Jamshedpur, Dec. 27: Fancy mutton rogan josh from Kashmir, dal baati from Rajasthan or chicken chettinad from down south? You search ends here.

All these and much more would now be available under one roof in the heart of the city in Bistupur. Christened Duck Chicken, this 60-cover restaurant on Diagonal Road in Bistupur is the first franchise of the Delhi-based Dreams Food India Private Limited in the state.

Scheduled to open tomorrow, the restaurant would, however, begin as an Indian speciality centre. The company right now has over seven Duck Chicken outlets spread across the country in places like Mumbai, Delhi, Greater Noida and Bhilai.

A brainchild of Parwal Chaudhary, an alumnus of IMT, Ghaziabad, Duck Chicken is a super speciality Mughlai restaurant with an array of speciality chicken dishes to offer.

“The popular misconception is that we are an Indianised version of KFC, but our concept is totally different.

“Dreams Food has five brands of speciality and theme restaurants under its belt. Food and services available in each one of them is entirely different from the other. Duck Chicken is our brand of speciality non- vegetarian and Mughlai restaurant that prepares dishes like the ones prepared by the chefs in olden days,” said Chaudhary, the managing director of the firm, from Delhi.

Some of the other speciality restaurants that the company owns are Dreams Veg, Dreams Veg Premium and Dreams Veg Light.

In fact, Duck Chicken, too, is divided into categories such as normal and premium.

While normal is restricted to tier-II and tier-III cities, the premium range is conceptualised to suit metropolitan cities.

“Our aim is to provide a complete food solution. So, each of our restaurant brands cater to a particular segment and clientele and that is precisely the reason why we decided to come up with Duck Chicken. The growing need of speciality but economic range of eateries led me to add this eatery,” he said.

“The choice of brand and city depends on the available clientele and the market structure in the city. We first study the spending capacity of the people and then decide what to introduce,” said the managing director.

Based on the lines of famous eateries with countrywide chains, all the chefs and staff are being trained in Delhi and Mumbai.

“We have already trained two chefs. Training for other chefs in specialised cuisine is still on and within six months we intend to start offering speciality cuisine from all 28 Indian states,” said Chaudhary.

Initially, the restaurant would serve around 40-50 dishes, but the numbers would grow manifold with the introduction of the state-specific specialities.

There would also be provision for free home delivery and outdoor catering apart from a separate takeaway joint at the restaurant.