Let’s be honest—when someone says “comfort food,” most people think of pizza or pasta. However, it is usually something much richer for North Indians, particularly Delhiites: a hot bowl of perfectly cooked Dal Makhni, ideally paired with a buttery naan and guilt-free. Here I will share my view on places that serve best dal makhni in Delhi.
From bustling street corners in Chandni Chowk to air-conditioned – conditioned fine dining establishments in South Delhi, I have spent more than ten years investigating Delhi’s culinary scene. And if there is one meal that consistently elicits discussion, sentimentality, and fervent devotion, it is Dal Makhni.
This isn’t just another list thrown together from Google reviews. I have been to a few of them several times throughout the years. I have talked to the cooks, observed the backstage preparation, and contrasted flavours and textures
You are in the perfect place if you are looking for Delhi’s creamiest, smokiest, and most soul-satisfying Dal Makhni.
My Personal Journey with Dal Makhni (and Why I’m Obsessed
I didn’t grow up with Dal Makhni being a staple at home. We were more of a rajma-chawal kind of family. But I still remember the first time I had a proper Punjabi-style Dal Makhni at a friend’s wedding in Delhi. It was being served from a giant brass pot, and I almost skipped the butter chicken for it (almost).
Years later, when I was doing research on Punjabi food, I learned that Dal Makhni originated in post-partition India and was created as o result of migration, ingenuity, and a long-simmering patience. In addition to recipes, the chefs who left Lahore after 1947 also brought with them generations-old cooking methods.
One cook I met in Old Delhi told me, “Is daal ko banane ke liye waqt chahiye. Jaldi mein toh sirf chhole bante hain.” (“This dal takes time. You can only rush chhole.”)
That stayed with me. Since then, I’ve made it a mission to try every notable Dal Makhni spot in the city.
Some were disappointing—too watery, overly spiced, or strangely sweet. But a few places? They made me shut my eyes after the first bite.
What Actually Makes a Great Dal Makhni?
It’s not just about drowning it in butter or adding a gallon of cream. Those can help, sure, but without depth and balance, it turns into sludge. Based on my experience (and quite a few regrettable orders), a standout Dal Makhni usually checks these boxes:
Time: At least 12–24 hours of simmering. Yes, really. The lentils need to melt into the gravy.
Smoke: A hint of charcoal smoke (via dhungar) adds that earthy undertone. Not everyone does it, though.
Texture: Smooth, not grainy. Thick enough to hold shape on a spoon, but not cement-like.
Balance: Just the right amount of spice, acidity, and richness. Too much garlic or tomato? It ruins everything.
Butter—but not just butter: White makhan is essential, but it can’t be the only flavor you taste.
After years of eating and revisiting, these are my honest picks on Restaurants that serve Best Dal Makhni in Delhi. Some are classics, some may surprise you.
Kake Da Hotel – Connaught Place
This one’s an institution. Don’t expect tablecloths or polite waiters, but the food? Hits the spot almost every time. Their Dal Makhni leans on the rustic side—thick, smoky, unapologetically heavy on butter.
It may not be the prettiest plate, but the flavor builds with each bite. And for under ₹300 a plate, it’s practically a Delhi rite of passage.
Try it with: tandoori roti and their keema kaleji (if you’re not vegetarian).
Moti Mahal – Daryaganj
This is where Dal Makhni is believed to have originated. Kundan Lal Gujral—yes, the guy who also invented butter chicken—created this recipe post-Partition. It’s smoother, slightly tangier, and has a certain nostalgic quality you can’t replicate.
Is it the best in town? Maybe not every single day. But it’s historic, and honestly, it’s pretty darn close to perfect.
Side note: the location gets crowded on weekends. Go on a weekday if you can.
Gulati – Pandara Road
This place is often hyped by bloggers, and I used to be skeptical—until I tried it again after they revamped their kitchen. Their Dal Makhni simmers for over 24 hours, and it shows.
It’s creamy without being too rich, slightly smoky, and consistently flavorful. The ambience is more polished too, if that matters to you.
Tip: Ask for extra butter only if you’re sure you can handle it—it’s already decadent.
Bukhara – ITC Maurya
Ah yes, Dal Bukhara—the celebrity of the dal world. They cook it in a tandoor for 30 hours. It’s so thick you could probably use it as mortar, but in a good way.
That said, not everyone is blown away by it. Some say it’s overrated, especially at the price per portion. I personally think it’s something every foodie should try once. But for a repeat experience? I’d rather head to Pandara Road.
Rajinder Da Dhaba – Safdarjung
This one’s for the night owls. The food trucks outside Rajinder serve a spicier, more aggressively flavored version. It’s not for purists—it’s bold, fast, and full of personality.
Great for post-party hunger or when you’re craving something less “refined” and more “slap-in-the-face” delicious.
Punjabi By Nature – Cyber Hub & Others
This chain sometimes gets overlooked in the Dal Makhni conversation, but they do a surprisingly good job. Their version is more polished—less smoky, more creamy, a touch sweeter.
It might appeal more to those who are new to Punjabi food or prefer subtlety over intensity.
Fun Fact about Dal Makhni
Dal Makhni is among the top five vegetarian dishes bought in Delhi NCR, according to food apps like Zomato and Swiggy, particularly in the winter.
A 2024 study found that establishments that describe their Dal Makhni as “slow-cooked” get a lot more return business.
This is consistent with what I have observed: people prefer authenticity, depth, and comfort over short cuts.
However, it is important to keep in mind that internet reviews frequently exaggerate depending on ambience and service, so be wary of them. Because food is so individualised and dependent on expectations, i have had amazing Dai from restaurants with only average star ratings.
Tips If You’re Making Dal Makhni at Home
Because yes, sometimes all you want is a quiet night and your own bowl of dal.
Use whole black urad dal (sabut urad), not split. Soak overnight—non-negotiable.
Cook it low and slow. Pressure cook, then simmer with milk or cream for hours. Literally, hours.
Add a tiny pinch of sugar to balance acidity, but don’t overdo it.
For the smoke? Heat a piece of coal, place it in a katori inside your pot, add ghee, cover immediately for 5 minutes. Magic.
Final Thoughts
Dal Makhni is one of those dishes that brings out strong opinions. Everyone swears by their mom’s or their favorite dhaba’s version—and they’re not necessarily wrong. There’s no single “best” recipe, but rather, a spectrum of deliciousness depending on what you like: smoky or creamy, tangy or mellow, rustic or refined.
I’ve tasted dozens across Delhi, and these 6 spots consistently rise to the top. That said, taste is deeply subjective, and the best Dal Makhni is often the one that brings back a memory.