Moti Mahal Menu launched at the Michelin Restaurant, Manhattan.

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Monish Gujral Chairman Motimahal Delux management service, a 3rd Generation Restaurateur – chef , columnist , food writer and food blogger announces launch a three course Moti Mahal menu specially created by him to celebrate Motimahal in United States.

Menu consist of a choice of starters like Norwegian Lamb chops, Arbi kebabs, Cod with delicately marinated with herbs and grilled to perfection sorbet, main courses and desserts along with side dishes to choose from. Monish, says” my love for fast food prompted me to create a dish called Keema Puff – made of mildly spiced aromatic mince lamb meat served on a puff pastry “ which will be served as a part of main course in the restaurant in Manhattan,New York.

Besides, Panir tikka masala, MotiMahal special Brain masala. The desserts have been invented by Monish for the winter MotiMahal menu being served in New York. “Phinofee” A cross between Banoffe pie and Indian rice pudding called Phirni and Pumpkin Halwa Cake served on bed of crust with Fig and Almonds Copote with a dash of Cognac and Cointreau Liquor. The complete menu is priced at $65 per head. The menu is attached herewith for your kind reference. The menu show-cases the legend of MotiMahal established in 1920 by my Grand Father Shri Kundan Lal Gujral founder of the chain, who is accredited for invented the Tandoori Cuisine -,Tandoori Chicken , Must fabled Butter Chicken, Chicken Pakora, and the Dal Makhani , thus placing India on the world culinary map.

On the occasion his 3rd book “On the Kebab Trail” which is the current Gourmand Best Cook Book in the World in Foreign Recipe category, is also been released in the United States to coincide with the commercial menu launch at The Michelin Restaurant in Manhattan.


The phinofee pie invented by Monosh Gujral
Click here for Phinofee Recipe.

First chef from India to be invited to Le cordon Bleu to demonstrate in Paris. Monish is credited with the trailblazing turn-around of Moti Mahal, from being a small but iconic presence in Delhi, to becoming a multi-national corporation that is well on its way to defining how the world eats Indian food. A traditionalist, Monish has remained true to the signature dishes that made Moti Mahal a legend, while reinventing the dining experience into one that is exciting and avant garde to suit modern sensibilities.

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