Take Your Place at the Table That Built Our Story

We invite you to take a seat at our Legacy Table, a limited-time banquet menu curated by founder Javed Khan to honour 18 years of stories, service, and soul.

Each course is more than a dish; it pays tribute to the past and present. From samosas reimagined as potli pouches to a childhood Friday prayer curry slow-cooked just like Javed’s mother made it, these six deeply personal plates map the journey from Newtown’s early days to today.

Join us for a celebration of time, tradition, and the moments that shaped us, all served with the same warmth that lit our first flame.

18 Years of Delhi ‘O’ Delhi
Daily from 5:30 pm throughout our Birthday Month
$70 per person

limited-time banquet menu  

ENTRÉES (Shared to the Table)

POTLI SAMOSA
Our first samosas were triangular, traditional, familiar, and humble. Over time, they transformed into potli: delicate pouches tied like cloth bundles once used to carry valuables. The shape changed, but what’s inside flavour, intent, love remains the same. Crisp pastry filled with spiced potato and peas, folded into a pouch to honour the way tradition adapts with time.

 KHASTA KACHORI [G]
A crispy lentil-stuffed shell bursting with sweet yoghurt, mint and tamarind. One of Javed’s earliest and fondest food memories after moving from Kolkata was wandering the bustling lanes of Old Delhi, drawn to the aroma of this iconic street snack. It became a ritual during his Hyatt Regency days—and when Delhi 'O' Delhi opened its doors 18 years ago, the Khasta Kachori proudly took its place on the menu. A tribute to where it all began

ADRAKI CHOPS
Australian lamb cutlets marinated in ginger, garlic, and papaya - still crafted with our original recipe and butcher since 2006. 

MAINS

PALAK PANEER
Cubes of cottage cheese folded into silky spinach. A staple since the beginning for those who find joy in simplicity.

BAGHARE BAINGAN
An ode to Hyderabad - eggplant sautéed with whole spices, tamarind, tomato, and poppy seed for a deeply comforting vegetarian main. As a kid, I avoided eggplant like it was homework. But one evening at my Hyderabadi friend’s house, Aunty insisted I try her Bagharé Baingan - and saying no wasn’t an option. One bite changed everything. This dish is now a proud part of our Legacy Table menu lovingly dedicated to Aunty Rao.

GOAT ALOO
A dish from Javed’s childhood after a Friday prayer – Diced goat and potato slow cooked in earthy spices and topped with his mother’s signature broiled masala blend.

BUTTER CHICKEN
Originally fiery and bold, now mellowed with Pepe Saya butter and local insight. Evolved by guest feedback, this is our most-loved dish.

SIDES (To Share)

Butter Naan | Lachha Paratha
Saffron Pulao | Raita
Papadums | Pickle | Mango Chutney | Tomato & Onion Kachumbar

DESSERT

Three-Ways Kalakand
A tribute to Rajasthani sweets three textures of milk melded into one timeless finale. A symbol of the past, present, and future.