As winter sets in, Anardana welcomes the season with a specially curated Winter Menu that celebrates India’s much-loved seasonal dishes, reimagined with a contemporary approach. Rooted in freshness and familiar flavours, the menu reflects the restaurant’s focus on comfort-driven food crafted with care and balance.

The winter offering opens with the Lamb Bone Marrow Soup, a slow-simmered broth that delivers deep, layered flavours and comforting warmth, making it a perfect start to a cold evening. For those who enjoy rich yet delicate preparations, the Murgh Methi Malai stands out with tender chicken gently cooked with fenugreek and malai, finished with charcoal parmesan shards that add a subtle smoky note.

Vegetarian diners can enjoy the Tandoori Broccoli with Masoor Dal Hummus, where smoky, tandoor-roasted broccoli is paired with a smooth and mildly spiced lentil hummus. The dish brings together familiar Indian flavours with a modern presentation, offering balance and depth in every bite.

A true winter favourite, Makke di Roti and Sarson da Saag, anchors the menu with nostalgia and warmth, capturing the essence of the season and the comfort of traditional Indian kitchens.

To complement the food, Anardana also introduces winter beverages designed to warm and soothe. The Anardana Special Mulled Wine is served warm with citrus and spice notes, while the Kashmiri Kahwa offers a lighter option with saffron, green tea, and almonds.

Every dish on the Winter Menu reflects Anardana’s philosophy of honouring Indian culinary heritage while adding thoughtful, contemporary touches. The result is a dining experience that feels familiar, comforting, and quietly elevated — ideal for the winter months.

Address: Ambience Mall, Vasant Kunj, New Delhi

This winter, Daryaganj invites diners to experience a thoughtfully curated menu inspired by the timeless flavours of North India. Rooted in closely guarded recipes from 1947, the seasonal offering celebrates the comforting ingredients and traditional cooking techniques that define North Indian winter cuisine. Each dish is crafted to bring warmth, nostalgia and authenticity to the dining table.

The winter journey begins with Bhutta Shorba, a wholesome and warming soup prepared using seasonal corn, setting the tone for a comforting feast. The starter selection includes delicately marinated Paneer Methi Malai Tikka and Chicken Tikka Methi Malai, char-grilled in the tandoor to achieve a fragrant and smoky depth that reflects the essence of traditional North Indian cooking.

The main course highlights the heart of North Indian winter dining with the classic Sarson Ka Saag, served with freshly made Makki Ki Roti and Bathua Ka Raita. This comforting combination captures the true spirit of the season and remains a winter favourite across generations. For those seeking hearty variations, the menu also features Sarson Saag Chicken and Saag Meat, prepared using authentic ingredients and slow-cooked methods inspired by Daryaganj’s culinary legacy.

The experience concludes on a sweet note with Daryaganj’s bestselling Gulab Jamun, soft and rich, offering a nostalgic finish to the traditional winter meal.

At Daryaganj, winter dining goes beyond food. It is an experience rooted in tradition, warmth and heritage, where every dish tells a story of North India’s culinary past, thoughtfully prepared to create lasting memories for families and loved ones.

The Traditional North Indian Winter Feast is available across all Daryaganj outlets for guests to enjoy throughout the winter season.

In a strong move to tackle worsening air quality, the Delhi government has imposed a blanket ban on the use of coal and firewood tandoors across the capital. The decision comes as part of enhanced pollution control measures under the Graded Response Action Plan, aimed at reducing emissions during high-pollution phases.

The Delhi Pollution Control Committee has also prohibited all forms of open burning, including garbage burning, at hotels, restaurants, dhabas, and street-side food outlets. All food establishments have been instructed to immediately switch to electric or gas-based tandoors in order to minimise harmful emissions contributing to poor air quality.

The directive has been issued under the Air Prevention and Control of Pollution Act and reinforced through GRAP provisions, making compliance mandatory for all categories of eateries operating in the city. Officials stated that the restriction on coal and firewood usage had already been identified as a critical measure to control emissions during severe pollution periods.

Delhi Chief Minister Rekha Gupta has further enforced a complete ban on open burning across the city and empowered district administrations and municipal authorities to take strict action against violators. Fines of up to Rs 5,000 can be imposed on those found violating the ban. In a public appeal, she urged citizens to avoid open burning and highlighted that collective responsibility can bring meaningful change to the city’s air quality.

To ensure effective implementation, municipal bodies and senior officials have been directed to conduct inspections across eateries and food establishments. Enforcement teams have been asked to ensure strict compliance with the approved fuel norms outlined by the Commission for Air Quality Management and related GRAP guidelines. Any violation of these rules will attract penalties.

As pollution levels continue to rise across India’s largest urban landscape, the move has drawn significant attention. The ban reflects the state government’s intensified efforts to address air pollution through regulatory action, enforcement, and public cooperation, highlighting the urgent need for cleaner practices within the hospitality and food service sector.