Delhi will always have the momo bragging rights. Old Delhi will forever own the smoky galis, the kebab shrines, the chai that tastes like it was brewed by someone’s grandmother and seasoned with a hundred years of opinion. Nobody’s taking that away. But here’s the thing nobody at a South Delhi dinner party wants to admit over their third pour of Château Cheval Blanc. If you want the best bar in the NCR right now, you’re probably taking the expressway.
Gurgaon or Gurugram, if you’re formal about it, which nobody eating pork belly tacos at midnight really is, has suddenly, then explosively rewritten what it means to have a great night out in this city. The glass towers were just the beginning. Behind them, tucked into the arteries of Cyber Hub, spilling out across Golf Course Road, breathing life into DLF 5 and the stretching expanse of Sector 29, a food and drink scene has erupted that isn’t borrowing from anywhere. This isn’t corporate-canteen food for IT workers clocking out at 9 PM. This is Rs 2500 cocktails named after Japanese emperors. This is wood-fired kitchens run by chefs who’ve come back from Paris and Tokyo and Oaxaca and decided, that this, right here, on the Delhi-Jaipur highway, is where they want to cook.
Cool Places To Eat And Drink In Gurgaon
Pull up a stool because we’re going in. Let us be your guide to the best bars and restaurants in Gurgaon.
Kimikai Umami House
Chef Ruhani Singh spent years behind the pass at Zuma, Dubai’s storied Japanese restaurant, absorbing everything the kitchen had to teach her. Now she’s back in India with Kimikai Umami House, her second venture and arguably her most ambitious one yet. Tucked into DLF One Horizon Centre in Gurgaon, Kimikai traces the old trade routes that once stitched together Japan, China, Korea, Thailand, Vietnam, and India, and then builds a dining room around that idea. The food speaks for itself. The cocktails follow the same logic as the kitchen, reaching into the same set of ingredients – pandan, yuzu, jaggery, kewra, each one carrying a provenance that long predates the drink it ends up in.
Comorin
Named after Cape Comorin, the southernmost tip of the Indian mainland, this Gurugram all-day restaurant and bar has spent years doing something most places only claim to. The menu moves across the subcontinent without fanfare, from the fish curries of the south to the slow-cooked meat dishes of the north. Varun Sharma, one of India’s most awarded mixologists, leads a program built around house-made liquors, infusions, and a sous vide counter that would feel at home in a serious kitchen. The cocktails have earned Comorin the Best Restaurant Bar in India title at the 30 Best Bars India awards four years in a row. Three consecutive top-ten finishes at the Food Awards round out a reputation that has been built slowly and held firmly.
The Embassy
The Embassy, established in 1948, began a new chapter with the launch of its latest outpost at Elan Epic Mall, Sector 70, Gurgaon last month. Born in the aftermath of the Partition, The Embassy was founded by two friends who rebuilt their lives through food, creating what would soon become Connaught Place’s most iconic gathering space, an “oasis of food and friendship.” In an age obsessed with reinvention, its menu remains a living archive of recipes that travelled across borders during a time of upheaval, eventually finding permanence in its kitchen. These are not modern adaptations, but originals, served with the same care, flavour, and familiarity that generations have grown up with.
She’s Here
From the team behind Call Me Ten comes She’s Here, a Japanese restaurant at HQ27 in Sector 27 that has found its footing fast. Chef Vaibhav Bhargava runs a kitchen built around live Teppanyaki counters, Robata and Kushiyaki grills, and an Omakase bar – a lot of moving parts that somehow hold together. The food draws from Wafu philosophy, borrowing Italian techniques and applying them to Japanese sensibilities. The bar follows the same instincts – yuzu, miso, seasonal produce – cocktails that work with the food rather than around it. Designed in dark wood, terracotta and earthy tones, the interior earns its mood without overdoing it.
Farzi Cafe
When Zorawar Kalra opened Farzi Café in 2014, Indian restaurant dining was overdue for a shake-up. The idea was simple enough on paper – take the food people already loved and run it through a more adventurous kitchen, but the execution landed in a way that changed what a night out in India could look like. Molecular gastronomy stopped feeling like a foreign concept and started showing up in tikkas and kebabs, and somehow it made complete sense.
The CyberHub outpost has just brought back its OG Menu, which is less a nostalgia exercise and more a reminder of why the place still fills up. Teen Mirch Paneer Tikka, Mutton Seekh Kebabs, Lal Maas Jodhpuri, Pindi Choley – dishes that have earned their place on the menu over years of service. Alongside them, the new Avocado Masala Benne Taco and Masala Benne Taco borrow from South Indian flavour territory and pull it into something entirely Farzi’s own. The balance between what stays and what’s new is, as ever, the whole point.
Forest View Deck, The Leela Ambience Gurugram
There are not many places in Delhi NCR where you can eat a salad grown fifty metres from your table. Forest View Deck at The Leela Ambience is one of them. Set beside the pool with cabana seating and a tree line that blocks out most of the city, it operates at a pace the rest of Gurgaon rarely allows. The kitchen draws from two sources on the property itself. The Leela Farm, a 3.5-acre plot in the Gurugram district, grows seasonal vegetables, fruit, and dairy without chemical intervention. A hydroponic glasshouse on site gives the restaurant its lettuces, tomatoes, and herbs, harvested when they’re ready. The menu shifts across seasons accordingly, which means what you eat in May looks nothing like what lands on the table in December. The beverages follow the same logic, built around what’s fresh.
Sorbo
Sorbo takes its name from the Spanish word for sip, which tells you something about the pace it’s designed for. Founded by Bhagyesh Tekriwal and Utkarsh Khandelia, the Gurgaon restaurant settles somewhere between Morocco and the Mediterranean, with warm lighting, earthy materials, and the kind of room that makes you want to stay longer than you planned. The menu covers a lot of ground without feeling scattered. Handmade pastas, Napoletana pizzas, tapas, charred seafood, and a dedicated Marrakesh section with Moroccan dishes sit alongside salads, bowls, and tacos. It sounds like too much, but the kitchen holds it together with clean flavours and produce that does most of the talking. The cocktails are built around what’s in season, not what’s on trend, and they’re better for it.
CinCin
CinCin has been a BKC staple since 2017, and the Gurgaon version walks in with the same energy. The room has a corner that looks like it was pulled straight from someone’s home in Bologna – white framed windows, flowers everywhere, the kind of warmth that takes years to manufacture and looks like it took none. There’s a coffee bar for the slower part of the day, a mosaic-tiled pizza counter where you can watch the whole process, and a bar that keeps things moving into the night. The pasta is made in-house, the dough takes its time, and the sauces taste like it. Dinner here has a way of running long, which nobody ever seems to mind.
Petite Pie Shop
Tucked into Worldmark Sector 65, Petite Pie Shop is the passion project of Chef Vanshika Bhatia, a Le Cordon Bleu London graduate who turned her love of French baking into Gurgaon’s first dedicated pie destination. The space looks like it wandered off a Parisian side street featuring pistachio green walls, chequered tiles, antique light fixtures, and the food matches that energy entirely. Sweet and savoury get equal attention here. Chicken and Mushroom pot pies sit alongside a warm apple pie, with tarts, quiches, croissants, pastas and sourdough sandwiches rounding things out.
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