Restaurants by Monish Gujral

Press

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

Read More »

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

Read More »

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

Read More »

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

Read More »

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

Read More »

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

Read More »

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

Read More »

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

Read More »

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?

Read More »

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

Read More »

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

Read More »

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

Read More »

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

Read More »

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

Read More »
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

Read More »
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

Read More »

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.

Read More »

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

Read More »

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

Read More »
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

Read More »

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

Read More »

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

Read More »

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

Read More »

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

Read More »

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

Read More »

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

Read More »

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

Read More »

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

Read More »

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?

Read More »

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

Read More »

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

Read More »

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

Read More »

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

Read More »

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

Read More »
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

Read More »
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

Read More »

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.

Read More »

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

Read More »

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

Read More »
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

Read More »

Become a part of our family

MOTI MAHAL FRANCHISE

100 yrs. of brilliance

With over 100 successfully running outlets worldwide.

reasons for decreased sex drive penis mushroom tip growth erectile dysfunction doctor nyc what does penis girth mean top rated male enhancement pills 2013 how to naturally cure ed puyallup school district sexual health curriculum vox phytotherapy male enhancement diabetes impotence natural cure penis enlargement surgeon texas erectile dysfunction online pharmacy tyroid causing low sex drive flomax and high blood pressure what male enhancement pills contain yohimbe i want your dick do carbs increase testosterone penis enlargement treatment best male enhancement pills gnc reddit show me the biggest penis how quickly does chocolate boost libido how to masturbate well men can catching ghaniria effect your penis growth increase penis size using internal balloon what can i take to help a mans sex drive and makes his fick bigge asox9 all natural male enhancement male penis enhancements which is the best male enhancement real wizard spells penis growth penis enlargement exercises for length and girth does priamax male enhancement works snapchat penis enlargement filter increase male testosterone best true penis enlargement pills do male enhancement pill cause rectal bleeding teh cock tease erotic penis growth story do steroid increase your sex drive are penis growth pills fake best male enhancement pills austin tx is fish good for penis growth do penis enlargement supplements work penis expansion growth pills how to get your sex drive back on sertraline men sex drive after 40 male enhancement pill walmart yasmin lost of sex drive testosterone levels increaed sex drive at 43 do insurance companies cover viagra do you lose your sex drive when you lose a testicle penile enlargement surgery in houston texas viagra thailand

Close Bitnami banner
Bitnami