Mumbai’s Khyber restaurant clocks 65 years
It’s a well-known fact that Mumbai is a city acknowledged for its dynamic pace – and Khyber Restaurant stands as a testament to enduring excellence celebrating a remarkable 65 years of operation. This landmark anniversary marks six and a half decades of serving authentic North-West Frontier cuisine from its iconic location in Mumbai’s Kala Ghoda.
The 1958 O.P. Bahl founded restaurant rose from humble beginnings to emerge as city favourite. Its resilience was proven when, after a devastating fire in 1985 threatened its existence, the Bahl family didn’t just rebuild, they reimagined.
As per a release, for O.P Bahl, collaborating with renowned designer Parmeshwar Godrej, Khyber reopened in 1988, transformed into a stunning space featuring hand-carved Rajasthani arches, commissioned pieces by M.F. Husain and Anjolie Ela Menon, and intimate dining alcoves that transport guests to another world. This rebirth set a new standard for fine dining outside of five-star hotels.
According to Sudheer Bahl, who took the helm following the fire, guided Khyber’s resurgence, reflects on the core philosophy. Adding “Reaching 65 years is truly special. It comes down to respecting the food and the guest experience above all else. His father always emphasised consistency – ensuring that the flavours people expect, the quality they trust, is delivered every single time. That dedication has been our guiding principle.”
Looking towards the future while honouring the past is now a key focus, with the third generation, Ishaan Bahl, saying “It’s an incredible legacy to be part of. People have such a strong connection to Khyber; they know exactly what they want, often the same dishes they’ve enjoyed for years. While we’re carefully refreshing elements of the restaurant, like the Husain Room, and exploring subtle menu additions, preserving that core experience and the authentic taste is paramount. Our 65th anniversary is not just about longevity, it’s a celebration of the countless memories created here and the culinary traditions we’ve preserved through decades of change.
News Edit KV Raman
