Restaurants in Delhi
"Nirula's is an old-fashioned Indian restaurant, the equivalent of a family-style diner in the United States. The original location is in Connaught Circus in old Delhi. After hours it's reliably jammed with young locals looking for relatively inexpensive, good food and a fun time.
A gimmick that works: almost every dish on this bar-restaurant’s Indo-Euro fusion menu is cold-smoked, using a variety of woods from cider to hickory, and to often brilliant effect. Don’t miss the smoked tomato-and-lemongrass soup.
Set in the yuppified (for Delhi) Defence Colony shopping plaza, this delectable seafood place—it’s part of a chain, but a good one—presents a welcome dilemma: its encyclopedic menu is crammed with about 1,473 dishes and nearly as many varieties of fresh fish.
Purportedly India’s highest-grossing restaurant and certainly one of the smartest, this upstart at the Oberoi has beguiling interiors (striking fuchsia walls, intricate sandalwood sculptures on the ceiling) and warm lighting that together make the vast, bustling space seem almost intimate.
The popular spot has a modern, global menu, and it's a great place to have lunch after shopping in the nearby Garden Village, which has boutiques from some of India's top designers.
Once-stodgy Connaught Place got a helpful shot in the arm with the opening of this chic eatery—the joint project of chef Suvir Saran (from New York’s Devi) and fashion designer Rohit Bal (who did the rococo interiors, a fantasia of candelabra and gilt-edged mirrors, awash in chiaroscuro).
This restaurant chain, with dozens of franchised locations throughout Delhi and other cities, claims to have invented the world-renowned Indian dish, butter chicken. Starting in 1920, the chain’s founder began cooking Mughlai-style dishes and roasting meats in hot clay tandoori ovens.
While a hokey upstairs cocktail lounge and nightly DJ sets draw crowds to this suburban stalwart, it’s the cuisine that really sings—specifically the raan-e-Punjab, a seasoned whole leg of lamb slow-roasted in the tandoor.
Diners queue up outside this Defence Colony restaurant for the vegetarian cuisine and savory, crêpe-like dosas.
Part of a new generation of Delhi's restaurants, Tabula Rasa serves dishes from every continent: African chicken stew, Australian lamb, Brazilian pork chops, Spanish ham, Chinese pot stickers.
Part of a national chain (but don’t let that dissuade you), this upmarket newcomer specializes in Bengali cooking—arguably the greatest regional Indian cuisine that’s relatively unknown outside of India.
Entirely worth the 30- to 40-minute drive down from Connaught Place and central Delhi, this hotel restaurant has improbably become a haunt of in-the-know locals, who make up 90 percent of the lunch and dinner crowd.
Since 1968, Banda Hasan has been dishing up his famous char-grilled kathi rolls—thin roti roomali bread filled with minced mutton, paneer (cheese), or spiced chicken tikka—first from a cart in Greater Kailash, then from this tiny takeout stand in the heart of busy Khan