Dilli 32 turns Pan Indian

Dilli 32 of The Leela Ambience Convention Hotel, East Delhi now needs no introduction ofcourse. It has earned its name high in showcasing best of Awadhi and Mughlai cuisine consistently in their Indian specialty restaurant which we all know as ‘Dilli 32’. After serving excellence to its patrons this long and maintaining the same in future as well with a thought of expanding its horizon . The management decided to turn Dilli 32 into a ‘Pan Indian Restaurant ‘, which will be serving the favourites of their patrons from the previous menu along with some special add on’s across India.



We were invited to be a part of the celebration of this grand decision on 5th Sep in a special preview. To quote “Change is the only Constant”, were the words of the Executive Chef of the Hotel, Rohit Tokhi while explaining the reason of the transition and ofcourse we all know and believe too in the same.


So to start with, a little has been changed in terms of interior and decor so as to maintain the soul and feel of Dilli 32 yet having a breeze of freshness to it. Live performances ,Ghazals and Qawals etc going to be added with the sumptuous spread in dinner. A bigger and better menu has been curated comprising best and favourites from the old menu along with the new dishes added from Pan India.


The food at Dilli 32 is good enough to vouch for and the man behind this is Chef de Cuisine, Ashwani Kumar Singh. He puts his heart and soul in creating meals for his patrons. He says ‘ I don’t believe in serving meals to my guests rather love to serve them memories when they come to my place to dine’, So heart touching his feelings are indeed. This purity and innocence is what his food also reflects. So was the night where we witnessed the same.

Makhania lassi along with Nadur Monji (deep fried lotus stem botons) served as an amuse bouche were introducing the transition quite well. It was then followed by crispy batter fried Prawn koliwada and Cauliflower kempu bezule, both of them were perfect to set the mood for more. Next were Kodi Vepudu ( an Andhra style preparation of chicken drumstick , Subz galawat & Navrattan kebab (North indian delicacy) and Barkas Chappe (pot roasted Hyderabadi mutton chop) . All of them were so well prepared and delish. Even in the main course the spread was sumptuous ,very well selected delicacies across India . It consisted of Creamy Chingri malai curry, Murgh ka salan, traditional Hyderabadi Haleem, Dilli ki Mutton Biryani and very famous Dal Moradabadi, what else one could ask for.

Lastly in the end, Mirch ka Halwa , Dilli 32 special, Shahi tukra and Rabri falooda stood as the perfect sweet ending to the delightful gastronomical journey. ‘SUPERB’, was the one word to describe the evening and whole experience. Kudos to Chef Ashwani for pulling it off so brilliantly. Kudos to the whole team of The Leela Ambience Convention Hotel. Keep up the good job.

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