Dhaba - Delhi

The original dhaba original oni 1986 I remember eating there since my childhood, in which did have a chance to eat more often than I worked in the claridges, one of the only restaurants in in india, her charm with quality of eating and service for the last 36 years and still busy and cheap for north indian punjabi eating. time to time they also call chefs specializing in punjabi cuisine and do punjabi motto festival. lunch and dinner signature courts tandoori huhn, balti meat, dal makhani, pindi chole more.

Authentic dhaba with punjabi tasty eating . we went to the birthday party and herr manish have very well managed, all expectations to the sign. my daughter was very happy. many thanks to Gr8 job mr. manish.

Authentic punjabi food. Dal makhni and chicken tikka was simply amazing!

It's as close to a Punjabi style highway diner as it can be. The ambience is totally rustic with all the elements of a Dhaba including a Truck chassis. The lanterns, blinking lights, wooden bench type furniture and wall decals. Since this place has opened it has aeev d the most delicious Punjabi food in the city. Its getting better with time as the wine ages and matures.Chef Manpreet Singh with his talented team has created a lovely menu at this Lohri which includes dishes from the homes and villages of Punjab. The unmatchable and iconic dishes like the Dal Dhaba, Balti Meat,Mutton Boti and many others are always here to stay. Taste is consistently the same and getting even better each tine. Service is great and the server's even remember you by names and the place where you sat last time you visited.Wow..this is why people flock back to this place again and again. #travelblog #foodblogher #foodreview #bestindianfood

Dhaba when it comes to highway food or punjabi food, Dhaba is the only place that serves consistently good food. Over the past 30 years they have been pioneers in dhaba food. This lohri they got Chef Manpreet Singh Tikka and he has got amazing new food for us. He got dishes which were part of Punjab( before 1947). The palak and bathua moong dal saag was outstanding and so were the desi lamb chops. Cooking New Zealand lamb chops is no art but cooking Indian chops definetly requires right skill. The simple humble dal was amazing and the shalgam meat was brilliant. The company of Chef vivek rana, Bobby, Sakshi and the food, I couldn't have asked for a better afternoon. Shailender ji's hospitality was incredible. Thank you Team Dhaba! Can't wait to see you guys again..