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TALE OF THE TANDOOR

Delhi, 1948. In the first year after independence from the British Raj, this ancient city is reeling. Hundreds of thousands of families who fled bloody religious strife are on the move — Indian Muslims to Muslim-dominated Pakistan, Hindus and Sikhs to Hindu-dominated India. Countless emigres — many of them arriving here in the capital — are suddenly homeless, without work or ways to support their families. In Darayaganj, a working-class area that straddles Old and New Delhi, a Hindu family

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In Delhi, it’s the Moti Mahal. A restaurant that brought dining out Indian style to the world

ONLY a handful of chefs in all the history of gastronomy might be credited with inventing a cuisine, or even a dish. One of them is alive and well in Delhi. He is Kundan Lal Gujral, the founder of Moti Mahal – one of India’s most famous restaurants and a forerunner of tandoori cuisine. Without knowing about it, chances are that you have enjoyed the results of his culinary expertise. Today thousands of restaurants in India, Pakistan, Britain, and North

Read More »

TALE OF THE TANDOOR

Delhi, 1948. In the first year after independence from the British Raj, this ancient city is reeling. Hundreds of thousands of families who fled bloody religious strife are on the move — Indian Muslims to Muslim-dominated Pakistan, Hindus and Sikhs to Hindu-dominated India. Countless emigres — many of them arriving here in the capital — are suddenly homeless, without work or ways to support their families. In Darayaganj, a working-class area that straddles Old and New Delhi, a Hindu family

Read More »

In Delhi, it’s the Moti Mahal. A restaurant that brought dining out Indian style to the world

ONLY a handful of chefs in all the history of gastronomy might be credited with inventing a cuisine, or even a dish. One of them is alive and well in Delhi. He is Kundan Lal Gujral, the founder of Moti Mahal – one of India’s most famous restaurants and a forerunner of tandoori cuisine. Without knowing about it, chances are that you have enjoyed the results of his culinary expertise. Today thousands of restaurants in India, Pakistan, Britain, and North

Read More »

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