Discover Kashmiri Delight and journey through the rich flavors of North India and Kashmir. From fragrant spices to time-honored recipes, every dish tells a story rooted in tradition. Taste the authenticity—your North Indian culinary adventure begins here.
At Kashmiri Delight, our story is rooted in a deep love for traditional North Indian and Kashmiri cuisine. From flavorful Rogan Josh and rich Dum Aloo to fragrant saffron rice and indulgent sweet treats, every dish is a celebration of Kashmir’s culinary heritage. Our chefs use authentic spices and age-old recipes to bring you a true taste of Kashmir in every bite.
At Kashmiri Delight, we believe food is a celebration of culture and tradition. From rich Rogan Josh and spicy Yakhni to aromatic saffron pulao and indulgent desserts, each dish is crafted with authentic Kashmiri spices and time-honored recipes that capture the essence of North Indian culinary heritage.
Vegetarian. Fried basa fish battered in Indian spices and gram flour — crispy on the outside, tender on the inside, and bursting with flavor.
Tender chicken marinated in traditional spices, herbs, and cream, then roasted in a tandoor oven.
Minced beef shaped into big chunks cooked in a cubed-based mild spicy gravy.
Choice of lamb, or goat meat slow-cooked in a flavorful red curry infused with plenty of authentic Kashmiri herbs and spices.
Tender chicken pieces simmered in a creamy sauce infused with mango and traditional Indian spices.
Cooked with mixed peppers in a thick tomato and onion based gravy and Indian spices.
Elevate your events with the rich, regal taste of Kashmiri cuisine from Kashmiri Delight. Whether it's a wedding, festival, family gathering, or corporate event, we offer customized catering that brings the essence of Kashmir to your celebration. From slow-cooked Rogan Josh and fragrant Yakhni to vibrant vegetarian delicacies and traditional sweets, our menu is crafted to impress and satisfy every palate. Let us help you create an unforgettable culinary experience your guests will cherish.
