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Copper Chimney is a north indian cuisine restaurant located at Kala Ghoda, Mumbai

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This is the brands third outlet, they are also located at Worli and Thane.

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Their first restaurant at worli was started in 1972, they have over four decades of culinary heritage.

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Copper Chimney specializes in north indian and north west frontier cuisine.

Their menu is a interesting mix of shorbas, tandoori grills, kababs, curries, biryanis, indian breads and desserts.

The new outlet at Kala Ghoda focuses on showcasing their legendary signature creations in a contemporary avatar.

So here is what I had –

COOLERS :-

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DELHI SHIKANJI –
Lemon juice muddled with sugar/mint and chat masala.
Extremely refreshing !!

COCKTAILS :-

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ACHARI WHISKEY –
Whiskey based cocktail made with ginger ale and spicy mango pickle.
Bitter and tangy, very different !!

APPETIZERS :-

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KADAK ROOMALI –
Thin roomali roti made crispy then topped with butter/onions/tomatoes/coriander and chat masala.
Ideal for munching, can’t go wrong !

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CHARGRILLED CHEESE MUSHROOMS –
Button mushrooms marinated with cream then stuffed with cheddar cheese/minced paneer and mint, grilled on tandoor.
Super creamy and cheesy, hint of spicy green chillies made them even more delicious.

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PANEER TIKKA –
Cottege cheese chunks/bell peppers and tomatoes marinated with mustard/turmeric/white pepper and yogurt, grilled on tandoor.
Malai paneer was used in the preparation, the tikka had a melt in your mouth texture.
Simple flavour of turmeric and mustard oil made them delicious.

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TANDOORI FIRE CHICKEN –
Chicken legs marinated with tandoori marinade and stuffed with cheese and mint, grilled on tandoor.
The chicken was juicy and tender, kashmiri red chillies made them look tempting and the cheese filling added oomph !
Loved it !!

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SKEWERED CHICKEN KOFTA –
Minced chicken koftas, flavoured with mild afgani spices, grilled on tandoor.
Served with garlic yogurt dip.
Soft gooey, mildly spiced….Nice !

MAIN COURSE :-

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CHELO KABAB –
Iranian chicken kebabs served with cream butter tossed rice.
The chicken kababs had a nice smokey flavour, spices were subtle, tasted absolutely delicious with the creamy mildly sweetish rice.

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PANEER MASALA –
Cottege cheese simmered in a buttery tomato gravy.
This dish is a classic and remains unchanged for four decades.
It truly lives up to the hype because it’s different…
It has a tangy tomato flavour with a fair dose of indian spices and the beauty is that the spice flavour is undiluted by the cream and butter used in the preparation.
Fantastic !!

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DAL MAHARAJA –
Whole black lentils simmered overnight, cooked with tomatoes/white butter and spices.
The dal is creamy and rich but has a whole spice punch, Fabulous !

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CHURA PARATHA
Flaky tandoori whole wheat paratha, hand crushed before serving.
It even had a sprinkle of chat masala, tasted delicious with butter paneer.

DESSERTS :-

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MUZAFFAR –
Thick rabdi topped with fried vermicelli and pistacios.
A lucknowi speciality !

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ALMOND PHIRNI –
Crushed rice pudding made with milk and almonds, topped with chikki/almonds/son papdi and strawberries.

Both the desserts were absolutely delicious, but the rabdi with pistachios was a notch above.

Overall, I had a splendid meal !
I loved how beautifully they have used indian spices….each and every “spice” flavour was coming across flawlessly to the palate.

Their food was well spiced but not spicy, rich but not greasy !!
#copper chimney.

Go try indulge 🙂

anandtiwari.in

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