"Old Delhi's Mughlai institution since 1913 — coal-fired seekh kebabs and mutton korma in the lanes by Jama Masjid, a pilgrimage worth making."
About Karim's
Karim's has cooked in the lanes beside Jama Masjid since 1913, when Haji Karimuddin — a descendant of cooks said to have served in the Mughal royal kitchens — opened a small stall with a plan to serve royal Mughlai food to ordinary people. More than a century on, his fourth-generation family still runs the original branch in Gali Kababian, and it remains one of Delhi's definitive eating experiences.
The cooking is North Indian Mughlai in its oldest form — meat-heavy, slow-cooked and finished over charcoal, a method the kitchen has never abandoned. It is a working institution rather than a polished restaurant: cramped, busy and famous, drawing locals and travellers in equal measure into the warren of courtyards.
The Kitchen
The kebabs are the reason to come — coal-fired seekh kebabs and the mutton burra — alongside the slow-cooked mutton korma, mutton stew and chicken Jahangiri, a rich creamy preparation that is a house signature. The mutton biryani and the breakfast nihari (a long-simmered stew) reward an early arrival, and the meat is mopped up with sheermal and roomali roti.
Pricing stays close to its founding mission: most dishes run roughly ₹150 to ₹450, with a full meal for two landing around ₹800 to ₹1,400. The charcoal cooking is the throughline — it is what makes the flavour, and what has kept the place consistent across generations.
The Room
This is not a place you come to for the room. Karim's spreads across a cluster of small, no-frills dining halls around a courtyard in Gali Kababian, packed tight, brisk and functional — the atmosphere is the crowd, the kitchen smoke and the lanes of Old Delhi outside. Service is fast and unsentimental.
The setting, a few steps from the southern gate of Jama Masjid, is half the experience: the walk in through the food lanes is part of what you came for. Go at off-peak hours to avoid the longest waits, and be ready for shared tables and a queue at the door.
Best for Solo Dining
The fast, meat-led kitchen and legendary status make Karim's a perfect solo pilgrimage or a no-fuss team lunch in Old Delhi. The shared tables and brisk service also suit a casual business lunch when the food, not the room, is the point.
Not for
Not for diners wanting a comfortable, quiet room, table service polish or much for vegetarians — Karim's is a cramped, meat-heavy institution where the kebabs are the whole point.
Frequently Asked
What is Karim's known for?
Old-school Mughlai cooking by Jama Masjid. Founded in 1913 by Haji Karimuddin and run by his fourth-generation family, it is famous for coal-fired seekh kebabs, mutton korma, mutton biryani and chicken Jahangiri.
How old is Karim's in Old Delhi?
Karim's opened in 1913 in Gali Kababian beside Jama Masjid, founded by Haji Karimuddin, a descendant of cooks said to have served in the Mughal royal kitchens. It has run continuously for over a century.
What should I order at Karim's?
The coal-fired seekh kebabs and mutton burra, the chicken Jahangiri, the mutton korma and the mutton biryani, with breakfast nihari for early arrivals — all mopped up with sheermal or roomali roti.
How much does a meal at Karim's cost?
It stays affordable. Most dishes run roughly ₹150 to ₹450, with a full meal for two landing around ₹800 to ₹1,400 — close to its founding mission of royal food for ordinary people.
Where is the original Karim's?
In Gali Kababian, a lane a few steps from the southern gate of Jama Masjid in Old Delhi. The walk in through the food lanes is part of the experience; go off-peak to avoid the longest waits.
Reserve a Table
Reserve at Karim's
No bookings — go off-peak to avoid the queue. The original Mughlai institution in Gali Kababian by Jama Masjid, since 1913.
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Practical Information
Address16 Gali Kababian, Jama Masjid, Old Delhi
NeighbourhoodGali Kababian, by Jama Masjid
CuisineMughlai
PriceMost dishes run roughly ₹150–450; a full meal for two lands around ₹800–1,400
Dress CodeCasual
SeatingNo-frills dining halls around a courtyard
ReservationWalk-in only
