When we think of a place in the country that is a melting pot of different cultures, food and flavours, Delhi comes to mind. Invaded by various dynasties back in the years to various communities like Punjabis and the Marwaris settling in the city later on, Delhi has seen an amalgamation of various cuisines out of which Dehlnavi cuisine continues to be one of the most popular ones. Delhi’s love for food and its dynamic flavours are effortlessly captured in Dehlnavi cuisine. Here’s all you need to know about the cuisine.
What is Dehlnavi cuisine?
The history behind the cuisine is very vast and deep but to explain it in the most concise manner would mean describing it as the melting pot of various influences like Kayastha, Baniya, Muslims and Punjabi food. Hence you would find nawabi kebabs, Dilli wali chaats, delicious vegetarian spread that also includes irresistable achaar, to hefty soft parathas, butter chicken and more.
Where can you experience it?
Grand Market Pavilion at ITC Royal Bengal is hosting the last leg of The Dehlnavi Trail between September 28 and October 1. It is an initiative by ITC Hotels where the master chefs of ITC Hotels have delved deep into history and researched to serve its patrons some of the most authentic flavours of the Dehlnavi cuisine. At Grand Market Pavilion you can indulge in the most iconic delicacies of Dehlnavi food in a unique dinner buffet curated by the chefs of the hotel.
“The commitment to culinary excellence at ITC Hotels is reflected in carefully crafted concepts that promote Indian culinary traditions across the world. We offer the finest cuisines from the skilled master chefs of ITC Hotels while keeping them relevant in today’s modern era. The Dehlnavi cuisine provides a delightful taste of Delhi’s flavours, reflecting its unique cultural legacy,” said Gaurav Soneja, general manager, ITC Royal Bengal.
Speaking on the occasion, Manisha Bhasin, corporate executive chef, ITC Hotels, said, “As far as I know, back in 2005, ITC Hotels was the first brand in the world showcasing Dehlnavi at the signature banquet cuisine at Sheraton New Delhi. Almost a decade later, Delhi Pavilion was launched at the property to showcase and share the most iconic delicacies of Dehlnavi treasures with diners. We are delighted to bring the richness of Delhi’s intermingling cultures by celebrating The Dehlnavi Trail. It endeavours to replicate Red Fort’s rugged splendour and Chandni Chowk’s flavours while preserving Lutyen’s Delhi’s old-world charm. Through the Dehlnavi Food Trail, ITC Hotels pays tribute to this beautiful cuisine legacy of Delhi.”
(Clockwise from left) Murgh Ishtoo (as the bawarchis would call a stew back in the days) packs in flavour, colour and taste. Succulent boneless chicken pieces are cooked in an onion-tomato gravy and served with crushed black pepper and coriander seeds for the robust taste.
A marriage between black lentils and the Bengal gram slow cooked, smoked and garnished with birista is lip-smackingly delicious. Enjoy it with khamiri roti or paratha.
Soak in the sublime flavours of Dilli ki Nehari, one of the most popular mutton items on the menu. The lamb pieces are cooked to perfection in a brown gravy.
Chuza Biryani is a nonspicy aromatic dish made with half spring chicken paired with fragrant long grain rice. Vegetarians can dig into Sarai Subz Biryani and Mirch Nimona Pulao where pakoda chillies are de-seeded and stuffed with a light peas paste.
(Clockwise from left) There are many parathas on the buffet menu that represents Delhi’s Parathe Wali Gali. Matar Paratha, Alu Anardana Paratha to Gobhi Adrak Paratha, options are plenty
We loved the simplicity of Anari Gobhi that has cauliflower florets tempered with cumin, ginger, turmeric, and freshly chopped green chillies. It is topped with pomegranate that adds a spurt of sweetness and crunchy texture.
There are many parathas on the buffet menu that represents Delhi’s Parathe Wali Gali. Matar Paratha, Alu Anardana Paratha to Gobhi Adrak Paratha, options are plenty.
There are many vegetarian dishes that will pleasantly surprise you and Palak Rehani is one of them. Made with boiled spinach cooked with chopped onions and Indian spices, it has tulsi leaves too! Paneer balls are fried, coated with edible silver and garnished on top making them look like pearls. Nonspicy, non-oily, this one is a #win.
(Left top) As fancy as it sounds, Mohabbat Ka Sherbat is pure love. We started our meal with this welcome drink made with milk, rose water, diced watermelon and Rooh Afza and it tasted delicious.
(Left bottom) Gaurav Soneja
(Middle) Mildly sweet and beautifully textured Bajra Phirni, saffronbased warm Chenar Payesh, Crisoy Imarti, Purani Dilli style Shahi Tukda that are garnished with tutti-fruity, blanched pista, almonds, saffron, grated khoya, and rabri and are to be relished with the creamy and rich Khurchan, is a dessert lover’s paradise.
(Right) With an experience of more than 40 years in the field of Indian cuisine, Chef Rais (of ITC Maurya) is a stalwart of Indian banqueting, especially Awadhi cuisine and a name to reckon with. He has played a vital role in curating the Dehlnavi cuisine.
