Review

With leather sofas, golden accents, pictures of Indian stamps, Daryaganj serves Indian cuisine, ranging from classic dishes to creative reinterpretations. Appetisers, drawing inspiration from chaat, take a creative turn with crispy shiso leaf balanced by tangy chutney, aromatic spices adding freshness from compressed watermelon. Moving on to tawa jheenga, tiger prawn, seared until succulent, its smokiness contrasts with the sweetness of onion. Butter chicken stands out with vine ripe tomato-based soup and boneless tandoori chicken. The dish gains its spice from green chillies and ginger julienne, while a small slice of butter adds aroma and balances the heat. Next comes saag paneer, with pan-fried cubes of cottage cheese sitting in a creamy spinach purée. Aromatic garlic, toasted coriander seeds and a hint of red chilli elevate the dish, balancing earthy richness with subtle spice. Dishes are served with a choice of naan. Slow-cooked rice that combines seasonal vegetables, saffron and warming spices, enhanced by the freshness of mint. Dessert is served tableside, with the chef presenting broken heart tiramisu. Finger biscuits are layered with gulkand and roohafza, finished with a frozen rose cracked open before your eyes, releasing aroma and visual drama. Gulab jamun, the sweet round Indian doughnuts, are soaked in fragrant sugar syrup, garnished with pistachio nibbles. Attentive service accompanies cocktails and mocktails crafted with Indian-inspired ingredients.