The aromas of Nihari, the rhythm of folk songs, and the rustle of a parrot flipping fortune cards — these are not scenes from a Chandni Chowk bylane, but from a plush dining space near Delhi airport. At Radisson Blu Plaza’s NYC restaurant, the chaos and charm of Old Delhi are being recreated for a 10-day food festival titled Purani Dilli 2.0, where diners can savour the city’s iconic street flavours in the comfort of a five-star setting.
Running from July 4 to July 13, this limited-period festival transforms NYC into a living homage to the Walled City. Vintage-style street signs point to iconic locations — Bazar Matia Mahal, Bara Dari, Jama Masjid, Chandni Chowk, Gali Sui Walan, Chawri Bazar, and Gali Kababian — turning the restaurant into a miniature maze of memory.
It’s not just décor; it’s a declaration — this is not fusion, this is faithful recreation.
Where nostalgia meets five-star hospitality
At the entrance, a woman clad in festive attire welcomes visitors with a smile — and an invitation to get mehndi applied. A quirky board nearby encourages, “Mehndi Lagao, Photo Khichoo”, marrying age-old charm with Instagram-ready whimsy.
A vintage bioscope clicks away in one corner, drawing children and the curious to a forgotten form of entertainment. Close by, a parrot fortune teller — perched beside a sign reading “Janiye Apna Bhavishya Hamare Mitthu Se” — reads destinies with dramatic flair, one fortune card at a time.
Inside, live traditional singers set the mood, while heritage dishes are prepared at live stations — Chicken Changezi, Seekh ki Nazaqat, Dayaganj ki Shammi, and Mushroom ki Shammi sizzle on tawas, just like in Dilli 6.
“We wanted to honour the culinary heritage of Old Delhi while presenting it in a refined and immersive setting,” said Ashwni Kumar Goela, Vice President – Operations, Radisson Blu Plaza Delhi Airport, and Area General Manager – Radisson Hotel Group, South Asia. “With Purani Dilli 2.0, our aim is to offer guests a soulful, authentic experience that celebrates India’s diverse food culture.”
A menu steeped in memory and spice
The expansive menu is a sensory journey through the past, with dishes designed to evoke Mughal kitchens, roadside grills, and home-style recipes passed down through generations.
For starters, diners can enjoy options like Gosht Seekh Kebab, Murg Gilafi Kebab, Delhi 6 Tandoori Murg, and seafood selections such as Sarson Macchi Tikka and Mahi Dariya Tikka. Vegetarians can savour smoky Paneer Shahjahani Tikka, Achari Soya Chaap, Bhunne Shakarkand ki Shammi, and Malai Paneer Seekh.
Also Read: Restaurant review: A sip of rebellion, a bite of belonging
Soup lovers can begin their meal with traditional warmers including Kharode Ka Soup, Yakhni Shorba, or Murg Jhangiri Shorba — each dish rich, spiced, and rooted in north Indian culinary traditions.
Chef Talat Mehmood Khan, the man behind the menu, brings personal legacy to the table.
“This food isn’t just from the streets of Old Delhi — it’s from the time of Shah Jahan himself,” said Chef Talat. “I come from the streets of Purani Dilli. This food is in my bones.”
He added that the dishes being served are the same ones that “people cooked and loved centuries ago”.
Flavours of the royal kitchen
Chef Talat’s signature offerings include Gosht Nihari, Firdausi Gosht Korma, Mutton Do Pyaza, and Murg Korma Jahangiri — rich, slow-cooked dishes that recall royal banquets.
For lighter bites, diners can opt for Murg Hakeemi Keema, Chicken Stew, or vegetarian mains such as Gobhi Mussallam, Khumb Nawabi, Subz-e-Khazana, and Rattan Manjusha Kofta. Paneer gets special attention with standout versions like Paneer Changezi, Paneer Akbari, and Paneer Korma.
Rice lovers have a host of options: Kareli Gosht Biryani, Gosht Dum Biryani, Murg Dum Biryani, and vegetarian varieties such as Subz Dum Biryani, Tehri, and Achari Korma Biryani. A rotating selection of lentils — Dal Makhani, Dal Sultani, Tadke Wali Dal, and Dal Panchmel — complements the mains.
“For food lovers,” said Chef Talat, “this is a way to connect with their heritage — and for me, it’s a way to keep it alive. When people appreciate this kind of honest, old-world cooking, it gives me great joy. That’s why I continue this work — and will keep doing it.”
Chaats, sharbat, and sweet endings
A chaat counter offers quick bursts of Dilli magic with favourites like pani puri, palak patta chaat, and khalis chaat — tangy, crunchy, and packed with flavour.
Guests are welcomed with two earthen pots at the entrance — one filled with refreshing jaljeera, the other with Sharbat-e-Batein Mohabbat, a rose-tinted mix of milk, watermelon, and nostalgia.
For dessert, there’s a royal-style finish with Zafrani Kheer, Shahi Tukda, Seviyan Ka Muzaffar, Double Ka Meetha, Sheer Khurma, and Shahi Phirni, served alongside a live Faluda Kulfi station.
Purani Dilli 2.0 runs from July 4 to July 13 at NYC, Radisson Blu Plaza Delhi Airport — a rare opportunity to experience the zaika, zubaan, and zindagi of Old Delhi, reimagined for today’s discerning diners.
