Delhi is the city of rallies, mini India, the cultural hotpot of the country, and the NYC of India. The city is a lot of things, but above all, I consider it the country’s food capital and the city with the most historical density.
Being the melting pot of cuisines and traditions, Delhi has always been the centre of attention, like that girl in high school who’s attractive and guys naturally flock around her but I digress.
With a rich history spanning over 2,000 years, Delhi has been the capital of several empires, each leaving its mark on the city's food scene. From the Mughal Empire to the British Raj, Delhi's cuisine has been shaped by the influences of various cultures, resulting in a unique blend of flavours, textures, and aromas.
I was never too fond of the city. The traffic, the people, the news and every other horrid thing Delhi is infamous for but my bond grew closer with this beautiful yet bedlam of a city over the years. I adore Delhi, probably because I was raised here or because it is just so chaotic and cute.
I am often asked what makes this city so special. Is it the gorgeous upstanding monuments that leave you in awe, the vibrant and bustling streets that make you feel one with the city or the warm hospitality of its people who welcome you with open arms?
Well for me, the answer to that lies in the flavours that fill our air, our plates, and our hearts. Delhi's history and food are inextricably linked, and in this blog, I'll take you on a mouth-watering journey through the city's rich past, highlighting the dishes that have shaped our identity.
Delhi’s culinary journey started way before even the city was established as the capital of the Delhi Sultanate but the Mughals are the ones that brought alot of the influence that we see today in the cities landscape. The Mughals brought with them a rich tradition of Persian, Arabic, and Turkish cuisine, which blended seamlessly with the local flavors of India. The result was a unique fusion of spices, herbs, and cooking techniques that gave birth to some of Delhi's most iconic dishes.
As the 18th century rolled in, the British East India Company’s arrival brought major changes and influences to Delhi’s culinary profile. The British introduced new ingredients like potatoes, peas, and carrots, which were incorporated into traditional Indian dishes. They also brought concepts like high tea and the use of bread in Indian cooking.
The Partition of India in 1947 had a profound impact on Delhi's culinary scene. As refugees from Pakistan poured into the city, they brought with them their unique flavours and cooking techniques. This influx of new culinary traditions led to the creation of dishes like Dahi Bhalla, a yoghurt-based snack that originated in Lahore and became a Delhi staple.
Today, Delhi is a city of diverse culinary influences, with restaurants and street food vendors serving everything from traditional Mughlai cuisine to modern fusion dishes. The city's love for food is evident in its bustling markets, where the aromas of spices, bread, and street food waft through the air, tantalizing the senses.
One popular dish that reflects Delhi's modern culinary landscape is the Momos, a type of Tibetan dumpling that has become a city favourite. These steamed or fried dumplings are filled with a variety of ingredients, from traditional Tibetan spices to modern twists like chicken and cheese. The Momos are a testament to Delhi's ability to absorb and adapt new culinary traditions, making them an integral part of the city's food culture.
Delhi's history and food are intertwined, each informing and enriching the other. As a Delhiite, I'm proud to call this city my home, where every bite is a testament to the rich cultural heritage that has shaped our identity. Whether you're a foodie, a history buff, or simply a lover of all things Delhi, I hope this blog has taken you on a delicious journey through the city's culinary past. So come, join me on this gastronomic adventure, and let's savour the flavours of Delhi together!
In my personal, most humble opinion…here are the best places to eat in the best city of India
Chole Bhature - Nand di Hatti, Sadar Bazar: Honestly, their bhatura is comparatively light and easy to digest, probably due to the added semolina. However, the chhole is not the best, it could be improved.
Chaat - Raju Chaat, Ashok Vihar: They don't use onion or garlic, yet the chole are brilliant and are appetisingly coated with a flavorful spice mix. A must-try for chaat lovers!
South Indian - Mysore Cafe, near India Gate
Kebabs - Qureshis, Karims (Old Delhi): Qureshis offers a wide variety of kebabs, each one more delicious than the last. Karims, on the other hand, is a legendary spot for kebabs that will leave you craving for more.
Butter Chicken - Mughal Darbar (Rajendra Place) / Havemor (Pandara) / Sandoz, Kake da Hotel, Anand (CP): Mughal Darbar and Havemor serve a rich, creamy butter chicken that's hard to resist. Sandoz, Kake da Hotel, and Anand in CP offer a more rustic, old-school take on this Delhi favourite.
Have fun exploring one of the greatest cities in the world!!
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