Mayank Austen Soofi., Hindustan Times New Delhi, July 08, 2010 If Delhiites are sometimes called fat, aggressive and lascivious, then butter chicken must share a part of the blame. It originated in the ’50s at the Moti Mahal restaurant in Daryaganj,…
Having recently launched five ready-to-eat (RTE) food variants, Moti Mahal Delux Tandoori Trail restaurants plans to add more to this range, including non-vegetarian items in the coming quarters. In an exclusive interaction with ImagesFood on the official launch of Moti Mahal’s RTE…
One of northern India’s oldest eateries Moti Mahal, credited with creating the present-day version of tandoori chicken, dal makhani and butter chicken in 1920, has entered the Indian kitchen with a range of ready-to-eat processed food. The instant platter comprises dal,…
Monish Gujral of the iconic Moti Mahal restaurant is poised to take his brand’s culinary delights to the world What does it take to sell over a lakh portions of butter chicken a year? If you have a culinary secret…
