After more than two decades experimenting with Indian fusion at restaurants such as Saffron, restaurateur Dharmender "Raj" Rai marked a return to traditional northern Indian food with Delhi Darbar. The menu features everything from clay-oven sizzlers like tandoori prawns to vegetarian specialties such as saag paneer with homemade cottage cheese. But the standout dish may be Raj's Darbar chicken—a bone-in bird sauteed with onions, tomatoes, and a special blend of Indian spices. Many of the restaurant's signature items are available during the daily lunch buffet, which gives guests the opportunity to sample multiple dishes or coordinate a plate to match their attire.