OUR FOOD

Our Story is our taste, the secret recipes are our lineage and our reputation is on your plate.

Copper Chimney's award winning flavors & dishes have been loved by millions of guests since 1972. With influences from the Undivided India, from Peshawar in the North West to India's food capital, Delhi, Copper Chimney has been bringing together fresh made-to-order cooking, high quality produce, and its secret recipes to millions of guests since it's inception.

The Copper Chimney brand promise is of "Indian Food, Made Unforgettable." No compromises on quality, products, ingredients and flavours. Each Curry is made from scratch; each grill is marinated for multiple hours before making it onto each plate; each lentil is slow cooked; each biryani rice is individually layered with the best basmati rice, and each bread is hand-made, carrying forward our founder, Mr. JK Kapur's passion and promise of fresh indian cooking of the highest quality.

Even till today, each signature dish is prepared with Copper Chimney's original secret spice mixes that have been carried forward over the past 3 generations.

OUR DRINKS

Inspired by Mumbai, the city we were born in, our drinks menu takes forward our promise of high quality flavours, infusing Indian influences into a combination of liqueurs, spirits and cocktails. Working with award winning bartenders from India, the drinks menu has on offer an array of homemade concoctions, beers, gins, and other spirits, many with a touch of Indian inspirations, right from the 70s till today.

CULINARY TECHNIQUES

Central to this process are the 'Ustads' or master Chefs of Copper Chimney. These chefs are trained and nurtured for decades, gaining in-depth knowledge of ingredients, cooking styles and recipes handed down over three generations.

Each Ustad's repertoire is taught and translated in every Copper Chimney, using tested techniques and fresh ingredients, at the start of each day. Their passion finds its way on to every plate that leaves every one of our kitchens, showcased across the world.

The 'tandoor' is revered in the Copper Chimney kitchens, used to extract every ounce of flavour from freshly-sourced ingredients. Our spices are sourced from the best farms across India, and our masalas are such a secret that not one spice of the 17 knows the other, as they go through a rigorous grind.

Recipes from the original 1972 menu hold firm and occupy pride of place, champions of the Copper Chimney heritage even today.

Central to this process are the 'Ustads' or master Chefs of Copper Chimney. These chefs are trained and nurtured for decades, gaining in-depth knowledge of ingredients, cooking styles and recipes handed down over three generations.

Each Ustad's repertoire is taught and translated in every Copper Chimney, using tested techniques and fresh ingredients, at the start of each day. Their passion finds its way on to every plate that leaves every one of our kitchens, showcased across the world.

The 'tandoor' is revered in the Copper Chimney kitchens, used to extract every ounce of flavour from freshly-sourced ingredients. Our spices are sourced from the best farms across India, and our masalas are such a secret that not one spice of the 17 knows the other, as they go through a rigorous grind.

Recipes from the original 1972 menu hold firm and occupy pride of place, champions of the Copper Chimney heritage even today.

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