"Cooking The Royal Food is the hereditary profession of Karims because wherever the Mughals went they took over our ancestors along with them right from the times of Babur. The Mughlai food developed under the patronage of the Mughal Kings and Queens using the Indian spices; when the Mughals made India their permanent homeland. The end of this prestigious royal employment came to an end during the year of mutiny 1857, when the last Mughal King Bahadur Shah Zafher was dethroned. The Karims ancestors to save themselves from the fury of the British, fled from the Lal Qila and took shelter in the vicinity now called Farukhnagar, district Ghaziabad, Uttar Pradesh, there they lived in disguise trying the different types of livelihood, simultaneously the father never forgot to inherit the fine art of cooking the "Royal Food" to his son. In 1911, when Delhi Durbar was held for the coronation of the King George V, Haji Karimuddin moved back to Delhi with an innovative idea of opening a Dhaba to cater the people coming from allover India to join the coronation. Haji Karimuddin started the Dhaba selling just two items of Alu Gosht and Daal served with Rumali Roti."