Before You Die, Eat These Things in Delhi

Not only are there #dilwallahs in Delhi, but there are also #dilwallahs with large appetites (no, bigger actually). Due to Delhiites' profound love affair with their food, the city has evolved into a gastronomic city unlike any other in India.

1.Pav Bhaji at New Arjun Bombay Pav Bhaji, Model Town 3

Pav bhaji is a spicy mashed vegetable dish served with bread in a thick sauce. Potatoes, onions, carrots, chilies, peas, bell peppers, and tomatoes are popular ingredients in curry. The curry is frequently cooked on a flat griddle (tava) and served hot by street vendors.

Ingredients to look for: Bread and a variety of vegetables

India is the country of origin.

2.Pani Puri at Nathu’s Sweets

Panipuri is a popular street food in India, Bangladesh, Pakistan, and Nepal. Panipuri is thought to have originated in Uttar Pradesh and eventually gained popularity throughout the country and beyond. Panipuri stalls are now a common sight at Indian fairs, festivals, and weddings.

3.Parantha at Paranthe Wali Gali, Chandni Chowk

Parathas are a type of unleavened flatbread created by baking or heating whole wheat dough on a tava and concluding with shallow frying in the Indian Subcontinent. The dough is made with finely ground wholemeal flour (atta) and is shallow fried.

Aloo paratha, Roti Canai, Wrap roti are some of the variations.

Atta, maida, ghee/butter/coo... are the main ingredients.

Originating on the Indian subcontinent

State or region: Indian subcontinent, Southeast..

4.Butter Chicken at Moti Mahal

Butter chicken, also known as murgh makhani, is a chicken curry made with spicy tomatoes, butter, and cream. It began as a curry in the Indian subcontinent. It's akin to a tomato paste-based chicken tikka masala. Wikipedia

Kundan Lal Gujral and Kundan Lal Jaggi designed it.

Paneer makhani and dal makhani are two a.

Murgh makhani, Murgh makhani, Murgh makhani, Murgh

Curry is the main course.

India, North India is the country of origin.

Chicken, butter, spices, tomato, chilli pepper, yoghurt, and garlic are the main ingredients.

5. Dal Makhani at Masala Art, Taj Palace Hotel

Dal makhani is made using overnight soaked black lentils (urad dal) and red kidney beans (rajma). These are combined with tomato puree, a variety of herbs and spices such as garam masala, sabzi masala, ginger-garlic paste, and lots of butter (makhan).

Butter chicken and Paneer makhani are two meals that are similar.

Urad ki Dal, Mash ki Dal, M... are some of the other names for this dish.

urad dal is the main ingredient (black gram)

6.Paneer Tikka at QD’s, Hudson Lane

Paneer tikka is an Indian dish made with marinated paneer slices that are cooked in a tandoor. It's a meatless substitute for chicken tikka and other meat-based recipes. It is a frequently accessible dish in India and nations with a large Indian diaspora.

Ingredients to look for: Spices, paneer

Variations: Chicken tikka masala

India is a country with a cuisine that is associated with it.

North India is a region or a state in India.

7.Mutton Korma at Karim’s, Jama Masjid

Mutton korma is a slow-cooked meal made with mutton, yoghurt, whole spices, and spice powders. A korma can be prepared in a variety of ways. Except for the inclusion of turmeric and coriander powder, this is one of the variants that comes close to the traditional mughlai cuisine.

8. Sambhar, Idli and Masala Dosa at Saravana Bhawan, Connaught Place

Soft steamed cakes called as Soft idli are paired with sambar, a vegetable lentil stew, in Idli sambar, a South Indian breakfast meal. It's also known as tiffin sambar, and it's served with rava idli, Crisp medu vada, Khara Pongal, crispy dosa, masala dosa, and bonda, among other South Indian tiffins/breakfasts.

Masala dosa is a version of the famed South Indian dosa, which originated in Karnataka's Udupi cuisine. Rice, lentils, potato, fenugreek, ghee, and curry leaves are used to make this dish, which is eaten with chutneys and sambar.

9.Sweet Lassi at Bikanervala

Sweet Lassi is a famous drink in North India. It is a yogurt-based creamy, sweetened, and cooled beverage from Punjabi cuisine. It's commonly served as a cooling beverage after a meal or in the afternoon on hot summer days. Because curd is the main ingredient in lassi, the flavour is entirely dependent on it.

10.Dhokla at Gujarat Bhawan, Chanakyapuri

Dhokla is a vegetarian meal that is mostly found in Gujarat, India, and parts of neighbouring states. It's cooked with rice and a fermented batter made from legumes like as chickpeas, pigeon peas, and urad.

Gujarat and Maharashtra are two states in India.

India is the country of origin.

Breakfast, a side dish, and the main course

Dhokra is another name for this plant.

Temperature for serving: hot

Rice and chickpeas are the main ingredients.

11.Rajkachori at Haldiram’s

Raj Kachori is a deep-fried crispy kachori packed with potatoes, moong dal, yoghurt, spices, and chutneys. This is the ultimate indulgence, topped with cilantro, sev, and pomegranate! If you've ever lived in or near Delhi, you're probably familiar with Raj Kachori. It's the king/queen of all chaat delicacies.

12.Tea at Cha Bar, Connaught Place

Tea is an aromatic beverage made by steeping cured or fresh leaves of Camellia sinensis, an evergreen shrub native to China and other East Asian nations, in hot or boiling water.

Introduced: T... was first reported in China in 59 BC.

13. Rasgulla at Bengali Sweet Centre, South Extension-I

Rasgulla, also known as Rosogolla, Rosgola, or Rasagola, is a syrupy South Asian dessert popular in the Indian subcontinent and South Asian diaspora regions. It's created with chhena (Indian cottage cheese) and semolina dough ball dumplings that are fried in a light sugar syrup.

14.Pakode at Pakode Wali Gali, Lajpat Nagar II

Pakora (pronounced [pka]) is a spicy fritter from the Indian subcontinent that is sold on the street and served in restaurants throughout South Asia and the world. It comprises of deep-fried ingredients, usually vegetables like potatoes and onions, coated in seasoned gramme flour batter.

Pakoda, pikora, bhajiya, pa... are some of the other names for this dish.

Potato, Eggplant, Onion, Cauliflower, and Other Variations

Vegetables; Gram Flour are the main ingredients.