Dadar’s Iconic Pritam Restaurant Is Offering Age-Old, Purani Dilli Style Butter Chicken & Its Heavenly!

by Tania Tarafdar
by Tania Tarafdar628

If there is one Indian dish synonymous with heaven, it has to be butter chicken. And why not? The succulent chicken pieces wrapped in a buttery combination of cream, tomatoes, and aromatic spices are a real treat to the taste buds. Butter chicken is a culinary star that tickles palates across the world. But here’s some good news for all butter chicken lovers in Mumbai. Dadar’s iconic Pritam Restaurant is reintroducing an age-old variant of butter chicken, the Purani Dilli Murg Shaan-au-Shaukat on its menu!

 

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Pritam Is The Birthplace Of Butter Chicken In Mumbai

Butter chicken, which has been a part of Pritam’s legacy, is credited with being the birthplace of butter chicken in Mumbai. Launched in 1942, the 79-year-old eatery is the first of its kind in the region. It introduced the Punjabi style of cooking in Maratha land and introduced a whole new gastronomic experience for the people of Mumbai. Soon, it became a household name; for anyone who wanted to have butter chicken, saag, baingan ka bharta, or kaali dal.

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Butter Chicken Was Originally Served As A Starter

Butter chicken featured on Pritam’s menu since the 1950s but it was not served how butter chicken is served these days. Back in the day, the tandoori chicken was tossed in butter, rich yogurt, and tempered with spices, ginger, and chilies. However, the advent of the curry culture led to this much-loved item transforming into the main course with an addition of the makhani gravy. The dish, therefore, was renamed murgh makhani. Clearly, butter chicken shifted from being a humble entree to a globally renowned dish.

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Pritam Is Paying Homage To India’s Age-Old Culinary Scene

Speaking about this, Jaibir Singh Kohli, the fourth-generation restaurateur, grandson of Kulwant Singh Kohli, the man who brought butter chicken to Mumbai, said, “This is us paying homage to our roots. The fact that there is a World Butter Chicken Day itself speaks of its popularity the world over. There is no secret recipe or special masalas and certainly no secret ingredients – it’s all in the way we treat the produce. Cooking is an art form, and all our chefs are no less than Ustaads. They have worked with us for years and perfected the art of inducing that delicately smoked flavour to the chicken from the tandoor before transferring it into the Makhani gravy.”

He added “A connection with food is much like any relationship – it needs time, love, and respect. And at Pritam, we do exactly that. You won’t find our food heavily spiced because we want you to experience a perfect symphony of flavours. We hope people appreciate and enjoy this as much as we loved creating it.”

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We can’t wait to try this age-old variant of butter chicken, what about you?

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