
Daryaganj, known for introducing Butter Chicken and Dal Makhani to Indian cuisine, is expanding its footprint in the convenience-led dining segment with Rolls and Kebabs by Daryaganj. The move translates the brand’s established flavours, rooted in recipes followed since 1947, into a format aimed at regular, everyday consumption while retaining the core culinary identity of the restaurant.
The rolls are built around the brand’s tandoor and kebab repertoire, using preparations that long-time customers associate with the Daryaganj dining experience. Positioned for quick meals and on-the-go consumption, the offering reflects a broader industry trend of legacy restaurant brands adapting to changing consumption patterns without altering their foundational recipes.
The menu includes both vegetarian and non-vegetarian selections, wrapped in rumali roti and paired with familiar accompaniments such as mint chutney, onions, and chaat masala. Vegetarian options include Paneer Tikka, Soya Malai Chaap, and Aloo Tikka, while the non-vegetarian range features Chicken Tikka, Chicken Malai Tikka, Chicken Seekh, Bhatti Chicken, Mutton Seekh, and Sole Fish Tikka. Each item is derived directly from preparations already established in the brand’s core menu.
Amit Bagga, Co-founder & CEO, Daryaganj, said, “Our food has always been about comfort, familiarity and honest flavours. The rolls allow us to take the same recipes and techniques we’ve followed for decades and present them in a way that fits into everyday routines, without changing what people love about our food.”
From an industry standpoint, Rolls and Kebabs by Daryaganj reflects a strategic effort to balance heritage with accessibility. By offering its recognised flavours in a portable format, the brand is positioning itself for occasions beyond formal dining, such as quick lunches, snacks, or simplified meals, while maintaining consistency with the culinary standards that have defined Daryaganj across generations.
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