DILLI

Dilli's award-winning food has been consistently praised for its faithful recreation of traditional specialities from the diverse regions of the Indian subcontinent. Not westernised versions but the real thing - cooked by qualified chefs whose training goes back to the word-of-mouth by which each generation learns traditional family recipes. Customers chose dishes from a country that is more than a third as big as the United States and experience rural dishes from the northern tandoori style to mild west coast seafood curries and hotter southern sauces. Regional specialities from the familiar Punjab to the less well-known Chettinad, Mangalore and Pondicherry states. Take the journey.

Taste the food. We are delighted to work with Onionring, Sugarvine, Hi-life Diners Club, The Gourmet Society, Tastecard & VIP card. Dilli's Michelin-rated menus go deeper into the Indian regions than ever before … food you have never tasted … dishes you have probably never heard of. At its heart of this ‘real taste of India' is the chef director Mohammed Naeem who comes from a family line of distinguished cooks.

Their Mughal banquets once fed royalty, heads of state and formal visitors to the ruling Maharajas and Nababs. Naeem began at Dilli by introducing dishes from his home area of Lucknow, the capital city of Uttapradesh. Since then he expanded the choice to less well known states like Chettinad, Mangalore and Pondicherry. Now he has added street food from places like Kolkata, Andhra, Konkan, Tamil Nadu, Nizam and Maharashtra area of Mumbai … s tyles of cooking like bhunao pot roasting and Parsi dishes … less familiar names like Prawn Tak-a-Tak, Kozi Chettinad, Kesari Elachi Gosht and Bagharey Mirch Baingan… Naeem has also devised a special three-course, nine-dish gourmet tasting menu for groups of more than four people … innovative weekend lunchtime buffets … and value-for-money business lunches that provide satisfying fuel for the afternoon.