Warsaw isn’t short on Indian restaurants, but few tell the stories behind the food quite like Delhi by Niranjan. Tucked among the office towers of Warsaw’s “Mordor”, the restaurant doesn’t just serve familiar favorites—it digs deeper into the traditions and regional histories that shape India’s remarkable cuisine.
Spend five minutes with owner Niranjan and you quickly realize he’s as passionate about history as he is about spice.
“The best thing about people in Poland,” he tells me with a smile, “is they’re curious. If I explain the history behind a dish, they’re genuinely happy to learn.”

That philosophy explains why his menu stretches far beyond butter chicken and tikka masala. Yes, the classics remain—customers would revolt if they disappeared—but they’re joined by dishes that rarely make it onto Indian menus in Warsaw.
One of the first to arrive at our table is the Chilli Momos, an answer to street food perfection. Originally from eastern India, the soft dumplings traveled to the capital where, as Niranjan puts it, “Delhi absorbed them and made them its own.” Here they’re tossed in a fiery chili sauce that’s sticky, smoky, and dangerously addictive. You immediately understand why he calls them “the love of Delhi.”

Then comes perhaps the most fascinating dish on the menu: the Galoti Kebab. Its origins lie in Lucknow, where a toothless Nawab still refused to give up his love of meat. His royal cooks responded by mincing mutton until it became impossibly tender. “If you put a spoon on it,” Niranjan laughs, “it almost breaks apart.” The result is delicately spiced, buttery soft, and unlike any kebab most diners have experienced.
Another standout is the Aslam Chicken, inspired by the legendary food stalls surrounding Old Delhi’s Jama Masjid. Traditionally prepared on the bone, Niranjan prefers minced chicken, allowing the meat to soak up every drop of its rich, creamy sauce. It’s indulgent without becoming heavy, and one of those dishes you’ll find yourself thinking about days later.

Perhaps the biggest surprise, however, is vegetarian. Paneer Rarha Masala wasn’t inherited from tradition at all, it was created here. Niranjan spent nearly a week perfecting the recipe after noticing vegetarian diners were often limited to the same familiar paneer dishes.
“I wanted something rich, flavorful, and comforting,” he says, “without simply making another butter paneer.”
Mission accomplished. Creamy without being overwhelming and layered with warming spices, it’s proof that vegetarian Indian food can be every bit as exciting as its meat counterparts.

Before we finish, one more dish lands on the table: Chicken Sharabi, a celebration dish from Punjab. Marinated with spices and a touch of alcohol before hitting the tandoor, it’s smoky, deeply caramelized, and built for sharing, exactly the kind of theatrical plate that turns heads as it crosses the dining room. Served with real flames ignited tableside, it arrives at the table on fire, adding a dramatic flourish before the first bite.

Like its owner, Delhi by Niranjan invites conversation. Every dish carries a story, every region contributes a flavor, and every recommendation comes with a history lesson. In a city increasingly full of Indian restaurants, that’s what makes this one memorable. It doesn’t simply feed you, it introduces you to India, one conversation at a time.