Argentina Comes to Delhi: Chef Javier Rodriguez of El Papagayo Serves Up a Breathtaking 7-Course Latin American Tasting Menu at Roseate House

When one of the world's most celebrated chefs lands in your city for one night only, you show up. And you show up hungry.

On the 11th of April, Roseate House New Delhi and All Things Nice brought one of Latin America's most celebrated chefs to the capital for a one-night-only culinary showcase. Chef Javier Rodriguez, the man behind Córdoba's acclaimed El Papagayo, took over the banquet room for an evening that felt less like a dinner and more like a passport stamp. Paired with wines from across the globe, handpicked by Sommelier Nikhil Agarwal, this was the sort of meal that makes you rearrange your schedule, cancel plans and show up on time. We did exactly that.

The Man Behind the Menu: Chef Javier Rodriguez

Before we get into the food, let's talk about Javier Rodríguez, because understanding who he is makes every bite mean a little more.

He came from Santiago del Estero to revolutionise Cordoban gastronomy forever. A chef and traveller, Rodríguez trained from a very young age in some of the most renowned restaurants across Asia, Europe, Oceania, and Latin America. He lived in Singapore, Australia, England and Denmark, places that taught him not only to cook but also to observe.

That global restlessness shows up on the plate in the best possible way. His restaurant El Papagayo champions regional traditions and techniques from central Argentina, and the twelve-course tasting menu there reflects Córdoba's unique geography alongside Javier's formative years in cutting-edge kitchens around the world, including Noma, Tetsuya's, and Restaurant Andre.

El Papagayo, which translates as "The Parrot," is one of the most intriguing dining rooms around: a repurposed alley between two nineteenth-century buildings that has been transformed into a spectacular split-level restaurant, with only 36 seats. Provenance is central to his ethos. He builds dishes that borrow from the world but always come home to Argentina.

Under his leadership, El Papagayo has earned international acclaim and has been featured in the prestigious Latin America's 50 Best Restaurants. Rodríguez has also received the Two Knives – World Class distinction from The Best Chef Awards for two consecutive years, in 2024 and 2025. These are not vanity titles. They reflect a chef who has quietly, methodically placed Córdoba on the global culinary map and kept it there.

Before the Courses: Bubbles to Begin

We started the way all good evenings should, with bubbles in hand. The welcome pour was the Villa Sandi Il Fresco Prosecco DOC NV from Veneto, Italy, and it did exactly what a well-chosen Prosecco should. Poured into flutes and handed out as guests settled in, this is a wine that announces itself with fine, persistent bubbles and a pale straw colour that already feels festive. On the nose, it is all fresh green apple, white pear and a faint whiff of acacia blossom. On the palate, it is clean and light with a gentle creaminess, a whisper of honey, and a citrusy finish that refreshes rather than lingers. It is not trying to be Champagne, and that is precisely the point. It set the tone perfectly: relaxed, elegant, and genuinely easy to enjoy. By the time the first course arrived, the room had found its warmth.

Course One: Charred Fig Caviar, Coffee Emulsion, South Atlantic Anchovies

The first course arrived looking almost too beautiful to touch, and immediately told you that this was not going to be a safe evening of predictable flavours. Charred figs brought a deep, jammy sweetness with a lick of smoke, offset by a coffee emulsion that added earthiness and subtle bitterness. The South Atlantic anchovies cut right through with their clean salinity, tying the whole thing together in a way that made very little conventional sense on paper but total sense in your mouth.

Paired with: Moulin de Gassac Sauvignon Blanc 2023, Languedoc, France

Languedoc Sauvignon Blanc tends to be rounder and less aggressive than, say, a New Zealand expression. This one opened with aromas of fresh lime, white grapefruit and a faint herbal note that recalled thyme and fresh-cut grass. On the palate, there was a bright, clean acidity underpinned by a chalky mineral quality typical of the region. What made it work beautifully here was that its citrus-driven freshness lifted the smokiness of the charred fig without erasing it, and its flinty minerality provided the perfect counterpoint to the saline anchovy. It was a pairing that felt inevitable once you experienced it.

Course Two: Black Truffle Croquette, Goat Cheese, Roasted Pepper Marmalade

If the first course announced Chef Rodríguez's arrival, the second confirmed his authority.The black truffle croquette arrived golden, perfectly spherical and audibly crisp when you broke through the crust. The béchamel within was molten and deeply earthy, releasing the unmistakable, almost fungal perfume of black truffle the moment it yielded to the fork. The goat cheese was worked into the filling in a way that added a gentle tang and a lactic creaminess without overwhelming the truffle, keeping the whole thing balanced rather than heavy. What elevated the dish, however, was the roasted pepper marmalade served alongside. Made from what tasted like slow-roasted red and yellow peppers reduced to a sticky, concentrated preserve, it carried sweetness, a subtle smokiness, and just enough acidity to cut through the richness of the croquette.

Paired with: Alta Vista Vive Chardonnay 2023, Mendoza, Argentina

A smart, almost self-referential choice to bring Argentina into the glass at this point. The Mendoza Chardonnay is grown at altitude tends to retain more freshness and tension than warmer-climate expressions. This one had aromas of ripe white peach, butterscotch and toasted almonds, with a subtle vanilla note from what felt like judicious oak ageing. On the palate, it was creamy and full without being heavy, with stone fruit flavours giving way to a clean, buttery finish. Against the truffle croquette, the wine's richness mirrored the dish's own generosity, while its underlying acidity kept the fat of both the truffle béchamel and goat cheese from feeling cloying. The sweet pepper marmalade found a friend in the wine's ripe fruit. An excellent match.

Course Three: Yellow Gazpacho, Roasted San Marzano, Watermelon, Tuna Crudo, Smoked Pistachio

The third course was perhaps the most visually arresting of the evening. A vivid yellow gazpacho sat at the base, made from what appeared to be a blend of yellow tomatoes, golden peppers and perhaps a touch of mango or yellow capsicum that gave it its extraordinary colour and a fruity, slightly sweet edge. It was bracingly cold, with a clean sharpness and gentle herbal undercurrent that made it incredibly refreshing. Roasted San Marzano tomatoes sat within it, their sweetness intensified by the oven into something almost jammy, adding a depth and umami richness to the liquid.The watermelon added freshness and a playful juiciness. And then, draped almost casually across the top, was the tuna crudo: thinly sliced, silky, ocean-clean and glistening with what appeared to be a light yuzu or citrus dressing. The smoked pistachio scattered across the plate finished the dish with a gentle, aromatic crunch that tied the smokiness of the gazpacho to the delicacy of the raw fish.

Paired with: Ricasoli Albia Toscana Rosato 2022, Tuscany, Italy

A dry Tuscan rosato was the inspired choice here, and it wore its role beautifully. Pale salmon-pink in the glass, it opened with aromas of wild strawberry, dried rose petals and a hint of white peach. On the palate, it was crisp, dry and light-bodied, with subtle red fruit flavours giving way to a clean, citrusy finish and a fine mineral thread that ran all the way through. The wine's delicacy was the key: it had just enough flavour to complement the tuna crudo without drowning it, and its refreshing dryness echoed the cold, punchy gazpacho. The faint red fruit also found a gentle echo in the watermelon, making the whole experience feel remarkably coherent.

Course Four: Black Cod, Rocket, Grana Padano, Charred Eggplant, Fermented Lemon

By the fourth course, it was clear that Rodríguez thinks in contrastsand this plate was his most considered exercise in balance yet. The black cod arrived as a single, generous fillet, its skin crisped to a lacquered, amber-gold and its flesh yielding with that signature buttery richness that makes the fish one of the great luxuries of the dining table. Beside it, a smooth, glossy charred eggplant purée carried deep smokiness and a gentle sweetness that complimented the fat of the fish without overwhelming it. Peppery rocket leaves added a sharp, green bitterness that broke through the richness and kept the palate alert. Shavings of Grana Padano brought a savoury, crystalline nuttiness, the kind of seasoning that adds depth in a way that straight salt simply cannot. But the masterstroke was the fermented lemon. Just a few judicious touches of it across the plate, tart, complex, almost effervescent in its brightness, it cut through every rich element on the plate with an almost electric clarity that made you sit up and pay attention. It was the element that transformed a very good dish into a great one.

Paired with: Château Lacoste Garzac 2021, Bordeaux, France

Javier Rodríguez's connection to Château La Coste runs deep, having previously cooked there and fallen in love with the estate. This red Bordeaux, predominantly Cabernet Sauvignon with likely a Sémillon component, carried the elegance and restraint you expect from a serious red from the region. The nose is expressive and layered with aromas of blackcurrant, dark cherry, and plum, complemented by subtle notes of spice and gentle earthy undertones. On the palate, it was medium-bodied, with tannins present but relatively well melted with linear acidity and a long, clean finish. It matched the delicacy of the black cod perfectly, neither stealing attention nor shrinking away, and its citrus-driven freshness felt almost designed to harmonise with the fermented lemon in the dish. A pairing that felt personal and considered.

Course Five: Ember-Cooked Tortillas, Cultured Butter

This interlude course was a reminder that the best moments at a tasting menu are often the simplest ones, and the table knew it immediately. The tortillas arrived wrapped in a linen cloth to retain their warmth, their surfaces carrying visible char marks and a subtle, fragrant smokiness from the embers over which they had been cooked. Made from what tasted like nixtamalised corn, they had a natural, slightly sweet earthiness and a pliable, almost pillowy texture that felt entirely hand-made. The cultured butter served alongside was the other half of the equation: tangy, almost yoghurt-like in its lactic sharpness, with a depth and complexity that regular butter simply does not have. Spread across a warm tortilla, it melted immediately and the combination, smoky, sweet, rich and tangy all at once, was the sort of thing that stops conversation entirely and replaces it with the kind of silence that only really good food produces.

Paired with: Bodegas Salentein Portillo Malbec 2024, Uco Valley and Mendoza, Argentina

Pairing a Malbec with what was essentially a bread course was a statement of culinary nationalism, and we were entirely here for it. The Portillo is harvested from vineyards in the high-altitude Uco Valley, and the elevation gives the wine a freshness and vibrancy that softer-grown Malbecs often lack. In the glass, it was a deep, inky violet with aromas of ripe black plum, crushed blackberries and a beautiful violet floral note that is Malbec's signature calling card. On the palate, the fruit was generous and round, with soft, approachable tannins and just enough acidity to keep it lively. Against the ember char of the tortilla and the tangy richness of the cultured butter, it was warmth meeting warmth, comfort meeting comfort. Genuinely joyful.

Course Six: Braised Lamb Shank, Fennel and Orange Salad, Almond Cream, 10-Year-Old Chimichurri

The hero of the evening, and there was no close competition. The braised lamb shank arrived with the quiet, unhurried confidence of something that has been cooked with complete patience. The meat had surrendered entirely to the heat, falling away from the bone in long, silky ribbons that carried a deep, complex savouriness built over what must have been many hours of low, slow cooking in what tasted like a red wine and herb braise. It was the kind of lamb that reminds you why this protein, done properly, has no equal. The fennel and orange salad placed alongside was not a garnish but an essential counterpart: the shaved fennel brought a crisp, anise-tinged freshness, and the orange segments added bursts of citrus sweetness and acidity that cut through the braising fat and reset the palate between bites. The almond cream, smooth and subtly sweet, added a rounded, nutty richness that softened the transition between the bright salad and the deep, heavy lamb.

And then the chimichurri. Aged for ten years, this was not the bright, herbaceous, slightly fiery sauce you might know from an Argentine parrilla. A decade of resting had transformed it into something far more layered and complex. The parsley and oregano had mellowed, their sharp green edge replaced by a deeper, more concentrated herbaceousness. The garlic had rounded and sweetened. The vinegar had integrated fully, adding a gentle, seamless acidity rather than an aggressive tang. The heat from the chilli was present but patient, arriving slowly and finishing long. It tasted like a sauce with a story, and it elevated the lamb from an excellent braise to something genuinely memorable.

Rodriguez's modern take on Northern Argentine cooking has proven incredibly popular across the world, and dishes like this show precisely why.

Paired with: Penfolds Bin 2 Shiraz Mataro 2020, South Australia

bold, unabashedly full-bodied red for the boldest dish of the evening, and the right call entirely. Penfolds Bin 2 is a blend of Shiraz and Mataro (also known as Mourvèdre), a combination that produces wine of considerable depth and structure. In the glass, it was a dense, dark garnet, almost opaque at the centre. The nose was powerful and expressive: dark plum, blackberry jam, cracked black pepper, smoked meat and a suggestion of dried herbs and leather that only adds to its complexity. On the palate, it was full-bodied and generous with firm, grippy tannins that latched onto the richness of the braised lamb and held it beautifully. The wine's peppery, savoury character mirrored the chimichurri's herb and spice profile so precisely that it felt less like a pairing and more like a collaboration. Long, dark finish. If you had to pick one pairing of the evening for sheer impact, this was it.

Course Seven: Pineapple, Wild Rice, Dark Chocolate, Thai Basil

The dessert arrived and immediately wrong-footed expectations in the best way, which felt entirely appropriate given how the evening had unfolded. The pineapple, roasted or perhaps caramelised, had lost its raw, tropical sharpness and gained a honeyed depth with slightly charred edges that gave it an unexpected savouriness. Wild rice, puffed and scattered across the plate, added a nutty, popcorn-like crunch that you would not expect in a dessert but somehow could not imagine being without once you had tasted it. It gave the dish texture, substance and a slight earthiness that anchored the sweetness of the fruit. Dark chocolate, served in what appeared to be a ganache or a smooth smear rather than a solid shard, contributed its bitter, roasted intensity without dominating. And Thai basil, the element that made the whole thing feel like a Rodríguez dish rather than anyone else's, brought an aromatic, faintly anise-like freshness that lifted everything. It was herbaceous and floral and slightly unexpected on the tongue in the context of a dessert, and that was entirely the point. It made you think, then made you smile.

No wine accompanied this final course, and rightly so. The dessert was complete in itself.

The Verdict

Nikhil Agarwal, Founder of All Things Nice, described this dinner as being about discovery: discovering a new cuisine, discovering wines from different regions, and experiencing the magic that happens when food and wine come together in the right setting. He was right, and the evening delivered on every count.

What Chef Javier Rodríguez brought to Delhi was not a greatest hits set or a tourist-friendly version of Argentine food. It was a genuine, considered expression of a cuisine that is still evolving, still finding new ways to be itself. The technique was impeccable, the flavours were bold without being brash, and the imagination behind every plate was evident. Paired with Nikhil Agarwal's thoughtful, globe-trotting wine selections, from Languedoc to Mendoza to South Australia, the evening had a coherence that is rare in one-off dinners.

If this is the kind of experience All Things Nice and Roseate House intend to keep bringing to Delhi, the capital's dining scene is in very good shape indeed.