Royal Delhi — Indian / South African, Gqeberha (Port Elizabeth)
The Eastern Cape's Indian community has deep historical roots — the descendants of indentured labourers brought from India in the 19th century who maintained their culinary traditions across generations of adversity. Royal Delhi serves this community first and the city's broader population second.
The biryani here — lamb, chicken, or the vegetarian version with seasonal vegetables — is made with the patience that the dish requires: marinated overnight, layered with dum-cooked rice, sealed and steamed for the final forty minutes. It is among the finest in South Africa.
The bunny chow — a South African Indian invention, a hollowed-out half-loaf of white bread filled with curry — is the Eastern Cape's most distinctive Indian-South African hybrid. Royal Delhi's version uses the proper curry (not the watered-down version served in tourist restaurants) and the proper bread.
The samoosas (samosas) fried to order at the front counter are the most reliable indicator of the kitchen's quality — a properly made samoosa, with the correct filling ratio and the correct oil temperature, requires the same attention as a complex curry.
Best Occasion: Great for Group Birthdays
Biryani for the group, samoosas to start, and the bunny chow for the adventurous. Birthday celebrations at Royal Delhi carry genuine Eastern Cape Indian cultural weight.
Best Occasion: Works for Team Dinners
Indian food's communal format — multiple curries, shared bread, the biryani in the centre — creates team dinners that generate genuine conversation.