The story
Nandi in New Delhi has earned a stellar reputation as a must-visit destination for authentic local flavors. Located in Bharat Nagar, this highly-rated spot is widely celebrated for its commitment to tradition, having served its signature dishes since 1940. It remains a cornerstone of the city’s vibrant culinary landscape.
The restaurant is particularly famous for its chole bhature, a dish that draws significant crowds daily. Food creator Mark Wiens has lauded the establishment as the "legendary, original location for chole bhature in Old Delhi," noting that the quality is so high that the food frequently sells out within just 30 minutes. For those looking to experience a true piece of Delhi’s street food history, Nandi offers an essential and time-honored dining experience that continues to impress both locals and visitors alike.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 1 dish mentions say about the food
Nandi’s chole bhature earns Mark Wiens’ praise, with reviewers celebrating its bold, comforting flavors that capture the essence of a warm, satisfying meal.
“I break into that bhatura and feel the sponginess, the fluffiness, and the satisfaction of just opening that pocket of dough. It's very savory, nice and salty, and you taste that blend of all the spices, heavy on the cumin. They also use pomegranate seeds, dried pomegranate seeds, which give a little tart flavor and heavy texture. The chickpeas melt in your mouth—they're cooked down, super soft, and the masala is so thick it almost blends into the same texture as the chickpeas. Everything melts in your mouth. That's ridiculously good. I take a little piece of the potato, then scoop in some of the chana, take a bite of the gooseberry pickle, then a bite of the green chili. This is the real deal. Extraordinary. It is so tasty.”
What creators say
1 creator has covered Nandi. Most active: Mark Wiens
The legendary, original location for chole bhature in Old Delhi, serving the best version of this iconic dish since 1940.
Dishes mentioned
Chole Bhature
I break into that bhatura and feel the sponginess, the fluffiness, and the satisfaction of just opening that pocket of dough. It's very savory, nice and salty, and you taste that blend of all the spices, heavy on the cumin. They also use pomegranate seeds, dried pomegranate seeds, which give a little tart flavor and heavy texture. The chickpeas melt in your mouth—they're cooked down, super soft, and the masala is so thick it almost blends into the same texture as the chickpeas. Everything melts in your mouth. That's ridiculously good. I take a little piece of the potato, then scoop in some of the chana, take a bite of the gooseberry pickle, then a bite of the green chili. This is the real deal. Extraordinary. It is so tasty.
