Delhi & Co

Colourful, crispy poppadum's from Indian childhood served with a trio of chutney.

Crispy, spiced onion fritters with mint chutney.

Authentic Punjabi samosa, crispy pastry stuffed with spiced potatoes and peas.

Chicken tossed in a fiery Indo-Chinese sauce with garlic, chillies, and spring onions.

Crispy cottage cheese tossed in a smoky Indo-Chinese sauce with peppers, chillies, and spring onions.

A Delhi street classic—spiced vegetable dumplings served your way: Steamed, Tandoori with a smoky char, or Schezwan tossed in a fiery chilli sauce.

Juicy chicken dumplings served Steamed, Tandoori, or Schezwan style.

Crushed samosas topped with yogurt, tamarind chutney, spices, and pomegranate.

Crispy papdis topped with yogurt, tamarind chutney, and spices for a perfect blend of sweet, tangy, and crunchy.

Crispy, golden potato patties topped with sweet yogurt and chutney.

Soft lentil dumplings in chilled yogurt, inspired by Natraj Chaat Bhandar.

Needs no introduction. If you don't know, ask your server.

Crispy shells filled with spiced yogurt and chutneys.

Creamy, mildly spiced chicken grilled to perfection with a rich cashew and cream marinade

Boneless chicken marinated in yogurt and spices, char-grilled and served with green chutney.

Six pieces of chicken marinated in hung curd, Kashmiri chilli, and warm spices, slow-roasted in the tandoor.

Chunks of non-GMO soya and bell peppers marinated in spices and grilled.

Pickle-spiced paneer skewers grilled with bell

Grilled chicken tikka wrapped in a soft paratha.

Tandoori paneer wrapped in a paratha with mint chutney.

Tender lamb layered with fragrant basmati rice, saffron, whole spices, and caramelised onions. Dum-cooked, covered with pastry for rich flavours.

Aromatic basmati rice and tender chicken, slow-cooked with saffron and spices. Best enjoyed with raita.

Seasonal vegetables and potatoes cooked on dum with saffron-flavoured basmati rice.

Delhi’s own butter chicken, said to be invented by Chef Kundan Lal. A world-renowned classic.

A Mughlai classic. Tender chicken cooked in a creamy, spiced gravy with yogurt, ginger, and garlic.

Proper Delhi-style korma—bold, not bland. Boneless lamb slow cooked with caramelised onions, yogurt, and whole spices.

The heartbeat of Delhi. Slow-cooked black lentils with patience and care.

Soft paneer in a silky butter-tomato gravy.

Paneer, bell peppers, and onions cooked in a robust tomato-based gravy with freshly ground spices.

Seasonal vegetables cooked with crushed coriander, chillies and tomatoes. Bold and smoky.

Long-grain basmati rice tossed with onions, spring onions, and vegetables.

An all-time favourite spicy rice with vegetables.

Basmati rice tossed with onions, spring onions and eggs.

Wok-tossed noodles with vegetables, soy sauce, and aromatic spices.

Stir-fried noodles with fiery Schezwan sauce and mixed vegetables.

Simple fragrant basmati rice.

Hand-stretched naan baked fresh in the tandoor.

Naan topped with garlic and butter.

Naan stuffed with chilli and cheese.

The most flakiest paratha.

Mixed vegetable yogurt raita. Best with biryani.

Onion, tomato, and cucumber salad with chilli, salt, and lime.

A warm, fudgy chocolate brownie served sizzling hot. Finished with a scoop of smooth vanilla ice cream.

Mango, Malai, or Pistachio.

Soft milk solid dumplings dipped in cardamom and saffron-flavoured milk, garnished with almonds and pistachios.

Soft kala jamun, rich and indulgent. Served warm with a scoop of creamy vanilla ice cream.

A refreshing Old Delhi speciality made with rose water, watermelon & mint-sweet fragrant.

A Delhi & co special recipe.

A Indian lemonade with a special spice mix made with soda water.

Cold coffee made with ice cream.

Fresh yoghurt with mango.

A must-have Punjabi drink made with yoghurt. Choose from sweet, salty, or mixed.

Lemony, Indian soda.

Delhi Cola.

Still or sparkling.