No matter the time of year, we're always looking for a satisfying meal, but when we're in colder weather we really want to have dishes that hit all areas of our tastebuds and give us the warmth that we desire on the inside and out! We took a moment to chat with Abla Atoubi, General Manager of Dilli Dilli which is located in NYC's Theater District. She talked with us about the restaurant's chefs/restaurateurs Gaurav Anand and Vipul Gupta, dishes we should have in mind when we're there, the ambiance of the space and of course the blend of Old Delhi and New Delhi that is presented in every bite!

ATHLEISURE MAG: Dilli Dilli is led by 2 chefs! Can you share your background, where you trained, kitchens you worked in etc prior to opening this restaurant? We'd love to hear from both of you!

ABLA ATOUBI: Our culinary maestros, Chef Gaurav Anand and Chef Vipul Gupta, are the heart and soul of Dilli Dilli. Chef Anand, a celebrated name in the culinary world, honed his skills simply by practicing. His self taught journey took him through different regions across India and his international travel inspired him and taught him how to blend flavors without compromising the dish. He also worked alongside the very famous Jiggs Kalra, a food writer and celebrity chef who elevated Indian fine dining cuisine. Chef Vipul Gupta, on the other hand, brings a wealth of experience from his time in some of Delhi's most iconic kitchens, Hyatt, Marriott, and ITC etc.. His passion for authentic Indian cuisine is unmatched, and together, they create a symphony of flavors that tell the story of Delhi.

AM: What is the meaning behind Dilli Dilli?

AA: Dilli Dilli is a fun way of saying Delhi twice - which at the same time represents Old Delhi and New Delhi. It's a celebration of the city's rich history and its dynamic present. By bringing together the essence of Old Delhi's timeless traditions and New Delhi's contemporary spirit, we aim to offer our guests an unforgettable dining experience that captures the heart of India's capital.

AM: Dilli Dilli is bringing Old Delhi and New Delhi together. Which chef represents which and are the flavors, spices, and techniques of Old Delhi and New Delhi?

AA: Chef Gaurav Anand embodies the innovative spirit of New Delhi, infusing post British era techniques and highlighting dishes that were brought by this occupation and by other Indians who migrated from other states. Chef Vipul Gupta, with his deep-rooted knowledge of traditional Indian cooking, brings the historic flavors and spices of Old Delhi to life. Together, they create a harmonious blend where age-old recipes meet contemporary flair, offering a unique culinary journey.

AM: For those that are dining here, what is the ambiance that they can expect and what can you tell me about the decor?

AA: Dilli Dilli offers a vibrant and eclectic ambiance that mirrors the bustling streets of Delhi. Our decor is a fusion of traditional and modern elements, with colorful textiles, intricate jaali work, and vintage photographs that transport you to the heart of Delhi. It's a lively, welcoming space where every corner tells a story.

AM: What are 3 Small Plates that we should consider for the table when we come in?

AA: You must try the Chili Cheese Toast, a nostalgic snack that will take you right back to childhood, the Goat Shaami Kebab from Wengers - if you're from Delhi, you will definitely appreciate this one - , and the Masala Peanut Bhindi, a modern twist from Jahapanaah club, my personal favorite. Each dish offers a burst of flavors that are quintessentially Delhi.

AM: What are 3 Signature Dishes that we should consider?

AA: Our signatures include the Seekh Mirza Ghalib, a minced lamb shoulder kebab with kastoori methi, the Gilafi Paneer, homemade buffalo milk cottage cheese with red onion and capsicum, and the Tandoori Branzino which resembles the grilled pomfret you would have in Delhi. These dishes are a culinary journey through Delhi's diverse food culture.

AM: What are 3 Large Plates that we should think about ahead of our dinner?

AA: Consider the Pista Kofta, a golden fried cheese dumpling wrapped in silver foil dunked in a gourmet pistachio creamy sauce, the National Mutton Curry, featuring premium goat meat in a marrow sauce, the Dehlavi Chicken Biryani, a fragrant basmati rice dish with burrani yoghurt.

AM: What are 3 breads that you suggest that we should enjoy?

AA: Our freshly tandoori baked Naan, the rich and buttery Lachha Paratha which is a multi layer hole wheat bread, and the unique Roomali Roti which you can't find anywhere else. Each bread complements our dishes beautifully.

AM: To complete our meal, what are 3 desserts that we can share?

AA: Indulge in the Royal Tukda, a golden fried bread soaked in saffron and cardamom milk, the Chavanni Jalebi, mini coin Indian funnel cake with almond saffron milk, and the Gajjrela, a traditional carrot pudding served with rabri. These desserts are a sweet conclusion to your culinary journey at Dilli Dilli.

AM: Tell us about your Beverage Director Jeremy Le Blanche. What is his background working within the cocktail industry?

AA: Jeremy Le Blanche is a visionary in the cocktail industry, with a background in some of the world's top bars. His expertise lies in crafting innovative cocktails that resonate with the spirit of Delhi, using traditional Indian ingredients to create unique and memorable flavors.

AM: What are drink profiles that are indicative of the spirit of India's culinary capital?

AA: Our cocktails are a blend of bold and aromatic spices, refreshing citrus notes, and rich, earthy undertones. They capture the essence of Delhi's vibrant street markets and the city's lively spirit.

AM: What are 3 cocktails that you suggest that we should have on our next visit?

AA: You should definitely try our signature Golgappa Margarita, a refreshing blend of pani puri masala, lime, and bee pollen infused tequila. It's served with a little golgappa (poori craquer) which you can eat!

Old India, which is our version of an Old Fashion, it's a little bit on the sweeter side, with smoked woodford reserve bourbon, and presented in a theatrical smoky container.

Our Golden Hour cocktail comes in a beautiful amber coupe glass, and embodies a summer drink during all seasons! It also comes with an Indian mango pickle which is supposed to be eaten before the first sip.

AM: You are open for dinner service, do you envision that you will have a lunch service or Brunch?

AA: We are excited to announce plans for a future brunch service post Valentine's, where guests can enjoy our unique flavors in a more relaxed setting.

AM: Are there any events coming up that you would like to share whether it's Winter/Spring events or a Valentine's menu?

AA: We're excited to host a special Valentine's menu, featuring exclusive dishes and cocktails that celebrate love and culinary artistry. Stay tuned for more details on our upcoming events.

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PHOTO CREDITS | The Art of the Snack + PG 136 9M3NU Dilli Dilli