Nibbana

10/08/2023

30/06/2023

Even while chickpea recipes are trending everywhere, our very own Cholay is where they are used most consistently. On the Indian subcontinent, the same food is prepared in a variety of ways. The spices and ingredients used determine the color of the Cholay. Bright yellow, tomato red, or an earthy brown could all be present. This dish is the picture of versatility .

While Bhature seem to be the most popular accompaniment to Cholay it could be argued that the Amrisari Kulche are as popular if not more which is why we have chosen Amritsari Kulcha as the accompanying bread to be dipped in our Cholay.
You can now order on www.nibbanadelhi.com or contact us at +91-9999205644.

28/06/2023

Kundan Lal Gujral is the brain behind the creation of Dal Makhani. He is the same person who invented butter chicken at Delhi's Moti Mahal. These two dishes were both made at about the same time. In the 1940s, he had a job in Peshawar.

In Western Pakistan, black whole urad dal was a standard food eaten with warm rotis. By enhancing the conventional recipe with blended cream and tomatoes, he revolutionised this delicacy. They served as an agent of souring.

Every North Indian restaurant serves Dal Makhani as a standard dish. It has long been a favourite among the populace. It is creamy, slightly tart, and utterly mouthwatering.

Here at Nibbana, we've attempted to do justice to this crowd favorite.
You can now order on www.nibbanadelhi.com or contact us at +91-9999205644.

26/06/2023

This modest invention has been a part of our cuisine for far too long while not being widely known. It is the ideal side dish to complement any dinner due to the subdued flavours at play. An excellent culinary feast is created by combining five lentils with various spices and ghee.

Here at Nibbana, we enjoy celebrating the Panchmel Dal by serving it with kooba roti, kachumber salad, and a dash of mirch powder for added heat.
You can now order on www.nibbanadelhi.com or contact us at +91-9999205644.