Two Cities,
One Kitchen.
Royal Mughlai cooking, brought to London's street corners — without losing an ounce of patience along the way.
From the Mughal courts
to London's street corners.
Mughlai cooking was built for banquets — slow, layered, patient. We kept every bit of that patience, then handed it to the street. Our biryanis are still sealed on dum and left to breathe until the rice takes on the meat, the meat takes on the spice, and the whole pot smells like it's been simmering since sunrise, because it has.
Everything else on the menu moves at London pace. Kebabs and bhurji hit the hot tawa, get wrapped in a flaky paratha with onions and a bright mint & coriander chutney, and land in your hands the way a good roll should — hot, generous, and gone in a few bites.
Two traditions, one counter: the grandeur of a Mughlai kitchen and the honesty of a London street stall. That's Mr Mughlai.
Sealed on Dum
Every biryani is layered by hand and slow-cooked in a sealed pot, the traditional way, so nothing rushes.
Wrapped to Order
Kathi rolls are finished on the tawa and wrapped only once you've ordered — no steam trays, no waiting around.
Family Recipes
Every masala on this menu started in a home kitchen before it ever saw a commercial one.
The Mr Mughlai Way
Patience First
Nothing on this menu is rushed. Dum cooking takes hours — we wouldn't do it any other way.
No Pretension
Royal recipes, served without ceremony. Good food, straight into your hands.
Two Cities
Delhi's kitchens and London's streets, on the same plate, in every dish we make.
Hungry Yet?
See the full menu, or find out where we'll be.