Savour The Flavours Of Purani Dilli At This Cozy Diner In Delhi
Image Credit: Old Delhi food spread/Jasmine Kaur

Old Delhi, or Delhi-6, as it often called, is the ancient part of the capital from where the journey of this happening city started. Ruled by several Mughal emperors, the city and its cuisine is a culmination of diverse influences. One thing that is the heart and soul of this place is its street food. From Chandni Chowk to Jama Masjid, the purani Dilli area is known for its rich heritage and architecture and within the small lanes, you’ll also find lip-smacking food being prepared. 

Bringing the best of Old Delhi flavours on your plate, Anardana- a beautiful diner located inside South Delhi’s Sangam Courtyard in RK Puram, is hosting a Delhi-6 food festival and the special menu curated by Chef Asif Mohammed, Head chef at the restaurant, offers a range of drinks, appetizers, main course and desserts. The artistic walls and fancy chandeliers hanging from the ceiling were very pleasing to the eye as was their comfortable couch seating, overlooking the hustle-bustle of the city. 

Source: Mohabbat ka sharbat/Jasmine Kaur

Speaking of the food, we took a quick glance at the menu and ordered the classic Mohabbat ka Sharbat to begin with. For the unversed, this drink is a rose-flavoured concoction made with sliced watermelons, roohafza and milk and commonly-sold on the streets of Old Delhi during the sweltering heat of summers. Once sip in and it quenched our thirst like no other. Soaking in the warmth of the sun from our window-side table, we tried the Natraj Dahi Bhalla chaat next. 

Source: Double ka meetha/Jasmine Kaur

Experiencing the rich and heavenly flavours of purani Dilli made us very nostalgic and to make you taste what we did, here’s a recipe of Chicken Jahangir that you should try at home. 


    280 gm boneless chicken    

    ½ tsp degi mirch    

    ¼ tsp ginger     

    ¼ tsp garlic    

    Salt to taste     

    Pinch of cumin powder 

    Pinch of kasoori methi

    ½ tsp curd

    ½ tomato    

    ½ onion    

    ¼ tsp coriander powder    

    1 tsp anni seed powder    

    1 tsp garam masala powder


    Refined oil    

    Coriander leaves     


    Take a pan and add oil, onions and ginger-garlic paste. 

    Cook for few minutes until onions are translucent. 

    Then, add tomatoes. 

    Add chicken and all the powdered masala. 

    Cook for some time. Once the chicken is 80% cooked, add curd and fresh coriander.

    Keep stirring on slow flame for about 5 minutes. 

    Adjust the final seasoning.  

    Serve hot in dish bowl.