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,…
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,…
The Global chain of Moti Mahal Delux Tandoori Trail restaurants , famous for its authentic tandoori and mughlai cuisine today launched 5 variants of “Ready to Eat” packaged foods. With their extensive experience dating back to more than a decade…
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…
