In the Mughal times a ‘Baithak’ would be an event where close friends & family came together informally to enjoy an evening of food, music and wine. In keeping with the tradition of yesteryears, the restaurant was established by two brothers - alumni of IHM Pusa, who envisioned a cozy atmosphere accompanied with fine food. Having worked for leading Hotel chains across India, both were backed by substantial exposure to the F&B industry before they ventured into a much needed Indian restaurant tailored to a concept that reflects Northern Indian cuisine, featuring TANDOORI and MUGHLAI – style dishes.

Mughlai food is known for its richness; for the exotic use of spices, dried fruit and nuts. The Mughals did everything in style and splendour; since they ate very rich food they reduced the number of intakes during the day; a reason why Mughlai recipes are rich in fat, carbohydrates and proteins.

While flavour remains an integral part of the modern day Baithak, we constantly strive to maintain a consistent balance of ingredients in these health conscious times. Our patrons find the wonderful savor close to home – a testimony to the health-flavour balance we seek to create.

And if you’re looking for a Chinese twist to the family dinner, be assured that Baithak will have it all on the platter for you. At Kowloon, the Baithak specialty Chinese room, you can dig into your favourite Tom Yum Soup, Veg Salt and Pepper, and Chilly Chicken with relish.

All you need to do is walk in!