Top 5 Must-Try Dishes at Temple Street Delhi

Ordering North Indian food in Delhi is effortless every corner has something “good enough.” The problem is consistency. Most dishes are overloaded with oil, sugar, or masala to feel rich fast. Temple Street takes a slower approach: longer simmering, cleaner gravies, and flavour that doesn’t collapse once packed for delivery. These five dishes aren’t chosen just because they sell well they represent different flavour ideas within the menu, helping you order based on taste rather than guessing.

Dal Makhani Slow Cooked, Not Cream-Dumped

Dal Makhani is where most restaurants take shortcuts. Instead of relying on layers of cream and butter for thickness, Temple Street builds texture through slow simmering so the lentils break down naturally. The result is a silky, full-bodied dal where cream is a finishing note, not the base. You get gentle smokiness instead of that harsh burnt-charcoal taste many places use to fake depth. The flavour stays balanced and savoury, not sweet or overly heavy, and the consistency holds up through delivery. Pair it with garlic naan or steamed rice for a comforting meal that won't leave you feeling fatigued.

Paneer Butter Masala Creamy Without the Sugar Crash

Most Paneer Butter Masala in Delhi tastes like dessert disguised as curry, because sugar butter is the fastest way to fake richness. Temple Street reduces tomatoes long enough to remove raw acidity and then balances cream and spice instead of drowning the dish in fat. The result is smooth and rich but not greasy, with mild spice levels that work well for groups and mixed palates. If you want something more layered and assertive, Paneer butter Masala is the natural step up with butter naan or jeera rice keeps the dish balanced without clashing with the sweetness.

Pindi Chole Tandoori Roti Masala-Heavy, Tangy, Zero Gravy Fatigue

This version of chole isn’t the bright red, oily chole most restaurants push. It’s darker, drier, and built on roasted masala rather than tomato gravy. The taste leans earthy and tangy, thanks to slow-roasted spices and tamarind, and it stays flavourful even after cooling making it one of the few dishes that works as well for lunch deliveries as for dine-in. Pindi chole pairs better with tandoori roti than naan because the roti absorbs masala without muting spice or adding sweetness. Ideal when you're bored of creamy gravies and want something punchy instead of indulgent.

Paneer Tikka Masala Smoke, Texture, and Actual Char

If Paneer Butter Masala feels too predictable, Paneer Tikka Masala is the upgrade. The paneer is grilled in a tandoor first, which creates actual char and texture not just plain cubes floating in gravy. The gravy is deeper, spicier, and less dairy-driven, so it holds flavour with rice, not just bread. This is the dish regulars shift to after their first order because it feels layered rather than safe. Order it when you want flavour that stands out, not another creamy curry.

Dal Makhani & Paneer Butter Masala Thali Variety Without Guesswork

This thali exists for people who don’t want to commit to a single flavour profile. It gives a balanced mix of creamy and savoury gravies, structured portions, and better value than ordering each item individually. It works well for first-time customers evaluating whether they’ll reorder and scales smoothly for corporate meals or bulk delivery. Pair it with a mixed bread basket and dessert for a complete meal without over-ordering.

Final Thoughts: Start With the Essentials, Then Expand

These five dishes represent the core flavour direction of Temple Street slow-cooked gravies, controlled sweetness, and spice-forward options that don’t rely on shortcuts. Start with these to understand the kitchen’s strengths before branching out.

Once you’re past the essentials and want to explore beyond heavy gravies, the supporting dishes open up more variety. Aloo Tikki gives you a crisp, snack-first option when you don’t want something saucy. Chole Bhature is your go-to when you want something filling and indulgent without ordering multiple dishes. Paneer Tikka delivers the smoky tandoor experience without committing to a full curry. And Dahi Bhalle resets the palate cooling, light, and useful alongside richer mains.

These aren’t alternatives to the top five. They’re add-ons that expand the experience when you’re ordering for groups or want variety on the table, not just one dominant flavour.