Food unites us. We talk together through cooking and meals, says Monish Gujral as he stirs the large pot of fragrant butter chicken. William Wiland from Sagene gets everything from both words and cooking tricks. Monish Gujral has just been to Stockholm and won the Gourmand prize for the cookbook Pickle Train. On the way back, he stops by Oslo – and Geitmyra. And it is no coincidence that butter chicken is on the menu. Monish is the grandson of
One of the most popular Indian dishes which has gained recognition worldwide is Butter Chicken. Traditionally called Murgh Makhani, this Indian dish originated in Delhi and is made with simple ingredients like chicken, butter, tomato, chilli pepper, yogurt, garlic and various other kinds of Indian spices. Butter Chicken has gained immense popularity over the years and whenever we go to any restaurant, one of the safest dishes to order is Butter Chicken. Not only this, people even make it at
Moti Mahal, a renowned restaurant, has achieved a significant milestone by completing 100 years in the food business. Founded a century ago, Moti Mahal has been serving delectable Mughlai cuisine and has become synonymous with culinary excellence. Over the years, it has established a rich heritage in the food industry, earning a reputation for its innovative and delicious dishes. With a legacy of gastronomic legacy, Moti Mahal’s century-long journey in the food business is a testament to its unwavering commitment
New Delhi, Jan 27 (IANS) Did you know that eggs can be pickled, and so can salmon, cucumber, okra (bhindi), tomatoes, brinjal and oranges – to name just a few. Prominent restauranter, author and columnist Monish Gujral, in his new book, ‘On the Pickle Trail – 100 recipes from around the World’ (Penguin/Ebury Press), that has been nominated for the World Cookbook Awards to be held in Sweden in May, takes you on a dizzying journey that will have you
Restaurants by Monish Gujral Franchise now –*Complete assistance and training*101 years of wide experience. Grow your business with our knowledge *Feasible and scalable models We handle everything from location planning to vendor management and quality control —_———-_——–150 plus restaurants pan India and abroad Our mission is to provide easy solution to our franchisee from customer handling , vendor management, billing solution, staff support .always holding our franchise’s hand for smooth operation. Owing to our international presence, our esteemed franchisee stands to gain from our
https://www.indiatoday.in/magazine/independence-day-special/story/20210830-kundan-lal-gujral-father-of-butter-chicken-1843143-2021-08-21 Kundan Lal Gujral: Father of butter chicken After moving from Peshawar to Delhi during Partition, Kundan Lal Gujral first set up Moti Mahal in Daryaganj. The restaurant soon revolutionised North Indian food with its novel and delectable recipes. Chef Manish Mehrotra talks about Gujral’s contributions to Indian food cuisine Manish MehrotraAugust 21, 2021ISSUE DATE: August 30, 2021UPDATED: August 21, 2021 15:34 IST Chef Kundan Lal Gujral (1902–1997) Jawaharlal Nehru and Raj Kapoor, would have, of course, eaten at Moti
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
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
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
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
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
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
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
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
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?
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
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
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
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
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
Food unites us. We talk together through cooking and meals, says Monish Gujral as he stirs the large pot of fragrant butter chicken. William Wiland from Sagene gets everything from both words and cooking tricks. Monish Gujral has just been to Stockholm and won the Gourmand prize for the cookbook Pickle Train. On the way back, he stops by Oslo – and Geitmyra. And it is no coincidence that butter chicken is on the menu. Monish is the grandson of
One of the most popular Indian dishes which has gained recognition worldwide is Butter Chicken. Traditionally called Murgh Makhani, this Indian dish originated in Delhi and is made with simple ingredients like chicken, butter, tomato, chilli pepper, yogurt, garlic and various other kinds of Indian spices. Butter Chicken has gained immense popularity over the years and whenever we go to any restaurant, one of the safest dishes to order is Butter Chicken. Not only this, people even make it at
Moti Mahal, a renowned restaurant, has achieved a significant milestone by completing 100 years in the food business. Founded a century ago, Moti Mahal has been serving delectable Mughlai cuisine and has become synonymous with culinary excellence. Over the years, it has established a rich heritage in the food industry, earning a reputation for its innovative and delicious dishes. With a legacy of gastronomic legacy, Moti Mahal’s century-long journey in the food business is a testament to its unwavering commitment
New Delhi, Jan 27 (IANS) Did you know that eggs can be pickled, and so can salmon, cucumber, okra (bhindi), tomatoes, brinjal and oranges – to name just a few. Prominent restauranter, author and columnist Monish Gujral, in his new book, ‘On the Pickle Trail – 100 recipes from around the World’ (Penguin/Ebury Press), that has been nominated for the World Cookbook Awards to be held in Sweden in May, takes you on a dizzying journey that will have you
Restaurants by Monish Gujral Franchise now –*Complete assistance and training*101 years of wide experience. Grow your business with our knowledge *Feasible and scalable models We handle everything from location planning to vendor management and quality control —_———-_——–150 plus restaurants pan India and abroad Our mission is to provide easy solution to our franchisee from customer handling , vendor management, billing solution, staff support .always holding our franchise’s hand for smooth operation. Owing to our international presence, our esteemed franchisee stands to gain from our
https://www.indiatoday.in/magazine/independence-day-special/story/20210830-kundan-lal-gujral-father-of-butter-chicken-1843143-2021-08-21 Kundan Lal Gujral: Father of butter chicken After moving from Peshawar to Delhi during Partition, Kundan Lal Gujral first set up Moti Mahal in Daryaganj. The restaurant soon revolutionised North Indian food with its novel and delectable recipes. Chef Manish Mehrotra talks about Gujral’s contributions to Indian food cuisine Manish MehrotraAugust 21, 2021ISSUE DATE: August 30, 2021UPDATED: August 21, 2021 15:34 IST Chef Kundan Lal Gujral (1902–1997) Jawaharlal Nehru and Raj Kapoor, would have, of course, eaten at Moti
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
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
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
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
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
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
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
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
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?
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
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
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
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
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
