100 Years of Authentic Mughlai Legacy
Since 1923, we’ve been serving Mumbai honest, slow-cooked Mughlai recipes. No fancy setups, just the taste of history that kept us going for four generations.
This is the story of our most famous dish, straight from the man himself. When Sanjay Dutt, or Sanju Baba as we call him, shared his personal recipe with us, we knew it was special. He cooked it for us, we loved it, and with his blessing, 'Chicken Sanju Baba' was born.
Look at the richness of our Nalli Nihari. We slow-cook the mutton for hours until the meat is just falling off the bone and the marrow has melted into the gravy. This is the dish that started it all for us, back in 1923.
When you come to our table, we make sure your pet bhar jaaye. We lay out a dastarkhan with everything from our famous Chicken Hakimi and Mutton Chaap Barra to Shami Kebabs and White Biryani. This is not about fancy service, it's about a real, hearty Mughlai feast.
It was an honor to sit with food expert Kalyan Karmakar and talk about our 100-year-old recipes. Here, we discuss our authentic Yakhni Pulao, made the original way with spices in a potli, and how to best enjoy our legendary Nalli Nihari.
Alhamdulillah, it's a blessing to see families, like that of Sana Khan and Mufti Anas, enjoying an Iftar meal with us. For generations, we've been a place for everyone, and seeing the joy on their faces during Ramzan is what keeps us going.
I can say this with full confidence, our Shami Kebab is the best you will find. We use a secret blend of 32 spices, a recipe passed down from my great-grandfather, Abdul Karim. This is our 100-year-old legacy in every bite.
From Bhendi Bazaar to Kurla West, our taste remains the same. We've brought our authentic Mughlai food to a new home, complete with a traditional Dastarkhan family hall. Now you can enjoy our Nalli Nihari, Chicken Sanju Baba, and even some new Chinese dishes here.
About Featured
Our recipes haven't changed since my great-grandfather, Abdul Karim, started this in 1923. Whether you're ordering the Nalli Nihari or our signature Chicken Sanju Baba, know that it’s been slow-cooked overnight with the same patience he used. This isn't fine dining; it's a place to eat with your hands, share a dastaarkhwan, and get your pet bhara hua (stomach full) with genuine, soul-satisfying food.
We aren't about the 'luxury-vaxury' experience; we are about the taste. When you walk into our Bhendi Bazaar hotel or our new space in Kurla, you are stepping into a 100-year-old story. We use 32 secret spices for our Shami Kebabs and slow-cook our Haleem for 8 to 12 hours.
Our kitchen runs on tradition. The Nalli Nihari is cooked overnight until the marrow melts, and our Chicken Sanju Baba—the recipe gifted to us by Sanjay Dutt—is a labor of love, loaded with whole spices that you won't find in an average curry. We believe that if the food is good, people will find their way to us, whether they are film stars or blue-collar workers finishing a long shift.
While our original Bhendi Bazaar location keeps the old-school vibe alive, our new Kurla branch offers a slightly more spacious setup, including a Dastarkhan hall for families, plus exclusive items like Chinese and Tawa dishes. Our White Biryani and Yakhni Pulao are made the traditional way with spices in a potli, not the heavily masala-laden rice you see everywhere else. Come for the history, stay for the taste.
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