In the 30s, a young aspiring Sikh from an affluent family in Punjab, made up his mind to start up a totally diverse activity in the distant land of Bombay and arrived on this City’s shores to fulfil his dreams.
Thus began his amazing journey that has now spanned over Seven Decades & Four Generations.
in 1942, Sardar Prehlad Singh Kohli accompanied by his wife Sardarni Has Kaur Kohli, entrepreneured the now erstwhile PRITAM RESTAURANT, with a meagre beginning of a 28 seater restaurant serving authentic and with “the taste of home” Punjabi Food. Her recipes and her prowess in the kitchen along with his affable nature and managerial skills attracted the foodies of the locality and the good food word was spread by the then taxi drivers, who were mainly the sikhs & punjabis. Then there was no looking back.
Pritam’s fame as THE place to enjoy the Real Taste of Punjab, grew steadily and over the years, the capacity of the restaurant also grew with the increasing demand.
In 1953, the Kohli Sardar was joined by his only son Sardar Kulwant Singh Kohli who brought in modernism in respect of management, ambience, decor and public relations.
In 1958, Pritam became the pioneer among restaurants with air conditioning. The increased space was redesigned by an interior designer architect. The food presentation was revamped as was the service quotient. Pritam then entered the era of being looked at with admiration and respect as one of the better eateries of the city.
In 1966, the Kohli Family became the land lords of their restaurant property and acquired the largest single building plot in Dadar, after which Pritam’s expansion accelerated as it was owning the business premises which greatly facilitated all improvements, expansions and modifications.
In 1967, Pritam celebrated its Silver Jubilee with a grand gala function, attended by most of the popular film stars who were always the regular patrons of the restaurant since their and also Pritam’s struggling days.
By now, Pritam was a renowned eating spot for all of the city as well as the city’s incoming tourist traffic.
in the 70s, Pritam had grown to become a restaurant with over 100 seats and serving a wide variety of Punjabi, Tandoori and Moghlai food.
In 1976, the Kohli father & son team was joined by the third generation of the Kohlis. Sardar Amardeep Singh Kohli, popularly known as “Tony”, who after completing his Bombay University graduation, his formal culinary training at the Bombay Catering College, and after his practical internship in other restaurant’s kitchens, made Pritam as the city’s only restaurant run professionally and by three generations together.
In 1985, Pritam introduced Bombay to the Taste, Feel & Ambience of Punjab’s Dhaba. PRITAM DA DHABA was the First Dhaba concept restaurant of Bombay, set in the open air, serving on the typical Charpoys & Khattias. It was an instant hit with Bombay’s starved-for-innovative-restaurants population.
Pritam now had grown to have a capacity of 200 seats.
In addition to this, Pritam also built 2 Private Dining Rooms or Conference Halls with capacities of 60 each which could also be combined to accommodate 125-140 persons.
In 1988, Pritam built the First Four Star Luxury Hotel in the City’s Suburbs and especially in Dadar which was then considered as a Middle Class area. Again Pritam scored over its detractors and proved that we were the fore runners of the future.