Copper Chimney Worli

A small plaque at the Worli flagship notes that the legendary actor Dilip Kumar inaugurated the restaurant back in 1972. This is the original Copper Chimney, opened by JK Kapur, a film distributor with a passion for the food he grew up with in Lahore before the partition of India. The entire concept is built around the cuisine of this undivided region – specifically the North-West Frontier and Punjab – using secret spice blends passed down through his family. Inside, a show kitchen anchors the space, a feature the restaurant helped pioneer in the country. From here, you can see chefs working with the custom clay tandoors that are lit fresh each morning. The dining room itself is comfortable and chic, with tables spaced generously apart. The cooking is rooted in tradition, with meats marinated for over eight hours before hitting the grill. A meal often starts with the Kadak Roomali, a paper-thin, crispy bread served almost like a giant cracker. Other signature dishes come straight from the tandoor, like the Burrah Chops from the Khyber Pakhtunkhwa region or the Iranian-inspired Chelo Kebab. For mains, the slow-cooked Dal Maharaja is based on the founder’s mother’s recipe, while the Rogan Josh uses a blend of 21 different spices. The menu also features classic Murg Makhani and a rich Rawalpindi Gosht. With both a la carte and buffet options available, the restaurant is a long-standing favorite for family dinners and special occasion meals.