Honoured Guests at Our Dastarkhwan
From Michelin-star chefs to friends from across the city, these are the faces who have shared our table. Every visit is a compliment to 70 years of tradition.
An absolute honour to serve Chef Mukhtar Qureshi and Chef Rahul Akerkar our Ramzan delicacies. Their visit added to the spirit of the season.
We were thrilled to welcome international creator Khalid Al Ameri to our Minara Masjid stall to explore Mumbai's vibrant Iftar scene.
It was a pleasure to host Chef Amrita Raichand. We are so glad she loved our Ramzan soup and its secret ingredients.
Michelin-starred Chef Vineet Bhatia enjoying our classic Seekh Kebabs. We are grateful for his appreciation of our culinary heritage.
We were delighted to host the creative forces behind some of Mumbai's best restaurants, including Gauri Devidayal, Vanika Choudhary, and Jay Yousuf.
Capturing a moment with actress Ada Khan at our bustling Minara Masjid outlet during the holy month.
About Honoured Guests at Our Dastarkhwan
When someone like Chef Vineet Bhatia or Khalid Al Ameri comes to our Minara Masjid stall, they aren't looking for fancy décor—they come for the wahi taste we have perfected since 1946. Our guests understand that at our dastarkhwan, the only star is the food: slow-cooked Zaban soup, tender kebabs, and masalas that our family still mixes by hand.
We have spent seven decades building a menu that doesn't change, even when the world around us does. Our Ramzan-only delicacies, like the Zaban soup and Haleem, are not experiments. They are family recipes passed down from my father.
Why The Icons Visit Us
People often ask why big names visit a humble street stall. The answer is simple. Whether you are in Bandra or at our original Minara Masjid spot, you get the same quality. We do not have two standards—one for guests and one for the public. Our masalas are the same. Our cooking method is the same.
The Dastarkhwan Experience
Our Minara Masjid stall is about more than just eating; it is about the experience of a Mumbai Iftar. It is loud, it is chaotic, and it is honest. It is where you find students, local families, and visiting chefs sitting side by side. We serve Zaban (goat tongue), Dil (mutton heart), and Tilly (spleen) because we believe in using the whole animal with respect. If you want to experience the real vibe of Mumbai's food history, this is where you start. Just remember, the Minara Masjid stall is cash-only and open until 4 AM during the holy month.
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