A leading and award-winning contemporary Indian restaurant brand, Copper Chimney, established
1972,
is an ode to the secret recipes and cooking techniques envisioned by our founder, Mr J.K. Kapur, using
influences from
slow-cooked dishes across undivided North India, from Peshawar to Delhi.
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.
Our story is our taste, the secret recipes are our lineage and our reputation is on your plate. Welcome to our world of legacy cuisine, loved across India, the UK and the Middle East over 50 glorious years.
Copper Chimney drinks are an ode to India's rich reservoir of ingredients and flavours. Inspired by the diverse beverages found at India's vibrant street carts, our offerings are a creative representation of Indian street food culture.
For Malaysia, our beverage menu has been thoughtfully curated to suit local palates while paying homage to authentic flavours from the street carts of India. From refreshing Mocktails to Lassis, Chaas, Teas and Coffees, the menu brings the taste of India’s unique and varied flavours to the discerning palate of Malaysia.
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.