Who is an ‘asli Dilliwala’—a true-blue Delhizen—and what is his cuisine?

Catch celebrated food historian and raconteur Pushpesh Pant as he traces Delhi’s culinary journey from the Mahabharata’s Indraprastha—the first city of Delhi—to the present day, through the Sultanate, the Mughal Empire and the British Raj. He also follows the rise of the city’s restaurant culture, from wayside dhabas and McDonalds to high-end restaurants that can compete with the best in the world—justifying Delhi’s claim to being a global food capital where virtually every cuisine can be found! Savour the rich qormas and kebabs of Shahjahanabad and the Shepherd’s Pie and mutton cutlets of ‘angrezon ki Dilli’, with a light snack in between of papri or undiya, washed down with bael ka sherbet in a good Baniya home…all captured in his fascinating book, From the King’s Table to Street Food.