Mumbai’s 55-Year-Old Kebab Korner Reinvents Its Dining Format with The Bareekk Experience

Kebab Korner, the Mumbai restaurant established in 1971, is introducing a redesigned dining format under the name The Bareekk Experience from 9th November 2026. The revamp marks a new phase for the restaurant, which is focusing on updating its interiors, food and beverage offerings while retaining signature dishes that have been part of its menu for decades.

Founded by I. K. Ghai and P. L. Lamba when the hotel operated as Nataraj, Kebab Korner has built its menu around culinary influences from Old Delhi, Amritsar and Lahore. The latest redevelopment retains two of its established offerings: KK Dal Makhani, prepared using a 24-hour cooking process, and its Mutton Seekh Kebab, which has remained unchanged since the restaurant's launch.

The new format includes a redesigned dining area, an intimate bar and an outdoor terrace overlooking the Arabian Sea. The changes are aimed at updating the restaurant's overall dining experience without changing its established culinary identity.

Panchali Mahendra, CEO of Atelier House Hospitality, said, “KK’s guests have been coming for generations. They did not need a different restaurant. They deserved a finer one. So, we kept the best of Kebab Korner and elevated everything around it, from the room you walk into to the last course.”

The kitchen will be led by Head Chef Mayank Kannauji, who brings over a decade of experience working in modern Indian restaurants across India and Singapore. His previous associations include Indian Accent in New Delhi, Revolver and Punjab Grill in Singapore, HOMM in Mumbai and Mayka in Ahmedabad.

The revised menu covers regional Indian preparations across starters, tandoor dishes, main courses and desserts. New offerings include Cold Shakarkandi Chaat, Jaipuri Bhindi, Paneer-e-Khaas and Saunfiya Salmon Tikka. The main course selection features Lamb Shank Nihari, Gucchi Yakhni and Lobster Pepper Masala, while the dessert menu includes Khasta Rasmalai and a reworked Motichoor Laddoo.

Chef Mayank Kannauji said, “Indian food has never needed reinventing. It needs good produce, patience and someone paying attention. We are cooking what this city grew up on, in a kitchen built to take it as far as it will go.”

The redevelopment also introduces a dedicated bar programme featuring five signature mules built around ginger and lime, with flavour combinations including jamun and black salt, thandai, guava and green chilli, cumin and mint, and a floral house-made syrup. The beverage portfolio also includes classic cocktails, wines, single malts and agave-based spirits, alongside non-alcoholic options.

Gaurav Ghai, Owner of the Hotel, said, “Kebab Korner has always been deeply personal to our family. My grandfather, I. K. Ghai was integral to creating something special and over the decades it became part of the lives and memories of so many people in Mumbai. That is a legacy we have an enormous responsibility to protect. The Bareekk Experience is our way of taking it forward — respecting the flavours, traditions and spirit that made KK what it is, while giving it a setting and an expression that feels right for today. We are not looking to replace the past; we are building on it.”

The move reflects Kebab Korner's approach to repositioning an established restaurant through changes in design, menu development and beverage operations while retaining its legacy dishes. The Bareekk Experience brings these changes together as the restaurant updates its positioning in Mumbai's evolving premium dining market.