The Legacy Of Flavours At Daryaganj...

Daryaganj is one of the iconic names in Delhi's F&B space. Being the brainchild of Kundan Lal Jaggi and the brand that brought classic recipes for Dal Makhni and Butter Chicken to the fore, Daryaganj in its revamped avatar has found place in the hearts of Delhiites, first at Aerocity and now at Connaught Place.

Done up in tones of beige and blue, with KL Jaggi's portrait adorning the entrance, Daryaganj's CP outlet is gradually gaining prominence being a three-month-old place. The décor has trinkets like antique phones and cameras exuding the old-world charm.

There is a see-through kitchen with a wall of fame of luminaries hosted by Mr. Jaggi on display. On the other hand, there are songs of the bygone era being played in the backdrop, lending an ambient feel to the dining experience.

Coming to the dishes that are must-haves when dining out at Daryaganj...

Begin the meal with Thandai served in a tall glass straight from Punjab, frothed and topped with nuts, but is hands-down one of the best beverages prepared by Daryaganj. On the other hand, the clove powder rimmed Laung Elaichi is a sweet-sour digestive drink.

From among the streets of India, the Chicken Pakora is a nice option as fried munchies, while for appetizers, one can certainly opt for the Original Chicken Tikka, finished with subtle mustard marinade and a lemon glaze.

As for the vegetarian preparations, there's the Kurkuri Mushroom that's a crisp and cheesy bite-sized delight, Dahi Kebab that are puffed yet melt-in-mouth parcels of hung curd flavoured with black pepper kernels to balance the sweetness of curd. On the other hand, a recurrent favourite is the Paneer Tikka that is grilled to perfection and layered with melted cheese and bell peppers.

As a brilliant means to beat the chill in Delhi at this time, the folks at Daryaganj served Murgh Badami Shorba that warms the palate.

Among the Mains, we opted for Saag Paneer and Charrey Alu with Paneer Kulcha that mirrored the home-like preparations because their seasonings were on point. On the other hand, the Biryani-Raita combination is unbeatable always.

To wrap up the meal, there was an array of Indian desserts plated up and it's really difficult to choose a favourite.

On the whole, we had a pleasant time at Daryaganj. :)

An Anglo-Indian Gastronomic Sojourn...

Indian food is known across the world for its sheer variety and is characterized by its elaborate use of different ingredients and cooking techniques. But little do we realize that many of our acclaimed cuisines are a by-product of our unique history. 

For centuries, the Indian subcontinent attracted immense interest from all parts of the world, particularly that of contemporary European traders, who coveted the one cargo which was literally worth its weight in gold, spices.  In a welcome but rather unexpected twist of irony, the very spices which drove The British Empire to undertake this mammoth responsibility of colonial subjugation also became a reason for bridging two different cultures and winning over the hearts and minds of the 'masters', instead of the intended another way around. 

Throughout the eighteenth and nineteenth Century, British and other European settlers would often be enthralled by the spectacular assortment of food and spices from the myriad regions of the Indian subcontinent. The flavours were exciting and the aromas enchanting, unlike anything they had ever tasted before. But to be truly palatable to most British settlers, these centuries-old recipes needed to be 're-imagined' with a little bit of good old British 'flavour fundamentals'. 

Here lay the foundations of what we now know as 'Anglo-Indian' cuisine, a hallmark of India's culture of acceptance and co-existence. 

The British essentially mellowed down and anglicised certain Indian dishes with acceptable levels of spice and tweaked some of their signature English meals with Indian flavours. The resulting cuisine was relished in formal settings and on evenings when English Sahibs, Indian Princes and bejewelled ladies would gather together to enjoy the finest whiskeys and wines, and the elaborate and extensive menus each night, prepared laboriously by the cooks were only outdone by others the next night. Their fare was honed to perfection at quintessential colonial institutions like gentleman’s clubs, railway kitchens and Army messes. 

The fairly new Anglow is a one of its kind Anglo-Indian Themed Whiskey Bar and Kitchen that embodies the spirit of this culture for its sentimental patrons who still reminisce about the glorious days of the British Raj. Situated in central Delhi's Khan Market (often compared to the famous Regent Street in London), Anglow is the brainchild of Ajit Singh and Arpan Gupta, two seasoned restaurateurs who have curated a one-of-a-kind Anglo-Indian dining experience. Anglow goes beyond its exquisite food and whiskeys, it's a deep dive into our shared cultural history and the way it shaped our cuisines of today, a unique tradition handed down over generations.

Anglow pays tribute to the Khansamas, the Indian cooks of the Memsahibs of the British era. Inspired by the tales of well-kept secrets of the Anglo-Indian kitchens that only a few from the previous generations have managed to keep alive, Anglow promises to bring us the stunning flavours from our past in a setting which is inspired by the grandeur of our colonial heritage. 

Offering an array of options for both vegetarian and non-vegetarian diners, the restaurant specializes in distinctly Anglo-Indian fare ranging from the aesthetic Deviled Scotch Eggs, to the dish that became legendary among European settlers here in India, the Fish Fingers, which the classically panko fried River Sole strips. The kitchen also serves up a popular Anglo-Indian dish that owes its origins to a north Indian staple we all know as Khichri, made to include a few 'western-world' herbs and ingredients like parsley and flaked fish and lovingly called Kedegree by its growing base of fans back in England. Sweet conclusions like Tipsy Pudding layered with cake, custard, and fruit chunks make the meal worthwhile. 

To complement this one-of-a-kind food experience, Anglow offers a carefully curated selection of beverages to ensure that even the most rigid connoisseurs end up with a sly grin of satisfaction when they enter the elegant surroundings of Anglow, namely Ginger Smoke with the distinct subtlety of nutmeg and the authentic Virgin Mary served in a salt-rimmed glass. 

The setting is elegant and posh, evocative of Drinking Parlours and Clubs of colonial India with memorabilia predating Independence, collected and unassumingly displayed for the keen observer. Anglow exudes old-world charm fused unequivocally with present-day India to bring forth a wholehearted celebration of our rich Anglo-Indian cultural inheritance.  :)

Regional Specialties From A Culinary Journey...

The G.T. Road is a restaurant modelled around the concept of Asia's well-known trade route by the same name - linking four countries and leaving its traces through three empires beginning from the Mauryan Empire.

Spanning across the length and breadth of the massive 2600 km, the Grand Trunk Road still facilitates transportation for commoners and traders alike. And hence, The G.T. Road is a culinary journey that traverses 2600 km to bring the best of dishes from Kabul to Chittagong. 

Spinning off on the concept of dining like a prince but paying like a pauper, G.T. Road caters to the variation of spoilt-for-choice buffet with the local specialties of the countries that the roadway passes through being brought to the table.

The G.T. Road spells vintage like no other, with the customary vintage car at the entrance, coins, rifles, artefacts, photographs and archaic utensils perfecting the ambiance.

On a recent visit to Chandigarh over the long weekend, one of the restaurants we chose to dine at was this one, and pleasantly, the Delhi outlet and this outlet could be said to be the mirror images of each other as far as the overall experience is concerned.

From on-table grills to the live kitchen counter vested in the preparation of the choicest of street foods and also crisp Jalebi, to the extensive variety in Main Course and cheat meal kind of indulgence as far as the Desserts are concerned, this place is for patrons who like being spoiled for choice.

Also, do try their Bunta served in the 'glass bottle with a marble' especially the Lychee variant, and the Kala Khatta mocktail.

As always, a meal here concludes with a handful of सौंफ-मिश्री.

Continuing The Culinary Legacy At Daryaganj...

Daryaganj is one of the most iconic outlets on the culinary map of the capital city. Named after the place in Delhi where founder Kundan Lal Jaggi set up his restaurant in 1951 - at a time when Daryaganj was a part of the newer areas in Delhi, the same restaurant Daryaganj has now come to Aerocity at Worldmark One, helmed by his grandson.

Daryaganj Aerocity is in the nascent stages of its establishment being a mere eight-month-old outlet, but from nowhere does it look so, rather feels like a seventy-year-old legendary one, and rightfully so.

Each facet of the establishment, from ambiance to décor, to service, and most importantly food, is taken care of meticulously and with a smile too. The restaurant is chock-a-block at all times thanks to its popularity, especially on weekends with stewards on their toes, but it all seems effortless.

Done up in pastel tones, with beige and red dominating, the outlet has memorabilia of the vintage era lining the walls - be it monochrome photographs, old-school cameras, or antique phones. Even the menu has Mr. Jaggi's story engraved on its pages with fun facts like his pop-up restaurant at the trade fair in Russia and a tandoor being flown in straight from Peshawar making for a great read while browsing through.

All things aside, flavour is placed on the throne at Daryaganj with Mr. Jaggi being the father of Tandoori Cuisine and the inventor of Dal Makhani and Butter Chicken - two dishes that are a staple at every Indian restaurant across the globe.

Relying on closely guarded recipes to bring out robust flavours, Daryaganj is a place of rich culinary legacy where each dish is perfected to the tee.

Coming to what all is must-relish when at Daryaganj…

Begin the meal with tangy Aam Panna or sweet Thandai served in a tall glass, whilst munching on Tandoori Fruit Chaat, perfectly grilled and coated with tangy tamarind.

A number of dishes are marked as 'The Original' and the aesthetic as well as preparation of those reflects the same. One of those is the Paneer Tikka or cottage cheese char grilled with bell peppers and stuffed with cream cheese.

Apart from that, the Kurkuri Mushroom is a crispy delight and the Hara Bhara Kebab is soft and simply melt-in-mouth.

Even the Tamatar Adrak Ka Rassa is, for a pleasant change, served with crisp Ajwain Mathri and the subtle flavour of black pepper dominating, instead of the usual bread crumbs that are served usually with Tomato Soup.

Also, for Mains, none of the dishes are overly oily or creamy, instead the flavour of Ghee is prominently palatable. I would suggest to try the Subz Biryani paired with Boondi Raita, and the Dal Makhani and Malai Kofta with breads of choice.

The desserts are prepared to perfection and for anyone who has a sweet tooth, it is a delight. The Rasmalai and Kala Jamun are special recommendations, though the Phirni is nice too, and the Kulfi is prepared in flavours of Paan and Kesar Pista.

All in all, Daryaganj, under the patronage of KL Jaggi is the name that taught Delhi to dine out, coming at a time when there was no trace of restaurant culture, and it is this place that is absolute must-visit in Delhi. :)