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In October 2002, an iconic restaurant was born in Kolkata. Nestled in the busy area of Park Circus, Arsalan opened its doors to Kolkata’s biryani-with-flavour-packed-aloo-loving diners, and became an instant hit. To be fair, Arsalan was not Kolkata’s first restaurant to serve Mughlai flavours with a Bengali twist based on the legacy of the region’s and Lucknow’s Nawabs. But while the older restaurants were slowly losing their grasp of excellence, Arsalan managed to become extremely popular for their special biryanis, rezalas, qormas and more. In the next two decades, with branches across Kolkata and one in Dubai, Arsalan managed to win the foodie hearts of diners coming from across the world.
And now, the Kolkata icon has made its grand entry in Delhi with its first outlet in Rajouri Garden. The Mughlai food scene in Delhi, a city which was established as the Mughal capital by emperor Shah Jahan in 1638, has had time to develop over centuries and become a defining character of the national capital’s food culture. Kebab, biryani and qorma places are aplenty, with areas like Jama Masjid and Nizamuddin being known for iconic restaurants that serve more Delhi-oriented Mughlai favourites—Nihari, biryani, white coloured, rich qorma, seekh kebabs, barrah kebabs and phirnis.
So, what does Arsalan’s grand entry into the Delhi food scene mean for its fans? Are Delhiites now going to see a true battle of Mughlai food titans? Will Arsalan’s Kolkata-based popularity translate into a Delhi success story? Here’s what you need to know.
A Comparison In Tastes: Kolkata Arsalan Vs Delhi Arsalan
Eager to understand if Arsalan’s Kolkata classics truly pass the taste test for Delhi diners, this author tried out some of her favourites from the restaurant’s vast menu. The three dishes that are always on a must-try list—Arsalan Special Mutton Biryani, Chicken Qorma and Mutton Rezala—clearly carry the exact same flavours diners in Kolkata have relished. The biryani, packed with a customary egg and huge potato, was light, fluffy and mildly spiced. The potato, often considered to be a controversial addition to biryanis across India, was well-cooked and carried all the flavours of the biryani within it perfectly.
The qorma was rich and made with a potato in it too—just like Bengalis love it. Paired with a naan or khamiri roti, this one should be on your order because it offers a good contrast to the qormas Delhi diners are used to eating. Then comes the unique-to-Bengal Rezala, a white-coloured, rich dish that you can relish with naans and parathas of your choice. A bit of these three dishes will transport any diner to the lanes of Kolkata in a jiffy, so if you are heading to Arsalan for a bit of nostalgia, don’t miss out on these.
When it comes to the kebabs, Delhi’s non-vegetarian diners might struggle to find uniqueness after the first bite. On the next few bites, however, you will realise that these kebabs are flavourful without being too heavy on the heat and spices—which means you can feast on these for much longer without needing antacids later. The other things to try out are the Kathi Rolls reminiscent of one of Kolkata’s most popular street foods. The breads and pulaos at Arsalan are equally good, so pair these up with gravy dishes of your choice. End the meal with a Firni, which is mildly sweet and perfect in texture.
Arsalan Comes To Delhi: Why The Expansion From Kolkata
To understand how the tryst with Delhi came about for the Kolkata icon, Slurrp spoke to the current CEO of Arsalan, Raghib Parwez. He explains that the national capital has always been a dream destination for the growing Arsalan brand. “It’s a city that truly appreciates rich, authentic flavours, especially when it comes to Mughlai cuisine,” Parwez explains. “The city with its deep-rooted love for tandoors, kebabs, and biryanis, felt like the natural next step. Our decision to open here was also driven by our customers—many of whom had been requesting us to bring our flavours to the capital. Some of our most loyal patrons from Kolkata and Dubai are from Delhi, and their encouragement played a huge role in this expansion.”
But Delhi is not just a market for natural expansion for Arsalan, Parwez says. He and his dedicated team want to give Delhi a dining experience that blends an authentic taste of Bengal’s Mughlai heritage and excellence “that transports our guests back to the kitchens where these recipes were first perfected. We are committed to maintaining our high standards of quality and service, ensuring that every plate carries the warmth, nostalgia, and authenticity that have defined us since day one.”
Of course, the popularity of the brand across India gives it an edge during this early entry phase in Delhi—but Parwez says he is not taking this trust and love for granted. “While our Kolkata legacy gives us credibility, we want to build our name in Delhi not just on reputation but through the experience we provide—flavours that transport you to the royal kitchens of the Mughal era, service that feels like home, and an unwavering commitment to quality,” he quips. “While our legacy certainly gives us a strong foundation, we understand that every city has its own unique taste and food culture. Delhi has a discerning audience when it comes to Mughlai cuisine. We see this as an opportunity—not just to bring a familiar and loved brand to the city but to earn the trust and loyalty of Delhiites by delivering the same authentic flavours and high standards that have defined us for over two decades.”
Competing With Delhi’s Mughlai Giants: How Arsalan Offers A Bridge
When asked about the stiff competition Delhi’s Mughlai food scene will inevitably stack up against Arsalan’s entry, Parwez did not shy away from acknowledging that this will be a challenge that he and his team had already anticipated, and even welcomed. “We deeply respect legendary establishments like Karim’s and Al Jawahar—they have upheld the legacy of Mughlai cuisine for generations,” he explains. “But Arsalan brings something unique to the table—the unmistakable flavours of Kolkata’s Mughlai heritage, blended with time-honoured recipes that have been perfected over two decades.”
So, what sets Arsalan apart from the Delhi Mughlai giants? “Delhi’s Mughlai cuisine leans towards robust, spice-laden gravies and tandoor dishes,” Parwez says. “Arsalan offers a distinct Kolkata-style Mughlai experience—one that’s more delicate in its balance of flavours, rich yet nuanced, with influences from Bengal’s Nawabi kitchens. Our Rezala, Chaap, and Biryani have a unique identity that sets them apart from anything else in Delhi.”
As decades-old diners like this author can testify, Parwez is certainly on point. Arsalan’s food, as compared to Delhi’s famed Mughlai restaurants, is definitely known for a light and thoughtful hand when it comes to spices—and unless you have overindulged, you will come away satisfied and not craving antacids. The food at Arsalan is flavour-packed, but not overpowering. It is subtle and has depth of flavours that you will experience as you dig in more. Most importantly, the food here is rich and indulgent enough to appeal to diners, while for many Delhiites, it also offers a bite of nostalgia (especially for Delhi’s considerable Bengali population).
Parwez’s idea, therefore, is to position Arsalan as a bridge between the Mughlai cuisines of Delhi and Kolkata. “Arsalan offers Delhiites an opportunity to explore Kolkata’s take on royal Mughlai flavours—lighter, more aromatic, yet equally indulgent,” he says. We don’t see this as a competition—we see it as an opportunity to introduce something unique to Delhi’s food landscape. Just as food lovers in Kolkata appreciate the richness of Delhi’s kebabs and nihari, we’re excited to bring Kolkata’s legendary Mughlai cuisine to Delhi, and we are confident that once you taste it, you’ll understand why Arsalan has been an icon for over two decades!”
What To Eat When You Head To Arsalan In Delhi
If you are heading to Arsalan in Delhi, here are a few dishes you simply must try:
Arsalan Special Mutton & Chicken Biryani: Nothing screams nostalgia louder than this unique biryanis made with fragrant basmati rice, tender mutton or chicken, slow-cooked with a perfect blend of spices, and of course, the signature soft, golden potato. Every bite is a reminder of the biryani people grew up eating in Kolkata.
1. Mutton & Chicken Reshmi Kebabs: Perfectly marinated, grilled to perfection, and infused with the richness of traditional spices—these kebabs are a nostalgic delight.
2. Rezala – A Taste of Kolkata’s Heritage: A dish that takes you back to family gatherings and traditional Bengali-Muslim feasts, Arasalan’s Mutton & Chicken Rezala is slow-cooked in a mildly spiced, aromatic yogurt-based gravy, just the way it’s been made in Bengali households for generations.
3. Chicken/Mutton Chaap: A rich, slow-cooked delicacy with fall-off-the-bone meat in a velvety, aromatic gravy. Best enjoyed with Arsalan’s Butter Naan or Roomali Roti.
4. Chicken & Mutton Kathi Rolls: If you think you know Kathi Rolls, wait until you try Arsalan’s version! What makes these rolls stand out is the use of Lachha Paratha instead of the usual thinner wrap found in Delhi-style rolls. This gives the rolls an extra flaky, crispy texture, making every bite truly irresistible.
5. Shahi Tukda & Firni: Royal desserts that complete the meal with an authentic sweet touch, Arsalan’s take on these simply have to be tried.
Arsalan’s arrival in Delhi is just the beginning. When asked about future expansion plans, Parwez shared that he is “actively exploring potential locations in Connaught Place, South Delhi, Gurgaon, and CR Park.” He sums up: “We are not just expanding in Delhi NCR—we are on a journey to make Arsalan a pan-India name. Our focus remains on slow, thoughtful, and quality-driven expansion, ensuring that every new outlet delivers the same legendary Arsalan experience.”
Location: J-2/5, Rajouri Garden, New Delhi
Budget For Two: Rs 500 (approx.)
