Our Legendary Mughlai Dishes
100 years of slow-cooked recipes. From our family kitchen in Bhendi Bazaar to your table, here is the authentic taste of Nalli Nihari, Haleem, and Chicken Sanju Baba.
Two of our legends in one frame. The soft, succulent meat of the Nalli Nihari and the buttery, smoky flavor of our Chicken Hakimi. This is proper Mughlai comfort food.
This customer's reaction says it all. From the thick Mutton Haleem to the crispy Shami Kebab and the game-changing Nalli Nihari, this is the kind of food coma we love to see.
If you're tired from the fast life of Mumbai, come here for a meal that satisfies the soul. This video shows our best sellers: the world's best Nalli Nihari, the real butter chicken which is our Chicken Hakimi, and the unique Kaju Keema.
A warm bowl of our Paya Shorba is the perfect start to a meal. Follow it up with our famous Nalli Nihari and some soft butter naan for an unforgettable experience.
A classic combination. Our creamy Chicken Hakimi, the simple yet delicious Dal Ghee, and our signature Shami Kebabs. This is a meal that has been loved for generations.
Here I am, serving up some of our family's pride. The 'ghota hua' Mutton Haleem, the hand-cut Kaju Keema, and the secret-spice Chicken Hakimi. This is the food I grew up with.
Watch as Kunal Vijayakar enjoys our Shami Kebab, Mutton Haleem, and Kaju Keema. He knows his food, and we are always happy to serve him our authentic preparations.
We are always perfecting our craft. Here are some of our new mutton additions: Mutton Chaap Barra, Mutton Kaju Kheema, and Mutton Seekh Hakimi. Same old-school taste, new dishes to try.
A look at some of our starters. We have everything from Chicken Cheese Rolls and Chicken Satay to our classic Chicken Seekh and Kaju Kheema.
For all the mutton lovers, we now make our famous Hakimi with soft, tender mutton. It's the same creamy, buttery flavor you love, now with a new twist.
About Our Legendary Dishes
When you order our Nalli Nihari, you are eating a recipe that spends the entire night on the flame. We do not rush this. The marrow melts, the meat falls apart, and the spices have hours to settle. This is not fast food; it is food that takes time, just like it did when my great-grandfather started this kitchen in 1923.
We have never been about fancy plating or luxury-vaxury decor. We are about the food. My great-grandfather opened that first bhattiyarkhana in Bhendi Bazaar to serve blue-collar workers, and that simple focus—good, filling, authentic Mughlai food—is what we still carry today.
The Real Deal
People often ask about the secret. There is no secret, only patience. Our Mutton Haleem takes 8 to 12 hours of slow cooking to get that perfect consistency. Our Chicken Hakimi, the original butter chicken, relies on our specific blend of 32 spices rather than extra cream or sugar.
Bhendi Bazaar and Kurla
Whether you visit our original shop in Bhendi Bazaar or our new branch in Kurla, the recipes remain the same. The Kurla space offers a bit more room and a traditional dastarkhan hall, but the taste on your plate is identical. We keep it real. If you want a quick, heavy meal, our signature Chicken Sanju Baba or a bowl of Dal Ghee with rice will do the job better than anything else.
Why Our Mughlai Food is Different
- Slow-Cooked Mutton: Whether it is the Nalli Nihari or the Kaju Kheema, the meat is cooked until it is tender enough to melt.
- Traditional Ingredients: We use pure desi ghee and hand-cut meat, maintaining the standards my grandfather set.
- For Everyone: We do not cater to one crowd. You will find college students, laborers, and Bollywood actors sitting at the same tables.
We do not take reservations, so come hungry and come early, especially if you are craving the Nihari before it runs out.
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