New Delhi, Jan. 1 -- QLA, New DelhiThis leafy contemporary European restaurant is known for its slow grills and outdoor brunches. The food is seasonal, and winter is no different as freshly-harvested tubers and mushrooms make their appearance on the menu. For the current one at QLA, chef Dipender Tiwari has introduced dishes highlighting ingredients such as Lion's Mane Mushroom, which is used as a demi-glace; pumpkin becomes golden Japanese curry croquettes; and dishes like the Morel & White Asparagus Soup stands out for its hearty flavours. The beverage menu features Bourbon Tea that has saffron, kahwa, jaggery and winter spices, the Barrel-Aged Whiskey Cocktail combines chocolate, citrus and oak smoke, while the Spiked Hot Chocolate off...