Ardor 2.1: Meghha Kalra on Redefining Dining and Nightlife in Connaught Place

Upasana Kaura

Spread across 7,000 square feet in Connaught Place, Ardor 2.1 has carved a niche for itself with a unique blend of experiential dining and vibrant nightlife. Known for its soulful Ghazal and Sufi music nights, the restaurant has hosted renowned artists like Sameer Khan.

Restaurateur Meghha Kalra

Led by award-winning Executive Chef Sanjeev Takyar, Ardor 2.1’s menu stands out for its creative and quirky dish names, including the popular Khali Bali Thali. Managed by husband-wife duo Suveett Kalra and Meghha Kalra, the brand has expanded to Ardor 29. In this interview, Meghha Kalra talks about her journey, challenges, and innovations in the F&B industry.

How did your journey from an MBA and jewellery design lead to the F&B industry?

Honestly, it turned out to be a perfect combination—one of us is logical and calculative, while the other is creatively inclined. This balance has helped us thrive in the restaurant business. I believe this synergy could have worked in any industry, as success requires both creativity and strategic thinking.

Ardor 2.1 is a unique name. What’s the story behind it?

The name reflects our philosophy. “Ardor” means energy, and “2.1” represents the structure—two floors and a terrace. More than anything, it signifies our passion and commitment to giving our best in everything we do.

What challenges did you face while setting up and running the restaurant?

Setting up is just the beginning—running a restaurant is the real challenge. From maintaining hygiene and quality to staff training, retention, and keeping up with trends, the responsibilities are endless. However, we tackle every challenge with positivity and consistency.

How did the pandemic impact your business, and what innovations did you introduce?

The pandemic affected the entire economy, especially the F&B sector. To adapt, we introduced an immunity-boosting Vedic Thali, focusing on health and wellness. Today, innovation is key—we constantly evolve our offerings to stay relevant and engaging.

Q. What is the USP of Ardor 2.1’s food?

Our recipes are carefully curated with balanced spice levels while preserving authenticity. Many of our recipes are patented, and we’ve maintained consistent taste and quality over the years—even during challenging times like the pandemic.

Q. Why do you give such unusual names to your dishes? Does it help in sales?

Absolutely. Catchy and relatable names create curiosity and engagement. We often draw inspiration from current events and cultural trends, which helps us connect with our audience and create a buzz around our dishes.