A Tale of Two Cities:
Dilli Dilli

Vipul Gupta, chef and culinary director; Abla Atoubi, creative partner; and Gaurav Anand, chef and CEO

Just as New York City is defined by its ambition, Delhi is defined by its history—especially when it comes to food. For years, the culinary narrative of Indian cuisine in the United States has been painted with broad strokes of North Indian flavors, often reduced to creamy sauces and tandoori staples. 

However, come March, downtown Millburn is set to get a taste of more authentic regional cuisine. Dilli Dilli, the acclaimed Times Square eatery, is crossing the river to open a second location, promising a vibrant geographic expedition.

At the helm of this ambitious project are two culinary experts representing the dual heart of India’s capital: Chef Gaurav Anand, from the polished avenues of New Delhi, and Chef Vipul Gupta, from the rustic, time-honored lanes of Old Delhi.

Close to Home

With a catchy and echoing name, Dilli Dilli is a love letter to India’s capital city. “Delhi’s original name was Dilli,” shares Abla Atoubi, the restaurant’s creative partner. “The repetition signals our mission to showcase the dynamic interplay between Old Delhi’s time-honored culinary traditions and New Delhi’s contemporary spirit. Before a guest even opens the menu, we want them to understand they’re about to experience both iterations of this magnificent city.”

This duality is the engine that drives the kitchen. Dilli Dilli is interested in authenticity, something way more potent than fusion trends. “We stay away from modern techniques and over-modernization intentionally,” Atoubi notes. “The soul of these dishes has survived centuries; our job is preservation and celebration, not reinvention.”

A Culinary Map

The Millburn location will mirror the success of its Manhattan flagship while carving out its own suburban identity. Approximately 80% of the menu will remain consistent with the Times Square original, a gastronomic map of memories that transports diners to specific neighborhoods. 

Expect to see Pandara Road Butter Chicken, a dish that pays homage to the legendary late-night food hub near India Gate. For the uninitiated, Atoubi suggests the Koyla Chicken, a chargrilled masterpiece bursting with the rustic fire of Old Delhi, or the Gilafi Paneer Tikka, crafted with house-made paneer from organic buffalo milk sourced from upstate New York.

It is a menu that tells a complete story, featuring Tibetan momos that reflect Delhi’s cross-cultural influences alongside South Indian dosas that have been adopted as breakfast staples of the capital.

Your Table Is Waiting

The decision to cross the Hudson was a strategic move driven by demand. “We kept hearing the same thing: There’s a gap in the market for a restaurant that’s both cozy and refined, approachable yet elevated,” Atoubi says. “We’re not chasing the next Manhattan location; we’re answering a call from a community that’s been waiting for this.”

Millburn’s sophisticated, diverse demographic offered the perfect landing spot for a concept that views hospitality as the ultimate luxury. “The warmth, the attention, the sense that you’re not just a customer but an honored guest—this is where true luxury lives,” Atoubi shares. When the doors to Dilli Dilli open on Main Street in March, she says the atmosphere will be defined by the “relentless hustle and bustle of Delhi,” inviting guests into the fragrant and magical streets of India’s capital, no passport required.

Photograph by Evan Sung