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Pizzas are a universal favorite, as adored in India as they are in Italy. And Babar Hussain the Founder of Uncle John’s PIZZA is very experimental with its freshly baked and appetizing versions, made with a variety of unique toppings.

Uncle John’s PIZZA is all about the pizzas & salads. With their New-York style pizzas inspired by the city’s different neighbourhoods, Uncle John’s PIZZA stands out from the rest of the pizzerias. Uncle John’s PIZZA offers diners the chance to create their own custom-made pizza, ranging from the choice of base to the cheese and toppings preferred. Or try one made to order off the menu; the Chelsea pizza, with Italian sausage, pepperoni, fresh mushrooms, green peppers & onions, is supreme.

UncleUncle John’s PIZZA is the kind of place you do not want to miss. The freshly made pizzas swept right out the of the oven and straight onto the plates are some of the most satisfying experiences a food lover could have. Popular among the college students Uncle John’s PIZZA has a chatty ambience to it.

The prices are very wallet-friendly too.

‘One price, unlimited toppings’ is the motto of Uncle John’s PIZZA . Just as it says, guests can hog Unlimited Soups Salads Pastas Breads Pizzas and Dessert as much as they like, as well as the quantity, with no extra charge. The choice is monumental; as well as toppings, visitors can choose between crisp Italian bases or decadent deep dish pizzas. And with so much based on choice, pizzas are guaranteed fresh and made-to-order.

Over the last century, pizza has become the quintessential New York food, and so it’s no surprise that it’s been featured many times in The New Yorker. What is surprising is just how much pizza has changed. Pizza started out small, but made it big. The first New York pizzas, which were sold at Lombardi’s, in Little Italy, around 1905, cost five cents; a century later, pizza would be a globe-spanning, billion-dollar industry.

Pizza was a niche food for a long time. The New Yorker didn’t start writing about it until the nineteen-fifties, when its popularity soared. Even then, at least in the magazine’s eyes, pizza was still something foreign. It sometimes appeared in italics, as pizza, the way you might see linguine alla vongole on a menu today. The New Yorker watched, fascinated, as this exotic foreign food began to lose its foreignness and become, in various ways, American. The magazine was especially intrigued by pizza crossover: pizzerias borrowing non-Italian ingredients, and non-Italian restaurants serving pizza. In this exploratory spirit, in 1952, Talk of the Town wrote about its discovery of a food stall on Mulberry Street that sold English muffin pizza—“the traditional pizza with Thomas’s English muffins as a base.” The section wondered at the New England Pizza Shoppe, when it opened in Teaneck, New Jersey, and at Ye Old English Inn, in Walwick, which featured “Pizza!,” with an exclamation point, in its advertising. It all seemed to point to a coming pizza explosion.