New and Old Delhi

Restaurants in New and Old Delhi

Whether it’s a classic culinary temple or a local haunt, these New and Old Delhi area restaurants are destinations in and of themselves. Read on to discover Travel + Leisure’s picks for the best New and Old Delhi area restaurants and dining experiences. Browse our travel guides for insider information on food trucks, bakeries, cafés, coffeehouses, farm-to-table restaurants, diners, trattorias, bistros, pizzerias, ice cream parlors, tapas bars, noodle houses, sushi counters, fine dining establishments, and more.

Our global network of editors and writers selects the best restaurants in New and Old Delhi area to help travelers soak up the local scene and find authentic dishes. Whether highlighting an insider hot spot, a celebrity chef’s newest restaurant, a hip coffeehouse, or the best place for cheap eats, Travel + Leisure takes you there, serving up the best New and Old Delhi area restaurant listings. Below find T+L’s top picks for where to eat in New and Old Delhi area.

They share a wall in Hotel Samrat, but these two nightclubs are otherwise as different as night and  … later that night. Shiro is an old-time favorite with namesakes in Bombay and Bangalore, all dedicated to a Zen-like feeling with their giant Buddha statues.

The menu of Varq feels like it came from a chef who’s got his Indian cooking principles down pat, but couldn’t resist having a bit of fun along the way.

You know you’ll be treated like royalty, not just because this is one of the hotel chain’s crown jewels but also because Dum Pukht specializes in cuisine from the princely times of Kashmir, Hyderabad, Awadh and Lucknow.

If you’re a fan of Southern-style comfort but don’t feel up to the usual clatter and clang that South Indian restaurants bring, Dakshin is here to show you the way. South India’s states and nuances are perfectly represented in Dakshin’s traditional dishes, plated rather pretty.

Strong on flavors and, if it’s possible, even stronger in technique, Indian Accent does modern Indian dishes that are surprising, but always pleasant.

The rann (leg of lamb) here is cooked with tender loving care, only to be matched by their superior Kali Dal. Many years ago, when I was leaving Delhi—for what I thought would be a permanent move—this was the last meal I ate in the city.

If you learn toward ‘50s jazz music and frothy cappuccinos, you’ll want to check out this spot in the Vasant Vihar area.

Even if you consider Indian vegetarian cuisine to be pretty traditional, that doesn’t mean that the menu must be conventional.

Moving up from the South and stopping somewhere before Delhi—that’s where one would pinpoint the geographic heart of this elegant eatery, which specializes in Marwari cuisine. It also pleases vegetarians who want no foods that come from underground—as in no onion, no garlic.

It’s so difficult to choose a champion among all the brilliant South Indian specialists, but I’ll give this round to Sagar Ratna for its number of locations and the variety of dishes on its menu. Buttery dosas, tangy rasams, fluffy idlis—yum.

If you’re the kind who always likes to get just a taste of what’s on your companion’s plate, you’ll love thalis. These are the plates we would’ve had at home if our grannies had their way—with a little bit of everything.

As I look at the lovely mountain image blown up against a wall, the prayer flags and the weathered white tent in Ladakhi Kitchen’s outdoor space, I feel inspired enough to safely say that this mountain cuisine is well worth the trek to Gurgaon.

Okay, this place is far from authentic when it comes to Italian cuisine, but sometimes you just want some Western-style comfort food—pizzas, burgers, shakes—and this place excels at them nicely.

Of all the dhabas in this city serving chhole bhature—a chickpea curry served with fried bread—this one seems to have the most people coming back for more.

Shawarma lovers, rejoice. At some point, between working restaurants in Saudi Arabia and India, the owner of this little joint realized that the universal formula for good grub was as simple as a sandwich-y bread and meat done right.