The Mughals would not have even dreamed off that their cooks, in coming times will be making history of their own.

The central Asian Dynasty founded by the Baber was determined unlike other invaders to rule India making it permanent Home. Since there were no clear cut guide lines laid by the Mughals for their legal heir to access the throne, there were always severe fights among the heirs to claim the throne.... perhaps on the theory of the FITTEST SURVIVE. Thus lately after the death of the Mughal King Aurangzeb Alamgeer, the political disorganization enabled the British to grab the whole of India easily.

Cooking The Royal Food is the hereditary profession of Karim's ; because wherever the Mughal's went they took over our ancestors alongwith them right from the times of Babur.
The Mughlai food developed under the patronage of the Mughal Kings and Queens using the Indian spices; when the Mughals made India their permanent homeland.

The end of this prestigious royal employment came to an end during the year of mutiny 1857, when the last Mughal King Bhadur Shah Zafer was dethroned. The Karim's ancestors to save themselves from the fury of the British, fled from the Lal Qila and took shelter in the vicinity now called Farukhnagar, district Ghaziabad, Uttar Pradesh, there they lived in disguise trying the different types of livelihood, simultaneously the father never forgot to inherit the fine art of cooking the "Royal Food" to his son.
In 1911, when Delhi Durbar was held for the coronation of the King George V, Haji Karimuddin moved back to Delhi with an innovative idea of opening a Dhaba to cater the people coming from allover India to join the coronation. Haji Karimuddin started the Dhaba selling just two items of Alu Gosht and Daal served with Rumali Roti.

In 1913, Haji Karimuddin Established the Karim Hotel in Gali Kababian, Jama Masjid, Delhi saying, "I want to earn fame and money by serving the royal food to the common man". Allah has 99 names and Karim is one of them. It is because of this very name, Karim is growing day by day.

Today, the fourth generation is running the show with Karim Hotels Pvt. Ltd. at Jama Masjid, a Restaurant called Dastar Khwan-E-Karim at Nizamuddin West New Delhi.

SHAN - E - TANDOOR

Tandoori Murgh Spiced chicken roasted in oven
Tandoori Raan Spiced leg roasted in oven
Tandoori Fish (Winter Season) Spiced fish roasted in oven
Tandoori Burra Spiced mutton roasted in oven
Murgh Afghani Our speciality. Chicken cooked in oven by a special process
Tandoori Bakra Lamb stuffed with chicken, rice, eggs & dry fruits, etc
SHAHI DASTAR KHWAN

Akbari Murgh Masala Chicken cooked with curd, blended in savoury spices. A dish of King's taste
Shahi Murgh Dopiaza Chicken cooked without water in onions with curd and flavoury spices
Lazeez Murgh Saag A very light & tasty dish. Chicken cooked with green saag
Makhani Murgh-e-Jahangiri  Chicken coooked with butter. A rare recipe in our possession for
generations
Shahjahani Murgh A special dish with white gravy
Jahangiri Qorma A special dish of mutton cooked with assorted spices
Badshahi Badam Pasanda Mutton Chopped by special process and cooked with almonds, curd &
tasty flavoury spices
Firdausi Qorma (Roghan Josh) A rare mughlai recipe for mutton cooking
Dil Bahaar Dopiaza (Stew) Mutton cooked without water in onions with curd & ungrinded spices
Nargisi Kofta Minced mutton balls stuffed with eggs
Nayaab Maghz Masala Mutton brain cooked with curd and oriental spices. A rare preparation
Mahi-E-Aab Fish Curry
Mahi-E-Baiaab Fried Fish
Gurda Kaleji Liver and kidney cooked in savoury style
Subzi Lehmee Mutton cooked with fresh green vegetables
Tukhm-E-Murgh Masala Eggs cooked with curd and spices
Salad Green Salad

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