What is Daryaganj
Daryaganj was the neighbourhood in old Delhi where refugees had landed up after the Partition of India. It is also where Kundan Lal Jaggi and his two partners decided to set up their restaurant. What they ended up building was a cultural melting pot. At this restaurant, Kundan Lal Jaggi invented the world’s two most-cherished Indian dishes, Butter Chicken and Dal Makhani.
This culinary gem delighted diners with dishes, innovated and mastered. The objective was to make every meal better than the last, and to dig deeper to enhance the idea of culinary excellence upon which the philosophy of food is based. It was an astonishing establishment where signature inventions of tandoori cuisine were presented to the world. This was the time when our society was working to create a progressive, inventive, and ambitious nation.
This landmark on India's culinary map came to be known as a favourite dining space in Delhi, post-independence. Undoubtedly, it became the city's go-to destination, where royalty was welcomed; this is where the curry and tandoori cuisine were elevated to a fine art. Signature dishes were savoured while Shakila Bano’s Qawwalis were performed live. The restaurant set into motion the trend of families dining together at a time when women had not been comfortable going out.
Menu Concept
The dishes on the menu transcend time, take you to the lanes of Daryaganj, and enthrall you with the authentic flavors that generations have grown up with. The food is genuine, cooked with fresh ingredients, with a selection of tandoor-grilled meats, seafood, and vegetables prepared to perfection. It is a celebration of North Indian flavors from the post-independence era, brought to life using fresh produce. Each bite tells a story of heritage, blending nostalgia with the warmth of home-cooked meals. With every dish, you experience the passion and legacy of a culinary tradition that has stood the test of time.
ABOUT THE ICONIC DISHES
Late one evening in 1947, as Kundan Lal Jaggi’s kitchen was nearly empty, a group of guests arrived hungry. With only tandoori chicken remaining, a Bengali diner suggested adding it to a rich, buttery gravy. Kundan experimented with tomatoes, butter, and spices, and the result was a hit. He named it Butter Chicken, and it became a timeless classic on the menu.
THE ORIGINAL 1947 BUTTER CHICKEN
In 1947, a guest named Sucha Singh urged Kundan Lal Jaggi to reinvent the classic “Maa Ki Dal.” Experimenting, Jaggi slow-cooked it with tomatoes, fresh butter, and spices on a tandoor. By morning, it had turned into a luscious, creamy masterpiece, which he named Dal Makhani.
THE ORIGINAL 1947
DAL MAKHANI
Kundan Lal Jaggi, was a refugee from Peshawar, where he worked at a restaurant owned by Mokha Singh in the 1930’s. He founded a restaurant with two other partners in the locality of Daryaganj at New Delhi in 1947. At this restaurant, the most iconic dishes of North Indian Punjabi cuisine, Butter Chicken and Dal Makhani were invented by him!
