(fresh fruits and crushed ice smothered into frozen nutritious sip’in’ice, served in glass. Popularly known as smoothies)

Falsa/Anar , Kala Khatta, Banana, Mango Pineapple, Watermelon, Watermelon Black Grapes, Black Grapes, Mix Fruit, Strawberry


Surkh Lal Dhaniye ka Shorba (A delicate extract of tomatoes with fresh coriander leaves flavoured with special herbs and saffron, spiced with black pepper

Chicken Galiana Shorba (A clear soup sereved with chicken cubes and boiled rice, garnished with coriander leaves)

Cream of Tomato Soup (A thick soup prepared from extract of tomatoes blended and finsihed with fresh cream

Tandoori Chaat (One of the chef’s best khatta meetha recipe introduced for bar-b-que lovers)

Aloo Ki Chaat (Pan fried cubes of potatoes tossed with spiced onions, green chillies and coriander leaves topped with lime)

Chana Chatpata (Kabuli Chana steamed and tossed with onions, tomatoes, green chillies and crushed papadi, flavoured with sweet tamarind and spicy coriander sauce, garnished with a wedge of lemon)

Chicken Tikke Ki Chaat (Tangy salad of succulent chicken tikka, onions and tomatoes tossed with hot and spicy mint sauce)


Paneer Tikka-e-Nawabi (Cottage cheese, onions, tomatoes, capsicum grilled over a bed of charcoal)

Dahi Ke Kebab (Kebabs made with hung curd)

Aloo Firdausi (Potatoes stuffed with cheese, dry fruits and spices and grilled in clay oven)

Khumb Angaron Se (Mushrooms and mozzarella cheese with special seasoning stuffed in button mushrooms marinated and skewered in clay oven)

Faldari Seekh (An exotic combination of vegetables, fruits and nuts mixed and skewered over a bed of charcoal)

Veg Supreme Rolls (Minced cottage cheese, cheddar and vegetables rolled in soft bread and crisp fried)

Tandoori Sizzler (An assortment of roasted pineapple, mushrooms, baby corn and cottage cheese shaslik – served sizzling)

Ajwaini Mahi Tikka
(Morsels of fish marinated in yoghurt ginger garlic paste and hint of ajwain, Indian thyme and roasted in clay oven

Gazab ka Tikka (Bite size chicken tikka prepared in a unique cheesy, creamy marinade roasted with white of egg)

Murgh Akbari (Boneless chicken breast stuffed with black cumin, onion, fresh mint, raisin and cheddar; coated with creamy yogurt and grilled in tandoor)

Stuffed Tangdi Kebab Peshawari (Chicken drumsticks stuffed with chicken mince and marinated in creamy sauce)

Kalim Kebab (Chicken, steeped in cashewnut, cheese and gram flour marination, a soft roast to relish)

Murgh Tikka
(Succulent pieces of boneless chicken marinated in spicy red marinade, roasted in clay oven)

Murgh Gilafi (Mince of chicken flavoured with spices and special herbs skewered, coated with chopped onions, tomatoes and capsicum and grilled)

Mutton Gilafi Kebab
(Mutton mince mixed with special herbs and spices, skewered in clay oven with a coating of onion, tomatoes and capsicum)


Paneer Khurchan (Pan fried cubes of cottage cheese, mashed in rich tomato butter sauce, interestingly spiced with kadai masala)
Murgh Khurchan (Shreds of chicken in rich tomato butter sauce)

Mahi Razilla (Succulent dices of fish cooked in rich gravy)

Makhmali Paneer (Strips of cottage cheese cooked in rich butter tomato gravy finished with cream)
Makhmali Murgh (Clay oven roasted tandoori chicken in a rich tomato butter sauce)

Lahori Kadai Paneer (Home made cottage cheese cooked with kadai masala of onions, tomatoes and capsicum)

Murgh Charminar (Chicken roasted in thick with gravy with creamy flavour infused with saffron and coriander)

Kofta Maala Maal (Baby spinach and cottage chees dumplings in delicately flavoured rich cashew nut gravy)

Bhuna Gosht Masaledar (Baby lamb cooked in an exotic mix of spices and sered with dry onion gravy)

Aaloo Meat (Mutton with shole potatoes)
Raara Meat (Mutton cooked with mutton mince)


Dal Makhmali (Traditional makhani dal to beat dal Bukhara)

Dal Gharwali (A subtle blend of yellow lentils tempered with cumin seeds and fresh spinach leaves)

Dal Sukhi Chatpati (Dry yellow lentil tossed with spicy onionn, tomatoes, ginger and chillies)

Dal Meat (A Pakistani favourite – Dry yellow lentil cooked with tender chunks of lamb)

Dal Keema (A unique blend of mutton mince and boiled lentils)


The best way to realise your dream is: TO WAKE UP ! And that’s what Varun Agarwal – the founder owner of the food chain “NOT JUST PARANTHAS’ ! – learnt at a very young age. After obtaining a degree in Hotel Management from Manipal (India) he worked with various prestigious hotels of India for some years, learning the ropes. But the adventurous bug in him to do something different, kept coaxing him, that the run of the mill jobs were not meant for him. One day he quit all and set out on a tour of India to see what kind of cuisine he could come out with that would be traditional as well as ‘innovative’. The tour of India did not generate much of ideas. Continental was continental everywhere; Mughlai had nothing more to offer beyond kebabs, tikkas and kormas; Punjabi was only butter chicken and dal makhni; Chinese and Thai were becoming more ‘Indian’ in taste, and the ones those were authentic, were drawing only connoisseurs , Italian was doing good but only the international chains; and Mexican was neither developing much taste nor revenue. Within a year, Varun was back to his home in Chandni Chowk, Delhi, with no clear concept. His father, Parshottam Sarup Agarwal, suggested him to take a cue from the Paranthe Wali Gali and develop that as a concept. Sister, Bhavana Agarwal, an architect by profession, worked out the interiors that resembled the heritage of Old Delhi and a food chain was born in August 2003. And now, Varun along with Supra – his partner in business and life too – together serve some sumptuous and mouth watering paranthas ! ……….errrrr………..well………. “NOT, JUST PARANTHAS !!
NOT, JUST PARANTHAS, because it is not, just the paranthas here, that is the main attraction. It is also the ambiance – the architecture, the music, the over all ‘feel’ of the restaurant – that influences you and makes you feel as if you have been energised in a time capsule that has landed in the Chandni Chowk of yore. The props like the doors, lanterns, clocks etc. have been meticulously collected from the old havelis of Purani Dilli, to enhance the decor of the restaurant. Old Hindi songs, play pleasantly in the background, to complement the period.

Now the food ! The restaurant caters to both, vegetarians as well as non-vegetarians. After being guided and comfortably seated by the steward, a tabloid, “THE NJP TIMES” is placed in front of the guests. The tabloid, in fact, contains the menu ! And the variety is sumptuous, scrumptious and incredible !! Designed on the range of food available in Purani Dilli, there is a variety of Chuskis, Soups, Chaats, Kebabs, Curries and Dals available.

Now, the Paranthas ! Paranthas ? NOT JUST PARANTHAS ! Going through the menu, it seems like an unending journey through Paranthey Wali Gali ! You name a filling or a combination of stuffing and they have it. Almost a hundred to choose from. The fillings and stuffings are categorised as regular and premium, and the paranthas come in six inches and nine inches size. You can have them all in crispy tawa fried (fried on a griddle) or tandoori (roasted in clay oven) There is a choice of special Diet Parantha (made with special whole-wheat chakki flour, with crushed outer layer of wheat called bran which is supposed to be rich in fibre, roasted in clay oven and served with an option of olive oil).

Then there are Pocket Paranthas (an innovative pocket shaped parantha stuffed with whole kebabs), Speciality Paranthas, Chur Chur Parantha (a unique combination of four different flavours kneaded to perfection with butter and ajwain, stuffed and roasted in clay oven, crushed and soaked in butter), Italian Pizza Paranthas, Continental Sandwich Paranthas. One more specialty parantha is Sharabi Parantha. A little bit of burning alcohol is poured on the parantha at the time of serving and a blue flame keeps burning on the parantha for some time keeping it hot on the top.

NOT JUST PARANTHAS, in a way can be counted in the category of a theme restaurant. But unlike other theme restaurants, where food usually takes a back seat to the presentation of the theme, NJP makes sure that their paranthas remain in the forefront and the decor complements the food. After all, it’s the food that drives a successful theme restaurant !