Offering Restaurant Franchise in India
Daryaganj – By the Inventors of Butter Chicken and Dal Makhani, a North Indian Cuisine restaurant, was conceptualized with the principle of celebrating the culinary legacy of Kundan Lal Jaggi and the resilience and innovation of the Punjabi refugees who migrated to Delhi after the partition of India in the year 1947, blending old-world flavours and closely guarded recipes with the most talented and creative team to create a best in class dining experience reminiscent of a bygone era, with due credit to his grandson Raghav Jaggi and Raghav’s childhood friend, restaurateur Amit Bagga. This is a twenty-first-century restaurant where guests from different backgrounds and with distinct interests can come together be it, families, corporate, travellers or ex-pats, looking for an affordable way to dine on exceptional Punjabi food. Daryaganj has retained the legacy by maintaining aesthetics, reassuring that the food quality is high and showcasing that fine dining can be accessible. The restaurant has been carefully conceptualized with great attention to detail that will result in evoking all the five human senses with a seamless blend of the past and the present.
5 Senses Dining by Daryaganj
Sense of Taste – Original and robust flavours with the best quality ingredients.
Sense of Touch – Finest of materials that come in touch at the restaurant.
Sense of Sight – Chic contemporary in a timeless setting.
Sense of Smell – A signature aroma developed with a blend of Indian and contemporary notes.
Sense of Sound – Soulful and unplugged old classic tunes sung by newer artists.
The forte at Daryaganj is classic food that’s bursting with a rich history and robust flavours. Exquisite plates of kebabs and sumptuous Butter Chicken and Dal Makhani proffer traditional notes with the deftness of expert touch that ensures every single ingredient sings. The dishes on the menu transcend time, whisking people back to the lanes of twentieth-century Daryaganj and enthral people with the authentic flavours that generations have grown up with. The food is cooked with fresh, hand-picked ingredients, with a selection of tandoor grilled meats, seafood, and vegetables prepared to perfection. It is a celebration of North Indian flavours from the post-independence era, brought to life using local produce. The consistent winner throughout the meal is the texture, owing to the high-quality produce being of the similar specifications as used in that era, made from recipes handed down the generations of the Jaggi family staying true to their roots. The recipes have been reconstructed to be closest to the way Kundan Lal served them in 1947, staying true to their Punjabi roots. The idea is to recuperate the forgotten flavours on the palate. The signature dishes are marked as originals from 1947 as “The Original 1947 Butter Chicken” and “The Original 1947 Dal Makhani”. Few new dishes have also been innovated and have been added on the menu. The vision of tucking into an artisan kulfi from the live counter is one to relish. The nation was craving a taste of the crackling kulfi and at Daryaganj this is very, very nice marrying old techniques and new ingredients. Daryaganj pushes the boundaries on what people know about North Indian food, making it one of the best North Indian cuisine restaurant franchise in India.