Home of the finest Indian fare-Gazebo is famed for its DumPukth cuisine that is almost legendary in the city today.
Experience The Royal Indian Cuisine.
EXPERIENCE THE ROYAL INDIAN CUISINE
The Mughals of India are known for their prowess in administration, art and architecture, but much more is to be said of them as epicureans. Use of rare and exotic ingredients and a fusion of cooking techniques created a cuisine that held an invitation to paradise, in every morsel. In 2016, this delight of culinary connoisseurs, took wings and offered its spread of fine delicacies to Qatar, in the form of Gazebo.
Gazebo has a legacy of exclusivity but a present of inclusiveness, molding signature presentations into forms that can be appreciated by and personalized for the adventurous novice and discerning veteran alike.
Gazebo boasts the presence of chefs, who are descendants of the bawarchis and rakabdars who presided over the Mughal kitchens, enabling them to do justice to, and retain the authenticity of the amazing dishes they recreate, using 200 year old recipes. The extensive menu has a wide range of offerings including the Raan-E-Sikanderi (named after Alexander the Great), Murgh Seekh Bharwan, Handi Ka Gosht, Lobster Tawa Masala and the array of biryanis for which it is well-known. Gazebo has perfected the Dum Pukht style of cooking, where food is cooked on low flame, trapping the natural flavors inside. The fragrant aroma, effervescent flavors and presence of exotic ingredients like saffron, cardamom and herbs call for an encore of culinary masterpieces that are a true appreciation of the finer things in life.
In the year 2016 the first Gazebo restaurant in Doha was set up with an intention to introduce this fascinating style of cuisine to the city. Although initially it filled the gap in the market for an authentic Dum Pukth restaurant, today it leads in its category. Gazebo brings to the table traditional recipes from the royal kitchens of Lucknow, Awadh and the North Western Frontier, which were ruled by the Dum Pukht cuisine. Patrons cannot help but rave about the Raan-E-Sikandari, Jhinga Zaitooni, Murgh Zafrani Biryani, Dhingri Mutter Paneer and many more. Live coals are placed in layers under the cauldrons to impart just the right amount of heat to cook a particular dish. This, like many other little details, are part of the trade secrets which have been passed down from one generation to the next. The Biryani at Gazebo is legendary. It sits in the menu as the uncrowned king of the Dum Pukth family. Along with it are the famed grills of Gazebo. The fabulous ambience sets the mood for the cuisine that is truly fit for royalty. Irfan Gaya of Gazebo admits, “We are driven by passion – a passion for good food. Hence, we never make compromises, be it the quality of ingredients, authenticity of the cuisine, or the skill of the Chef. Adding cream to a dish doesn’t make it rich, it is the whole style of cooking that brings out the succulent taste and it is this proposition that we at Gazebo constantly work towards.”
VISION:
To grow as the top-tier in hotel industry with international presence ensuring unique taste, healthy nutriments and the best ambience
To reach the pinnacle of all tastes
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