Mughal Mahal opened its first restaurant in Sharq in December 1985, the founding year its own About page gives. Three partners are named there: Ashok Kumar Kalra as managing partner, Jatinder Suri as executive director and partner, and Mukesh Kumar as partner.
A blend you cannot buy
The spice blends are mixed in-house and are not available on the market. Kuwait’s IFL magazine reports that the practice was begun by a long-serving member of staff, L. B. Roy, and has been kept since.
The tandoor
The published menu describes prawns char-grilled in the tandoor, and biryanis as basmati layered with the meat or chicken. Among the named dishes are murg lajawab, marinated Peshawar-style, adrak ke panje, lamb chops with ginger, navratan korma with seasonal vegetables, and a Kashmiri pulao with pineapple and nuts. The kitchen also runs more than sixteen soups.
Prices
From the Sharq delivery menu: a butter chicken rice box 2.500 dinars, the signature combo 3.500, biryanis from 2.000 to 6.450, breads from 0.200 to 0.650.
Branches
The group lists eleven branches: Sharq on Jaber Al-Mubarak Street, Hawally, Farwaniya, Fahaheel, Jahra, Mahboula, Shuwaikh, Marina Mall in Salmiya, two further Salmiya sites and Khiran. The Sharq telephone is 2242 5131.
Hours are not published
The group’s own site gives no opening hours, and the available sources disagree. Bazaar magazine lists two services, lunch from noon to 3.30pm and dinner from 6pm to 11.30pm; a 4Sale directory entry lists one continuous shift. Phoning ahead is the safer course. Branch pages on Deliveroo and Talabat show the restaurant open and taking orders.
Photograph: flatbreads at the mouth of a clay tandoor. This is a general picture of the method, not of the restaurant. Photograph by Kamalsahansi, CC BY-SA 4.0 via Wikimedia Commons.
Source: mughalmahal.com, the About and Outlets pages; IFL Kuwait; the Deliveroo Kuwait menu for the Sharq branch.
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