Delhi is the home of Mughlai cuisine. Karim's near Jama Masjid has been serving Old Delhi since 1913, Bukhara at ITC Maurya is on every "world's 50 best" list for Mughlai fine dining, and Moti Mahal in Daryaganj invented butter chicken. Here are the top-rated Mughlai restaurants in the capital.
#1
₹₹₹ · Veg-friendly · ITC Maurya, Sardar Patel Marg
North IndianMughlaiFine Dining
#2
₹₹₹ · Veg-friendly · ITC Maurya, Chanakyapuri
MughlaiAwadhiFine Dining
#3
₹ · Veg-friendly · Jama Masjid, Old Delhi
MughlaiNorth IndianStreet Food
#4
₹₹ · Veg-friendly · Daryaganj, Old Delhi
North IndianMughlai
#5
₹₹ · Veg-friendly · Pandara Road, New Delhi
North IndianMughlaiKebabs
#6
₹₹ · Veg-friendly · Connaught Place, New Delhi
North IndianContinentalCafe
#7
₹ · Chandni Chowk, Old Delhi
North IndianStreet FoodVegetarian
#8
₹₹ · Veg-friendly · Pandara Road, New Delhi
North IndianMughlaiTandoor
#9
₹₹ · Veg-friendly · Connaught Place, New Delhi
North IndianContinental
#10
₹ · Veg-friendly · Connaught Place, New Delhi
North IndianPunjabi
#11
₹₹ · Veg-friendly · Pitampura, New Delhi
North IndianPunjabiTandoor
Frequently asked questions
Which is the best Mughlai restaurant in Delhi?
The top Mughlai restaurants in Delhi are ranked above. Authentic Mughlai cooking takes hours per dish — slow-cooked qorma, dum biryani, and proper kebabs. Restaurants that rush these dishes can't deliver real Mughlai food.
What is a typical Mughlai meal in Delhi?
A traditional Mughlai meal in Delhi starts with kebabs (galouti, seekh, or shami), followed by qorma or rezala with sheermal or rumali roti, and finishes with biryani or pulao plus a sweet (shahi tukda or phirni).
Where can I get authentic galouti kebab in Delhi?
Authentic galouti kebabs are a Lucknow speciality but several restaurants in Delhi serve excellent galouti. Look for spots that grind their meat in-house and use the traditional 50+ spice blend. The top-ranked Mughlai restaurants above include several galouti specialists.
Is Mughlai food the same as North Indian?
No — Mughlai is a sub-cuisine of North Indian. It originated in the Mughal courts and uses richer dairy (cream, yogurt), more nuts, slow cooking, and specific royal-court spices. North Indian is broader and includes Punjabi, Awadhi, and other regional styles.