About this Business
From Our Editors
For centuries, the long arm of The Mughal Empire reached across a huge area of India. Though the Empire has long since disintegrated, the cuisine lives on in fragrant kitchens and dining rooms like that of The Mughals. Here, owners Mohinder and Dharmesh oversee a menu of dishes rendered flavorful by rich, spicy sauces and cooked in traditional clay ovens. Led by Chef Mohinder Pal—who has honed his skills in Indian restaurants for the last 20 years—the kitchen churns out piles of tandoori-baked naan, simmering bowls of goat curry, and sweet mango chutney. The team also has domestic and imported beer on tap and in bottles, which is why genies hide in bottles in the first place.