Delhi's food history is as intricate and rich as its cultural tapestry. The city has been the capital of various empires throughout history, including the Delhi Sultanate and the Mughal Empire. These reigns introduced a plethora of flavors from Central Asia, Persia, and the Middle East, giving birth to the rich Mughlai cuisine. Delhi's street food also tells stories of migration, adaptation, and fusion. The Partition of India brought a significant influx of refugees from Pakistan, who contributed to the city's culinary diversity with their own techniques and secret recipes.
The city's food is characterized by its complex spice blends and techniques like slow-cooking and tandoori. From the narrow lanes of Old Delhi where kebabs and parathas reign supreme to the bustling streets of New Delhi with its cosmopolitan flair, food is an essential thread in the city's vibrant tapestry.