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The Mughals have made Goa their home with their cuisine deeply entrenched in the heart and soul of many Goans. Delhi Darbar has taken a page from that chapter. Let the resplendent doorman invite you into a warm and cosy action-packed place. The buzzing movement is not of the courtiers but happy guests and servers. You are served in royal gold plated crockery; the glasses are of crystal, with gleaming and spotless silverware. Come dinner; the candlelights flicker to give the restaurant a muted glow. Proprietor Munish Nayyar has worked on a full menu to bring the flavours of Mughal and North India to your table. And, unlike the infamous khichdi by Birbal, the food arrives quickly once ordered. Dine on the kababs, well presented in glass platters; the malai murgh is worth a mention. It is a meal fit for the kings, nay emperors. Old favourites such as mutton rogan josh, handi gosht and murgh makhani rule the kitchen with hot breads from the tandoor. Vegetarians do not despair – the vegetable platter, kadhai paneer and dal makhni are all delicious – spices and condiments vie with each other to create havoc for the salivary glands. And while you are on the sweet predicament, try the kulfi, rasmalai or gulab jamun.