From Old Delhi Roots to a ₹100 Crore Brand: The Daryaganj Story
For fans of Punjabi cuisine, Delhi-based restaurant chain Daryaganj takes it up a notch with the launch of a new format, Daryaganj Gold.
By Suman Tarafdar
The seven year mark is proving to be a lucky one for Daryaganj, the restaurant that started with a dream to give North Indian cuisine its rightful due, and to honour the culinary legacy of Late Kundan Lal Jaggi, the ‘inventor’ of Butter Chicken and Dal Makhani. Over the years, Daryaganj has grown, now operating 15 outlets across India and internationally, including its first international restaurant in Bangkok, the first Daryaganj Gold.
Now the group is taking another significant step by launching the premium format in India. “Daryaganj Gold is a grander, more immersive extension of our beloved brand. It brings together our timeless North Indian classics with a specially curated Gold Menu, available exclusively at Gold outlets,” says Amit Bagga Co-Founder & CEO.
“The name Gold carries a deeply personal meaning for us. It is a tribute to the wife of Late Shri Kundan Lal Jaggi. Her name, Swaran, translates to Gold in English. From the very beginning, her name has remained an integral part of our logo, and this is our way of honouring that legacy.”
The interiors of the newly opened Dayraganj Gold at Aerocity.
Daryaganj Gold — a grander, more immersive extension of the brand.
Built on Tradition, Proven by Numbers
The journey of establishing Daryaganj has been as humbling as it has been rewarding—filled with incredible highs and equally demanding challenges, admits Bagga. The brand has grown through a combination of company-owned restaurants, delivery channels, and new formats, crossing the ₹100 crore mark and consistent same-store sales growth. Till last year, Daryaganj had served 2.16 million guests, dishing out 471,000 Butter Chickens, 516,000 Dal Makhanis, and over 2.6 million breads.
“Business-wise, it achieved a 10x revenue growth, maintained a 57% CAGR, and created over 450 jobs. With a 59% guest repeat rate, we have been humbled by the loyalty and love we continue to receive,” says Bagga. “Our appearance on Shark Tank India garnered 18 million+ cumulative views, further amplifying our story.”
A significant measure of Daryaganj's success comes from the food, which for the average Punjabi feels both familiar and refined. “The highlight of our cuisine is its authenticity and honesty of flavour. We stay true to the way these dishes were originally prepared, using fresh, pure ingredients, traditional techniques and patience. Our gravies are not weighed down with excessive cream or artificial richness. Our dal is simmered for hours. Our meats are marinated with patience and cooked in the tandoor the way they were meant to be. We do not rely on modern shortcuts, pre-mixes or heavy-handed seasoning. Time is our primary ingredient,” he elaborates.
Amit Bagga, Co-Founder & CEO.
From Kitchen Staples to Global Ambitions
Interestingly, while Butter Chicken draws people in, Dal Makhani is actually the best-selling dish on our menu, points out Bagga. “It accompanies almost every order—over 90% of guests include it, even when Butter Chicken or Butter Paneer is their primary choice. Our Dal Makhani is distinct—slow-cooked for hours, light on the palate, made without cream, and finished with fresh-churned butter. It’s comforting, flavourful, and has become one of the most loved dishes we serve.”
The journey has not been without challenges. While COVID forced the group to innovate to stay afloat, a legal dispute between Daryaganj and rival chain Moti Mahal reached the court over who actually ‘invented’ the iconic butter chicken and dal makhani. The matter remains sub judice even as both chains continue to do roaring business serving up the sought after dishes.
Looking ahead, the growth trajectory for the group remains ambitious. “We are building on our momentum to enter new Indian cities such as Mumbai and Bengaluru, as well as broadening our global footprint in markets including the UAE, GCC and UK,” reveals Bagga.
He sums it up with, “Over the next few years, the aim is to reach around 50 outlets by 2030, while continuing to evolve formats that embody both heritage and contemporary dining expectations.”
An imposing restaurant facade that instantly commands attention.
The highlight of our cuisine is its authenticity and honesty of flavour. We stay true to the way these dishes were originally prepared, using fresh, pure ingredients, traditional techniques and patience.
Amit Bagga
Co-Founder & CEO
Restaurant Highlights
- An exclusive Gold Menu featuring specially curated modern and regional dishes, alongside our timeless North Indian classics.
- Specially curated Gold Cocktails and Mocktails that blend retro charm with contemporary flair.
- Live Takatak and Street Food menus that bring theatre and nostalgia to the table.
- Daryaganj Theatre Nights with live chef’s tables and curated dining experiences.
- Daryaganj Studio Nights featuring soulful unplugged performances.
- Exclusive Private Dining Rooms for 10, 12 and 20 guests, designed for intimate celebrations and larger gatherings.
