1. Paragon Restaurant, Kozhikode Biryani and its flavours are deeply ingrained in the palates of Indians. And celebrating this association for 85 years is Paragon Restaurant in Kozhikode, Kerala.

While kaima (short groaned aromatic rice) gives the dish its unique flavour, the chicken is marinated in yoghurt and spices, and the preparation is allowed to cook in its own heat in a pot.

2. Tunday Kababi, Lucknow It was a one-armed man, Haji Murad Ali who started Tunday Kababi in Lucknow in 1905 — which now has patrons across the world.

They come from far and wide to taste the galouti kebabs, which are believed to comprise over 160 spices in a unique ratio.

3. Peter Cat  Returning to the magic of the kebab, from the tunday kebabs of Lucknow, we travel eastward to Kolkata where we relish the chelo kebabs at Peter Cat founded in 1975. The people in Kolkata love rice and this dish combines rice with kebabs in a beautiful blend.

Pic source: Instagram: Soumya Sen

4. Amrik Sukhdev, Murthal Little did Sardar Prakash Singh fathom that his eatery — started in 1956 as a dhaba (roadside food joint) for truck drivers — would one day attract paratha (flatbread) connoisseurs from across the world.

If you grew up cherishing memories of your mother dunking dollops of butter on your parathas, relive the same at Amrik Sukhdev, but with a wide variety of options to choose from.

Pic source: Facebook: Talking Street

5. Mavalli Tiffin Rooms, Bengaluru Right from Bollywood veteran Shashi Kapoor to Kannada film legend Dr Rajkumar, everyone has loved the Mavalli Tiffin Rooms in Bengaluru, which dates back to the year 1924.

To date, its rava idlis (steamed South Indian dish made of semolina) evoke nostalgia among its patrons.

6. Karim's, New Delhi Since 1913 the outlet and its branches have been delighting kebab aficionados. The story goes that Mohammed Awaiz once worked as a cook in the Mughal court and escaped when the British ransacked Delhi.

While he settled in Ghaziabad, he taught the tricks of the trade to his son Haji Karimuddin who set up a food booth in 1911.

7. Ram Ashraya, Mumbai Located just outside Matunga station, the eatery — founded by an immigrant Shyambabu Shetty almost 85 years ago — is known for having its specials listed out in chalk on a board at the entrance.

The star at this outlet is the upma (a porridge made from dry roasted semolina).

Among the hit items are the sheera (an Indian pudding made with semolina, ghee, sugar, cashews and raisins), butter idlis, and bisbele bhath (a tangy rice-based dish) that fuels college and office goers before they begin their day.