From Masala Chai to spicy aloo tikki chaat and street-side momos, that’s how millions back in the Indian capital eat, connect, and enjoy their food every day.
Growing up before the age of social media, Sidhu Singh fondly remembers how vendors sold pakoras, samosas, laccha paratha, and roasted chana in street-side markets and at railway stations. They would operate from just a cart or a stove, and the food was served in newspaper wraps or bowls made from leaves.
Today at Delhi Delhi, a restaurant Singh took over in 2023, he wants to bring back that taste of nostalgia and bring people back to a world where Indian food is served by dhabas ( roadside cafes) along highways, pushcarts on street corners, and hawkers outside schools.
“Even after living in New Zealand for more than 20 years, I still crave these Indian roadside tastes because they are more than just about filling the tummy, it’s memories,” Singh said.
“For many Indians, eating street food is how we feel connected and a little nostalgic about our motherland.”
Fusion and trendy Indian dishes may come and go, but these “nostalgic dishes” will always remain, he said.
Delhi Delhi has a dedicated “nostalgia” menu, where it is written: “From the heart of Dilli to the streets of Royal Oak, bold flavours, nostalgic bites and desi soul on every plate.”
Singh says one of his favourite dishes is the Sadar Ji Ke Nutri Kulcha - a Delhi delicacy featuring soya (nutri) cooked in rich, aromatic gravy served with fluffy kulcha, a soft leavened bread.
“It brings me back to my home kitchen, and this is one dish which is vegetarian, but with punchy spices and hearty textures that will win over any meat lover,” he said.
Medieval India was enriched by a variety of flavours and received influences from Persia, Turkey, and Central Asia brought about by the Delhi Sultanate and then the Mughal Empire.
This era was when food such as kebabs, samosas, and biryanis that were once meant for royalty were turned into food for the common people by street vendors.
Drawing from the Mughal culinary tradition, the Delhi-style biryani - known for its aromatic blend of spices like ginger, garlic, chilies and garam masala combined with fragrant basmati rice and tender goat, lamb, chicken or vegetables.
Singh said this is one of the best-sellers at Delhi Delhi.
The Miya Ji Seekh Kebab is another drawing from Mughal-influence - hand-rolled minced meat kebabs marinated with garam masala, fresh herbs, ground chillies, then cooked in the tandoor oven until they are smokey and tender.
They are served with mint chutney, onions, and are described as “Mughlai street eats at their finest”.
Straight from the bustling lanes of the Inter-State Bus Terminus, the menu features momo - a dumpling popular in Tibetan and Nepali cuisine. The steamed vegetarian and chicken momos are steamed and served with spicy chutney.
“Comfort food with a kick, just like you’d find on the streets of Old Delhi,” Singh said.
The Biji Da Lamb Keema and Paratha is inspired by the homestyle preparation of Punjabi grandmothers. Slow-cooked lamb mince sautéed with onions, tomatoes, ginger, and green chilli, served with laccha paratha.
“It’s bold, meaty and deeply comforting - Delhi nostalgia on a plate,” said Singh.
A crowd favourite at Delhi Delhi and said to be a “must-try” dish is the Delhi lamb shank, slow-cooked in tomato onion sauce, served with gourmet baby potatoes and naan bread.
“Our dishes are inspired by the bustling streets, iconic flavours and rich culture of India’s capital, and Delhi Delhi offers a nostalgic journey through music, memories and unforgettable food,” Singh said.
“We are committed to ensuring each bite carries the true flavours of Delhi, evoking memories of bustling markets and cherished family recipes - from the iconic butter chicken to regional specialties.”
Delhi Delhi 13 Mount Smart Road, Royal Oak, Auckland Opening Hours: Wed–Fri 12–2:30 pm & 5–9:30 pm | Sat–Sun 5–9:30 pm | Mon & Tue Closed
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