1. Chaat (various kinds): Delhi’s street food culture is synonymous with “chaat,” a category of savory snacks with a burst of flavors.
* Dahi Bhalla: Soft lentil fritters soaked in creamy yogurt, topped with sweet and tangy chutneys, and spices. Natraj Dahi Bhalle Wala in Chandni Chowk is legendary for this.
* Papri Chaat: Crispy fried dough wafers (papri) topped with boiled potatoes, chickpeas, yogurt, chutneys, and spices.
* Aloo Tikki Chaat: Spiced potato patties (aloo tikki) shallow-fried until crispy, then crushed and topped with various chutneys, yogurt, and spices.
* Golgappe (Pani Puri): Hollow, crispy puris filled with spiced mashed potatoes, chickpeas, and a flavorful tangy, spicy, and sometimes sweet water. The Delhi version often includes a sweet tamarind chutney.
* Why it’s a signature: Chaat is deeply ingrained in Delhi’s culinary fabric, offering a symphony of sweet, sour, spicy, and savory flavors in every bite.

2.Parathas from Parathe Wali Gali: While “paratha” is common across India, the experience of having them in the famous “Parathe Wali Gali” in Old Delhi is unique.
* What it is: Deep-fried flatbreads with various stuffings (aloo, paneer, gobhi, mooli, mixed veg, even sweet options like rabri). They are served with an assortment of side dishes like potato and pea curry (aloo matar), pumpkin curry (kaddu ki sabzi), pickles, and chutneys.
* Why it’s a signature: It’s a culinary institution, offering a historical and delicious insight into traditional Delhi breakfast/lunch.

3.Dal Makhani: While a Punjabi dish, Delhi has adopted and perfected Dal Makhani.
* What it is: Black lentils (urad dal) and kidney beans (rajma) slow-cooked over hours with butter, cream, and a blend of spices, resulting in a rich, creamy, and smoky flavor.
* Why it’s a signature: It’s a staple in North Indian restaurants across Delhi, often considered a benchmark for a good North Indian meal.

4 Soya Chaap: A relatively newer but extremely popular vegetarian protein source in Delhi.

* What it is: Soya chunks (made from soybean flour) molded onto sticks, resembling meat chunks. These are marinated in various spices and cooked in a tandoor (clay oven) or on a griddle, often served in creamy gravies (Malai Chaap), spicy masalas (Afghani Chaap, Tandoori Chaap), or as rolls.
* Why it’s a signature: It’s a testament to Delhi’s innovation in vegetarian cuisine, offering a delicious and satisfying alternative to meat, highly popular in street food and casual dining.

5. Daulat Ki Chaat: A whimsical and delicate dessert.
* What it is: A frothy, cloud-like dessert made from churned milk cream, saffron, and sugar, topped with khoya (reduced milk solids) and dry fruits. It’s incredibly light and melts in your mouth.
* Why it’s a signature: It’s a seasonal specialty of Old Delhi, primarily available in winter mornings, showcasing a unique tradition