Anjeer In Gurugram Presents Indian Cuisine In A Guilt-Free Format

The once-dusty, barren land of Gurugram has metamorphosed into a swanky, almost international gastronomic haven. With plenty of choices available to the diner, it's a double-edged sword. Some become instant favourites, and others die an early death. 

And a few like Fig continue to grow. The all-day diner and bakehouse, which first opened in 2019 at Museo Camera Centre for the Photographic Arts, became the hotspot for those who wanted to enjoy freshly prepared comfort food minus any guilt. While this outlet is no longer operational (it will have a new address soon), there's one in Delhi at Malcha Marg, Chanakyapuri. 

Continuing its streak of successful concepts, the brand has recently launched Anjeer (Hindi translation of fig) in Gurugram’s newest food and beverage hub, The Kitchens. The philosophy remains intact—you can expect quality produce and nuanced preparations, free of excess. 

Minimalism Takes Centre Stage 

The glass-front façade of Anjeer reveals only a part of the space. It offers an element of mystery, piquing the interest of visitors. Unlike legacy restaurants, where heavy embellishments form part of the décor, this one is understated. 

A collaboration between Studio Lotus and Studio GreyMatter, the design language of Anjeer is refreshing. It defies the norm with materials like timber, terrazzo, stone and textile for texture. 

The open kitchen is at the heart of Anjeer. A teak stone chef’s table is set up around it for diners to get a peek into the behind-the-scenes. Other seats are within proximity, where one can't miss out on the action. 

There's a certain fluidity in the space, making the diner more involved in the restaurant than feeling like an ‘outsider’. One can chat with the chef or just enjoy the theatrics in the kitchen unfolding before their eyes. 

A customisable bar (that can adapt based on the season and size of the crowd) is another stellar addition.

On A (Small) Platter 

At Anjeer, the food is the star of the show. The restaurant’s R&D team is behind the small but satiating menu, which offers a taste of different regions of India. 

Our meal began with a selection of small plates, including Burrata, Paniyaram, Fried Chicken Bun and Avocado Tostada. Unlike most restaurants that serve Burrata in the form of a salad, its Indian-inspired version at Anjeer had tomato sambal chutney from Gujarat as the base, paired with baghare-stylebaingan or aubergine from Hyderabad (without the gravy).

Paniyaram, a breakfast staple in the southern part of India, has been adapted into an all-day snack by Anjeer. It has a stuffing of matar chokha for vegetarians and spicy Chettinad-style prawns for meat eaters, paired with a sesame chutney.

A welcome departure from heavy, mayonnaise-laden sliders, the Fried Chicken Bun was surprisingly light. A take on the vada pav, it has fried chicken crusted with homemade flour. The trio of chutneys—mint, tamarind, and peanut garlic—adds zing to this dish. The Avocado Tostada was a revelation. Who would have thought avocado chokha with harissa hummus layered on a mathri would be so addictive?

For The Large-Hearted  

The large plates at Anjeer are anything but overwhelming. Some of them are classic Indian dishes, while other preparations are in line with the diners’ growing interest in regional cuisine. We tried Dal Anjeer, Kale Saag Jakhiya Aloo, Lobster Pepper Fry and Murgh Malmal.

In North Indian restaurants, Dal Makhani almost always features on the table. It continues to retain its position at Anjeer, albeit in a new format. The creaminess in the dal stays, thanks to the addition of lentil starch, but it's not overpowering in any way. 

The chef’s Uttarakhand roots are highlighted in several dishes, including the Kale Saag Jakhiya Aloo. Here, palak has been replaced with the healthier kale. The baby potatoes are uplifted with the addition of jakhiya seeds from Uttarakhand. It's a must-order.

The Lobster Pepper Fry is a South Indian take on the Thermidor with a spicy coastal sambal, paired with tomato rice. The Murgh Malmal, as the name suggests, is a silken curry with chicken but light on the stomach. Pair these dishes with their range of breads. My top picks are mirchi parantha and sheermal. 

A Sweet Ending 

The desserts are limited but well thought-out. My favourite was the Lauki Halva, which isn't ghee-laden or sugary.  

Anjeer also has homemade gelatos on offer, including rum and raisin, pistachio, coconut and vanilla. And if you are in the mood for a classic, order the kulfi falooda. It isn't dunked in condensed or reduced milk but fresh rabri. The roohafza has been replaced with strawberry ice cream, and the addition of raspberry twists adds a tangy twang. 

What Else? 

When we visited the restaurant, it had yet to get its bar license. So, we tried the non-alcoholic Hibiscus Soda, a sour-sweet drink ideal for the sultry weather. 

ELLE Gourmet’s Verdict 

Anjeer, true to its name, allows you to revel in myriad Indian flavours like the fig. It's contemporary yet stays true to its roots, never trying to overstep the boundaries. The best part? You will leave the restaurant without any bloating.

Address: Ground Floor, Unit 6, Tower-A,
Global Gateway Towers, Mehrauli-Gurgaon Road, Sector 26, Haryana 122002
Contact for reservations: +91 844 780 2226
Timings: Monday to Thursday (6 PM-midnight); Friday to Sunday (12 PM-4 PM and 6 PM-midnight)