Cuisines in Delhi

Delhiites love their food. Be it the roadside golgappas or aloo chat or the tandoori chicken or paneer tikka of the dhabas, Delhiites have shown a taste for all kinds of food.

With passage of time, Delhi had witnessed a change in their rulers and with it their cuisine. Marathas, Mughals and the British each have left their strong influence on the food. From the mouth-watering vegetarian dishes to the spicy non-vegetarian dishes, Delhi had always accepted new and exciting recipes.

A distinctive feature in Delhi is the difference in taste among people living in Old Delhi and those living in New Delhi. While Old Delhi is famous for its non-vegetarian cuisines which are still prepared in much the same way as it was in the royal courts’ kitchens, people staying in New Delhi have readily accepted fast food like burgers and pizzas from the west. The residents of Balimaram and sleek streets of old Delhi are the descendants of royal cooks and take it as a pride to still hold the traditional recipes. Though dying, paranthewale gali in Chandni Chowk serves some of the best paranthas of Delhi. On the other hand, New Delhi has seen a rise in the number of restaurants and lounge bars serving Thai, Chinese, Japanese and continental food. Dilli Haat offers cuisines from all over the country.

Some of the interesting and mouth-watering dishes are explained here:

Aloo Jeera
Made of potato and cumin seeds, it is served mainly with chapattis (a type of Indian bread). It can also be had with rice.

Parath Parantha
Parath Parantha is a very distinctive item found in Delhi. The art lies in the making of the fine dough which is then cleverly cut into 16 different pieces and deep fried in ghee. It can be eaten with curries and pickles.

Butter Chicken
Butter Chicken is a typical dish found in North India, especially in Delhi and Punjab. Chicken prepared out of spices and butter has gained popularity elsewhere in the country as well. Butter gravy is poured over the roasted chicken to give its special flavor.

Seekh Kabab
Made out of minced lamb, seekh kabab as the name suggests is rolled into long kababs and grilled over tandoor till it turns brown. It is served with pudina chutney and garnished with onions and garlic.

Shahi Paneer
This vegetarian dish is prepared by cottage cheese and thick, spicy gravy. Cheese is added to this gravy and is garnished with coriander leaves and spring onions. Among other things, Punjabi dal and lassi (a drink made of yoghurt and water) are necessary items in the menu.