History
The story of its origins lies with Kundan Lal Gujral and his partner Kundan Lal Jaggi , a who ran a restaurant called Moti Mahal in Peshawar Pakistan in the 1920s. Following the partition in 1947, Gujral & Jaggi found themselves as one of many Hindu refugees fleeing to India to escape the rioting and upheaval. They moved their restaurant to Delhiin a place called Daryaganj.[2] Using new recipes to keep his patrons interested, Gujral & Jaggi tried cooking chicken in tandoors which were until then only used to cook naan bread. Tandoors are bell-shaped ovens set into the earth and fired with wood or charcoal; they can reach temperatures of about 485°C (903.5°F).
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The story of its origins lies with Kundan Lal Gujral and his partner Kundan Lal Jaggi , a who ran a restaurant called Moti Mahal in Peshawar Pakistan in the 1920s. Following the partition in 1947, Gujral & Jaggi found themselves as one of many Hindu refugees fleeing to India to escape the rioting and upheaval. They moved their restaurant to Delhiin a place called Daryaganj.[2] Using new recipes to keep his patrons interested, Gujral & Jaggi tried cooking chicken in tandoors which were until then only used to cook naan bread. Tandoors are bell-shaped ovens set into the earth and fired with wood or charcoal; they can reach temperatures of about 485°C (903.5°F).
The tandoori chicken at Moti Mahal so impressed the first Prime Minister of India, Jawaharlal Nehru, that he made it a regular at official banquets. Visiting dignitaries who enjoyed tandoori chicken included American Presidents Richard Nixon and John F. Kennedy, Soviet leaders Nikolai Bulganinand Nikita Khrushchev, the King of Nepal, and the Shah of Iran.
The fame of tandoori chicken led to many derivatives, such as chicken tikka (and eventually the Indian dish popularized in Britain, chicken tikka masala), commonly found in menus in Indian restaurants all over the world.
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