1972
1972
1972
Copper Chimney is an ode to secret recipes and cooking techniques from
across Undivided North India.
Founded by JK Kapur in 1972 in erstwhile Bombay, Copper Chimney
serves up a flavourful melange of its signature Indian dishes, flavours and ingredients to
deliver an unforgettable dining experience.
During the Partition of 1947, our Founder J.K. Kapur, migrated on top of one of the trains ferrying refugees from Lahore in the Punjab Province of British India, to a newly independent India. Once resettled in India, he fondly recounted pre-Partition life, often sharing tales of his love for food. A meticulous planner, J.K. used his home kitchen to perfect recipes and spice mixes inspired by his pre- partition days' memories; and journey through Undivided India - from Peshawar to Delhi.
25 years after he left his home and the memories of his past behind, J.K. Kapur was able to share with the world his signature recipes and dishes with the launch of the first Copper Chimney Restaurant in 1972, at Worli, Mumbai. The rest is history. Copper Chimney went on to become a hallmark in the Indian culinary landscape, with presence across India, the UK and the Middle East.
As we expand our footprint across the globe, Copper Chimney launches in Malaysia, promising an elevated dining journey centred around tandoor grills, succulent kebabs, aromatic biryanis, and beloved Copper Chimney classics, such as the iconic Kadak Roomali.
Our commitment to consistency and quality remains unwavering. Our grills marinate for over twenty- four hours, tandoor-cooked bread is baked fresh daily, our signature dal simmered and cooked slowly, and every curry is handcrafted from scratch, with time-honoured recipes. Our iconic Roomali Roti, renowned for its paper-thin texture, is expertly hand-tossed and toasted on an inverted iron 'tawa,' a spectacle that unfolds right before your eyes in our open kitchen. These culinary secrets, preserved across three generations and refined over five decades, have remained unaltered and are served with the same warmth and genuineness envisioned by our founder.
(PICTURE ON RIGHT) THE LEGENDARY BOLLYWOOD ACTOR MR. DILIP KUMAR INAUGRATED THE ORIGINAL AND MANY OF THE SUBSEQUENT COPPER CHIMNEYS.
Seen on the right is the iconic launch day photo featuring Mr. Prem Chaddha (Left), Mr. Dilip Kumar (Center) and Mr. JK Kapur (Right) at the lauch of the first Copper Chimney in erstwhile Bombay in November 1972
During the Partition of India in 1947, Mr. JK Kapur migrated to Bombay from modern-day Pakistan. He always wanted to share with the city the culinary experience reminiscent of his years growing up near the North West Frontier Province.
In November 1972, 25 years after he first landed in this new city, his love for the food took shape as the first Copper Chimney in the heart of Bombay.
Every detail, from the even heating of custom clay ovens, to the creation of distinctive spice blends showcases the skills of our 'Ustads', our trained master chefs who have perfected over the years, the art of preparing and presenting dishes that are simply unforgettable.
Over the past 4 decades, Copper Chimney has taken millions of guests on a culinary journey exploring and celebrating Indian cuisine, culture, and flavours.
(PICTURE ON TOP) THE LEGENDARY BOLLYWOOD ACTOR MR. DILIP KUMAR INAUGRATED THE ORIGINAL AND MANY OF THE SUBSEQUENT COPPER CHIMNEYS.
Seen on the top is the iconic launch day photo featuring Mr. Prem Chaddha (Left), Mr. Dilip Kumar (Center) and Mr. JK Kapur (Right) at the lauch of the first Copper Chimney in erstwhile Bombay in November 1972
Our first location in Bombay in 1972. Copper Chimney was then the first restaurant in the country to showcase an open kitchen with its live grills, hand made breads including its signature handkerchief thin bread, the Roomali Roti.
In an era where women chefs were unheard of, the Copper Chimney Kitchen was helmed by Tari, our very first Ustad.
Over the years, Copper Chimney has won numerous awards and accolades and it continues to feature regularly in the news for its award-winning cuisine and strong history.
Best National Indian Restaurant Brand | Chef of the Year | Best Regional Indian | Best National Dine-In Brand | and numerous others
