Slow-cooked overnight lamb stew with bone marrow, ginger julienne and fresh coriander. A Shahjahanabad legacy.

Tender ribs in mace, nutmeg and royal spices, charcoal-roasted. The pride of Jama Masjid.

Crispy potato medallions with spiced chickpeas, tamarind chutney, yogurt and pomegranate.

Tandoori chicken in tomato-cashew gravy with butter and fenugreek. Born in Daryaganj, 1950s.

Fluffy deep-fried bread with spiced chickpea curry, pickled onions and green chutney.

Rose syrup with basil seeds, vermicelli and ice cream. A Ramadan staple turned year-round indulgence.

Chilled saffron-almond milk with silver leaf and pistachios. Royal sustenance.

Spiced buttermilk with cumin, black salt and fresh mint. The original Delhi cooler.

Herb-marinated chicken with roasted vegetables, olive tapenade and lemon butter sauce.

Creamy arborio rice with wild mushrooms, parmesan and truffle oil.

Warm chocolate cake with molten centre, vanilla bean ice cream and berry compote.