Copper Chimney Worli — Restaurant in Mumbai

Copper Chimney; for a Mumbaikar this name brings a nostalgic feeling. It is from Mumbai that this iconic restaurant took its first step towards being the culinary landmark it is today.

Copper Chimney is synonymous with the very best of North Indian cuisine for it's patrons in India & abroad.

The Worli outpost of Copper Chimney is like a cavern. The dining area is huge. The interiors are old world with a lot of copper vessels of various shapes & sizes hung on the walls. During lunch time, it was occupied by a lot of corporate clients, families & ladies celebrating kitty parties.

I was attended to by Mr. Rahul who seemed like a veteran in the place & was well assisted by a team of servers, all of whom were courteous, well trained & attentive. I went by the suggestions of Rahul & asked for small portion sizes.

COPPER KADAK ROOMALI [INR 275] A signature dish of Copper Chimney wherein a Roomali Roti is baked crisp, brushed with butter, sprinkled with dry spices & garnished with chopped tomatoes and onions.

TAWA MUSHROOM PAV [INR 325] A mash of finely chopped mushrooms was layered on the lower slice of the Pav. Then it was garnished with spicy potato sticks & onion juliennes. The favouring of the mushroom mash was slightly sweet, it could have been made slightly spicy.

PANEER PLATTER I was given a sample of all Paneer starters in this platter which Copper Chimney serves. It consisted of PANEER HARIYALI, a green paste made from coriander, mint & spinach coated in the Paneer cubes. Then there was PANEER TIKKA which was a mustard based marinade layered on the Paneer. Finally there was PANEER LASOONI which I admit was the finest I have had so far. The flavour of garlic was present but very subtle hence it wasn't too pungent. RECOMMENDED

BHINDI AMCHUR [INR ] Bhindi Amchur was a decent dish with medium sized Okra fried first & then cooked in a tomato-onion gravy with a generous sprinkling of dry mango powder [Amchur] Though I would have loved it if was made dry by tossing Okra with fried onions & dry spices.

SUBZ HANDI [INR ] A medley of various vegetables like potatoes, whole onions, brinjal, green peas & cauliflower. The flavouring was spot on, slightly sweet & spicy.

SUBZ BIRYANI [INR ] The flavouring & use of spices was bang on target. The proportion of vegetables to rice was also nice. I didn't bite on to any whole spices used for the aroma & flavour. The moisture / gravy content in the vegetables was also decent hence the Biryani was good. RECOMMENDED

MUZZAFAR [INR ] One of the best desserts I have had in recent times. Muzzafar is rabdi garnished with crisply fried vermicelli, chopped nuts & cardamom powder. The rabdi isn't overtly sweet nor thick. The sweetends is well balanced & the fried vermicelli gives a crunch to the dish. RECOMMENDED

SHIKANJI A famous drink from the strests of Delhi. The only twist here was that they added a paste of coriander & mint. The spice added was well proportioned and hence the overall flavour was nice. RECOMMENDED

PEACH SUNRISE [INR ] Peach Sunrise was nice concoction of orange squash & peach concentrate. It was topped with a soda.

The experience at Copper Chimney was nice & I loved dining here. It only went on to prove why Copper Chimney has held on to its own for...

Visited Copper Chimney on Monday evening. One of the oldest and famous restaurant of Mumbai since 1972. The foundation of the place is from Bollywood background, So you can be assure about the ambiance to be classy. They have old copper vessels hanging on the walls and some of the finest designs all around.

The restaurant is quite big and also have a upper floor as banquet for events. On afternoon they have a buffet, While night is only for Fine Dine.

Coming to food we started with drinks and their papad from the 1972 menu. "Copper Kadak Rumali" as they say it, It's a bowl shaped masala papad with red chilli sprinkled all around. Tasted way better than the same i had at some other place. To go with it we ordered few drinks, Mine was "Khatto Panna" while my friend had "Copper Mist". Khatto Panna didn't felt so khatta, But by the taste i can say they do not hold back on alcohol in their cocktails :). While i would recommend everyone to try "Copper Mist" because it tasted great which was based on vodka with cucumber & mint mix.

Moved on to their "Crispy Dabbewali Chaat", in which they use dried lotus leaves, Monng dal, Sev, Puri, Cucumber, Tomato, coriander and tomato and then mixed and shaked in a closed dabba on the table. This is a must try according to me. Lotus leaves variant was amazing and tasted awesome.

Following this we ordered "Sabz Akrot ki Seekh" & "Achari Mushroom", Sabz akrot ki seekh was an absolute delight. while Achari Mushroom had all the twists that come with Achar(Pickle). Though if i have to choose one i will go for "Sabz Akrot ki Seekh". Also had "Makai Malai Seekh", Which a sweeter version of seekh containing soft cottage cheese and corn pieces. Enjoyed all three tandoor starters.

Meanwhile also ordered couple of "Fresh Fruit Margarita", Mine was "Kiwi Black Pepper" and other was "Green Apple", This time i liked what i ordered :P. The kiwi one had small pieces of kiwi in the drink as well. Which felt great with the sip of the drink.

Moving to main course we had "Kadhai Vegetables" with Kulchas and also "Dal Maharaja". Kadhai Vegetable was delicious and perfect for my taste. Kulchas were properly made. Dal Maharaja is a black lentil dal which was one of the best one we had. This is one of those places where Main course was as excellent as the starters.

Finished our meal with desserts, "Muzzafar" & "Mango Mastani" from their seasonal Mango special menu. Mango mastani had mango blended with milk, Mango icecream, topped with fresh mango pieces and nuts. Mango lovers would definetely cherish this mango combo. While Muzzafar was delicious thick rabdi topped with Sevai(Vermicelli), We couldn't get enough of this so ordered another one of this. The best item of the day, But generally dessert is always that item for me at all the places :P.

Indeed a perfect place for people who like to dine well. Missed to try their "Chelo" which is another item from their original 1972 menu. Will sure be back to try...

Copper Chimney:Eat Golden Era Food! The flag-ship restaurant,which opened after plush renovations after 65 days Existence since 1972,formally inaugurated by sri.dilip kumar back then Copper Chimney serves up a flavourful melange to deliver an unforgettable dining experience. The even heating of custom clay ovens,to the creation of distinctive spice blends. The new food menu includes absolute new dishes along with the signature originals from the 1972 menu. Some of the iconic dishes included in the menu. Coming to the food:The true blue touch in food is distinctively visible. From mouth watering chaats like sevpapdi in which delicious curd cools u internally with a dollop of tamarind chutney oozing out its sweetness,to a dollop of greenchutney,in which the bite goes a long way. Not to forget palak papdi chaat,crunchy,crisp,full on flavours....to dahi wada which soaks up the curd like two lovers entwined together with a blanket of tamarinddate chutney,bite from green chutney and as all marriages have a bit of redchilli spice and chaat in it,this dish celebrates et all naturally....to mumbaiya ragda pattice,ohh!where's my beach!!! The salads are truly healthy & wisely thought of.From charcaol smoked fish salad,tellichery chicken pulled salad,pasta salad,dill potato salad,greek salad with crumb feta cheese,fresh greens.Salivating! Mains included:Tawa kheema masala,mutton kheema masala,bagani bahar,mutton seekh kebab,murgh makhani,gosht badami,fish rahra,gosht badami,murgh chicken biryani,tawa veg biryani,dal maharajah,paneer masala,chowk ki sabzi,paneer tikka,tandoori dhar aloo,bazaar ke chole. Each mains which i tried in veg had their distinct flavours Chelo Kababs:A national dish of iran.Chelo meaning rice is tender and a crisp.The texture of the rice is really nice, both crunchy and tender.Flavours of unsalted butter,saffron threads are woven intricately.This is the best paneer(kebab)u will ever eat & why not!Delicious high in protein and totally tempting.With flavours of hung curd,cream,black,whitepepper powder,lemon juice.Bang on! Chole:inspired from the North.Amritsari chole as i reckon the flavours from my trip to amritsar.The butter-soft chole cooked with the flavourings of whole garam masala,with the distinct colur of chole coming from amla not tea.Yup!The medley of indian spice powders,garam masala powder!Paarty in the mouth Paper-thin Roomalis:Unleavened indian bread coming from awadhi,mughlai,hyderabadi cuisine.This thin soft roti can be folded like a handkerchief.The roti are soft & melt in the mouth. Now that copper chimney worli has opened its doors,what u waiting for! Price Factor:Lunch Buffet 780++ Al-la carte:1000rs per head Book ur table...