This Dalmoth Namkeen is Famous, Holding Its Legacy for 158 Years, Even Foreigners Are Fans

158 years ago, Late Lala Bhimsain Ji started the business of Bhimsain Baijnath Dalmoth and Petha in Agra. The Dalmoth business, which started over a century and a half ago, still maintains its dominance in the city. Their shop offers three varieties of Dalmoth Namkeen.

The Legacy of Bhimsain Baijnath Dalmoth

Harikant Sharma / Agra: 158 years ago, Late Lala Bhimsain Ji established the Bhimsain Baijnath Dalmoth and Petha business in Agra. This venture, which started in the mid-19th century, continues to reign supreme in the city. The shop offers three types of Dalmoth Namkeen, and its reputation extends beyond India, with customers from foreign countries also being avid fans. The sixth generation of Bhimsain Baijnath Ji is currently managing and expanding this business. Apart from Dalmoth, the shop is also known for its special Petha, Kachori, Samosa (which stays fresh for up to eight days), and other varieties of Namkeen.

Why is This Dalmoth So Popular?

The name of Dalmoth and Petha immediately brings water to the mouths of Agra’s residents. While every street corner in Agra has a shop selling these delicacies, Bhimsain Baijnath Dalmoth continues to hold a special place in people's hearts even after 158 years. Such is the craze that even people settled abroad still ask their relatives to send them Bhimsain Baijnath’s Dalmoth.

The shop offers three varieties of Dalmoth:

• Kaju Dalmoth (₹700/kg)

• Dry Fruits Dalmoth (₹840/kg)

• Plain Dalmoth (₹540/kg)

Customers can also order these online via Swiggy, Zomato, and JioMart. The shop is located near Hariparvat Police Station in Agra.

What Makes This Dalmoth Special?

The shop’s owner, Yogendra Singhal, shares that his ancestors established the Bhimsain Baijnath Dalmoth and Petha firm 158 years ago, though the business itself is even older. Over the years, they have earned customers' trust by maintaining the same traditional taste and quality. Their Dalmoth is prepared using pure desi ghee and a special blend of spices, ensuring it remains a top choice among customers. Many old patrons claim that the taste has remained unchanged over the decades.

How is Dalmoth Namkeen Prepared?

Yogendra Singhal explains that the name ‘Dalmoth’ comes from the variety of lentils used in its preparation. First, fine sev (thin fried noodles) is made from chickpea flour (besan). These golden, thread-like sev strands are then mixed with fried masoor dal (red lentils). The final mix is seasoned with black pepper and other secret spices, creating the signature Dalmoth flavor.

The Kaju Dalmoth contains added cashews, while the Dry Fruits Dalmoth is the most premium variety, enriched with cashews, almonds, pistachios, melon seeds, and other dry fruits.

With a rich legacy spanning over 158 years, Bhimsain Baijnath’s Dalmoth continues to be a favorite among food lovers, both in India and abroad.

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