Written By
Sanjeev Vekariya
The exact origin of Golgappa is unknown, but it is believed to have originated in the ancient kingdom of Magadha.
Chole Bhature is said to have royal origins, being a favorite in the kitchens of Mughal emperors.
The potatoes used in Aloo Tikki are often specific varieties that are more starchy, making them perfect for the crispy texture.
The famous Paranthe Wali Gali in Chandni Chowk has been serving these stuffed paranthas for over a century.
Dahi Bhalla is especially popular during the scorching Delhi summers due to its cooling properties.
Despite its name, Ram Ladoo is a savory dish, made from fried lentil balls topped with radish and green chutney.
Different regions in Delhi offer unique versions of Kachori, some spicy, some sweet.