Just whisper “Daryaganj” near a Delhi foodie and you will invariably hear “butter chicken”, “dal makhani”, “kebab”, etc as an immediate response. These iconic Delhi dishes are forever imprinted in every local and visiting foodie’s mind, and the association with the locality of Daryaganj, and especially Daryaganj Restaurants, are clear and celebrated in everyone’s hearts and taste buds.
For those who don’t know, Daryaganj is an iconic Delhi culinary that was born from the legacy of Kundan Lal Jaggi, who, along with two partners, is credited to have invented Butter Chicken and Dal Makhani. As refugee migrants from Peshawar, Jaggi and his partners started working at a restaurant in Delhi’s Daryaganj area after the Partition in 1947. Soon, the trio launched an iconic restaurant in the same area, where their signature dishes gained national and gradually international popularity.
After a lifetime of achievements, Jaggi passed away in 2018. In 2019, Jaggi’s grandson Raghav Jaggi and his friend Amit Bagga launched Daryaganj Restaurants to carry on the legacy of culinary excellence in Delhi. By 2021, despite the pandemic, this popular restaurant brand managed to open more outlets across India and make a mark. And now, Daryaganj Restaurants is all set to go global with its iconic Delhi dishes with its first outlet in Bangkok, Thailand!
In an exclusive interview, Slurrp caught up with Daryaganj Restaurants co-founder Amit Bagga about their rich history, incredible present-day reach in India, and the glories they hope to bring in the future. Here’s what he had to say.
Also Read: The Tale Of Two Kundan Lals: The Origin Of Tandoori Chicken, Butter Chicken & Dal Makhani
The Story Behind Butter Chicken And Dal Makhani
Amit Bagga reveals that the story behind the invention of Butter Chicken is both fascinating and serendipitous. “One fateful night in 1947, as Kundan Lal Jaggi was preparing to close his restaurant, a group of hungry guests arrived unexpectedly,” Bagga says. “The kitchen was nearly bare, with only a few portions of their famous Tandoori Chicken left. A Bengali gentleman dining there suggested that Kundan Lal Jaggi create a gravy and add the tandoori chicken to it, allowing everyone to enjoy a fulfilling meal together. Inspired by this suggestion, Kundan Lal Jaggi quickly gathered whatever ingredients were available, whipping up a gravy made from tomatoes, fresh butter, and spices. He combined this with the cooked tandoori chicken, and to his delight, the guests loved the dish, leaving no morsel behind. This prompted him to add it to his menu permanently, naming it “Butter Chicken.””
Similarly, the creation of Dal Makhani came from valuable customer feedback. "Sucha Singh, a Sikh food enthusiast who often frequented Kundan Lal Jaggi’s restaurant, suggested trying something innovative with the traditional “Maa Ki Dal,” a cherished dish in Indian households for centuries,” Bagga explains. “Inspired by this idea, Kundan Lal Jaggi decided to slow-cook black lentils in the tandoor with tomatoes, fresh white butter, and a selection of herbs and spices. After allowing it to simmer overnight, he discovered a creamy, luscious dal the next morning, which captivated customers. Named “Dal Makhani” due to its rich butter content, this dish has become a beloved staple for vegetarian diners, standing as an equal counterpart to the renowned Butter Chicken and solidifying Kundan Lal Jaggi's enduring legacy in North Indian cuisine.”
Also Read: Pooja Bedi's Butter Chicken Indulgence At The Legendary Daryaganj Restaurant In New Delhi
Those who love Butter Chicken from Delhi, however, might want to know how the dish differs from that of another iconic Delhi restaurant, Moti Mahal. Bagga’s take on this is straight-forward and all about upholding the originality of Kundan Lal Jaggi’s original recipe. “At Daryaganj, we don’t compare our Butter Chicken to that of any other outlet, including Moti Mahal. Each restaurant has its own unique take on this iconic dish, and we respect that,” he explains. “We strive to keep our preparation as close to the original as possible. For instance, when Butter Chicken was first created, there were no mixer grinders or packets of cream available. Instead, we adhere to those traditional methods and use fresh ingredients without the shortcuts that have become commonplace today. While the quality of ingredients may have evolved over time, our commitment to maintaining the authentic essence of Butter Chicken remains unwavering.”
True to this statement, the menu at Daryaganj Restaurants offers two versions of Butter Chicken. “Our Original 1947 Butter Chicken, a testament to historical authenticity, boasts a robust, coarse gravy with a thick texture—a nod to the bygone era without mixers or grinders. Crafted with on-the-bone Tandoori chicken and abstaining from cream, it preserves the essence of tradition,” he adds. “Conversely, our Today's Butter Chicken is a captivating modern masterpiece. Its smooth, velvety-textured gravy, crafted from boneless chicken tikka, epitomises contemporary indulgence.”
Beyond Signature Dishes: Flavours Of Pre-Partition Punjab
Apart from their incredible Butter Chicken and Dal Makhani, Daryaganj Restaurants’ menu has a fine selection of tandoori dishes from Delhi and pre-Partition Punjab. From delectable Burrah Kebabs and Seekh Kebabs to vegetarian options, there are plenty to indulge in. Of course, the standout dish you simply have to try is The Original Tandoori Chicken that Kundan Lal Jaggi turned into his iconic Butter Chicken.
“We prepare it using the traditional techniques of the time, allowing its authentic flavours to take the spotlight,” Bagga explains. “Tandoori Chicken, with its roots in Peshawar, is crafted to maintain its original essence, showcasing the simplicity and beauty of its preparation. While many of our dishes have evolved post-Partition, Tandoori Chicken serves as a delicious link to our past. Each serving captures the spirit of our culinary traditions, offering a taste of history with every bite.”
Growing In India And Beyond
When Raghav Jaggi and Amit Bagga launched Daryaganj Restaurants in Delhi, they chose to start in the Aerocity area which is beloved for outstanding hospitality options. Located in Worldmark 1, Aerocity, this branch of Daryaganj is still the most loved. “While all our branches have gained immense popularity, Aerocity will always hold a special place as the original location where we started,” Bagga explains. “Its unique charm and legacy have made it a beloved destination for our customers. Today, we are proud to have several key branches across Delhi NCR & Punjab, each contributing to our growing reputation, but the Aerocity outlet remains the cornerstone of our brand's success.”
Currently, Daryaganj Restaurants operates 13 outlets, with recent openings including Grand Street, Noida sector 132 and Civil Lines. Bagga explains that their goal is to reach 20 outlets by the end of this financial year, paving the way for even more growth and innovation in the days ahead. A part of these plans is to open their first international outlet in Bangkok’s Sukhumvit Soi 18 in a prestigious 5-star hotel.
“This expansion marks a pivotal moment in our journey, sharing our iconic North Indian dishes like Butter Chicken and Dal Makhani with a diverse and vibrant audience,” Bagga says. “Bangkok, one of the most visited cities globally, offers the perfect opportunity to introduce our authentic cuisine to millions of tourists, a large Indian community, and expatriates with a love for Indian food. Daryaganj will incorporate locally sourced seafood into its menu offerings, ensuring a fusion of tradition and innovation that caters to Bangkok's diverse palate. As part of this expansion, we will introduce a specially curated Indian cocktail beverage menu.”
When asked why Bangkok for their first international outlet, Bagga said it was for the thriving food scene in the city. “With Bangkok being the number one city on the list of the world's most visited destinations—surpassing London, Paris, and Dubai—and a significant Indian population in Thailand, there’s a growing appetite for Indian cuisine among both locals and tourists,” he explains. “Beyond the tourists, we are well-positioned to succeed with the local Thai community, expats, and the large population of Indian residents, all of whom have a strong affinity for Indian flavours. This makes Daryaganj a natural fit within Bangkok's vibrant and diverse culinary landscape.”
In parting, Bagga also revealed that Daryaganj has exciting plans for the future, aiming to embark on a global culinary journey. “We're looking to establish a presence in Singapore, followed by strategic expansions into the UAE, UK, and Australia by 2026,” he says.