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Chef Noah Barnes shares his passion for blending traditional Mexican flavors with creativity at Miss Margarita, highlighting his approach to bold ingredients, sustainable practices, and memorable food and drink pairings.
Miss Margarita
Noah Barnes is a highly acclaimed chef and the co-Founder of Miss Margarita by Arriba. With an upbringing steeped in Anglo-Indian culinary traditions, his passion for European cuisine was nurtured at IHM Mumbai, where he honed his skills and went on to win multiple prestigious awards.
At just 22, Noah became the first Indian to represent the country at the Hans Bueschkens Junior Chef Challenge in Hong Kong, and later earned a bronze medal at the renowned Bocuse d’Or. Known for his innovative approach, he combines classical European techniques with global flavors, using local, seasonal ingredients to create dishes that blend finesse and bold flavors.
His culinary expertise has earned him a loyal following, and he has worked in some of India’s finest restaurants, including The Hungry Monkey, TabulaBeach 2.0, and Arriba. With Miss Margarita by Arriba, Noah has introduced a lively, Mexican-inspired dining experience to Delhi, with an eclectic menu and signature cocktails.
As a visionary, Noah aims to bring Indian cuisine to global recognition, raising the standards of culinary experiences across the country. Here’s an excerpt of our chat with him.
How would you describe the culinary philosophy at Miss Margarita? Are there any unique flavors or techniques you aim to highlight?
At Miss Margarita, our culinary philosophy revolves around authenticity blended with creativity. We aim to highlight bold Mexican flavors while incorporating fresh, high-quality ingredients. Our menu celebrates the vibrant, layered essence of Mexican cuisine, using traditional techniques like fire-roasting, hand-pressing tortillas, and balancing spice and zest to create a memorable dining experience.
Mexican cuisine is so diverse and layered. How do you approach traditional Mexican dishes while adding your own creative spin?
We approach traditional dishes with a deep respect for their roots, ensuring the core flavors remain intact. Our creative spin comes through thoughtful presentation and the addition of seasonal or locally sourced ingredients that complement the traditional palate.
Can you share some of your favorite ingredients to work with?
I love working with Habanero, Jalapeno and Guacamole, this is essential to Mexican cuisine. It’s not just the food, the beverage menu is created using ingredients that are authentic and offer the largest selection of tequila drinks in the country.Its about balancing flavours and adding the right amount of spice to a dish or a drink that allows customers to experience a taste of Mexico.
The margarita is iconic. How do you balance the food and drink pairings on your menu to enhance the overall dining experience?
We curate our menu with thoughtful pairings in mind, ensuring that the boldness of our food complements the freshness and complexity of our margaritas. For instance, our spicy dishes pair beautifully with citrus-forward margaritas, while smoky mezcal cocktails are the perfect match for our char-grilled creations. The goal is to create harmony between the food and drink, elevating the entire experience.
Are there any new dishes or flavor trends you’re excited to explore? How do you stay inspired in the kitchen?
I’m excited to explore the use of indigenous Mexican ingredients like huitlacoche and experimenting with fermented elements like tepache to create new layers of flavor. Staying inspired involves constant learning—whether it’s traveling, researching ancestral techniques, or experimenting with seasonal produce to create something unique and meaningful for our guests.
Sustainability is important to many chefs today. How do you incorporate sustainable practices or ingredients into your menu?
Sustainability is a cornerstone of our kitchen ethos. We prioritize local sourcing wherever possible, reducing our carbon footprint while supporting local farmers. We also work to minimize food waste through creative reuse of ingredients and strive to feature seasonal produce, which not only supports sustainability but also enhances flavor.
Do you have a favorite dish on the menu, or one that holds a special story?
Biriya Tacos is my favorite dish. And there is a very cool story to it. One of my very close friends, Neil, when he was traveling to America, visited the actual place where the Biriya Taco was first started. And he got me, he went and brought a flask, got me a sample of the broth and the stuffing for the taco. And I reverse-engineered that dish without any recipe and, got it 95% close to it, which has now become one of our top-selling and signature dishes in the menu. So that’s a cool story, something that as a chef I’m very proud of.
