coffee and Chocolate
For coffee and chocolate connoisseurs, Savorworks is nothing short of paradise. This small-batch roastery and bean-to-bar cafe takes both crafts seriously. Expect handcrafted espresso drinks, manual brews, and indulgent chocolate-based beverages served in a sleek, minimalist space. Their single-origin chocolate tasting platter is a must-try, and the staff are always happy to guide you through their selections.
From minimalistic coffee havens to lively lounges and chic brunch spots, GK2 offers a cafe experience for every mood.
Advertisement
Comments
For the latest food news, health tips and recipes, like us on Facebook or follow us on Twitter and YouTube.
Tags:
Delhi
Cafes
Coffee Shops
Show full article
Comments

Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles


News18
25 minutes ago
- News18
Gauri Khan's Restaurant Torii Saw 'Increased' Sales After Fake Paneer Row, Reveals Chef
Last Updated: Torii is Gauri Khan's first restaurant. It is located in Mumbai's Bandra. Gauri Khan's Torii was recently in the news after a content creator claimed that the restaurant served 'fake paneer". The claim was made on the basis of the iodine test that went viral on Instagram. The stakeholders issued a statement, denying this allegation and explaining the science behind the test. In a recent chat with SCREEN, Head Chef Stefan Gadit opened up about the impact of the controversy. Stefan said, 'It makes an impact when we point fingers at something baseless. The quality, the ingredients, everything we provide is top-notch; we had nothing to worry about. We issued the statement so that people could know what is happening and how things are done." He added, 'There is a lot of stuff going on with food chemistry and food science, it takes four years, just pouring something on something was just…don't get me wrong. He did that with his pure intentions, just wanted to check." When asked if he had spoken to the content creator, Stefan said, 'We did speak to the gentleman and tried to get a sense of how things are done in the culinary world and how food science works. He understood and took off the post. We, as a team, as the management, believe that people are smart enough to understand what was going on." Reflecting on how the controversy impacted business, Stefan shared, 'It increased our business and I got more than 20-30 followers on Instagram, so that was a blessing in disguise, I would say." For the unversed, Gauri Khan ventured into the hospitality industry with her debut restaurant, Torii, located in Mumbai's vibrant Bandra neighbourhood. The establishment, which opened its doors in February 2024, offers a unique blend of Latin-Asian fusion cuisine in a setting that reflects Khan's signature style. The name Torii is inspired by the traditional Japanese gate found at the entrance of Shinto shrines, symbolising the transition from the mundane to the sacred. Khan's design philosophy for the restaurant incorporates this concept, aiming to create an immersive dining experience that transports guests into a world of refined elegance. Culinary direction at Torii is led by Chef Stefan Gadit, whose international experience influences the innovative menu. First Published: June 09, 2025, 19:45 IST


Mint
5 hours ago
- Mint
When chef Oriol Castro tried ‘rasmalai'
You need to book a table at least a year in advance to dine at Disfrutar, the 50-seater Mediterranean restaurant in Barcelona, which was founded in 2014 by chefs Oriol Castro, Mateu Casañas and Eduard Xatruch. For those not familiar with Disfrutar (meaning 'enjoy' in Spanish), it was awarded the World's Best Restaurant last year by the World's 50 Best Restaurants list, a status it continues to hold so far. Disfrutar serves 30 courses between two menus—Classic and The Festival—and is known for its 'multi-spherification' technique—which unfolds through a complex series of steps that induce diverse flavours. Think spheres made out of peas, bell peppers, caviar, tomatoes, pineapple, olive and corn. There's even a table that comes to life as diners gasp and immerse themselves in the inventive gastronomic experience. The three chefs met and trained professionally, and have continued to build on what their mentor chef Ferran Adrià, of the legendary restaurant elBulli taught them. After elBulli shut down in 2011, Castro, Casanas, and Xatruch joined forces to launch restaurants such as Compartir (the first one opened in 2012 in Cadaqués, while the other in 2022 in Barcelona), and Disfrutar. Also read: Disfrutar versus Noma: A tale of two Michelin meals Castro, 51, was in India recently as part of Culinary Culture's 'Global Culinary Exchange' programme, to interact and host a cooking masterclass at The Oberoi, New Delhi. In a candid conversation, Castro, with help from his sous chef Eric Andrada (who doubles as his translator), talks about his mother's paella, his mentor, and why passion and creativity are the reasons behind Disfrutar's number one position. Edited excerpts: What are your earliest memories of food, and what are some of the dishes that remind you of home? My memories of food are not about one or two dishes, but rather a complete experience of sitting together with my loved ones at one big table, with conversations flowing and various dishes being passed around. I remember going to the mountains and eating almonds. I can still remember the taste —that's a memory filled with emotion, and it will always remain with me. Having said that, if I close my eyes even for a moment, I can see food prepared by my mother: paella, stew, baked asparagus, roast chicken, and frikandel (minced meat sausage). Observing her and my grandmother in the kitchen inspired me to become a chef. What is the biggest lesson you've learnt from your mentor Ferran Adria? You have mentioned in your interviews the equal contribution of Juli Soler (Adria's partner at elBulli) in your culinary journey? elBulli is in my DNA. Being in that restaurant helped me to understand myself, and allowed me to create, experiment, and invent. Adria taught us to find innovative ways to approach a dish, and how to look, feel, and experiment with ingredients, and remain dedicated and passionate every day. He always advocated for doing better than yesterday and learning a little more than it. That attitude allows me to keep showing up every day. What, according to you, makes Disfrutar the best in the world? We don't just cook, we cook with emotion, and I think that translates into good food. I also believe that while we continue to experiment and evolve, we have not forgotten our core identity. Our Mediterranean heritage is reflected in the food we serve, even though it is avant-garde. Additionally, every day, when we are in the kitchen, we discover new ways to excel. Keeping ourselves on our toes, without resting on our laurels, keeps us going. I also don't believe in keeping our cooking techniques as secrets. The joy of cooking or doing anything creative lies in sharing them with the world. How do diners react after eating in Disfrutar? Look, I am aware that people wait to dine in Disfrutar. But, it's an experience for many of them, particularly those dining for the first time. I've seen many patrons cry after they've had a meal. [laughs] These are tears of joy, and it means a lot when people appreciate your work without saying anything. Their reaction is enough to make me understand they've enjoyed the experience. How do you stay consistently inspired? I'm very persistent, very emotional. While I'm always trying out new ways to experiment, I'm not a fan of the terminology of 'molecular gastronomy', which can be misused or applied very loosely. Technique without flavour is a failure. We are cooks, not scientists. For me, constantly seeking inspiration keeps me motivated. You must be excited at every step and in every moment of your life. Even on days when I'm feeling low, I seek inspiration in some form or another to keep going. Remember, the present and the future come from working passionately. What are your thoughts on Indian food? Have you ever been curious about our traditional recipes and cooking styles, and how have they inspired you? Thanks to Culinary Culture, Oberoi Hotel and Don Julio, I have been able to visit India for the first time. I am going to experiment with rice fermentation techniques that I have come across here. I'm always on the lookout to learn more about traditional cooking techniques — pickling, fermentation, smoking, steaming, and there are many of these in India. The cuisine, much like the Spanish region, is so varied. The dishes are packed with flavours, an ode to the heritage and vibrant culinary culture of the country. I tried rasmalai, and it reminded me of a Spanish sweet dish that's similar in concept. I think there will soon be an Indian-inspired dish on our menu. What are the foods that you have tried in India and where, and what has intrigued you the most? I've thoroughly enjoyed my meals at Bukhara, Dhilli (chef Vineet Bhatia MBE-mentored restaurant in Oberoi, New Delhi), Indian Accent, Inja, and Amar Vilas in Agra. I loved seeing the Taj Mahal. It's captivating. On the food front, the biryanis, appams, raitas, and a host of other dishes have contributed to a fantastic dining experience. I can't wait to be back. Also read: Making food is like entering an art gallery, says Ana Roš Abhilasha Ojha is a Delhi-based writer.


Indian Express
7 hours ago
- Indian Express
Gauri Khan-owned Torii's head chef Stefan Gadit says fake paneer controversy helped restaurant: ‘It actually increased our business'
A few months back, Gauri Khan-owned restaurant in Mumbai, Torii, was embroiled in a controversy after content creator Sarthak Sachdeva accused them of serving 'fake' paneer. Following these claims, the restaurant's management had issued a statement dismissing the claims and reiterated that they aspire to excellence in the food they serve. Now in an exclusive interview with SCREEN, the restaurant's head chef Stefan Gadit has opened up about the aftermath of the controversy. He said during the interview, 'It makes an impact when we point fingers at something baseless. The quality, the ingredients, everything we provide is top-notch; we had nothing to worry about. We issued the statement so that people could know what is happening and how things are done. There is a lot of stuff going on with food chemistry and food science, it takes four years, just pouring something on something was just…don't get me wrong. He did that with his pure intentions, just wanted to check.' Also Read: After viral controversy of fake paneer allegedly served at Gauri Khan's Torii, we asked an expert if the iodine test is fool-proof Sharing what further action was taken against the content creator, Stefan added, 'We did speak to the gentleman and tried to get a sense of how things are done in the culinary world and how food science works. He understood and took off the post. We, as a team, as the management, believe that people are smart enough to understand what was going on.' When asked if these allegations affected the restaurant's business, Stefan shared, 'It increased our business and I got more than 20-30 followers on Instagram, so that was a blessing in disguise, I would say.' In April, Sarthak had conducted an iodine test on paneer he ordered from Virat Kohli, Shilpa Shetty, and Bobby Deol's restaurants besides Torii. While he had no comments to make on those, he claimed the paneer used at Torii was fake based on an iodine test. Following this, the restaurant issued a statement saying, 'We are utterly surprised at the news of 'fake paneer' being served at Torii. The iodine test reflects the presence of starch, not the authenticity of the paneer. For all dishes that contain soy-based ingredients (a staple in Asian food), this reaction is expected. From sourcing our produce to the food being served on the plate to our patrons, there are quality checks at every step of the way. Our commitment to excellence in the food we serve remains unwavered.'