Cuisine

Moti Mahal prides itself on a history of ‘firsts’ - from its invention of ‘murgh makhani’ (precursor to the famous ‘chicken tikka masala’) in the Sixties through to the use of the tandoor in the commercial kitchen. In London Moti Mahal has also been among the first Indian restaurants to adopt the use of the ‘Thatee Grill’ - a hallmark of Indian rural cooking.

In addition to returning to these traditional techniques of cooking, chef ‘Ani’ places great emphasis on sourcing the finest local and global organic produce. Menus change regularly, based on seasonality and freshness. Too often in Indian cooking bold flavours are used to overpower inferior produce. Not so at Moti Mahal where results are infinitely more sophisticated.

For while the menus are steeped in tradition, contemporary combinations ensure entirely new experiences with presentation a key ingredient. The parameters of influence are as wide as the Grand Trunk Road is long, incorporating the fish-based cuisine of West Bengal through to Punjabi dairy - based dishes and the warming curries of Mogul tradition.