A New Year Special recipe by Anardana, Gurugram
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A New Year Special recipe by Anardana, Gurugram

For some adventure, try their spectacular Green Goddess Rasam and Ghewar Cheese cake.

A New Year Special recipe by Anardana, Gurugram

Gurugram: Do you have a temptation for classic Indian food with contemporary upgrade? Your search is over as now Anardana, an experience based restaurant & bar in Gurugram offers it all. They have outlets spread across Delhi in Karkardooma, RK Puram and in Chandigarh. The Anardana team has intensively worked towards community eating, serving heritage food with a la monde design and smart shareability. Anardana in Gurugram caters an avant-garde and futuristic experience, with curated entertainment and food you won't tend to neglect.

The interiors are sophisticated yet warm along with a chic seating area, with a 90's Bollywood theme that is totally impressive. One can enjoy and cherish amazing afternoons or evenings with colleagues and friends here. The space lends itself well to private dinners & parties with customised menus and hands on experience.

Their speciality - The Food! The team of chefs has taken considerable time to understand the history behind many dishes we love today, and some we may have never tried so that we can never forget the finger licking taste of the delicious dishes served out there. When it comes to comfort, look no further. From Lamb Kachori to Avocado, Kale Pinto beans, Truffle Mushroom Risotto, Black Garlic Chicken Tikka, you will be spoilt for choice. For some more adventure, try their spectacular Green Goddess Rasam and Ghewar Cheese cake.

Here is a Anardana New Year Special Recipe-

Anardana Lamb Barrah


  • Lamb chops (600g)
  • Curd (200g)
  • Malt vinegar (20 ml
  • Ginger garlic paste (20g)
  • Raw papaya paste (20g)
  • Kachari powder (1g)
  • Red chilli powder (30g)
  • Shahi jeera (1g)
  • Garam masala powder (1g)
  • Oil (10 ml)
  • Butter (15g)
  • Lemon juice (20 ml)
  • Anaar Juice (20 ml)


  • Place Chops meats into a large bowl. Add curd, vinegar red chili powder, ginger garlic paste, shahi jeera, garam masala, anaar juice and mix well till the meat is properly coated with spices.
  • Add kachari powder and oil, and mix well.
  • Add the curd and mix well till the meat is coated.
  • Marinate the meat for 4 hours at room temperature and place it into the refrigerator till required.
  • Cook in tandoor for about 7 -8 minutes and do the butter basting, serve hot on design weigh scale (Tarju) with mint sauce and truffle onion.