Its supposed to have the best Mughlai food in the whole of Delhi, so I’m sure you ’d want to try this. It is slightly expensive though but definitely one visit at least if not more. A few tables fill this small restaurant, and more tables are set outside near the pool. The Northwest Frontier cuisine consists mainly of meaty morsels that are marinated, then cooked before your very eyes on a spit in a tandoori oven. The Sikandari raan (leg of lamb marinated in rum and cooked in the tandoor), which serves four, is heavenly; the delicately spiced meat is tender and moist without being oily. The murg malai kabab (boneless chicken pieces marinated in cheese, cream, and lime) is flavored with cardamom, and the hearty dal is so famous that it’s now sold in cans. Although carnivores will be happier here, vegetarians can opt for a tandoori salad (slow-cooked vegetables and pineapple with Indian cheese).