- May 21, 2022 / 8 min readThe brand is also launching a cloud kitchen in Gurugram for a seamless delivery experience, bringing these delectable flavours straight to your doorstep.
Copper Chimney is entering Delhi-NCR by opening its first restaurant in the region at CyberHub, Gurgaon.
The first Copper Chimney took birth in the city of dreams in 1972 and has been pioneering Indian cuisine with warm hospitality and unique dishes and flavours ever since.
From its inception, the brand has been serving secret recipes that Mr. JK Kapur created in the years after he migrated to Bombay, during the partition of India.
“Mr JK Kapur’s passion for zero compromise in food quality and ingredients has fuelled our passion at Copper Chimney over nearly five decades and continues to inspire us to remain the leader in Indian cuisine. With 22 outlets spread across India, the Middle East and the UK, we are extremely excited to open our newest Copper Chimney in CyberHub with bullish expansion plans to add 50 more outlets across the globe,” shared Reetesh Shukla, General Manager.
The new outlet welcomes you with the familiar chime of copper bells, elevated by contemporary interiors.
The signature Copper Chimney “copper bells” are featured as an integral part of the design of Copper Chimney’s across the world, and are sourced from an NGO working with local women artisans to empower them and improve their livelihoods.
The brand is also launching a cloud kitchen in Gurugram for a seamless delivery experience, bringing these delectable flavours straight to your doorstep.
The menu at the CyberHub outlet includes Copper Chimney’s original dishes from its first menu in 1972, such as the Ab-e-Hayat, a subtly flavoured and unique light vegetable and coconut water soup, Kadak Roomali, a paper-thin bread roasted on an inverted tawa and topped with your choice of masalas, the melt-in-mouth Paneer Tikka, the house special Grilled Burrah Chops, marinated for over 8 hours with a delicious hint of cinnamon, the unmatched and cult-favourite Chelo Kabab, served on a fragrant bed of buttered basmati rice, and the delectable Rogan Josh, slow-cooked with as many as 21 spices in a special Kashmiri chilli spice-infused oil.
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