Authentic Mughlai Tandoori & Smoky BBQ in Mumbai
I bring the smoky magic of Old Delhi’s tandoors straight to your Mumbai table. From charred Barra to creamy Peshawari, here is the real zaika you have been looking for.
There is nothing quite like a perfectly cooked Mutton Raan Tandoori. Marinated for hours in my special blend of spices and cooked over live charcoal until it's tender and smoky, this is the dish that becomes the centerpiece of any mehfil. It is served hot and ready to be devoured.
Witness the art of the tandoor. This video shows my process for the Raan Barra Tandoori, from taking the raw leg of goat, carving it for even cooking, and placing it over the fiery coals. The intense heat sears the outside, locking in all the juices and creating that signature smoky flavour.
This is how authentic Barra Tandoori is made. The chicken is marinated in a rich, red spice mix and then threaded onto skewers to be cooked directly over hot coals. The result is incredibly juicy chicken with a perfect char and a deep, smoky aroma.
A tale of two tandoori styles. On top, you see the classic Barra Tandoori, with its deep red colour and charred edges. Below, the same tender pieces are tossed in a rich, cheesy sauce, offering a creamy and indulgent alternative. Both are perfect for a "Smoking Saturday" feast.
My Mutton Peshawari is a royal and creamy mouth feast. Tender pieces of mutton are cooked in the tandoor and then bathed in a luxurious, mildly spiced yellow cream sauce. It’s a dish that speaks of the grandeur of the North-West Frontier.
This is my Mutton Barra Cream, a dish of pure indulgence. The smoky, tandoor-grilled mutton pieces are generously coated in a thick, white cream sauce. The black and white presentation of this photo highlights the texture and richness of this creamy delight.
Here is another look at the creamy goodness of Mutton Barra Cream. You can see the tender, char-grilled mutton peeking through the rich white sauce, garnished with a drizzle of butter. It's a melt-in-your-mouth experience you won't forget.
About this collection
Forget electric grills and dry meat. I use a traditional clay tandoor and live charcoal for my Barra and Peshawari tikkas. Because I use a double-marination process with raw papaya paste as a tenderizer, the meat does not just cook, it softens while absorbing that deep, smoky aroma that only real charcoal can give.
The Art of the Tandoor
There is a difference between grilling and proper tandoori cooking. In my kitchen, we do not take shortcuts. Every piece of meat, whether it is mutton for a Raan or chicken for a tikka, goes through a strict two-stage process. First, it is treated with raw papaya paste to ensure the fiber breaks down naturally, making it melt-in-the-mouth soft. Then, it is marinated in hung curd and our signature spice blends before hitting the live coal fire.
Barra vs. Peshawari: Know Your Style
Not all tandoori dishes are the same. When you order from this menu, you are choosing between two distinct experiences:
- Barra Tandoori: This is for those who love the heat. It is a dry, spicy red masala prep with charred, crispy edges that go perfectly with mint chutney and onions.
- Peshawari & Malai: This is the royal, creamy side of our menu. We toss the hot, charred pieces in a luxurious yellow or white sauce made from cashews, cream, and mild spices. It is rich, indulgent, and meant to be savored slowly.
Your Qurbani, Our Zaika
I know that Eid is a big deal in every home. If you want to enjoy the festivities without sweating over a hot stove, bring your Qurbani meat to my outlets in Kurla, Mahim, or Jogeshwari. I will handle the marination and the tandoor work. You just pick up the feast in the evening, ready for your family mehfil. It is the perfect way to turn raw meat into a legendary Mughlai spread without the kitchen stress.
Delhi Zaika
I am a hardcore non-veg lover, and I cook with the same passion my family carried from the lanes of Jama Masjid. For me, food is not just business, it is our heritage and a story I share with every plate.
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