- August 25, 2020 / 5 min readThe food at DARYAGANJ is a celebration of robust Indian flavours from the northwest, brought to life using fresh local produce.
North Indian cuisine restaurant Daryaganj is planning to launch a QSR brand to cater to the budget segment.
“We are right now in the premium category already and want to give the best quality North Indian cuisine in every segment, this brand will be a hybrid of cloud and physical outlets, it will be announced very soon,” shared Amit Bagga, Co-Founder, Daryaganj.
Conceptualized by Raghav Jaggi with the principle of celebrating the legacy of his grandfather Kundan Lal Jaggi, who was the great inventive pioneers of Tandoori cuisine and is often credited for making it popular in the world .
The culinary legacy goes back decades to the era of Indian Independence, when Mr. Kundan Lal Jaggi, a refugee from Peshawar came to Delhi with nothing but the skills to make the best Tandoori Food.
The food at DARYAGANJ is a celebration of robust Indian flavours from the northwest, brought to life using fresh local produce.
The interiors of “DARYAGANJ” is designed in such a way that it celebrates nostalgia from the "1950’s days" and inventiveness of the pioneer. The restaurant aims at transporting the patrons to a space that is a fusion between traditional Indian motives and inventive modernism.
The ambience is epic in scale with a fusion of Indian art deco made to fit in a new age restaurant format. The design uses brass and wood to create a rich tonality while laser cut metal latticework on mirrors create dimension and dept. Printed floor tiles contrast with faux marble flooring to create interesting zones and passages. The large double height bar at the end of the space adds to the grandeur and scale of the design.
Search for top Restaurant Suppliers in your city