Virgin Voyages has announced the debut of a modern Indian restaurant, named ‘Ariya’, exclusively on Valiant Lady following her dry dock this May.
*All details correct at time of publish (17 March 2026)
Developed in partnership with Indie Culinaire by acclaimed celebrity chef, television personality and cookbook author, Maneet Chauhan, Ariya will offer Sailors (guests) a range of Indian cuisine, pairing known classics with coastal flavours and regional specialities.
The restaurant’s name was inspired by Sir Richard Branson’s great-great-grandmother, Ariya. From the coastal town of Cuddalore in Tamil Nadu, she travelled extensively, believing food was an international language. The foundation of the restaurant is built on these beliefs.
THE SPACE:
Ariya will use Valiant Lady’s breakfast and brunch venue, Razzle Dazzle, as a 220-seat restaurant each evening. The interiors are inspired by the colour, culture and craftsmanship of India’s spice markets.
The new restaurant offers:
- A semi-private dining space framed by decorative screens, made to resemble the interior of a traditional jewellery box
- Cuddalore-inspired booths
- A feature bar, backed by an eclectic DJ soundtrack of Indian classics, Bollywood hits, Punjabi pop and global sounds
THE CUISINE:
Ariya offers a menu inspired by regional Indian cuisine, showcasing flavours and ingredients from across the country. Dishes are prepared using layered spices and traditional cooking techniques.
The menu also features a selection of chaat, a traditional Indian street food known for its crisp textures and vibrant flavours.
Dishes include:
- Lamb shank biryani
- Goan curried mussels
- Malabar coconut crab cake
- Puffed rice and avocado chaat
- Tandoori pistachio-crusted snapper
THE BAR:
Ariya’s bar offerings feature cocktails inspired by the same regional influences as its cuisine. A complimentary serving of jaljeera, a chilled tamarind and cumin drink, is available to all guests prior to dining.
Cocktails include:
- Maharani Morning with rose, cardamom and sparkling wine
- Golden Hour Spritz layered with saffron and honey
- Saffron & Silk with scotch and toasted coconut smoke
- Bangalore Old Fashioned with jaggery and cardamom
- The Seventh Leaf, a botanical zero-proof creation
A curated wine list is included alongside a selection of Indian small-batch spirits, while a traditional chai tea service is also available.
Nirmal Saverimuttu, CEO at Virgin Voyages, said: “Ariya is the next chapter in our food and beverage collection that we’ve been building with real intention since day one. Every restaurant we open is a statement about what we believe dining at sea can be, and Ariya says something we haven’t said before.
“Indian cuisine, done with this level of craft and this much heart, belongs on Valiant Lady. Sailors who’ve sailed with us before will understand immediately why this belongs here. For those who haven’t, Ariya might be the reason they book.”
Chef Levi Mezick, Senior Director of Culinary Programme Development at Virgin Voyages, said: “Indian cuisine is finally getting the global recognition it has always deserved and our Sailors get to experience it at its best, with Chef Maneet. The spice combinations alone will surprise people. That’s the goal: to make every Sailor at that table think, ‘I didn’t know food could do that’.”
For more information on Virgin Voyages’ culinary programme, visit virginvoyages.com.
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