Pune on my plate: How 2 iconic Mumbai kebab places have found patronage in Pune

Miya Kebabs bestsellers include the Chicken Changezi Tikka, Chicken Kashmiri Tikka, Butter Chicken Roll, the classic, as well as the Angara Chicken Shawarmas.

Founded by Junaid Kokni, the establishment has a sister diner called Arabian Express based in Nashik. Kokni’s approach to expanding Miya Kebabs has been gradual, with an emphasis on retaining consistency. The Pune outlet reflects the same philosophy, a compact menu, controlled operations, and a focus on delivering the authentic flavours that built their reputation in Mumbai. While the seating remains ample, the kitchen operates with a steady workflow aimed at ensuring freshness, particularly during peak evening hours when orders tend to surge.

Popular for their chicken kebabs, they take great pride in their vegetarian selection as well. “Not a lot of people try the veg dishes because it’s called Miya Kebabs, and kebabs are mostly non-vegetarian, but the vegetarian section is really good, especially the aloo roll. The Paneer, Kashmiri, the Paneer Changezi, the Changezi Aloo, all amongst the best,” said a spokesperson. However, if there’s one thing both the vegetarian and non-vegetarian customers highly recommend, then that’s their Zatar Naan with Hummus. The Zatar Naan, soft and chewy, is filled with cheese and is best paired with their creamy Hummus. With Pune’s food scene continuing to evolve, Miya Kebabs enters at a time when the city’s appetite for regional and specialised offerings is steadily growing.

Namrata Deshpande, a regular there now, said, “We tried their famous Zatar Naan and Hummus. Naan was filled with cheese and herbs on top of it; it was a must-try and heavy for a single person. Angara Chicken Tikka was one of the best and can go over again for this one.”

The Koregaon Park launch marks only the beginning, with another Miya Kebabs outlet set to open soon in Baner.

Mughlai flavours

While Miya Kebabs is a new entrant in Pune, there has been another iconic Mumbai-born place that made its way to Pune some years ago with its signature platters.

Rehan, 43, restaurant manager at Persia Darbar, Pune, said the legacy of the restaurant dates back to 1978, when it was first established in Mumbai. Over the years, Persia Darbar expanded across Mumbai with outlets in Andheri, Kurla and Bandra’s Linking Road. The Pune outlet marks the restaurant’s first venture outside Mumbai and has already received a strong response from customers.

Focusing on Mughlai cuisine, Rehan explained that their kebabs follow a distinct style. “Mughlai food is not very spicy; it has a richer, slightly sweeter taste,” he said, adding that many customers are unaware of the difference between Indian and Mughlai flavours. Emphasising quality, he said there is no compromise when it comes to raw materials. “High-end ingredients give better taste, and that is very important,” he added.

Among Persia Darbar’s most popular offerings are the Chicken Lebanese Tikka and Mutton Turkey Boti. Rehan added that regular innovation is key to keeping the menu fresh, allowing customers to enjoy both traditional Mughlai flavours and modern twists on classic kebabs.

(Sanika Deshpande and Advaya Apte are interns with The Indian Express)