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Copper Chimney opens new outlet in Bandra West; Located at Turner Road
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Monday, 26 August, 2019, 12 : 00 PM [IST]
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Our Bureau, Mumbai
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Copper Chimney, the restaurant brand which the best cuisine from the North-West Frontier, has launched its newest outlet at Bandra West. It is located at Turner Road, and follows the launch of Copper Chimney in BKC.
Established in 1972 by J K Kapur, Copper Chimney is most loved for its traditional recipes passed down by generations of ustads (culinary experts) from the United North Indian Frontier days. These are customised to suit contemporary palates, and feature the brand’s proprietary spice blends, as well as the highest-quality ingredients, supplied fresh every day.
A flavourful menu curated by the chain’s ustads includes signature dishes such as Kadak Roomali (roasted thin bread served with a selection of toppings like Chilli Butter Masala or Cheese Masala); Char-grilled Cheese Mushrooms (fresh mushrooms stuffed with cheddar, paneer and a hint of pudina); authentic grills like The Copper Signature Veggie Plate (which includes fresh grilled paneer tikka, vegetable seekh kebab, tandoori dhaba aloo and pickle spiced achari mushroom).
The non-vegetarian menu includes Grilled Burrah Chops (cinnamon-scented, tender lamb chops marinated for over eight hours, seared and chargrilled); Slow-Cooked Frontier Raan (braised leg of baby lamb infused with bay leaf, crackled whole spices and malt vinegar, marinated for 12 hours, slow roasted in a tandoor and topped with Peshawari masala); and Copper Chimney-styled Indian Chelo Kebab (which combines butter basmati rice with signature grills).
Rice lovers can opt for Tawa Vegetable Biryani (long grain rice infused with saffron and seasoned with select spices), and Parda Ghost Biryani (boneless lamb marinated with whole garam masala, julienned ginger and cream yoghurt, slow cooked with saffron rice in a sealed pot).
These dishes are ideally paired with Copper Chimney’s signature Dal Maharaja (whole black lentils, tomatoes and spices, slow cooked and finished with a dollop of freshly hand-churned butter).
Ending the meal on a sweet note are desserts such as Muzaffar (a thick Lucknowi Rabdi topped with golden roasted vermicelli); and Almond Phirni Chikki Crumble (chilled rice pudding topped with crunchy, crumbled jaggery nut squares).
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