Welcome to Welge Travel Report's guide to the best of Delhi. WTR's Delhi map shows you the location of Humayun's Tomb and Swaminarayan Akshardham.
WTR's Carlota Cuisine describes the signature dish at Olive Bar & Kitchen and what to order at the China Kitchen.
Welge Travel Report Notables in Delhi
Getting around in Delhi
Public Transportation in Delhi
The local transportation is the lifeline of the capital city of Delhi. More than half of the population in Delhi is dependent on local transport for commuting purposes. The means & modes of transport in New Delhi are many, ranging from the Metro Trains, Local Trains, Buses, Taxies and cabs.
WTR's Tony Transit says your best travel choices are on (http://www.delhitourism.gov.in/delhitourism/transport/local_transport.jsp)
People Watching in Delhi
The first and best place WTR's Francois Flaneur considers is Delhi Haat (market) Daily: 10:30-10, Sri Aurobondo Marg for traditional Indian shopping and looking or head to Vasant Lok Market for some food and wine with your watching.
Beverages in Delhi
Our Winnie Winesnob warns that alcoholic beverages may not be as labeled, especially wine. Winnie says the best places fora drink are the major luxury hotels.
Dining in Delhi
For our cuisine driven travelers WTR's Carlota Cuisine says the best dinner is The Spice Route - L & D: Daily, The Imperial House, Janpath Lane, 91 11 2334 1234
The stunning decor include a treasure trove of antiques and its clever design provides nine different sections. Thai sculptures adorn the courtyard. Special dishes are Thai soup with prawns and stir fried lobster with ginger, but you'll make your own discoveries.
Indian Food Glossary:
For your convenience we have included the following description for popular Indian dishes and definitions for Indian ingredients.
Popular Indian Dishes
Achar: Any kind of pickle
Biryani: A fancy rice casserole, often containing meat, poultry, seafood or vegetables
Chapati/Roti: Thin bread cooked on the griddle
Dal: Any kind of legume--beans, peas, or lentils
Dosa: Crispy, crepe-like southern Indian specialty filled with potatoes or vegetables
Ghee: Clarified butter
Korma: Braised meats in a thick, mild creamy sauce
Kulcha: Tender, pita-like bread cooked in the tandoor
Lassi: A refreshing, creamy yogurt drink that can be sweet or salty
Masala: Spice blend
Naan: Flat, oval bread cooked in the tandoor
Pakora: Fritter dipped in a spicy chickpea batter; can be made with vegetables, cheese, chicken or seafood
Pappadum: Spicy lentil wafers
Paratha: Flaky bread fried on the griddle
Poori: Airy, deep-fried bread
Pulao: An aromatic rice pilaf
Raita: A yogurt-based condiment usually containing vegetables
Rasam: A thin, spicy broth
Saag: Spinach, but can also refer to other greens
Sambar: An extremely spicy broth popular in southern India
Samosa: Flaky, pyramid-shaped pastry stuffed with potatoes or ground meat; a traditional Indian snack
Tandoor: A deep, clay oven that has very high temperatures
Tandoori: Any dish cooked in a tandoor
Vindaloo: An extremely spicy curry dish that's a regional specialty of Goa
Glossary of dishes:
Basmati rice: Basmati rice is authentic Indian long grained white rice, which has unique nutty flavor.
Chili: There are a great many species of chilies, which are the fleshy pods of shrub-like bushes of the capsicum family.
Chilies range from large to small and colors include green, white, purple, pink, and red. Chilies are the most important heat agent in Indian cooking. They vary in hotness from mild to incendiary-like potency.
Most commonly used are the small, fresh green or red chilies. Red chilies can be dried and used whole, and chili powder is made from grinding dried chilies.
Curry: To Indians, the term curry means gravy or sauce, Curries are what made Indian cuisine famous all over the world, the most famous of all is the Chicken Curry.
Residents of the rest of the world, however, have come to think of "curry" as simply a thick creamy yellow sauce or any dish seasoned with a curry-powder blend, whether it has a sauce or not.
An authentic Indian curry is an intricate combination of a stir-fried wet masala (mixture of onion, garlic, ginger, and tomatoes), various spices and seasonings with which meat, poultry, vegetables or fish is prepared to produce a stew-type dish.
Curry leaves: (Not to be confused with the curry spice blend) The curry leaf plant is a tropical tree of the citrus family. The long slender leaflets that look a little like bay leaves are dark green on top and paler underside. The leaves have a strong, warm curry (combination of nuts and lemons) aroma when bruised or rubbed.
Kebabs: Marinated and spiced small pieces of any meat, poultry, fish, ground meat, vegetables, skewered and grilled in a tandoor/oven or over a grill. Kebabs can also be shallow fried over a pan.
Naan: Indian flat bread made from wheat and baked in a tandoor.
Pakoras: Popular Indian crispy and spicy snack served usually hot out of the frying pot along with coriander chutney. A popular teatime snack served with Indian tea. Slices of different vegetables like potatoes, onion, chilies, spinach leaves, eggplant etc dipped in a batter made out of chickpea flour and a few dry spices and deep-fried.
Tandoor: The traditional Indian clay oven is called the "Tandoor". A Tandoor is a clay pot usually sunken neck deep in the ground. Charcoal is put on the flat bottom of the pot.
The heat generated by the hot charcoal in and on the sides of the clay pot is used for cooking. Long iron rods, long enough to reach the bottom of the pot, are used in the cooking process.
It is probably the most versatile kitchen equipment in the Indian kitchen. Barbecues, breads, dal, gravies made in them acquire a unique taste, very different from the food cooked on the regular kitchen oven.
Tandoori Murgh: This is the bright red world famous Tandoori Chicken. Chicken marinated with spices, dried red peppers, and yogurt, cooked in a tandoor.
Vindaloo: Meat usually pork is used to make this very spicy and flavorful dish. Cooked in vinegar and typically served 2 to 3 days after it is made.
Recognition for Delhi
We extend special thanks to the people who manage and/or own the institutions, museums and restaurants featured in our guides. In some instances we have relied on their descriptions and photos.
Lagniappe for Delhi
WTR's Ernie Exhibit provides information on special current exhibitions for our featured museums.