| Kundan Lal Gujral (1902-1997) the founder of the famous Moti Mahal in Delhi He with two friends worked at the Moti Mahal in Peshawar Pakistan from 1920 -1947. After the partition in 1947 they fled to Delhi and bougth a thara (a kiosk) in the then newer part of Delhi and opened the Moti Mahal. Offering the Indians a taste of Peshawar, they used the tandoor and created the Butter Chicken, recreated in all of India, replicated round the world. I ate my first butter chicken when we visited the Moti Mahal in Delhi with my wife Corinne in 2004, to see what all the fuss was about. We weren’t disappointed. As night falls over Daryaganj, Old Delhi where Moti Mahal is situated, the area shifts inIo a completely different gear as the daytime hustle gives way to glowing neon signs, the sizzle of tandoors, and the rich aroma of char-grilled kebabs and roasting spices hanging thick in the air. Right in the heart of this vibrant neighborhood sits Moti Mahal, its warm lights and iconic dining room drawing in food pilgrims eager for a taste of authentic culinary history just steps from the ancient shadow of Delhi Gate. Horns honk, crowds gather along Netaji Subhash Marg, and the sidewalks come alive with an energy steeped in tradition—a place where the rich heritage of Punjabi-Mughlai cooking meets the unapologetic, electric night atmosphere of Shahjahanabad. We arrived in an auto rickshaw, I ate my first butter chicken and we were hooked. I hope I did justice to this incredible dish many a times. But still outstanding is the original recipe from Moti Mahal Delhi and that is what I would like to feature this week. |
| The Moti Mahal Butter Chicken served with fragrant pea pulao 13 € on the bone 14.50 € off the boneA gorgeous yogurt marinade, a silky tomato butter sauce, cashew cream and fenugreek makes this a dish which has stood the test of time. Incredible! The rice unique in taste with green peas, cumin seeds, turmeric and whole spices, cardamom, cloves, bay leaves, cinnamon and mace Our Vegetarian Option Courgette and peppers North Indian style served with fragrant pea pulao 13 € In season courgettes and red peppers with ajwain (carom seeds), toasted coriander powder, kashmiri chilli, tomatoes, garlic and ginger, make this a wonderful summer dish. The rice unique in taste with green peas, cumin seeds, turmeric and whole spices, cardamom, cloves, bay leaves, cinnamon and mace Black dal 4 € Slow-cooked whole black urad lentils, traditionally simmered overnight in the dying embers of the tanddor and cooked with fresh tomatoes, aromatic spices, butter, and cream for a rich, smoky, and velvet-smooth classic finish. Tandoori roti with garlic butter &black onion seeds 3.50 € each Fried Papad 3 € a bag of two |