Angeethi Lunch Thali
Two curries, dal, rice, two breads, raita, salad and a mithai. Mon–Fri, 12–3:30 PM.
₹449per person · dine-in
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Mehrauli · New Delhi · Est. 2012
Fire, smoke & the slow art of the tandoor
A charcoal kitchen at the edge of the Qutub. Kebabs marinated overnight, dal simmered for eighteen hours, breads pulled from clay at 400 degrees — and a bar that knows its way around a kokum.
13Years at the tandoor
4.8Google rating · 3,200+ reviews
48Dishes, 22 pure-veg
40Minutes avg. delivery
Ember Hours at the Bar
Buy one, get one on signature cocktails and Indian craft beer. 7–9 PM, Tue–Thu.
1 + 1on cocktails & drafts
10% off on WhatsApp
Order straight from this page and we pass the aggregator commission back to you. Code EMBER10.
10%off on orders above ₹999
Curated experiences
More than a meal — book the evening
Set menus and seatings for when the occasion deserves more than à la carte. Reserve below or message us directly.
Chef's table
Ember Tasting Menu
Nine courses across the tandoor, the deg and the halwai's counter, paired with Indian craft spirits or house shrubs. Thursday to Sunday, 7:30 PM seating.
₹3,450per person · 12 seats · book 48 hrs ahead
Reserve a seat
The classic
Angeethi Royal Thali
Fourteen bowls — three kebabs, four curries, dal, biryani, breads, raita, salad and two mithai. Available veg or non-veg, all day.
₹1,295per person · veg ₹1,095
Order this thali
Sundays
Long Sunday Brunch
Unlimited breakfast-to-lunch spread: dosas and appams from the live counter, chaat, tandoor, biryani, and a dessert table. Live ghazals from 1 PM.
₹1,650per person · 11 AM – 4 PM · kids under 8 free
Reserve brunch
Private dining
The Diwan Room
A candle-lit private room for 8 to 24 guests with a custom menu, dedicated staff and your own playlist. Birthdays, roka ceremonies, board dinners.
₹2,200per person · minimum 8 guests
Enquire on WhatsApp
Est. 2012Mehrauli, New Delhi
Our story
A hearth, a village recipe book and thirteen years of smoke
Angeethi began in 2012 as a twelve-seat kebab counter behind a Mehrauli haveli, with a single clay tandoor that Chef Yashpal Rawat's grandmother had used in Garhwal. The tandoor is still here. So is the rule that nothing goes into it that has not been marinated overnight.
Today there are three tandoors, a copper-deg kitchen, a halwai's counter and a bar, but the menu still reads like a family's cookbook — Awadhi galouti learned from a Lucknow ustad, rogan josh from a Srinagar home kitchen, and dal that simmers on the coals long after the last guest has left.
- Charcoal tandoors only — no gas, no shortcuts
- Meats from a single Ghazipur supplier, delivered daily
- Ghee, paneer and mithai made in-house
- Jain, vegan and gluten-free versions on request
- Spice level adjusted per dish, on the spot
- Zero-commission direct ordering on WhatsApp
Chef Yashpal Rawat
Founder & Executive ChefTimings & getting here
Open every day, lunch and dinner
Daily · 12:00 PM – 3:30 PM · 7:00 PM – 11:30 PM
Hours of service
| Day |
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Kitchen last order 30 minutes before closing. Bar open till midnight on Fridays and Saturdays.
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Delivery & pickup
Within 6 km of Mehrauli — Vasant Kunj, Saket, Chhatarpur, Hauz Khas, Malviya Nagar. 35–45 minutes on average.
Avg. delivery
Delivery fee
Minimum order
Pickup ready in
Parking
Complimentary valet at the One Style Mile gate. Two-wheeler parking by the side lane.
Kid-friendly till 9 PM. Wheelchair accessible ground floor. Pets welcome on the terrace.
Why Angeethi
What the coals teach you
Overnight marinades
Every kebab rests 12 to 24 hours before it sees the coals. That is where the tenderness comes from.
Honest sourcing
One butcher, one dairy, one spice grinder — all named on the menu, all visited by the chef.
Made for every diet
Twenty-two pure-veg dishes, Jain and vegan on request, and a separate fryer for gluten-free.
Direct, not through apps
Ordering here means no 25% commission, so we can afford better meat and a fairer price for you.
The kitchen
The people at the fire
Chef Yashpal Rawat
Founder & Executive ChefTrained under a Lucknow ustad and at a landmark Delhi tandoor kitchen before returning to his grandmother's tandoor.
Ustad Rafiq Qureshi
Tandoor MasterThirty years on the seekh. Judges the coals by colour and the naan by sound alone.
Chef Meenal Joshi
Halwai & PastryMakes the phirni, rabri and gulab jamun every morning; runs the Sunday dessert table.
Arjun Malhotra
Restaurant ManagerKeeps the reservations book, the valet and the Friday ghazal line-up in perfect order.
Guest stories
Word of mouth
The dal alone is worth the drive to Mehrauli. We ordered on WhatsApp, got a reply in two minutes and the food arrived hot in forty. Galouti was unreal.
Shreya BanerjeeVasant Kunj · Delivery regular
Booked the Diwan Room for my parents' anniversary. Custom menu, the staff remembered every dietary note, and the ghazal singer took requests. Flawless evening.
Karan SethiGurugram · Private dining
As a strict vegetarian I usually get two options at kebab places. Here I got a whole page. The malai broccoli and the phirni are now a Sunday ritual.
Lakshmi IyerSaket · Sunday brunch
City Food & Nightlife AwardsBest North Indian, South Delhi · 2025
Traveller Top TablesDelhi NCR · 2024
Gold Dining PartnerConsistently rated 4.5+ since 2019
Kitchen Hygiene Rating5 stars · independently audited kitchen
Reservations
Reserve a table
Tell us when and how many; we'll confirm on WhatsApp. Walk-ins are welcome, but Friday and Sunday fill up early.