Dining at J60 Suites

Pure-Veg Rooftop Restaurant in Ashok Vihar, Delhi

Name: J60 Rooftop Restaurant
Address: Rooftop, J60, Ashok Vihar, Phase 1, New Delhi, 110052, IN
Telephone: +917982981199
Price range: ₹₹

North Indian vegetarian cooking, served on the rooftop at J60 Suites. Come up for a family dinner, a birthday, or a quiet table away from the street — call ahead and we'll keep it ready.

View Our Menu Reserve a Table

The Kitchen

Authentic North Indian Vegetarian Cuisine

The kitchen at J60 Rooftop Restaurant cooks pure North Indian vegetarian food — biryanis, creamy paneer curries, fresh breads — the way Delhi families actually eat it, only with a rooftop over your head and the streets of Ashok Vihar well below.

Dishes are prepared fresh, and the cooking leans on proper spices and good ingredients rather than show. Most tables are families on an unhurried dinner; birthdays and anniversaries are normal evenings here too. If yours is one, mention it when you reserve and we'll plan the table with you.

Not sure what to order yet? The View Our Menu button above opens the full card below — or call the restaurant and we'll walk you through it.

Breakfast is served dine-in at the rooftop restaurant — a buffet on busy mornings with a chef-curated spread of five hot dishes (parathas and more) plus breads, sandwiches, cereals, muesli, Chocos, milk, coffee, teas and juices; quieter mornings mean table service with the same cold spread and two hot dishes to pick from. Breakfast is included only when your room is booked with breakfast; otherwise it is chargeable. Room service is à la carte.

The Current Menu

J60 Rooftop Restaurant serves Indian vegetarian dishes, breads, rice, snacks and drinks — the full card, section by section, below. If you'd like a hand choosing, call when you're ready and we'll walk you through it.

Breakfast

Aloo Paratha with Dahi - 2 PcsWhole-wheat flatbread stuffed with spiced potato, griddled and served with dahi — two to a plate.
Onion Paratha with Dahi - 2 PcsFlaky griddled flatbread filled with caramelized onion, served with cool dahi on the side; two to a plate.
Paneer Paratha with Dahi - 2 PcsFlatbread stuffed with crumbled paneer and spices, paired with dahi — two parathas to a serving.
Mix Veg Paratha with Dahi - 2 PcsGriddled flatbread with a vegetable-medley stuffing, dahi alongside — two to a plate.
Veg Grilled Sandwich - 4 PcsSandwich of fresh vegetables and cheese, pressed on the grill till the bread crisps golden — four pieces.
Puri BhajiPuffed deep-fried puris with a spiced potato bhaji alongside — the classic North Indian morning plate.
PohaFlattened rice tossed with onion, peanuts, lemon and a scatter of fresh herbs — the gentle breakfast staple.

Soups

Sweet Corn SoupCorn kernels in a lightly thickened, savoury broth, gently sweet — the Indo-Chinese table's usual opener.
Hot & Sour SoupPeppery, tangy broth with shredded vegetables — the Indo-Chinese soup that clears the head.
Tomato SoupSimmered down from ripe tomatoes with subtle herbs — the smooth, familiar bowl that starts a meal well.
Mushroom SoupA warm, earthy soup built on mushrooms — the deeper-toned option among the soups.
Manchow SoupDark, garlicky Indo-Chinese soup crowned with a handful of crisp fried noodles.

Oriental Dishes

Steamed VegetablesAssorted vegetables steamed till just tender — the plain, light plate among the wok dishes.
Stir Fried VegetablesVegetables tossed fast in a hot wok with ginger, garlic and a light pour of soy — a little bite left in them.
Chilly PaneerPaneer cubes wok-tossed with capsicum and onion in the glossy, chilli-spiked sauce.
Honey Chilli PotatoCrisp fried potato fingers in a sticky glaze of honey and chilli — hard to stop picking at.
Chilly Mushroom (Seasonal)Fried mushrooms wok-tossed in chilli-garlic sauce with capsicum and onion — the earthy one among the starters.
Veg ManchurianFried vegetable dumplings in a garlicky, tangy Manchurian gravy with capsicum and onion.
Veg NoodlesHakka-style noodles wok-tossed with julienned vegetables, street-style and familiar.
Veg Fried RiceWok-tossed rice with vegetables and a splash of soy through it — the Indo-Chinese staple plate.
Red Sauce PastaPasta folded through the tangy tomato-and-herb sauce — the red, familiar one of the two.
White Sauce PastaPasta folded through a smooth, creamy sauce — the mellow, white counterpart to the red.
Veg MaggiThe instant noodles most of India grew up on, cooked with vegetables stirred through.
Veg Spaghetti NoodlesThin spaghetti-style noodles stir-fried Indo-Chinese style with vegetables.

Tandoori Snacks

Paneer TikkaCubes of paneer in a spiced yoghurt marinade, charred at the edges in the tandoor.
Paneer Malai TikkaPaneer tikka in a cream-based malai marinade — softer-textured than the classic.
Paneer Afghani TikkaPaneer in the white cashew-and-cheese Afghani marinade, charred in the tandoor.
Soya ChaapSkewers of spiced soya, grilled till the edges pick up some char — chaap at its simplest.
Malai ChaapSoya chaap in a creamy malai marinade, grilled in the tandoor like its paneer cousin.
Mushroom TikkaMushroom caps and onions in spiced yoghurt marinade, charred in the tandoor.

Snacks

Veg PakoraVegetables dipped in gram-flour batter and fried crisp — the snack that pairs with chai.
Paneer PakoraPaneer slices in a gram-flour batter, fried till the outside crisps around the soft middle.
Peanut MasalaPeanuts tossed with chopped onion, tomato, chilli and lemon — the nibble that goes with chai.
Dahi ke SholeThick hung-curd patties, crisp outside and creamy-tangy within — 'shole' means the embers they're finished over.
Dahi KebabSoft, pan-fried kebabs made of hung curd and paneer — delicate, barely holding their shape.
Hara Bhara KebabPan-fried patties of spinach, peas and potato — green by name and green by nature.
Veg PlatterA sharing plate that brings several of the menu's snack favourites to the table at once.

Snacks / Chaat

Aloo ChaatFried potato tossed with chutneys and chaat masala — the Delhi street classic, sour and sweet.
Crispy CornGolden fried corn kernels tossed with salt and pepper — the crackly plate you pick at by hand.
Chana ChaatBoiled chickpeas tossed with onion, tomato, chutney, fresh herbs and a dusting of chaat masala.
Corn ChaatSweet corn kernels tossed with onion, tomato, lemon and chaat masala — light and quick.
Gobhi 65Cauliflower florets in a spiced batter, fried and tossed in the classic 65-style sauce.
Fried PaneerPaneer cubes fried to a golden outside with a soft middle, plated as a simple starter.
Cheese BallsFried rounds with a molten cheese centre — crisp shell first, then the soft middle.

Raita & Salad

Plain DahiCurd served plain, just as it comes — cool, set and exactly what the name says.
Mix Veg RaitaWhisked curd folded with a medley of chopped vegetables — the standard cool side for a spicy main.
Boondi RaitaCurd stirred with boondi, the tiny fried gram-flour pearls that soften in the yoghurt.
Green SaladSliced cucumber, tomato and onion, dressed lightly — the simple, crisp side between rich mains.
Plain Papad - 2 PcsPapad roasted to a delicate crunch and served plain, exactly as the name says — two to a serving.
Masala Papad - 2 PcsPapad topped with chopped onion, tomato and coriander, two to a serving.

Dal & Subzi

Dal MakhniBlack lentils simmered slow with butter and cream — the Punjabi classic that takes its time.
Yellow Dal TadkaYellow lentils finished with a sizzling tadka of ghee, cumin and red chilli poured over.
Mix Vegetable JalfreziA medley of vegetables cooked in a thick, tangy tomato-and-onion jalfrezi gravy with whole spices.
Gobhi MasalaCauliflower cooked down with onion, tomato and masala — home-style, made for rotis.
Jeera AlooPotato tossed with cumin and basic spices — the simplest subzi on the card, and a reliable one.
Chaap MasalaSoya chaap pieces in a thick tomato-onion masala, the chaap take on a proper subzi.
Panchwati DalFive lentils slow-cooked together into one thick pot — 'panch' for the five, as the name says.
Bhindi Masala (Seasonal)Okra stir-fried with onion in a tangy, spiced masala — simple, and made for rotis.
KadhiGram-flour and yoghurt curry with soft pakori dumplings — tangy, golden, home-style.
Pindi CholeChickpeas cooked pindi style in a robust, spiced tomato masala — darker and drier than the gravy kind.
RajmaKidney beans simmered in a spiced tomato-onion gravy — the one that demands a plate of steamed rice.
Baingan ka BhartaEggplant roasted over open flame for its smoky edge, mashed and cooked with onion and tomato.
Sarson Da Saag (Seasonal)Mustard greens slow-cooked Punjabi style — the winter saag that makki di roti was made for.
Palak Paneer (Seasonal)Spinach cooked down into a smooth, spiced gravy with cubes of paneer folded through.

Paneer Dishes

Shahi PaneerPaneer in a creamy cashew-and-tomato gravy — 'shahi' means royal, and the gravy dresses the part.
Kadhai PaneerPaneer with capsicum and onion, cooked kadhai-style with crushed coriander and red chilli.
Paneer Butter MasalaPaneer in the smooth tomato-and-butter gravy, the familiar restaurant-classic one.
Paneer Do PyazaPaneer with a double measure of onion — that is what 'do pyaza' means — in a thick masala.
Paneer LababdarPaneer in a tomato-cashew gravy, typically finished with a touch of cream and butter.
Paneer Tikka MasalaGrilled paneer pieces folded into a robust, spiced tomato gravy — the tikka, promoted to a main.
Paneer BhurjiPaneer scrambled with onion, tomato and spices — the crumbly one, good with any bread.
Paneer PasandaPaneer in a creamy, lightly nutty gravy — 'pasanda' means the favoured one.

Naan & Breads

Plain Tawa RotiWhole-wheat roti cooked on the flat tawa — plain, as the name promises.
Butter Tawa RotiThe same roti off the tawa, finished with a spread of butter before it reaches the table.
Tandoori RotiWhole-wheat roti slapped onto the tandoor wall for its charred, chewy character.
Butter Tandoori RotiThe tandoor-charred roti with a brush of butter, served while it is still hot.
Plain/Butter NaanSoft leavened naan, plain or brushed with butter — whichever way you lean.
Garlic NaanNaan studded with roasted garlic and coriander — the natural partner for a dal makhni.
Missi RotiRoti of gram flour blended with wheat, speckled with onion and spices through the dough.
Lachha ParathaLayered whole-wheat paratha, crisp in flaky sheets — pull it apart to see the lachhas.
Puri (2 pcs)Small wheat flatbreads that puff up golden in the hot oil — two to an order.
Makki Di Roti (Seasonal)Corn-flour flatbread, the winter bread that sarson da saag was written for.
Bedmi (2 pcs)Deep-fried puris stuffed with spiced urad dal, traditionally served with aloo sabzi — two to an order.
Aloo KulchaKulcha stuffed with spiced potato and crisped in the tandoor, Amritsar style.
Onion KulchaKulcha topped with caramelized onion and spice, crisped till the edges crackle.
Aloo Pyaaz KulchaKulcha stuffed with spiced potato and caramelized onion — the fuller version of the two.

Rice & Pulao

Plain RiceSteamed rice, plain — the quiet partner every curry on this card is hoping for.
Jeera RiceSteamed rice tossed with cumin sizzled in ghee — simple, fragrant, made for dal.
Veg PulaoRice cooked together with mixed vegetables and whole spices, one-pot style.
Peas PulaoBasmati rice cooked with green peas folded through — simple, and a natural beside a subzi.
Paneer PulaoPulao with cubes of paneer folded in among the rice, vegetables and whole spices.
Veg Biryani with RaitaRice and vegetables cooked together biryani-style, served with raita alongside, as it comes.

Beverages

Black/Green Tea (Hot)Your pick of plain black tea or green tea, served hot in the usual cup.
Masala Milk Tea (Hot)Milk tea brewed with cardamom and other warming spices — the chai North India runs on.
CoffeeA straightforward cup of hot coffee — no ceremony, just the cup you expected.
Cold coffeeCoffee blended cold with milk until frothy — the tall-glass version of the cup.
Cold Coffee with Ice CreamThe cold coffee as above, crowned with a scoop of ice cream that melts into it.
Seasonal JuiceJuice of whatever fruit is in season — ask the staff which options are available today.
Fresh Lime SodaLime juice topped with soda — sharp, fizzy and the quickest reset on the card.
LemonadeLemon, sugar and water stirred into the classic lemonade, served cold.
Sweet LassiThick churned yoghurt drink, sweetened — the Punjabi glass that eats like dessert.
Plain LassiLassi in its plain form — churned yoghurt and nothing else in the glass.
Virgin MojitoThe mojito without the spirit in it — lime, mint and soda poured over ice.
Cucumber Mint MojitoA mojito built on muddled cucumber and mint — paler and cooler than the classic.
Watermelon Basil CoolerWatermelon blended with basil leaves into a pink, summery cooler of a drink.
Strawberry LemonadeThe classic lemonade with strawberry in the mix — sweet-tart and pink.
Peach Iced TeaIced tea with peach through it — the cooler that reads like summer in a glass.
Orange MocktailAn orange-forward mocktail — citrus mixed bright and served cold over ice.
Soft DrinksThe familiar soft-drink lineup, by name: Coke, Sprite, Fanta and Limca.

Plan Your Visit

Hours, Reservations & Location

Operating Hours

10 am – 10 pm

Room Service Available
10% Service Charge Applied for Room Service

Reservations

For reservations call or WhatsApp us at:

+91 79829 81199

Message us on WhatsApp

Location

Rooftop, J60, Ashok Vihar,
Phase 1, New Delhi – 110052

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The Space

Inside the Rooftop Restaurant

The rooftop seats 70–80 guests, or accommodates 100–120 for a floating gathering. For larger functions, the stilt banquet space holds up to 150 guests comfortably. Explore our function spaces and enquire about your date.