When guests search for amuse bouche Oslo or look for a refined Indian restaurant in Oslo, they are often looking for more than “just” dinner. They want an experience. At New Delhi on Tjuvholmen, the amuse-bouche is exactly that first signal that you are in for a carefully curated evening, not only a standard restaurant visit.

As part of the Chef’s Table tasting menu, the amuse-bouche at New Delhi is designed as a one-bite introduction to the philosophy of the kitchen. It is a small but confident way of saying: this is how North Indian soul food, Norwegian ingredients and fine dining technique can meet on a single spoon.

What is an amuse-bouche?

The term “amuse-bouche” comes from French and literally means “to amuse the mouth”. It is a complimentary, bite-sized creation sent out by the kitchen before the official starters arrive. In fine dining restaurants across Europe, the amuse-bouche serves three purposes:

• It wakes up your palate
• It introduces the chef’s style
• It sets the tempo for the menu that follows

At New Delhi, this classic European idea is combined with Indian flavours and techniques. Instead of a neutral or anonymous nibble, you receive a tiny composition that reflects the restaurant’s roots in Punjabi and North Indian cuisine, while still feeling at home in Oslo’s modern food scene.

An Indian interpretation of amuse-bouche in Oslo

New Delhi is one of Oslo’s most established Indian restaurants, built by the Singh family and an international award winning chef who has cooked in Norway since the early 1980s. The kitchen is grounded in North Indian food, with influences from several regions of India, but it is also completely comfortable working in a contemporary European setting at Tjuvholmen.

The amuse-bouche in Oslo at New Delhi shows this dual identity clearly. It is:

• Small and elegant, like a classic European tasting-menu bite
• Rich in aroma, using Indian spices and fresh herbs
• Thoughtfully layered, often bringing together something crisp, something creamy and a bright chutney or spice oil

You might experience a light, yoghurt based foam carrying notes of roasted cumin, placed over a crisp wafer or miniature papad, finished with a drop of tamarind or coriander chutney. On another evening, the kitchen may offer a tiny chaat-style bite, with potatoes, chickpeas and pomegranate, built to give you sweet, tangy and spicy in one moment. The exact form changes with the season, the menu and the chef’s inspiration, but the purpose remains constant: to introduce you gently to Indian flavours before the larger dishes arrive.

Part of the Chef’s Table tasting menu in Oslo

In the English restaurant menu, the amuse-bouche is listed as the first element in the Chef’s Table menu, followed by a sequence of seafood, lamb and chicken creations and a set of classic North Indian main courses. This structure is deliberate. The tasting menu is meant to take guests on a journey through different corners of Indian cuisine, and the amuse-bouche is the starting point of that journey.

When guests in Oslo search for chef’s table Oslo or special tasting menus for business dinners and celebrations, they are usually looking for:

• A guided experience rather than ordering à la carte
• Consistent, high level cooking across several courses
• A mix of familiar dishes and new discoveries

The Chef’s Table at New Delhi delivers all three. The amuse-bouche appears before the hot starters, which may include Tellicherry pepper prawns, tandoori lamb chops or other signatures from the tandoor. The small first bite puts you in the right frame of mind, ready for smoky, charred and deeply spiced dishes from the grill that follow.

Flavours you might meet in the amuse-bouche

Because the amuse-bouche is a creative playground for the chef, it changes over time. Still, some themes repeat frequently in New Delhi’s style of cooking:

1. Fresh dairy and the “M” allergen

The menu marks the amuse-bouche with M for milk. This tells you that dairy often plays a role in this bite. New Delhi’s chefs work a lot with:

• Yoghurt, for light acidity and creaminess
• Cream or labneh style preparations for richness
• Paneer and other soft cheeses in tiny cubes or crumbles

The dairy component helps to carry spices smoothly and gives a gentle, rounded mouthfeel. It also links the amuse-bouche naturally to the restaurant’s famous North Indian main courses like butter chicken, korma and palak dishes, all of which use dairy in sophisticated ways.

2. Textures based on gluten and “G” allergen

The menu also marks the amuse-bouche with G for gluten. That often appears as:

• A crisp mini puri shell
• Slender pieces of papad or spiced flatbread
• Tiny croutons or crumbs made from naan style bread

This crunch is important in Indian snack culture and in street food like chaat, sev puri and pani puri. By using it in the amuse-bouche, New Delhi brings the energy of Indian street food into a fine dining context, something that has become a signature of the restaurant’s style.

3. Spice and fragrance in miniature

Indian cooking is known for its careful layering of spices like cardamom, mustard, ginger, coriander, chili and cinnamon. (New Delhi) In one small amuse-bouche, the chef might showcase:

• The warmth of roasted cumin and coriander
• The brightness of fresh coriander leaves and mint
• The tang of tamarind or lime
• A gentle heat from green or red chili

The idea is not to overpower, but to offer a quick “preview” of how spice will be used throughout the meal. Guests who are new to Indian food in Norway quickly understand that spices here are not only about heat, but about balance and aroma.

How the amuse-bouche prepares you for Indian spice levels

New Delhi works with a clear scale of spice levels, from mild and medium to Madras, Vindaloo and Tindaloo. Even if your amuse-bouche is usually on the milder side, it still gives you a first impression of how the kitchen handles heat.

For example:

• If your amuse-bouche has a gentle chili warmth that feels comfortable, you can confidently order medium or even Madras for your main course.
• If even that first bite feels intense, your waiter can suggest milder versions of butter chicken, korma or other dishes.

In this way, the amuse-bouche acts almost like a friendly test drive. It helps you and the kitchen find the spice level that will keep you happy throughout the evening.

A small bite with a big role for special occasions

For many guests, the search for amuse bouche Oslo is connected to special occasions:

• Anniversaries and romantic dinners
• Corporate dinners and client meetings
• Celebrations with family and friends

New Delhi’s location at Tjuvholmen, close to the water and Oslo’s art galleries, makes it a natural choice for these events. When you sit down to a Chef’s Table menu here, the amuse-bouche helps create that special feeling from the first moments of the meal.

In a business setting, that first bite is a relaxed conversation starter. For couples, it is a small shared discovery before the bigger plates arrive. For families, it becomes a fun way to introduce younger or less experienced diners to the idea of tasting menus and Indian flavour combinations.

Dietary wishes and adaptations

The menu’s allergen system shows that New Delhi takes dietary needs seriously. V for vegetarian, W for wheat, S for shellfish and several other codes are clearly explained, and the restaurant notes that many dishes can be adapted on request if you speak with the staff.

In the case of the amuse-bouche marked with M and G, this typically means:

• You can often request a vegetarian amuse-bouche
• The kitchen may sometimes offer a gluten free version if you inform them in advance
• If you avoid dairy, they can suggest a different small bite that respects your restrictions

Because the amuse-bouche is not a fixed industrial product but a creative part of the menu, the chefs usually have room to adjust. It is always wise to inform your waiter about allergies and preferences when you sit down, so that the amuse-bouche and the rest of the menu can be shaped around your needs.

Amuse-bouche in Oslo as part of a complete Indian experience

The amuse-bouche is only the first chapter. At New Delhi, it leads into:

• Tandoori starters like lamb chops, Tellicherry pepper prawns or salmon with ajowain
• Signature dishes from Gurdial Singh, the pioneering Indian chef behind the restaurant
• A main course selection that includes classics like butter chicken, lamb rogan josh, palak paneer and several regional curries
• Desserts that often play with mango, custard and Indian sweet traditions

For guests who are exploring Indian food in Oslo for the first time, the Chef’s Table menu with its opening amuse-bouche is a simple way to experience a broad spectrum of dishes without having to decide on every detail yourself. For those who already love Indian cuisine, it becomes a way to see familiar flavours presented with a slightly more modern and creative touch.

Practical information for guests interested in the Chef’s Table

New Delhi is located at Tjuvholmen allé 2 in Oslo, with opening hours that cover both early dinners and late evenings. The restaurant serves halal food and offers both dine in, takeaway and catering services.

If you are planning to enjoy the amuse-bouche as part of a full tasting menu experience, it is recommended that you:

• Reserve a table in advance, especially for weekends and larger groups
• Mention that you are interested in the Chef’s Table or tasting menu
• Share any allergies or dietary preferences when you book

This helps the kitchen prepare and ensures that your amuse-bouche and the following courses are aligned with your expectations.

Frequently asked questions about the amuse-bouche at New Delhi in Oslo

Is the amuse-bouche always the same at New Delhi?
No. The amuse-bouche is intentionally flexible. It changes with the season, the rest of the menu and the chef’s inspiration. The idea is to surprise you slightly, but always within the flavour universe of Indian cuisine.

Is the amuse-bouche at New Delhi very spicy?
Usually it is mildly spiced. The goal is to awaken your palate, not to shock it. If you want very spicy food, you can always ask for stronger main courses from the Madras, Vindaloo or Tindaloo levels.

Can vegetarians or guests with allergies receive an adapted amuse-bouche?
In many cases, yes. The kitchen can often create a vegetarian, gluten free or dairy free version if they know your needs in advance. Always inform your waiter at the start of the meal.

Why is an amuse-bouche important in an Indian restaurant in Oslo?
It signals that the restaurant combines the depth of Indian home style and street food with the precision of European fine dining. This small bite summarises New Delhi’s philosophy: serious flavour, careful technique and real hospitality, right from the moment you sit down.

When guests search for amuse bouche Oslo or look for a memorable Indian restaurant in Oslo, they are often choosing the place that feels thoughtful in the little details. At New Delhi, the amuse-bouche is one of those details. It is a small bite that quietly tells you a bigger story about spice, heritage and the joy of sharing Indian food in the heart of Norway.