
Raan Tandoori
A whole leg of lamb, marinated overnight and roasted in the tandoor until it falls off the bone. Feeds the table.
By Saba Khalid · Mira Road, Mumbai
ख़ुशामदीद — “you are most welcome”
Slow-cooked raan, smoky tandoor, fragrant biryani and Turkish sweets — served under hanging gardens and warm lanterns in the heart of Mira Road.
Our story
Founded by Mumbai’s own Saba Khalid (Saba Ibrahim), Khushamadeed brings the grand hospitality of a Mughlai dawat to Mira Road. From the whole-leg Raan Peshawari to hand-rolled khamiri roti, every dish is cooked the slow, generous way it should be.
Step in and you’re under hanging gardens and warm lanterns, seated in deep teal velvet — a room built for long dinners, big families and celebration.
House specials

A whole leg of lamb, marinated overnight and roasted in the tandoor until it falls off the bone. Feeds the table.

Whole chicken, stuffed and simmered in a rich, nutty Mughlai gravy — the centrepiece of any dawat.

Our namesake — river catfish in a smoky, spiced marinade, charred in the clay oven.

Long-grain basmati layered over slow-cooked lamb leg, sealed and steamed on dum.

Leavened, pillowy Old-Delhi-style bread — the only right companion to nihari and korma.

Crisp shredded pastry over molten cheese, soaked in syrup — finish with our special milkcake.
The room
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