NEW YORK: The story of Moti Mahal Delux begins in the Imperial kitchens of the Mughal Empire, where royal chefs for Mughlai kings designed the rich, intensely flavorful cuisine. In the early twentieth century, in the city of Peshawar, Moti Mahal brought this style of cuisine to the general public for the first time, beginning with the introduction of tandoor (clay oven) cooking. As their tandoori delights became popular, Moti Mahal Delux opened multiple locations throughout India, Nepal and London, to become one of the most admired and renowned Mughlai food destinations in the world.
Now New York is the next destination of the high-end restaurant chain owned by Mr. Sanjiv Kohli, one of Moti Mahal Delux’s brand co-owners. This first location in the United States is headed by talented chef Gaurav Anand, owner of Bhatti Indian Grill and the newly opened Indian street food concept Desi Galli on Curry Hill. Born into a renowned culinary family in Punjab, India, Anand trained with India’s master chefs, including Jiggs Kalra.
For Moti Mahal Delux, Gaurav partners with his brother Saurabh Anand, a graduate of the School of Hotel Management in India with over ten years of experience in the hospitality industry in Delhi. After the success of Bhatti Indian Grill, the Anand brothers sought to bring to New York the authentic taste of Mughlai cuisine. They are now the franchisers of Moti Mahal Delux, with the Upper East Side location serving as the flagship for additional U.S. locations. Anand welcomes franchising opportunities for this brand.
In Anand’s hands, the signature dishes of Moti Mahal Delux come alive with a perfect balance of flavors and textures. He and his skilled team of chefs received extensive training from master chefs from Moti Mahal Delux – here and in New Delhi. In the course of their training, they learned the techniques that make this food so compelling and addictive, rich, tender, well balanced with nuanced spice and layered flavors.
India Post News Service
