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.