Moti Mahal Blog

Motimahal Franchise

“101 years of success , consistency and quality is what Motimahal stands for “Monish Gujral -Chairman Motimahal (https://www.newindianexpress.com/lifestyle/food/2020/nov/29/hitting-a-tandoori-century-2228524.html) India’s most famous Restaurant and fore runner of Tandoori cuisine  Moti Mahal  was Established in 1920,and motimahal Delux was launched by the Kindan Lal Gujral`s Son Mr Nand Lal Gujral in 1973 .  Now  having pan India in the name and style Moti Mahal Delux Tandoori Trail(https://www.hindustantimes.com/india/moti-mahal-restaurant-traditionally-rich-in-taste/story-MBb2OZRugaRcHfkWU12jRN.html)  launched by Mr Monish Gujral , the  Grandson  of the Founder of the chain and

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moti mahal food court by monish Gujral

Moti Mahal Food Court in Anand Gujrat Shaan AV Fortune Mall

Motimahal`s Chairman and MD Mr. Monish Gujral(https://en.wikipedia.org/wiki/Monish_Gujral) announced the opening of the Motimahal Food court in Gujarat Today. Monish Gujral is the Grandson of the founder Mr Kundan Lal Gujral (https://en.wikipedia.org/wiki/Kundan_Lal_Gujral) Motimahal Group(R) food court has the following brands in the said food courts that opens today on the occasion of Dussehra on the 15th October 2021 – Motimahal Delux Kebab Trail China Trail Dosa Trail Biryani Trail Wraps N Rolls DNY Bread Bar Freshly`s The Diners will enjoy a

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Moti Mahal Franchise

Motimahal an iconic brand established in 1920 in Peshawar (un- divided India ) by Kundan Lal Gujral Since then Motimahal has become a global brand where the famous Tandoori Chicken , Butter Chicken and Dal Makhani was invented by the founder Kundan Lal Gujral Currently his Grandson Monish Gujral has expanded and modernized the brand . Our Chairman Mr Monish Gujral ,who is a celebrity chef  was recently featured in Forbes India (http://www.forbesindia.com/printcontent/52613) and  has been associated with various global 

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The History of Butter Chicken, Indian Cuisine’s Most Loved Curry

Food & Drinks The History Of Butter Chicken, Indian Cuisine’s Most Loved Curry The History of Butter Chicken, Indian Cuisine’s Most Loved Curry Harnoor Channi-Tiwary Updated: March 13, 2018 11:32 IST Highlights Kundan Lal Gujral was the person to invent Butter Chicken When India was partitioned, Gujral moved to Delhi and started Moti Mahal The beauty of Butter Chicken lies in the subtle balance of flavours There are three kinds of people in this world. Those who love Butter Chicken, those who

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New menu at our food courts

100 years of commitment 100 years of service 100 years of inventions and innovations Savor our new menus celebrating a century o service Become a part of our motimahal framily for franchise call +919810029767 email [email protected] YouTube’a Nasıl Abone Satın Alınır? YouTube 1000 Abone Olunca Ne Olur? YouTube Abone Parası Ne Kadar? YouTube Abonelik Nasıl Alınır? Youtube Abone Satın Al 5 TL Youtube Abone Satın Al Ücretsiz Youtube Abone Satın Al Ucuz Youtube Abone Satın Almak Güvenli Mı? Youtube Abone

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MagazineJournalW JournalSouth AsiaPodcastAboutSubscribe IN BUTTER CHICKEN, A TASTE OF SERENDIPITOUS SUCCESS May 13 Written By Pranjali Bhonde Text by Pranjali Bhonde In the novel, Karma and the Art of Butter Chicken, the protagonist, Eshaan, wants to recreate his late mother’s butter chicken so that he can build a connection to her. He remembers how she cooked the dish — a “simple dish of butter, cream and tomato” — whenever she could afford it. Twenty years after her demise, when he decides to

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Evolution of Punjabi Cuisine, post partition was triggered by Motimahal

A talk show hosted by Motimahal Chairman Mr. Monish Gujral YouTube’a Nasıl Abone Satın Alınır? YouTube 1000 Abone Olunca Ne Olur? YouTube Abone Parası Ne Kadar? YouTube Abonelik Nasıl Alınır? Youtube Abone Satın Al 5 TL Youtube Abone Satın Al Ücretsiz Youtube Abone Satın Al Ucuz Youtube Abone Satın Almak Güvenli Mı? Youtube Abone Hilesi Youtube Abone Satın Al 10 TL Abone Satın Al YouTube Organik Abone Satın Al Youtube Beğeni Hilesi Youtube Yorum Satın Al Youtube Abone Satın Al

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Evolution of Punjabi food in India post partition credited to Motimahal and its founder Kundan Lal Gujral

join us on the live streaming of the show on the DFW page book page for an interesting show hosted by our Chairman Mr Monish Gujral with Mr. Anubhav Sapra (Founder of Delhi Food Walks) Mr Gujral will walk us through with interesting anecdotes on evolution of Punjabi food culture in India post partition and role Motimahal had to play in it The inroads of the Punjabi food post partition defined the Indian Restaurant secene The generic Indian food crafted

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Original Motimahal

Motimahal is an iconic name in the hospitality industry since one century. It was established in 1920 by Kundan Lal Gujral in Peshawar (undivided India) . Today the Motimahal is a global chain if restaurants successfully managed by Kundan Lal`s Grandson Monish Gujral, who in his own right is a celebrated celebrity chef, Food Writer , Columnist, Gou rmand awarded cook books author and a philanthropist . Takipçi Hilesi Takipçi Hilesi Takipçi Hilesi Takipçi Hilesi Takipçi Hilesi Takipçi Hilesi Takipçi

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Owner/Founder and Chairman of Motimahal Delux – Mr Monish Gujral at press conference

Kundan  Lal Gujral – Receiving IATO  award for inventing Tandoori Chicken and Butter Chicken by Former Hon`ble Minister of Civil Aviation and Tourism Mr. Ashok Gehlot “Monish Gujral Founder of Motimahal Delux  and Grandson of Kundan Lal Gujral addressing a press conference on the occasion of centenary celebrations of Motimahal`s culinary journey ” Motimahal is an iconic name in the Hospitality Industry .It all began as an humble eatery in Peshawer(Undivided India) in 1920 when a young chef Kundan Lal

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100 years celebration of legacy of Motimahal in Hardoi U.P at H.K Hotel and Lawns managed by motimahal

  Motimahal celebrates 100 years Monish Gujral – Chairman and Grandson of the Founder Kundan Lal Gujral of Motimahal Chain of Restaurants on the occasion had a press meet in Hardoi UP at HK Hotels and Lawns managed by Motimahal .This is the only franchise outlet  of Motimahal in Hardoi Distirct UP. On the occasion, Monish Gujral announced of opening Motimahal   café  -an all day diner in the same premises soon to cater to the Hardoi citizens It was

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Motimahal cook book launched in Hardoi UP to celebrate 100 years of Motimahal

Motimahal celebrates 100 years Monish Gujral – Chairman and Grandson of the Founder Kundan Lal Gujral of Motimahal Chain of Restaurants on the occasion had a press meet in Hardoi UP at HK Hotels and Lawns managed by Motimahal . It was a great event which witnessed glitterati of the District along with the esteemed press which was present in full force. We are thankful to the members of the community and the press for all time support On the

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inauguration of Hardoi(UP) Business Summit by Monish Gujral Cahirman Motimahal

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Evolution of Punjabi food in India post partition credited to Motimahal and its founder Kundan Lal Gujral

join us on the live streaming of the show on the DFW page book page for an interesting show hosted by our Chairman Mr Monish Gujral with Mr. Anubhav Sapra (Founder of Delhi Food Walks) Mr Gujral will walk us through with interesting anecdotes on evolution of Punjabi food culture in India post partition and role Motimahal had to play in it The inroads of the Punjabi food post partition defined the Indian Restaurant secene The generic Indian food crafted

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Don’t Miss Moti Mahal Restaurant

We speak to Monish Gujral, a man with traditional training in Indian cuisine who has overseen the transformation of Moti Mahal from a small business serving Tandoori food in Delhi into a multi-national corporation with over 100 franchises worldwide. When did you first start cooking? Did you always want to work in a restaurant? It started in the summer of 1983 while I was waiting for my high school results, thoroughly bored at home due to the long wait for the results

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The Man Who Brought In The International Touch To Moti Mahal- Monish Gujral

Running a restaurant brand that had its inception right back at the pre-partition times, isn’t an easy task. Notwithstanding the predicament of the situation, Monish Gujral took on the challenge rather well and strived hard to pave the path of the Moti Mahal brand to new heights. In a candid conversation with The Restaurant Times, Gujral reveals the journey of Moti Mahal, how they ventured into this volatile domain of the F&B space and managed to maintain their iconic status

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Food Stories: The other national bird

Every day, tens of millions of adherents across the country visit their places of worship to seek solace and sustenance for their souls and other, more earthly bits. Among these, lies another type of institution — the generic north Indian restaurant, where the cult of chicken (of the sect “butter”) resides at the apex of the godhead. Butter chicken and its infinite avatars, have evolved, if not into a composite religion, then at least into a faith constituting millions. “I’ve

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Famous Indian restaurant ‘Moti Mahal’ opens in Maldives

An outlet of the renowned Indian Franchise restaurant Moti Mahal has officially been opened in Maldives. With its exciting tandoori and spice flavors, the Indian-cuisine restaurant was inaugurated on Wednesday night at the first floor of the Rasfannu pavilion by Chief Guest Minister of Youth, Sports and Community Empowerment, Ahmed Mahloof. The ceremony was also joined by the franchise’s Managing Director Monish Gujral. While the restaurant has over 150 franchises strewn across the globe, this is the first time it’s

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Delectable treat: How Delhi’s iconic eateries evolved

Over the past few decades, the frenzied pace at which Delhi has transformed, finds reflection in its food scene. Many millennials have just two demands of an eating joint: that the restaurant is stylish and the liquor is served quickly. In South Delhi, hipper restaurants in Hauz Khas Village still find takers even as a large number of restaurants have disappeared after a stint of less than two years. In the demanding club and bar-hopping scene of 2019, it is

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Partition Changed India’s Food Cultures Forever

At the far end of a crammed Daryaganj gulli, bustling with all manner of trade, is a heavy wrought iron gate. Push it ajar and you step into an overgrown garden defining its central courtyard. The Terrace is an old sprawling home that takes you back in time. It’s the last intact kayasth haveli in “Shahar” – “The City” – the once magnificent Shahjahanabad, the only city that really mattered for its residents. Two years ago, on a peaceful winter afternoon, the sun streaming

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Butter chicken: Various versions of the classic dish is being served to attract the millennials

It’s one of the most popular restaurant dishes on Indian menus all across the world. Unlike more complex curries, this one is simplistic. There is no sophisticated spicing or intricate cooking process to wax eloquent about, yet butter chicken continues to incite both love and war! Which restaurant serves the “best” version? What indeed defines “best”? What is the ideal flavour profile of the dish — beyond tomato-y and smooth? Is a little sugar warranted to balance desi tomato tartness?

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Tandoori Scion on Kebab Trail – From Turkey to India

Succulent morsels of meat marinated with spices and skewer-grilled in hearths or ovens have tantalised the taste buds of food lovers for centuries. These define the cuisine of the frontiers – recalling memories of rugged deserts of Asia and Europe, the march of Islam and large armies cooking meat in open fires. “Kebab”, or the way the meat turns, is derived from Arabic word “cabob”, a distortion of the Aramaic word “kabbaba” or “kababu” meaning to burn or char, says

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Retaining Legacy Of Taste

The Chinese proverb ‘wealth does not pass three generations’, which means that the first generation builds the business, second take it forward and third blows up all, might sound appropriate for many legacy businesses globally. However, there are exceptions across sectors, including food, that are doubling up the fortunes based on their decade old legacy. It is hard not to stop by the distinct aroma that comes from the narrow lane of Gali Kababiyan, near 17th-century mosque, Jama Masjid, in

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Family kitchens: Building a lasting legacy

Shivanna Sadanand first went to the Mavalli Tiffin Rooms (MTR) in Bengaluru 50 years ago, and has been a regular ever since. A lot changed in his life over time: He took a voluntary retirement from being the private secretary to former Congress minister HM Channabasappa, joined his family business of iron and steel; raised, educated and married off his two children. But even today, the 78-year-old dutifully spends his Friday evenings and Sunday mornings at MTR, catching up with

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Punjab on a platter

It started with a moment of curiosity. Two years ago, I was invited to speak at a gathering of alumni from Delhi’s Catering College (known within the trade as the Pusa Institute because of its location). As I looked around at the audience, I noticed that everybody who mattered in the hospitality sector seemed to be there. How was that possible? I wondered why the Mumbai Catering College, which is as highly regarded, had not been able to produce such

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The History of Tandoori Chicken: Infographics

Originally a Punjabi preparation, it is a soft, succulent dry dish made by slow roasting spiced and marinated chicken in a clay oven called tandoor.History-Sounds unbelievable, but historians are said to have found the first evidence of a meat preparation which looked like Tandoori Chicken in the ruins of Harappa. -Tandoor like clay ovens and chicken bones with char marks dated 3000 BC are said to have been unearthed at the excavation sites.– Ancient Sanskrit treatise Sushruta Samhita mentions meat

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monish

Tandoori tales

Cooking is like the performing arts. To be a good cook, one must first be an artist. Then, and only then, can you become a chef. Great chefs ‘play’ with their dishes in the same way that an artist ‘plays’ with his canvas – preparing a visual extravaganza for the mind to digest. That explains the unbearable temptation for people who are unable to resist food. In my opinion, our state of mind plays a major role in our eating

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monish

Moti Mahal Delux now at Park Street – Paradise for Tandoori Lovers

The legend in Bollywood playback history was started with Kundan Lal Saigal but well before him, another legend from the foodies’ world named Kundan Lal Gujral started his tryst with the destiny with tandoori in Chakwal, Undivided Punjab (now in Pakistan). He was the first in Peshawar to dig a tandoor right in the middle of the eatery. Since then, Peshawar was introduced to the culinary art of Tandoori chicken by Legendary Kundan Lal Gujral. This was a grand success. Soon he

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The Taste With Vir: The Tandoori Chicken is a Punjabi bird and we should say it loud

I wrote last week in Brunch about the battle over the invention of Butter Chicken. It is not surprising that the piece generated so much interest – Delhi is a Butter Chicken-crazy city. But I learned three things from the responses. First of all, we have done such a bad job of recording the history of Indian food that even people in the business were surprised to know that Butter Chicken was popularised as late as the 1950s in Delhi.

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The Twist In Moti Mahal

He never ventured into the kitchen as a child, so all those theories about getting your children to become future chefs by learning cooking early and smearing themselves with pancake and muffin dough, or even a plethora of masalas, seems to hold no water, at least in his case. In fact, Monish Gujral, CMD, Moti Mahal Delux, hated the thought of cooking for quite a long time. But when he turned 17, things changed. On orders from his lovable and

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The modern dal makhani was invented by Moti Mahal

If the tandoori chicken and the butter chicken (and its European relative, the chicken tikka masala) are the most famous Indian dishes in the world never to be cooked in Indian home kitchens, then there must surely be a vegetarian candidate for the same category.    I think I have found it: it is the black dal so beloved of Indian restaurants in India and everywhere else in the world.    When it comes to black dal I have to come

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Columnist-Vir-Sanghvi

Rude Food: deep fried paradise

I was in Bangkok last week and sought out my favourite Thai food: chicken and rice. The dish is related to the better known Hainanese Chicken Rice, which consists of slices of poached chicken with flavourful white rice, served with clear chicken soup and condiments. This dish, though theoretically a specialty from Hainan in China, can now be found all over the world (Singapore claims it as one of its national dishes) but the Thai version, Khao Man Gai, which

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Moti Mahal Delux Launches “Ready to Eat” packaged food range

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 in the Indian and international market, Moti Mahal Delux now introduces ready-to-eat North Indian vegetarian dishes pan India. . The new range that is introduced includes evergreen favourites like Dal, Butter Gravy, Veg Biriyani, Aloo Zeera and Pindi Chana. Moti

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