Walk through CP around eight in the evening and you’ll notice it before you see it: that warm, toasty smell of garlic hitting a hot tandoor. If you’ve ever followed your nose to a plate of lahsuni chicken tikka in Connaught Place Delhi, you already know why people get a little obsessed. If you haven’t, this guide is for you.

We’ll cover what makes the garlic chicken tikka different from the regular kind, how to tell a good one from a harsh one, what to eat alongside it, and where to find it without hunting through half of CP.

 

What Makes Lahsuni Tikka Different From the Regular Kind?

Lahsun is simply Hindi for garlic, so lahsuni tikka is a tikka where garlic takes the lead instead of playing backup. The chicken is boneless, marinated in thick curd with plenty of garlic and ginger, and then cooked on skewers in a very hot tandoor. Recipes change from kitchen to kitchen, but the idea stays the same: warm, savoury garlic first, spice second.

That shift changes how the plate looks and feels:

• Colour: Classic tikka leans red because of chilli and spice. Lahsuni tikka usually looks paler, golden with brown, charred edges.
• Flavour: Less chilli burn, more aromatic garlic that lingers after the bite.
• Mood: It’s a starter people order when they want something bold but not fiery.

If you want the basics of how any tikka is made, our classic chicken tikka guide walks through the marinade and the tandoor in detail. Here, we’re staying with the garlic.

 

What Good Garlic Chicken Tikka Should Taste Like

Garlic is easy to love and easy to get wrong. Raw, it’s sharp. Burnt, it’s bitter. Handled well, it turns sweet and nutty. So when a plate lands on your table, check for these things:

1. Sweet garlic, not sharp garlic. The first bite should feel warm and rounded. If it bites back with a raw, harsh edge, the marinade hasn’t rested long enough or the garlic wasn’t balanced.
2. Pale gold with char spots. Pure white can mean the chicken was under-grilled. Dark black patches on garlic usually taste bitter.
3. Juicy inside. Tear a piece open. It should be moist and soft, not stringy.
4. A clean smoky smell. Tandoor smoke should come through along with the garlic. If all you smell is oil, be careful.

Here’s a small habit that helps. Eat the first piece plain, before any chutney or lemon. That’s when you really taste what the kitchen did.

 

Where to Find It: Chicken Lahsuni at Pishori Dhaba

If you’re looking for lahsuni chicken tikka in CP, look for it under the name Chicken Lahsuni on the menu at Pishori Dhaba. It’s listed in the tandoor section as 6 pieces for ₹395, the same price as the classic Chicken Tikka and Murgh Malai Tikka. That makes it an easy choice if you’re deciding between the three.

The restaurant is at H-8, Ground Floor, Connaught Place, on the Gauri Palika Bazaar side of H-Block, so it works well as a North Indian restaurant in Connaught Place when you want food that’s relaxed and honest rather than fussy.

There’s also a Lahsuni Fish Tikka on the menu: 6 pieces in basa for ₹425, or sole for ₹625. If someone at your table doesn’t eat chicken, that’s your garlic option.

Prices are as listed on the website at the time of writing. Taxes are extra and prices can change.

 

How to Build a Meal Around Garlic Tikka

Because garlic is loud, the trick is to pair it with things that cool or soften the plate. A few combinations that work well:

• Mix raita (₹125): Cool, creamy and the easiest way to balance garlic.
• Butter roti (₹45) or lachha pudina paratha (₹65): Go plain or herby. Garlic naan (₹75) is lovely, but garlic on garlic can be a lot unless that’s exactly what you want.
• Fresh lime soda (₹75) or salted lassi (₹95): Both cut through the richness nicely.
• Dal Dhaba (₹275): A mellow, comforting dal gives the garlic something gentle to rest against.
• For a group: Add Chicken Seekh Kebab or Murgh Malai Tikka, so the table gets different flavours rather than three versions of the same one.

A simple order for two could be one Chicken Lahsuni (₹395), a Dal Dhaba (₹275) and two tandoori rotis (₹35 each). That comes to ₹740 before taxes, and you can add a mix raita if you’re still hungry. If you’re feeding a bigger group, our guide to a tandoori platter in Connaught Place explains how to order without overspending.

 

Who Should Order It (and Who Might Skip It)

Order it if:

• You love garlic in everything from dal to chutney.
• You find classic tikka a bit too chilli-heavy but malai tikka a bit too mild.
• You’re sharing a table and want one dish that feels a little different.

Think twice if:

• You have a meeting or a date right after dinner. Garlic stays with you, so keep a mint handy.
• You’re ordering for young kids. Lahsuni isn’t always spicy, but garlic can be strong. Murgh Malai Tikka is the gentler pick.

For more starter ideas before you decide, see our list of non-veg tandoori starters in Connaught Place.

 

Planning Your Visit

• Address: H-8, Ground Floor, Connaught Place, New Delhi – 110001
• Timings: Open daily, 12:00 PM to 11:00 PM
• Nearest metro: Rajiv Chowk, which is the easiest way into CP since parking is a hassle
• Orders and reservations: +91 92205 52537

Weekend evenings fill up fast, so an early arrival or a quick call saves you the wait. You can check the full menu here before you go.

 

Frequently Asked Questions

Is lahsuni chicken tikka spicy?

Usually it’s garlic-forward rather than chilli-hot. The heat level can vary from kitchen to kitchen, so if you’re unsure, ask the staff when you order.

 

What’s the difference between lahsuni tikka and regular chicken tikka?

The regular version leans on red chilli and garam masala. Lahsuni tikka leans on garlic, so it’s paler in colour and has a more aromatic, savoury flavour.

 

How much does Chicken Lahsuni cost at Pishori Dhaba?

It’s listed at ₹395 for 6 pieces, plus taxes. Prices may change, so it’s worth confirming when you call.

 

Is there a garlic tikka option other than chicken?

Yes. The menu also has Lahsuni Fish Tikka, available in basa or sole.

 

What goes best with garlic chicken tikka?

Mix raita, lachha pudina paratha or butter roti, and a cold fresh lime soda or salted lassi. They balance the garlic without hiding it.

 

Final Thoughts

Good lahsuni chicken tikka in Connaught Place Delhi comes down to balance: sweet garlic instead of sharp, a proper char, and chicken that’s still juicy when it reaches you. Eat the first piece plain, add raita for the second, and you’ll know within a minute whether the kitchen got it right.

When the craving hits, Pishori Dhaba at H-8, Connaught Place is open every day from 12 PM to 11 PM. Order the Chicken Lahsuni while it’s hot, bring someone who also loves garlic, and share the plate.