Rich & Royal Gravies: Authentic Mughlai Curries in Mumbai
Slow-cooked the Old Delhi way, right here in Mumbai. Whether it is the fiery kick of Angara or the creamy indulgence of Malai, these gravies are crafted to be the soul of your meal.
For those who crave a rich, spicy curry, my Raan Angara Gravy is the answer. I take the tenderly cooked raan and smother it in a thick, fiery Angara gravy, finishing it with a drizzle of fresh cream. This dish is a symphony of spice and flavour that will make your Eid unforgettable.
Behold the Mutton Raan, prepared in two of my most beloved styles: Malai and Peshawari. Drenched in a rich, velvety yellow sauce, this dish is a true royal indulgence. The meat is so tender it falls off the bone, making every bite a creamy, flavourful experience fit for kings and queens.
My Mutton Raan, presented in a pool of golden Peshawari sauce. The tandoori-cooked leg of mutton is generously covered in this creamy, aromatic gravy, making it a perfect centerpiece for a special occasion like an Iftar feast.
A fusion of flavours you must try: Mutton Schezwan Tandoori. I take tender tandoori mutton pieces and toss them in a bold, spicy Schezwan gravy with chunks of onion and capsicum. It’s the perfect blend of Indian smokiness and Chinese spice.
A burst of flavours with Mutton Schezwan Tandoori. This image captures the glossy, rich texture of the Schezwan sauce clinging to every piece of mutton. It's a dish that delivers a powerful kick of spice and flavour.
For chicken lovers, I present the Chicken Schezwan Tandoori. Smoky tandoori chicken pieces are wok-tossed in a vibrant Schezwan sauce, creating a flavour explosion that is both spicy and deeply satisfying.
About Rich & Royal Gravies
Skip the standard restaurant curries that taste generic. We use industrial heavy-duty burners and a slow, 4 to 6-hour cooking process to achieve the depth of flavor you only find in the lanes of Purani Dilli. Whether you want the tangy yogurt base of our Changezi or the smoky, fiery intensity of our red-chili Angara, we prepare it to your specific heat preference.
Authentic Mughlai gravy isn't just about the spice, it is about the patience in the pot. In our kitchens across Kurla, Mahim, Grant Road, and Jogeshwari, we rely on traditional techniques that modern fast-food joints have forgotten.
Our Slow-Cooking Process
We don't use quick-fix masalas. Our gravies are prepared using industrial-grade gas burners and commercial-spec Old Delhi spice blends. We slow-cook the base for hours until the oil separates naturally and the spices bloom. This is how we get that deep, layered consistency that clings perfectly to every piece of meat.
The Menu Breakdown
- Changezi: A tangy, yogurt-based gravy with roasted spices. It is acidic, bright, and cuts through the richness of the meat.
- Angara: The crowd favorite for those who want heat. It is a thick, red-chili base with a distinct smoky finish, reminiscent of charcoal-fired cooking.
- Schezwan & Chilli: For those looking for an Indo-Chinese fusion twist, these semi-dry gravies pack a serious punch with capsicum and fresh aromatics.
Serving Suggestions
Because these gravies are thick and rich, they are best enjoyed with hot Sheermal, Khamiri Roti, or a simple butter naan. If you are ordering for an event, we pack these in heavy-duty, foil-sealed containers to ensure the temperature holds until you are ready to serve. Need it spicy? Mention it when you chat with us, and we will adjust the chili levels before we start the fire.
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