Saturday, April 9, 2011

Dilli Delhi Resturant

Today David and I went to Dilli Delhi at U Vodárny 10 in Prague 3. We ended up having a good experience there. Our waitress even spoke great English and was super nice.

I ordered sweet Lassi drink and David tried the Masala tea. I believe the Lassi (40 crowns) is made with blending some yogurt and milk and Indian spices. It was interesting tasting, but not bad at all. David's spiced tea (40 crowns) was very good, I liked it.

We also ordered this delicious Mulligatawny Soup (50 crowns), it was a curry flavored lentil soup.

I ordered the Paneer Masala (155 crowns) (Cubes of Homemade Cheese Simmered in a Thick Creamy Tomato Gravy with Bell Peppers). David ordered the Chicken Biryani (145 crowns) (Basmati Rice Cooked with Pieces of Chicken in a Delicate Blend of Exotic Spices and Flavoured with Saffron). We both ate our meals with the yummy Indian bread naan. Sooo good! I don't know much about Indian food, so I'm not sure how this meal compares to others or the real deal, but I enjoyed it so whatever!

After our meal we headed out and met up with our friends Katie, Kara, Ben and Victor. It's great having then back in Prague for a visit. :)

Also, if anyone is interested, I found this great Naan recipe at Click here to see it.

14 servings


  • 1 (.25 ounce) package active dry yeast
  • 1 cup warm water
  • 1/4 cup white sugar
  • 3 tablespoons milk
  • 1 egg, beaten
  • 2 teaspoons salt
  • 4 1/2 cups bread flour
  • 2 teaspoons minced garlic (optional)
  • 1/4 cup butter, melted


  1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
  2. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
  3. During the second rising, preheat grill to high heat.
  4. At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.


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