Culinary opinions are rigid and loyalties steadfast when debating restaurants with friends, sharing the same sapidity, anywhere. I take delight in having these boisterous debates with like minded souls around the world and can carry on for hours, salivating at the thought of being at all the places, eating all the dishes, all at the same time. Its like going through a 20 course tasting menu of that city, the best of the best(another blog post idea).
Delhi, the city of my childhood, takes this red line of no compromise on food opinions just that extra bit firmer. This unyielding nature of its opinions comes from its deep history of being the epicenter of power for centuries. It has been ruled by and has ruled over so many different kingdoms, empires and cultures that have lend their flair and flavor to this city and its people. Each of the subcultures still exist today in various parts of this city, interacting with others yet stubbornly maintaining their uniqueness. In that way, it represents India as any diverse capital should.
In its modern form Delhi is a paradox between its patriarchal and parochial conservative past and the jour de vivre of its Punjabi nature. This contradiction runs through the food and all debate surrounding food. Further influencing this milieu, is the diaspora from the mind blowing diversity of India and her states, each bring their own beliefs, cultures and tastes, further enriching Delhi and her food.
Ask a room full of Delhi gourmands: What is Delhi's stamp on the culinary world ? and you will get a range of responses as wide as the lanes of Lutyens Delhi and a flexibility to accept another opinion as narrow as a gully in Lajpat Nagar.
If you do force them to drill down to name a few iconic dishes, I suspect the answer among the historically inclined would be Nihari and the younger lot would vote Tandoori Chicken or Butter Chicken.
Nihari: Representing the past, it is now relegated to a few streets in Old Delhi, especially Gali Kababiab next to Jama Masjid, where Jawahar across the famous Karim's serves up steamy plates with naan for breakfast. I have been told that some of the best is actually found in Ichchra, Lahore, but that journey is not quite that easy.
Tandoori Chicken: a post partition hybrid, conceived in Punjab, born in Delhi, raised around the world, it was actually given its current name and form at Moti Mahal Delux, by Kundan Lal Gujral. The Gujral family still runs this growing empire with locations as far as New York and London.
Butter Chicken: The sibling of the Tandoori chicken born in the same exact kitchen(Moti Mahal), probably evokes a stronger Delhi bond to the purely Punjabi by nature. Essentially, it is tandoori chicken twice cooked in a creamy tomato and butter gravy.
I generally do not consider vegetarians as gourmands, because they do not eat what 80% of the world eats as a staple(plenty of future blog posts on that , so I will not elaborate now). But because this is an India centric post, I will make an exception.
Delhi vegetarians make the argument that Chole Bhature, another Punjabi import, would win and the Dal Makhani would come tumbling after. There are so many other candidates for Icon Delhi vegetarian dishes, but these are the front runners in most conversations.
Sita Ram Diwan Chand in Paharganj is arguably the highest rated in the city for its piping hot Bhature and tea stained Chole. Moti Mahal fans would argue that the Daal Makhani was also born there, I would argue otherwise. Like I mentioned, this is a contentious debate, one that I am happy to let people argue in the comments.
BTW, In no way am I endorsing the places I have named as the best for those dishes. That will come on another post.
FYI, I started this post as an article and review of Karim's Old Delhi, but segued into this discussion.
Delhi, the city of my childhood, takes this red line of no compromise on food opinions just that extra bit firmer. This unyielding nature of its opinions comes from its deep history of being the epicenter of power for centuries. It has been ruled by and has ruled over so many different kingdoms, empires and cultures that have lend their flair and flavor to this city and its people. Each of the subcultures still exist today in various parts of this city, interacting with others yet stubbornly maintaining their uniqueness. In that way, it represents India as any diverse capital should. 
Butter Chicken: The sibling of the Tandoori chicken born in the same exact kitchen(Moti Mahal), probably evokes a stronger Delhi bond to the purely Punjabi by nature. Essentially, it is tandoori chicken twice cooked in a creamy tomato and butter gravy. 
Sita Ram Diwan Chand in Paharganj is arguably the highest rated in the city for its piping hot Bhature and tea stained Chole. Moti Mahal fans would argue that the Daal Makhani was also born there, I would argue otherwise. Like I mentioned, this is a contentious debate, one that I am happy to let people argue in the comments. 
