Daryaganj is a modern North Indian restaurant honoring butter chicken and dal makhani inventor Kundan Lal Jaggi and Punjabi refugees' legacy, where grandson Raghav Jaggi and Amit Bagga blend timeless recipes with creative talent to deliver exceptional, affordable Punjabi fine dining that immerses all guests through aesthetics bridging past and present.

OVERVIEW

Daryaganj – By the Inventors of Butter Chicken and Dal Makhani, a North Indian Cuisine restaurant, was conceptualized with the principle of celebrating the culinary legacy of Kundan Lal Jaggi and the resilience and innovation of the Punjabi refugees who migrated to Delhi after the partition of India in the year 1947, blending old-world flavours and closely guarded recipes with the most talented and creative team to create a best in class dining experience reminiscent of a bygone era, with due credit to his grandson Raghav Jaggi and Raghav’s childhood friend, restaurateur Amit Bagga.

This is a twenty-first-century restaurant where guests from different backgrounds and with distinct interests can come together be it, families, corporate, travellers or ex-pats, looking for an affordable way to dine on exceptional Punjabi food. Daryaganj has retained the legacy by maintaining aesthetics, reassuring that the food quality is high and showcasing that fine dining can be accessible. The restaurant has been carefully conceptualized with great attention to detail that will result in evoking all the five human senses with a seamless blend of the past and the present.

AMBIENCE

The mood has been skilfully curated to blend contemporary chic with references to the 1950s and the inventiveness of Kundan Lal Jaggi. The restaurant aims at transporting patrons to a visual space that melts traditional Indian motifs with inventive modernism. The ambience is epic in scale, with a fusion of Indian art deco made to fit a new-age restaurant format.

The design uses brass and wood to create a rich, earthy tonality while laser cut metal latticework on mirrors to add flair and depth. Printed floor tiles contrast with marble flooring to create interesting zones and passages through the space. The high ceiling bar is its own vision in grandeur. It’s a space where for you to toast to the old times and embrace the new.

MUST TRY

The Original Butter Chicken 1947, The original Dal Makhani 1947, 5 senses Mutton Curry, Malai Lobster, Tandoori Chicken, 24 Carat Lamb Rack Biryani, Classic Desserts, Kulfi

FOOD

North Indian Cuisine

PRICING

THB 800++ to THB 1,200++ per person

ABOUT CHEF

Abhishek Yadav - A seasoned Executive Chef specializing in North Indian, Mughlai, Awadhi, and contemporary Indian cuisine, with over a decade of experience across India, the United States, the United Arab Emirates, and Thailand. An alumnus of IHM Pusa, New Delhi, he received foundational training at the iconic Bukhara and Dum Pukht kitchens of ITC Maurya and further refined his craft at Taj Rambagh Palace, Jaipur. He has built a distinguished international career spanning New Delhi, Jaipur, Seattle, Dubai, and Bangkok, where he successfully led the opening kitchen team of Daryaganj Bangkok. Abhishek is recognized for advancing Indian gastronomy through culinary innovation, leadership, and operational excellence.