Local Food

Butter Chicken's origin traces back to the post-partition era in Delhi. It was invented by Kundan Lal Gujral, the owner of the famous Moti Mahal restaurant, as a way to use up leftover tandoori chicken. The dish typically includes marinated chicken cooked in a tandoor (traditional clay oven) and then simmered in a luscious tomato-based sauce enriched with butter and cream. The result is a rich, velvety curry that pairs perfectly with naan or rice. Food critics and bloggers often hail Butter Chicken as a must-try dish when visiting Delhi.

A beloved comfort food, that features red kidney beans cooked in a spiced tomato gravy served over steamed rice. The dish is hearty, nutritious, and offers a delightful balance of spices and textures. It is a staple in many North Indian households and is often compared to a warm hug in a bowl. Food bloggers frequently recommend it as a homely and fulfilling meal for visitors.

Encapsulates the vibrant and robust flavours of Delhi. It is a decadent combination of spicy chickpea curry (chole) and deep-fried bread (bhature). This dish is a breakfast favourite but can be enjoyed any time of the day. It is often garnished with onions, green chilies, and a dash of lemon. Food enthusiasts and bloggers rave about this dish as an essential experience in Delhi.

Chicken Tandoori highlights the traditional cooking technique of the tandoor, which is integral to Delhi's culinary heritage. It is a globally recognised dish where chicken is marinated in a mixture of yoghurt and spices and then roasted in a tandoor. The high heat of the tandoor gives it a smoky flavour and charred exterior, while the marinade keeps the meat tender and juicy. Food critics often regard it as a must-try for its robust and earthy flavours.

Having its roots in the Mughal era, Nihari is a slow-cooked stew of meat (usually beef or lamb) along with a myriad of spices, cooked overnight for a rich, deep flavour. Traditionally served as a breakfast dish, Nihari is garnished with ginger, green chilies, and coriander. Food bloggers and critics often describe it as a dish that defines Delhi's historical and culinary depth.

A fragrant rice dish cooked with meat (chicken, mutton, or beef), aromatic spices, and saffron, Delhi's biryani is a blend of Mughlai and Awadhi influences. Each grain of rice in a well-made biryani is separate and flavourful. Biryani is often accompanied by raita (yoghurt sauce) and is a dish that food bloggers frequently highlight as a must-try in Delhi.

A testament to the city's Mughal culinary heritage, Kebabs are a popular snack or starter, made from minced meat (chicken, mutton, or beef) mixed with spices and grilled to perfection. In Delhi, you will find a variety of kebabs, from Seekh Kebabs to Shami Kebabs, each offering a unique burst of flavours. Food critics often recommend kebabs for their savoury taste and versatility.

A type of Indian flatbread, often stuffed with various fillings such as potatoes, cauliflower, paneer, or lentils. They are usually served with pickles, yoghurt, and butter. Parathas are a breakfast staple in Delhi and are celebrated for their versatility and flavour. Food bloggers recommend parathas for their comfort and taste.