Page Last Updated: Wed, 9th Jan 2019
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.
Our Story is our taste, the secret recipes are our lineage and our reputation is on your plate.
Copper Chimney's award winning flavours and dishes have been loved by millions of guests since 1972.
With influences from the Undivided India, from Peshawar in the North West to India's food capital, Delhi, Copper Chimney has been bringing together fresh made-to-order cooking, high quality produce, and its secret recipes to millions of guests since its inception.
The Copper Chimney brand promise is of "Indian Food, Made Unforgettable."
No compromises on quality, products, ingredients and flavours. Each Curry is made from scratch; each grill is marinated for multiple hours before making it onto each plate; each lentil is slow cooked; each biryani rice is individually layered with the best basmati rice, and each bread is hand-made, carrying forward our founder, Mr. JK Kapur's passion and promise of fresh indian cooking of the highest quality.
Even till today, each signature dish is prepared with Copper Chimney's original secret spice mixes that have been carried forward over the past three generations.
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.
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 were trained under JK Kapur and have perfected over the years, the art of preparing and presenting dishes that are simply unforgettable.
Over the past four decades, Copper Chimney has taken millions of guests on a culinary journey exploring and celebrating Indian cuisine, culture, and flavours.