All our dishes are famous with people in all age groups. We never compromise on quality and health, and use home made spices, fresh meat and chicken. We follow the traditional way of cooking using charcoal. We use wheat based roomali to make our rolls healthy and light. We don’t use oil or ghee.
In early 1960s Haji Banda Hasan came to Delhi from Saharanpur (UP) and met Haji Yusuf at Jama Masjid, famous for its food culture. He learned there how to make kebabs, parantha, halwa and traditional Muslim food. In 1972, Haji Banda Hasan came to Khan Market. With a modest shop, he became very popular as ‘KHAN CHACHA’ among students and youngsters. Mashallah ‘KHAN CHACHA’ has become a legacy now.
In 1997, Mohammad Saleem completed his studies. He worked as a trainee and learned professional restaurant’s culture at Alfina restaurant. In 2000, he joined his father Haji Banda Hasan’s work who introduced to Saleem his unique and secret recipe of making kebabs, tikkas and Mughlai food.
Mohammad Javed is the elder son of Haji Banda Hasan. He worked for three years in a multi national corporation after graduation. He started working with his father and brother in 2005.