Signatures

CULINARY GEMS

FROM THE MUGHAL ERA

Renowned for an impressively extensive menu, which is nothing short of legendary, Gazebo offers a spectacular range of over 80 curries, upwards of 45 kababs and more than 30 biryanis and more! Nothing can compare, however, to our most acclaimed treasures, which keep gourmands coming back! Our signature presentations are a sensational burst of flavors from the first mouthful to the final morsel. Prepare to be well and truly amazed.

Show all
Biryanis
Curries
Desserts
Kababs
Salads
Soups
Starters

METHI CHAMAN KASHMIRI

Grated cottage cheese and fried fenugreek leaves in a rich gravy of cashews and cream.

ALOO CHUTNEYWALA

Baby potatoes marinated in a chutney made of mint, coriander, pomegranate seeds, tomato, green chilli and yoghurt; chargrilled.

LOBSTER TAWA MASALA

Pieces of lobster stir fried with capsicum and tomatoes, spiced with black pepper.

PANEER MAKHNI KOFTA

Spinach-stuffed cottage cheese roundels, simmered in a tomato based gravy; made rich with butter.

GOSHT ROGANJOSH

Pieces of bone-in mutton cooked with fried onions, red chillies, pounded garam masala and tomatoes.

MIRCH KA SALAN

Stir fried stuffed chillies in a special sauce of sesame seeds, peanuts and coconut; flavoured with spices.

KALMI TANGDI KABAB

Tender chicken drumsticks marinated in yoghurt flavoured with lemon, cream and crushed peppercorns; chargrilled.

MURGH TIKKA SALAD

Cubes of cucumber and chicken tikka mixed with spinach and lettuce, tossed in a yoghurt based dressing.

JHINGA PESHAWARI

Succulent prawns marinated in exotic spices, cooked with onions and tomatoes.

GOSHT ZAFRANI SEEKH

Seekh made from mutton mince blended with subtle spices and flavored with saffron; chargrilled.

AATISH-E-ALOO

Potatoes with a stuffing of cottage cheese, cashew and raisin; chargrilled.

AATISH-E-JHINGA

Jumbo prawns marinated in tandoori masala infused yoghurt; chargrilled.

PAYA YAKHNI SHORBA

A delectable soup made from lamb trotters simmered overnight on a slow fire; garnished with trotter meat.

MURGH SEEKH BHARWAN

Seekh made from cardamom-infused chicken mince, stuffed with a creamy filling of cheese, mint and coriander; chargrilled.

GOSHT NALLI BIRYANI

Tender lamb shanks layered with spices and aromatic basmati rice; cooked on dum in a sealed earthen pot.

MURGH ZAFRANI KABAB

Boneless chunks of chicken marinated in yoghurt, white onion paste, saffron; chargrilled.

ARABIC SALAD

A salad made of chopped lettuce, capsicum, tomatoes, carrot and cucumber in an olive oil dressing.

PANEER KURKURI

Delicately flavoured cottage cheese sticks, rolled in roomali roti and deep fried.

RAAN-E-SIKANDARI

Leg of baby lamb marinated overnight in ginger, garlic, garam masala, yoghurt, lime juice and chilli powder; slow-roasted for several hours.

ZAFRANI FIRNI

A light dessert of milk and cream cooked with powdered basmati rice, flavoured with saffron and kewda water; served in an earthen pot.

NALLI KA KHAAS SALAN

Shanks of baby lamb, braised in a subtly infused herbal and aromatic potli masala.

STUFFED MUSHROOM MASALA

Chargrilled stuffed mushrooms laced with a gravy made of cashew, tomato and yoghurt, delicately spiced.

POMFRET TAWA MASALA

Tandoori Pomfret laced with a tomato based masala; made tangy with pomegranate and sprinkled with pepper.

AATISH-E-JHINGA BIRYANI

Chargrilled jumbo prawns, layered with spices and aromatic basmati rice; cooked on dum in a sealed earthen pot.

ANGOORI RABDI

Curd cheese balls soaked in saffron-infused sweetened, thickened milk or ‘rabdi’.

SHORBA DIL PASAND

Lentil soup with a blend of Indian spices.

RESHMI KABAB MASALA

Reshmi kabab laced with a gravy made of cashews, cream and butter; mildly spiced.

HAMMOUR TIKKA BIRYANI

Chargrilled hammour fillet, layered with a signature sauce, spices and aromatic basmati rice; cooked on dum in a sealed earthen pot.

STUFFED MUSHROOM BIRYANI

Chargrilled mushrooms stuffed with spinach and cottage cheese, layered with a signature sauce, spices and aromatic basmati rice; cooked on dum in a sealed earthen pot.

HUMMUS

Traditional dip made of mashed chickpeas, tahina, olive oil and garlic.

PAPDI CHAAT

Papdi topped with grated mashed potato, whipped yoghurt, green chutney, and tamarind chutney, sprinkled with chaat masala.

SHAHI TUKDA

Fried bread roundels soaked in sweetened condensed milk, cream and rose water; topped with nuts.

MALPUA WITH RABDI

Sugar syrup-soaked pancake prepared with flour, milk and cardamom, fried in ghee; topped with (Rabdi) rich condensed milk.

TANDOORI RAAN BIRYANI

(Serves 4) Leg of baby lamb marinated overnight and slow roasted in the oven, layered with aromatic basmati rice cooked in a full-bodied lamb stock.

GOSHT GALAWATI KABAB

Fine lamb mince mixed with spices, chopped green chillies and coriander, shaped into tikkis; shallow fried and served on a bed of reshmi paratha.

MURGH MASKAWALA

Chargrilled chicken simmered in a butter and cream speckled tomato gravy.

MURGH MUSALLAM BIRYANI

Whole chicken marinated with spices and chargrilled, layered with aromatic basmati rice cooked in a full-bodied chicken stock.

SHAHI BAGH

A salad made with chickpeas, nuts, raisins, green peas and fresh corn, tossed in a mint-flavoured dressing.