Chef Manoj Nautiyal Is Flipping the Script at Mena House’s Moghul Room

The Moghul Room at Marriott Mena House knows how to set a scene: parquet floors, gilded chairs, and a straight shot of the Pyramids from your paneer. It’s a Cairo classic, beloved more for its legacy than its seasoning - until now.

Because Chef Manoj Nautiyal has entered the chat.

He’s worked in kitchens across Delhi, Dubai, Nairobi, and Cairo. He’s led brigades. He’s served dignitaries. But more importantly, he’s got an internal spice compass that doesn’t miss. Just a deep respect for what happens when ingredients are pushed to their best behavior.

His arrival is recalibration. The tandoor is now turning out char with real consequence. The gravies land with purpose - sour, heat, funk, fat. A new Lucknow-style lamb is simmered until it collapses; fish steeped in tamarind and coconut arrives glossy and bright. Even the dal - silky, earthy, impossible to stop eating - feels like it’s had its ego stripped and its technique tightened.

In 2021, Nautiyal was formally recognized by the Egyptian Chefs Association - a tidy line for the CV. But the more convincing proof might be in the growing number of locals booking a second dinner. The ones who long ago filed the Moghul Room under “only if we have guests.” There’s heat in the kitchen again, and not just from the charcoal.