In the dynamic culinary landscape of Gurugram, Anjeer emerges as a refined tribute to Indian cuisine—rooted in tradition, yet reimagined with restraint, elegance, and regional reverence. Located in the Global Gateway Towers near Guru Dronacharya Metro Station, the restaurant is more than a dining destination—it’s a thoughtfully curated journey through India’s diverse culinary stories.
At the helm is Executive Chef Bhupender Singh, a Dubai returnee with deep roots in Indian cooking and a flair for global technique. His return to India marks a gastronomic homecoming, where nostalgia and precision find harmony on the plate.
Anjeer is the brainchild of Manish Yadav, founder of Fig, a brand known for mindful dining and ingredient provenance. With Singh’s culinary leadership, Anjeer focuses on showcasing familiar Indian flavors with restraint and refinement—where Rogan Josh comes without the grease, and Tandoori Gobhi transforms into a grilled cauliflower steak with black pepper emulsion and hazelnuts.
The menu is compact, intentional, and full of surprises. Highlights include:
Avocado Chokha on Mathri
Kale Saag & Jakhiya Aloo
Sri Lankan-style Prawn Paniyaram
Seekh Kabab with Kakori-style finesse
Bharwan Baingan with Tomato Sambal & Burrata
Pork Vindaloo and Goan Fish Curry with sous vide precision
Comforting Mutton Pulao with home-style heart
Vegetables take center stage, while Chef Singh’s global influences subtly elevate each preparation. The result is a menu that’s rooted, yet worldly—familiar, yet fresh.
Anjeer’s interiors exude understated luxury—textured sandstone, kantha-embroidered glass panels, and blush terrazzo combine to create a calm, artful space. The soundtrack avoids the predictable, featuring indie artists like Malfnktion and Peter Cat Recording Co., crafting an ambience that’s immersive without being intrusive.
The dessert lineup is minimalist and memorable—from a flourless chocolate cake inspired by Fig’s legacy to an elevated Lauki Halwa. Until the liquor license arrives, house-brewed drinks like mango-ginger kombucha and hibiscus Earl Grey soda keep things refreshing. Plans for a bar program are underway, promising innovative cocktails using clarified infusions and hyperlocal ingredients.
With Chef Bhupender Singh’s internationally honed finesse and Manish Yadav’s commitment to mindful dining, Anjeer isn’t just a restaurant—it’s a redefinition of Indian cuisine for the modern palate. Refined yet rooted, light yet soulful, it sets a new benchmark for contemporary Indian dining in Gurugram.
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