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Punjab on a platter

Hindustan Times | ByVir Sanghvi
Apr 01, 2018 12:47 AM IST

The irresistible rise of Punjabi restaurateurs and the Moti Mahal Butter Chicken

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.

The original butter chicken was invented in the Moti Mahal kitchen in the 1950s
The original butter chicken was invented in the Moti Mahal kitchen in the 1950s
Today, anybody who opens an Indian restaurant anywhere, regards a tandoor as an essential component of his kitchen
Kundan Lal Jaggi was in charge of the Moti Mahal kitchen in Delhi when it started
Kundan Lal Jaggi was in charge of the Moti Mahal kitchen in Delhi when it started
Moti Mahal’s claim to fame was that it used the tandoor to roast a chicken
Moti Mahal’s claim to fame was that it used the tandoor to roast a chicken
Monish Gujral, Kundan Lal Gujral’s grandson, has done a lot to revive the Moti Mahal name
Monish Gujral, Kundan Lal Gujral’s grandson, has done a lot to revive the Moti Mahal name
The rich, buttery dal that most restaurants serve now took birth at Moti Mahal
The rich, buttery dal that most restaurants serve now took birth at Moti Mahal
Kebab samplers from the kitchen of Moti Mahal Delux
Kebab samplers from the kitchen of Moti Mahal Delux
Though we think of Moti Mahal in terms of chicken, it popularised many mutton dishes, like the Barrah Kebab
Though we think of Moti Mahal in terms of chicken, it popularised many mutton dishes, like the Barrah Kebab
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