Legacy, Spice & Soul: The Evolution of Persian Darbar

In a city where food trends come and go, Persian Darbar has remained a timeless constant quietly rewriting the story of Mughlai cuisine since 1978. 

It began with two visionaries Mr. Rauf Suleman Upletawala and Late Mr. Umar Bakshi who set out to bring the royal richness of Mughlai food to the people of Mumbai. With no shortcuts and no compromises, they built Persian Darbar on a foundation of authenticity: food cooked over coal-fired sigdis, infused with spices hand-sourced from rural Uttar Pradesh, and served in traditional copperware. From its very first biryani to the now-iconic tandoori platters, every dish carried a piece of their passion and pride. 

What started as a single eatery soon became a name spoken across generations, not just for the flavours it served, but for the sense of familiarity it evoked. Over time, Persian Darbar became less of a restaurant and more of a legacy passed down from founders to family, and from diners to their children.

Today, the reins have been taken up by the next generation Tabrez Rauf Upletawala, Talha Rauf Upletawala, and Faisal Umar Bakshi. But instead of merely preserving the past, they’re reshaping it for the present. Their vision? To revolutionize Mughlai dining while remaining rooted in its original spirit.

Under their leadership, Persian Darbar has grown thoughtfully—its menu expanding to include not just Indian and Awadhi staples, but Middle Eastern influences like Kabsa Rice and Iranian Kebabs, and even carefully curated Indo-Chinese favourites. Dishes like the smoky Murgh Lajawab Tikka sit beside comfort classics, reflecting a harmonious blend of innovation and nostalgia.

But change hasn’t come just on the plate. Walk into any Persian Darbar outlet today and you step into a world inspired by the opulence of 16th-century Persian courts. Walls inscribed with ancient Farsi poetry, stained glass windows, and intricate ceilings reflect months of research and storytelling through design. The experience is immersive, yet unpretentious—inviting yet steeped in grandeur. 

Amidst the evolving aesthetics and menus, the essence remains unchanged: warmth, consistency, and soul. Tabrez Upletawala, who also serves as the brand’s spokesperson, ensures that every decision from expansion to design to the smallest garnish is driven by values passed down from the founders.

In an age of fast food and fleeting dining moments, Persian Darbar offers something far more enduring: a reminder that legacy isn’t about staying the same, but about growing with purpose.

And in that balance between old and new, Persian Darbar continues to redefine what Mughlai cuisine can be: bold, beautiful, and built to last.