New Delhi · Est. 2016
A Modern IndianKitchen
A modern Indian kitchen in a restored Mehrauli haveli — a tasting menu that retells the subcontinent's stories, region by region, season by season.
Our Philosophy
Every dish at Dastaan is a story we were told — by a grandmother, a street cart, a roadside dhaba — and then learned to tell again. Familiar at heart, new on the plate.
Asia's 50 Best
Listed · 2024–2025
Condé Nast Traveller
Top Restaurants in India
Times Food Guide
Best Modern Indian
EazyDiner Foodie
4.8 · 2,400+ reviews
The Tasting
The Dastaan Tasting
Nine courses that travel the subcontinent — composed each week from the season's harvest and served to the full table.
Purani Dilli Chaat
Crisp kachori, white-pea ragda, tamarind and a snow of pomegranate.
Galouti, Warqi Paratha
Lucknow's melt-in-the-mouth mince kebab on a flaky layered paratha.
Sojni Paneer Tikka
House-set paneer, fermented chilli and moringa, smoked over charcoal.
From the Subcontinent
The spice box, the tandoor, the table.
We source single-origin spices from the families who grow them, temper them fresh each service, and cook over charcoal and live flame the way our regions always have. Old technique, exact hands — nothing for show.
Our Story
A haveli that remembers.
Dastaan lives inside a restored Mehrauli haveli, a stone's throw from the Qutub. We kept its courtyards and jharokhas, and built a kitchen behind them — so an evening here feels less like a meal out and more like being someone's guest.
Reservations
Reserve yourtable.
We seat a limited number of tables each service. Bookings open thirty days ahead; for parties of six or more, please write to us directly or message us on WhatsApp.
Reserve a Table- Tuesday – Friday
- Dinner7:00 – 11:00 pm
- Saturday – Sunday
- Lunch12:30 – 3:00 pm
- Saturday – Sunday
- Dinner7:00 – 11:30 pm
- Monday
- Closed—