Beginning this May, sailors traveling aboard Virgin Voyages’ Valiant Lady will have a new fine dining option–Ariya. Ariya, a modern Indian culinary experience will launch exclusively on Valiant Lady when she returns to service after her dry dock.
“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,” says Nirmal Saverimuttu, CEO, Virgin Voyages.
The new restaurant will be found inside of the popular Razzle Dazzle restaurant, which will continue to be a breakfast and brunch venue by day before being transformed into the 220-seat Indian sanctuary each evening. The space will feature soft lighting, cozy, cuddlore-inspired booths, a feature bar, and an eclectic DJ soundtrack of Indian classics, Punjabi pop, and global sounds. The center of the restaurant features a semi-private dining space that is framed by decorative screens resembling the “intricate interior of a traditional jewelry box.”
Ariya’s menu has been developed in partnership with acclaimed celebrity chef, television personality, and cookbook author, Maneet Chauhan. Additionally, the restaurant’s name, Ariya, carries a special significance for Virgin Voyages’ founder, Sir Richard Branson. Ariya was the name of his great-great-grandmother who traveled through far-flung ports and believed food could cross boundaries even language could not cross.
Sailors who dine at Ariya can experience Lamb Shank Biryani, GoanCurries Mussels, Malabar Coconut Crab Cake, and Tandoori Pistachio-Crusted Snapper. Ariaya’s heartbeat will be one of India’s great street food traditions, Chaat, which is known for being crispy, tangy, and deeply satisfying. Each gorgeously plated dish will be layered with complex spice and fragrances that are sure to surprise the Sailor’s pallet.
“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,’” said Chef Levi Mezick, Senior Director of Culinary Program Development, Virgin Voyages.
Ariya’s bar will offer the same regional influences as the kitchen. Each experience will offer a complimentary sip of jaljeera, a chilled blend of tamarind and cumin, to cleanse the pallet. Sailors can also order any of the offered crafted cocktails such as Maharani Morning with rose, cardamom, and sparking wine, Golden Hour Spritz layered with saffron and honey, Saffron & Silk with scotch and toasted coconut smoke, Bangalore Old Fashioned with jaggery and cardamom, and for those who do not drink alcohol, The Seventh Leaf, a botanical zero-proof creation. Additionally, Sailors can order from a curated wine list, Indian small-batch spirits or traditional chai tea.
Valiant Lady will reenter service on May 25, 2026, to begin her European season from Barcelona, Spain, where she will offer 6- to 8-night voyages throughout Italy, Spain, and France.