By The Inventors Of Butter Chicken & Dal Makhani


Daryaganj – By the Inventors of Butter Chicken and Dal Makhani, a North Indian Cuisine restaurant, was conceptualized with the principle of celebrating the culinary legacy of Kundan Lal Jaggi and the resilience and innovation of the Punjabi refugees who migrated to Delhi after the partition of India in the year 1947, blending old-world flavours and closely guarded recipes with the most talented and creative team to create a best in class dining experience reminiscent of a bygone era, with due credit to his grandson Raghav Jaggi and Raghav’s childhood friend, restaurateur Amit Bagga.

About Kundan Lal Jaggi  

Kundan Lal Jaggi was a living legend and a culinary master of Tandoori cuisine and is often credited for making it popular all over the globe. Born and raised in a Punjabi-Hindu family in Peshawar, British India; as a young boy Kundan Lal Jaggi embarked on a journey of flavours and taste mastering Tandoori cuisine at a restaurant owned by Mokha Singh in Peshawar in the 1930’s. During the aftermath of the partition of India in1947 which displacing many, Kundan Lal Jaggi a refugee lost everything he had and travelled to Delhi with an unflinching desire to succeed and serve a cuisine Delhi had not tasted before. This experience also honed his patience and ability to focus. The only skill Kundan Lal Jaggi knew was how to cook, so he eventually founded a restaurant with two other partners at Daryaganj in New Delhi which went on to become a huge success and revived his life. These recipes have stood the test of time and were carefully preserved by Kundan Lal Jaggi before he passed away and gifted this legacy to his grandson.

About The Iconic Dishes

Menu First Page

Menu Concept

The dishes on the menu transcend time, take you to the lanes of daryaganj and enthral you with the authentic flavours 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 Indain flavours from the post independence era, brought to life using fresh produce.

Daryaganj Kulfi

The more traditional ones are cream (malai), rose, mango, cardamom (elaichi), saffron (kesar or zafran), and pistachio. Unlike ice cream, kulfi is not whipped, resulting in a solid, dense frozen dessert similar to traditional custard-based ice cream. Thus, it is sometimes considered a distinct category of frozen dairy-based dessert.Due to its density, kulfi takes a longer time to melt than Western ice cream.

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