Delhi cuisine is also a mixture of cuisines of various northern states of India that includes Punjab, Haryana and Uttar Pradesh and so on. The influence of the Mughal rulers who ruled India is perhaps most felt in their food. A major contribution towards this is the tandoor which is an earthen oven, used to make rotis and kebabs. Some of the famous Mughlai dishes include tandoori chicken, seekh and boti kebab and even tandoori fish. Mughlai food is very rich in taste. Its sauces consist of curd, cream and crushed nuts like cashew.

Old Delhi is known for its delicacies. At places like the now almost legendary Karims and Babu Khans near Jama Masjid, Kallus Halim near Gali Chitli Qabar and Nalli Nahari in Beradari, beyond Ballimaran, the art of making Mughlai food is just like it was in the good old days of the emperors. The reason for this is that most of the families who own these restaurants in Old Delhi are descendants of the royal cooks who used to serve in the kitchens of the Mughal emperors. They take fierce pride in having successfully preserved the culture of the Mughlai cuisine in face of the Tandoori onslaught. Chandni Chowk is known for Gali Paranthe Wali and Ghantewala halwai. Street food is also very popular in Delhi. Chandni Chowk and Chawri Bazaar areas sell spicy and tangy snacks.

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