[ Founder's Name ]
Founder · Gully Guccha
↑ full note coming from you
HSR · Bangalore · Cloud Kitchen
North India exactly
as it was
meant to be — delivered.
Legendary dishes from the gullies of Ballimaran, Chandni Chowk, Amritsar and Lucknow. Original techniques. Honest ingredients. No shortcuts, no fusion, no dilution.
The Journey
From Chandni Chowk — all the way to your door.
The Journey
From Chandni Chowk — all the way to your door.
4
Gullies represented
10
Signature dishes
0
Fusion. Shortcuts. Excuses.
1
Outlet opening soon
Gullies represented
0
Signature dishes
0
Fusion. Shortcuts. Excuses.
0
Outlet opening soo
0
Our Story
It began as a feeling
It began as a feeling
— not a business idea.
Gully Guccha didn't begin as a business idea. It began as a feeling most North Indians know too well — being far from home and craving a taste that carries memory, not just spice.
In a city full of "North Indian food," something always felt missing. The flavours came close, but the emotion didn't — because real North Indian food is never just about recipes. It's about the streets, the smoke in the air, hands that have cooked the same dishes for decades, and traditions that refuse to change.
Gully Guccha exists to protect that feeling. We bring legendary dishes from the gullies of Ballimaran, Chandni Chowk, Amritsar and Lucknow — not by reinventing them, but by respecting them. Original techniques. Honest ingredients. No shortcuts. No fusion. No dilution.
This isn't nostalgia. This isn't comfort food. This is North India exactly as it was meant to be — now finding its way to your door.
— with respect, from the gully.
Cooked the
way the
gully cooks.
way the
gully cooks.
Chandni Chowk · morning
हाँ जी!
Amritsari kitchen
tadka time
Top Selling — 10 Dishes
The ones the
The ones the
gully is famous for.
Every dish on this list is cooked the way it would be in the gully it comes from — then carefully delivered, so the flavour reaches you exactly as it should.
01
Old Delhi
Chole Bhature छोले भटूरे
Slow-cooked black chickpeas in masala that's seen sunrise. Served with a hot, hand-stretched bhatura.
02
Chandni Chowk
Matar Kulcha मटर कुलचा
White peas tempered with raw onion, chillies and the unmistakable Delhi tang. Soft kulcha on the side.
03
Amritsar
Punjabi Kadi Pakoda पंजाबी कढ़ी पकोड़ा
Slow-simmered yoghurt-besan kadi with golden onion pakoras. The way it's eaten in a Punjabi household — not a banquet hall.
04
Amritsar
Homestyle Punjabi Rajma पंजाबी राजमा
Kashmiri rajma cooked low and long. Tomato, ginger, garam masala — and patience. No cream. No shortcuts.
05
Ballimaran
Old Delhi Butter Chicken बटर चिकन
Tandoor-charred chicken, finished in a tomato-butter gravy with fenugreek. Old Delhi style — assertive, not sweet.
06
Lucknow
Desi Mutton Curry देसी मटन करी
Bone-in mutton in a dark, oil-rising gravy. Whole spices, slow heat, the kind of cooking a watch doesn't measure.
07
Amritsar
Classic Tandoori Fish Tikka फ़िश टिक्का
Carom-marinated fish from the riverside tandoors of Amritsar. Crisp at the edges, smoky to the bone.
08
Lucknow
Kalmi Chicken Kebab कलमी कबाब
Yoghurt-soaked chicken thighs, hung overnight, kissed by the tandoor. The Awadhi kebab Lucknow refuses to modernise.
09
Chandni Chowk
Punjabi Aloo Matar Samosa आलू मटर समोसा
Hand-folded, twice-fried, generous with green peas and crushed coriander seed. Eaten standing, ideally.
10
Chandni Chowk
Bhalla Papdi Chaat भल्ला पापड़ी चाट
Soft dahi bhallas, crisp papdis, sweet-sour-spicy chutneys. The four-second bite Old Delhi has been perfecting for a century.
A note from the founder
“We didn’t open a restaurant to add another “North Indian” option to your feed. We opened one to bring back the taste of a gully — the smoke, the hands, the time. If even one bite takes you home, we’ve done our job.“
[ Founder's Name ]
Founder · Gully Guccha
↑ full note coming from you
A note from the founder
“We didn’t open a restaurant to add another “North Indian” option to your feed. We opened one to bring back the taste of a gully — the smoke, the hands, the time. If even one bite takes you home, we’ve done our job.“
FROM THE KITCHEN
