Written by Sanika Deshpande and Advaya Apte
The iconic Bombay Miya Kebabs restaurant, famous for its fresh kebabs and naans, has opened its first establishment in the quiet areas of PuneKoregaon Park.
Originally set to open in Pune in 2020, Miya Kebabs opened its first outlet in Mumbai’s Bandra after the pandemic derailed its initial plans. Five years later, they finally returned to their original destination.
As its name indicates, the establishment specializes in kebabs with a strong Indian character, although it also has a small selection of Arabic touches on the menu. The best sellers that customers swear by include Changezi Chicken Tikka, Kashmiri Chicken Tikka, Butter Chicken Roll, the classic as well as Angara Chicken Shawarmas. What sets these kebabs apart from the rest in Pune is that these sauce-based kebabs are served with the same naan that is used to remove them from the skewers, allowing the marinade and masala to absorb into the naan. They are then served on a plate with their signature green chutney, onion and a slice of lemon, offering an easy desi kebab experience.
Miya Kebabs bestsellers include Changezi Chicken Tikka, Kashmiri Chicken Tikka, Classic Butter Chicken Roll, as well as Angara Chicken Shawarmas.
Founded by Junaid Kokni, the establishment has a sister restaurant called Arabian Express based in Nashik. Kokni’s approach to expanding Miya Kebabs has been gradual, with an emphasis on maintaining consistency. The Pune outlet reflects the same philosophy: a compact menu, controlled operations and a focus on delivering the authentic flavors that built its reputation in Mumbai. While seating remains ample, the kitchen operates a constant workflow aimed at ensuring freshness, especially during peak evening hours when orders tend to increase.
Popular for their chicken kebabs, they also pride themselves on their vegetarian selection. “Not many people try the veg dishes because they are called Miya Kebabs, and the kebabs are mostly non-veg, but the veg section is really good, especially the aloo roll. The Paneer, Kashmiri, Paneer Changezi, Changezi Aloo, all among the best,” a spokesperson said. However, if there is one thing that both vegetarian and non-vegetarian customers recommend, it is their Zatar Naan with Hummus. The soft and chewy Zatar Naan is filled with cheese and goes best with its creamy hummus. As Pune’s food scene continues to evolve, Miya Kebabs comes at a time when the city’s appetite for regional and specialty offerings is constantly growing.
Namrata Deshpande, a regular there now, said, “We tried their famous Zatar Naan and Hummus. The naan was filled with cheese and herbs on top; it was a must try and was heavy for one person. Angara Chicken Tikka was one of the best and I can repeat it for this one.”
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The launch of Koregaon Park marks just the beginning, and another Miya Kebabs outlet will soon open in Baner.
Mughal flavors
While Miya Kebabs is a newcomer to Pune, there was another Mumbai-born iconic place that arrived in Pune a few years ago with its signature dishes.
Rehan, 43, manager of Persia Darbar restaurant, Pune, said the restaurant’s legacy 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 store marks the restaurant’s first initiative outside Mumbai and has already received a strong response from customers.
Focusing on Mughal cuisine, Rehan explained that their kebabs follow a distinct style. “Mughul food is not very spicy; it has a richer and slightly sweeter taste,” he said, adding that many customers are unaware of the difference between Indian and Mughal flavours. Emphasizing quality, he said there are no compromises when it comes to raw materials. “High-quality ingredients give better flavor, and that’s very important,” he added.
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Among Persia Darbar’s most popular offerings are the Lebanese Chicken Tikka and the Lamb and Turkey Boti. Rehan added that constant innovation is key to keeping the menu fresh, allowing customers to enjoy both traditional Mughlai flavors and modern takes on classic kebabs.
(Sanika Deshpande and Advaya Apte are interns at The indian express)