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.
At his restaurant in the then posh locality of Daryaganj, Kundan Lal personally catered to the biggest personalities who visited Delhi. Among them are Heads of state, Political Leaders, Film celebrities, Royal Families, Famous Scientists and popular cultural icons.
The mood has been skilfully curated to blend contemporary chic with references to the 1950s and the inventiveness of Kundan Lal Jaggi. The restaurant aims at transporting patrons to a visual space that melts traditional Indian motifs with inventive modernism. The ambience is epic in scale, with a fusion of Indian art deco made to fit a new-age restaurant format.
The design uses brass and wood to create a rich, earthy tonality while laser cut metal latticework on mirrors to add flair and depth. Printed floor tiles contrast with marble flooring to create interesting zones and passages through the space. The high ceiling bar is its own vision in grandeur. It’s a space where for you to toast to the old times and embrace the new.
As the new home to the original Butter Chicken and Dal Makhani, Daryaganj honours the legacy of the inventor of these dishes with a march towards culinary innovations that will write the next chapter in Indian cuisine. We are always experimenting with combining old methods with new ideas.
The traditional Indian Kulfi is most relished in the summer, but it is also when the sweet dessert tends to drip a lot and melt faster. After testing various prototypes, we have come up with a product to make Kulfi a clean staple for the final course.
Presenting Daryaganj Kulfi Drip Tray, a presentable and easily-carried drip tray attached to the kulfi to prevent dripping and cloth stains. This innovation alters the experience of kulfi from a messy affair to a premium experience. The tray is easy to hold, making sure the guests are comfortable while enjoying their summer kulfi. It also builds a topic of discussion amongst the guests when they’re introduced to the Daryaganj Kulfi Drip Tray.
Mouth fresheners are served across restaurants in north India in various bowls from which all of the guests have to consume the mixture of Saunf and Mishri. It is alarming that restaurants use common bowls for this post-dining experience.
After testing various options and sizes, we invented the Daryaganj Mouth Freshener Box, an invigorating combination that is perfect in size and smartly designed for easy and hygienic handling.
The box offers Saunf & Mishri along with a small token of appreciation from our side. Guests can carry it along with them and consume it whenever they like.
Daryaganj constantly draws inspiration from Late Mr Kundan Lal Jaggi the inventor of Butter Chicken and Dal Makhani. This inspiration motivates us to push our own boundaries of innovation. Daryaganj is based on the ability to invoke all five of your senses – Touch, Smell, Taste, Sound and Vision. We at Daryaganj, innovated a first of its kind delivery concept.
‘The 5 Senses Delivery Box by Daryaganj’ contains all the elements to evoke your five senses in the comfort of your home
A tasting menu of multiple courses specially crafted to show the evolution of Tandoori cuisine showcasing dishes invented and popularised by Late Mr. Kundan Lal Jaggi.
Delivery by our various brands.
Signature classic Kulfi kiosk in our Restaurants and also standalone kiosks.
Customised tailor made North Indain meals for Corporate Delivery.
Bespoke catering taking a chef to the guest’s home for a live tandoori experience.
QSR concept in food courts and delivery only restaurants.
QSR concept in food courts and delivery only restaurants.
Contemporary Mithai division in retail and delivery.
Packaged foods division of "Ready to eat" and "Ready to cook" Products
Check out our Youtube Channel
A playlist of the curated tracks which play in Daryaganj Restaurants
Raghav inspired the vision that led to the seed of Daryaganj as a tribute to honour the pioneering spirit of his late grandfather, Shri Kundan Lal Jaggi.
An alumnus of St. Stephens College, Delhi and Kellogg School of Management at Northwestern University, Raghav grew up in New Delhi, India and lived in the UK, Hong Kong and South Africa in addition to travelling the world extensively and getting exposed to a range of authentic cuisines and local and regional recipes. This combination of rich culinary tradition and contemporary gourmet style, blended with age-old secret recipes carefully preserved in his family and perfected in the most iconic of North India’s restaurant kitchens, is what makes Daryaganj a unique dining experience and a treat for the senses.
Raghav is based in the US and resides in New York City, where he works as a part of the global leadership team at a NASDAQ-listed global operations and analytics company.
Amit Bagga has a track record of successfully delivering fine dining to patrons since his foray into the restaurant industry a decade ago. He started out as an outsider, with his family’s roots in the automobiles business, but has emerged as one of the most well-known faces of the food and hospitality sector in India.
He is the Co-founder and C.E.O. of Daryaganj Hospitality, and has overseen the expansion of the restaurant across four locations in the national capital region. He has been featured in India Today Group’s list of “50 Young Leaders of Delhi”, and was a semifinalist for the “Business World Magazine’s 40 Under 40”.
He is a hands-on restaurateur, who pays attention to detail in his restaurants, making sure all the five senses of a customer are evoked positively and they end up having a memorable experience. He has applied the same principles while conceptualising the Daryaganj restaurant.
We Are Committed To Doing What Is Right And Ensuring That Our Actions Follow The Highest Ethical And Professional Standards.
We Are Presently Undertaking The Initiative Of Turning Our Entire Supply And Production Chain Sustainable, And Are In The Process Of Identifying Local Growers Who Practise Only Organic Farming.
Thinking Beyond The Actions Of Our Own Company, We Are Partnering With Several Other Companies, Ngos, And Many Fellow Restaurateurs To Pursue Sustainability Solutions That We, Alone, Could Not Accomplish.
We Are Always Looking For Partners Who Are Interested In Working With Us To Build A More Sustainable Future.
We Ask Tough Questions To Our Own Team Members About How And Where We Can Improve
We Also Focus On Social Justice Practices.
We Believe In The Principles Of Honesty, Integrity And Loyalty Towards Our Customers, Employees And Shareholders. These Are The Key Characteristics Of Any Ethical Business.
We Know That Our Success Stems From Our Exceptional Team. To Help Us Further Our Sustainability Commitment And Better Our Engagement With Staff Members And Our Communities, We Dedicate Resources To Regular Upskilling For Team Members.
We Provide Coverage Under Life Insurance For Our Employees. We Also Provide Full Medical Insurance To Our Employees And Their Families And Sponsor The School Education Of The Children Of Junior Staffers.
We Also Believe In The Principle Of Empathy Towards Our Employees.
We Are Committed To Celebrating The Diversity Of Our Staff Members And Respecting Each Staff Member As We Work Together To Achieve Excellence In Our Business
We Contribute Regularly To Ngos Which Are Working Towards Eradicating Hunger And We Have Set Aside A Certain Percentage Of Our Revenvue Towards Ths Cause, Permanently.