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5 min
20/01/2026
The internet has saturated the minds of young people with cafe culture. But long before aesthetics, it was the food that determined if a place was worth visiting.. After all, pictures may tell a thousand tales, but some of the iconic spots in Delhi with their soot and grimy walls store cherished recipes that still serve the same tandoori chicken and butter chicken even now. Care to sample Delhi’s rich and historic Mughlai fare?
The Mughal emperors made Delhi (or Shahjahanabad, as it was known during that time) their capital, bringing with them elaborate royal kitchens. Over centuries, cuisine from those kitchens fused Persian, Central Asian, Turkish, and local Indian influences to produce what we broadly call ‘Mughlai’ cuisine. It features rich gravies, kebabs, biryanis, nuts and dry fruits, and meat cooked in legacy styles. Many of the old restaurants in Delhi trace their lineages (or claim inspiration) to royal or courtly kitchens.
Today, Delhi’s culinary identity has several landmarks – the use of charcoal and tandoor, generous use of ghee, butter, and cream, layered cooking, and slow braising. Over time, many dishes (like butter chicken) have become so mainstream they are not always recognised as ‘Mughlai’ in the common imagination – but the roots remain deep. Given its legacy, Delhi has some iconic places serving Mughlai cuisine with a rich heritage.
Karim’s was founded in 1913 by Haji Karimuddin, whose family background links back to the Mughal court kitchens. He was said to be one of the royal cooks, serving Bahadur Shah Zafar, the last Mughal emperor. If legends are to be believed, he set up a stall in Delhi in 1911, close to Jama Masjid, when King George V was being crowned. Today, it’s a place that’s on every meat lover’s list. What to try when you visit? Their mutton korma, nihari, seekh kebabs, brain curry, and biryani are all legendary. The original Karim’s in Jama Masjid is still considered a must-visit, though the brand has expanded to multiple branches. Tip: Go during non‑peak times or be prepared to wait. Combine with a walk through the lanes around Jama Masjid to sample smaller kebab stalls.
Al Jawahar has been operating since 1948 in the bustling lanes near Jama Masjid. As the name suggests, it was named after India’s first Prime Minister, Jawaharlal Nehru, and established around the time of Independence, by Badruddin Quereshi. Try their jehangiri (chicken), kebabs, mutton korma, and the classic Mughlai staples. It is sometimes considered a ‘sister’ rival (in a friendly sense) to Karim’s, since many of the famous Mughlai places cluster in that area.
This iconic restaurant is a post-Partition legend and the birthplace of butter chicken and dal makhani (with disputed claims from Kundan Lal Gujral and Kundan Lal Jaggi). The original Moti Mahal in Daryaganj, started by Kundan Lal Gujral (a refugee from Peshawar), revolutionised Delhi’s non-vegetarian culinary scene. Try their butter chicken, tandoori chicken, dal makhani, and rich Mughlai gravies. The classic butter chicken is tied to the Moti Mahal origin story: leftover tandoori chicken reworked in a tomato‑butter gravy. While branches (Moti Mahal Delux) are widespread, many prefer the old Daryaganj outlet for authenticity (or nostalgia).
Al Kauser is a renowned Mughlai restaurant in Delhi, established in 1990 by Ashfaq Ahmed, a master chef with a background from ITC Maurya. Al Kauser has become a staple in Delhi's culinary scene for fusion Mughlai food. Their signature dishes include mutton or chicken kakori kebab, galouti kebab, chicken changezi, and butter chicken. Al Kauser operates multiple outlets across Delhi, including in Chanakyapuri and RK Puram, making its exquisite Mughlai cuisine accessible to a wide range of patrons.
As soon as you exit Gate 1 of Jama Masjid, you’ll hit a cluster of stalls, especially at dusk when it comes alive with the glow of the tandoors. Qureshi Kebab Corner is a must – order the mutton barra and seekh kebabs, served with chopped onions, mint chutney, and roomali roti. Nearby, look for Al Nisar Kababi, which serves fewer items but does seekh, boti kebab, and juicy morsels wrapped in roomali. The sizzle of meat fat dripping, and the scent of char and spice make this stretch unforgettable.
This is part of the classic Old Delhi ‘kebab trail’. Here you’ll find Sangam Kabab (in Ballimaran or Gali Qasim Khan) doing buff seekh, juicy and smoky, cooked to tender perfection. Another stall here is the Kaley Baba, which is known for sutli and dori kebabs – meat bound with string to keep it compact while grilling – and their bheja (brain) tikkas. Don’t miss the kebabs at Babu Bhai Kebab Wale, and the biryani (especially mirchi biryani) at Taufiq Dilpasand in Chitli Qabar.
In the lanes of Matia Mahal, Aslam’s Chicken Corner is a local legend. Go for their butter chicken – the chunks of chicken are slightly crisped, then dipped in a buttery, creamy gravy. Also try their kaleji (liver) and keema, often cooked with a generous amount of spices. This stretch is also where you’ll spot Shahi tukda and rabri sellers – a perfect sweet finish after all that richness.
Delhi’s Mughlai cuisine remains a vital part of the city’s food culture, with iconic spots offering recipes passed down through generations. From the hearty kebabs and slow-cooked gravies of Old Delhi’s legendary eateries to the carefully crafted dishes at Al Kauser, the city continues to serve up authentic, satisfying Mughlai food.