There are thousands of restaurants in New Jersey. But only one Garden State spot earned a place on The New York Times’ prestigious list of America’s 50 best restaurants for 2025.
That honor went to Chatpati Delhi in Franklin Park, a fast-casual eatery offering Indian street food inspired by the flavors of Mumbai and Delhi. In the list, released earlier this month, The New York Times praised the restaurant’s breads, Delhi-style street foods and bun samosa — all served in an unassuming strip mall.
Owners Abhijit Pingle, Jimmy Poonawalla, Pradip Singh and Hema Singh were all completely surprised by the recognition.
Chatpati Delhi first opened in June 2023, but it is a project the owners dreamed of for years. Pingle and Poonawalla previously worked together in the restaurant industry after studying hotel management. Siblings Pradip and Hema Singh’s grew up in a family deeply rooted in the dining industry.
“We are a family of chefs,” Hema Singh told NJ Advance Media this week. “All four of us were just on vacation one day, driving. We decided to do something together.”
The concept was simple.
“We wanted to create a brand where every youth crowd, whether you’re born in America or India, could enjoy food in a nice cafe (setting),” Pingle said.
As a restaurant that’s only been open two years, did The New York Times get it right?
It’s no surprise an Indian restaurant in New Jersey would earn this acclaim. The state is home to one of the largest Indian populations in the country, and the dining scene is vast. India Square in Jersey City and Oak Tree Road in Iselin and Edison are brimming with some of the best curries, biryanis and naan in the country.
But it is a bit of a surprise that it was this restaurant The New York Times chose to honor. There are fancier, more revered Indian restaurants around the state with histories that stretch far longer than two years.
“We never thought this would happen,” Pingle said shortly after the list was released.
Is Chatpati Delhi’s inclusion on this list further proof of New Jersey’s stanch restaurant culture, or did The New York Times simply get it wrong?
Let’s dig in.
You will find familiar classics like biryani and a small selection of curries at Chatpati Delhi. But the restaurant’s focus is clearly on snacks, chaats, and regional street food specialties made with old family recipies that are much harder to find — even in New Jersey.
The drink menu is equally thoughtful, with a wide selection that includes gulab falooda (a rose-flavored Indian dessert drink), chai and aam ka panna (a raw green mango drink) — each offering a refreshing or sweet complement to the spicy and boldly flavored food.
Golgappa ($8.95) is a beloved street snack featuring crispy puri shells that diners fill with a spiced mixture and top with flavored water.
Here, the dish comes with a side of boiled spiced potatoes, plus mint and tamarind-flavored waters and sweet chutney. Unlike other eateries where the puris come pre-punctured, here you have to carefully make your own hole, so you have to be gentle — I may have broken a shell or two. Either way, it was a light start to the meal that brimmed with spicy, savory and sweet with a variety of textures.
The bun samosa ($9.95) was mentioned specifically by the The New York Times. The dish features a classic samosa (filled with mash potatoes, green peas, onions and an assortment of spices) on a dinner roll with a smear of chili garlic paste. Though the samosa itself had a simple flavor, the paste was a sharp addition that provided a savory kick. The bread was also a playful touch, adding a fluffy texture against the crisp samosa.
But the show-stopping chole bhature ($12.95) was my favorite dish of the night. Chole is a creamy chickpea curry simmered with various aromatics and spices. Bhature is a large puffy deep-fried bread designed for dipping.
You’ll notice the bhature the minute they come out of the kitchen – the giant, bready balloons were bigger than my head. They were airy and golden on the outside with a soft and chewy center that tasted amazing when torn and dipped into the rich chole that was bold and slightly earthy with a touch of heat.
Chatpati Delhi’s chicken tikka sizzler ($18.95) came to the table, you guessed it, sizzling. It came on a cast iron plate with a bounty of onions, peppers and lettuce hiding the chicken. The boneless chicken was tender, juicy and heavily spiced with a smoky char. The vegetables were more theatrical than flavorful, but it was tasty nonetheless.
Instead of ordering classic naan, I chose the cheese parantha ($12.95) — a pan-fried flatbread made from whole wheat flour stuffed with cheese and dotted with mild green chilies. The texture was similar to roti, but much thicker – making it easy to tear apart with cheese melting gently out of each crack. The gooey cheese complimented nicely with the toasty exterior.
Malai Kofta ($14.95) isn’t your average curry dish, as it’s more creamy and refined. This particular vegetarian bowl delicately stews kofta — soft fried dumplings made from a blend of potatoes, paneer, spices and sometimes nuts — in a velvety tomato-onion based sauce. Each bite was cheesy and savory, with a subtle heartiness.
The purani Delhi chicken biryani ($16.95) is a far cry from typical chicken biryani. Singh explained that “Purani Delhi” refers to “Old Delhi,” an old cooking technique people used in the city. First, the boneless chicken pieces are marinated in numerous spices and yogurt. Then everything — uncooked rice, uncooked chicken, green chili, onion, spices and more — are cooked together slowly over charcoal for about three hours. The result is tender, fall-apart chicken nestled in spoonfuls of warm, toasty rice — each bite infused with deep, smoky spice.
For dessert, I relished in the rasmalai ($6.95) and the gulab jamun ($5.95). Rasmalai is made up of spongy patties made from chhena (Indian cottage cheese) and boiled in a sugar syrup. It was presented in a pool of sweet milk and served chilled — a slightly sweet and milky dessert that melted in my mouth. The gulab jamun, meanwhile, featured deep-fried balls of dough with a similar texture to donuts, soaked in a warm sugar syrup steeping flavors of cardamom and rosewater.
Nearly everything I tried at Chatpati Delhi hit the mark, but a few dishes that were just a little off.
Raj kachori ($9.95) and papri chaat ($8.85) are both popular Indian street snacks with the same toppings but different bases. The Raj kachori featured a large hollow shell while the papdi chaat boasted small flat fried wafers known as papdis. Both were generously layered with boiled potatoes, chickpeas, tangy tamarind and mint chutneys, creamy yogurt, chopped onions and a crunchy sprinkle of sev (fried chickpea noodles).
While the components were fresh and vibrant, both dishes were drenched in far too much yogurt — muting the contrasting textures and bold sweet, spicy and tangy notes that define great chaat. The amount of yogurt in this dish can vary by region and preparation, but here it overwhelmed the other ingredients.
That said, the dishes were still enjoyable — just a bit too heavy on the dairy.
The vibe
Chatpati Delhi aims to be casual and welcoming, a place people could stop in for a quick bite or hang around for a relaxed meal. They very much hit the mark.
The atmosphere is simple and unfussy, focused more on functionality than flash. But it is still inviting — the aroma of fried snacks and chole bhature wafts out of the kitchen.
There’s plenty of seating, though it can fill up quickly since the restaurant doesn’t take reservations. Pingle mentioned they have unsurprisingly been incredibly busy since The New York Times released the list.
Some tables are placed fairly close together, which can make the space feel a bit noisy during busy hours. But even when the room is full, the energy feels lively rather than chaotic.
The food came out rather quickly and most of the dishes were designed to be shared or enjoyed family-style.
Toward the back of the dining room, you’ll find a counter and a small display case filled with Indian desserts and treats, available for purchase after your meal.
While some may have been shocked to see Chatpati Delhi make The New York Times list, one visit is enough to prove it a worthy inclusion. The no-frills atmosphere is paired with unforgettable eats at a time when the New Jersey’s appetite for regional Indian cuisine is only growing.
No, it’s not the best Indian restaurant New Jersey, namely because it offers something different. Chatpati Delhi features street food and snacks. If you’re looking for typical tandoori and classic curries, there are better options.
Those seeking those dishes should head to Spice Bazaar in Westfield or Bombay Blue Indian Bistro in Edison. For Indian food that is more modern and fusion-forward, I’d stop by Thumkaa in Jamesburg.
But if you’re hungry for Indian street food, you won’t do any better than Chatpati Delhi.
The fact that we can even have such nuanced discussions and debates about Indian food is further proof of New Jersey’s culinary prowess and diversity.
Chatpati Delhi is just one of countless incredible Indian restaurant across New Jersey. It’s about time one of them got this kind of spotlight.
Hopefully, it won’t be the last.
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