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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 |
