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Est. 2011 · Gurugram

Fire, Spice & Heritage.

Mirchi & Ember brings together the smoke of the tandoor, the depth of Indian curries, and the bold wok-tossed flavours of Chinese cuisine — plated with a modern hand and served in a room built for celebration.

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Our Specialties

Three Kitchens, One Table

Every dish is cooked to order across our three open kitchens — the tandoor, the curry line, and the wok station — so you can journey through cuisines in a single sitting.

Indian curries

01 · Curry Line

Indian

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Chinese cuisine

02 · Wok Station

Chinese

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Tandoori grill

03 · The Tandoor

Tandoori & Grill

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Chef's Favourites

Popular Right Now

The dishes our regulars order again and again — clearly marked for vegetarian and non-vegetarian preference.

Chef preparing food

Our Story

A Family Kitchen, Grown Up

What began as a 20-seat dhaba run by the Malhotra family in 2011 has grown into one of the city's most loved tables — without ever losing the recipes, the wood-fired tandoor, or the habit of feeding guests like family.

  • ★Spices ground fresh in-house every morning
  • ●Family recipes passed through three generations
  • ◆An open tandoor you can watch from your table
Read Our Story

Why Mirchi & Ember

Why Guests Choose Us

01

Wood-Fired Tandoor

Authentic clay-oven cooking that gives every kebab and naan its signature smoke.

02

Fresh Daily Sourcing

Produce and meats sourced each morning from trusted local farms and markets.

03

Three Cuisines, One Roof

Indian, Chinese and Tandoori — no need to choose, our kitchens do it all.

04

Celebration-Ready Space

An elegant dining room designed for anniversaries, families and quiet dinners alike.

Head chef portrait

Chef's Special

Tonight, Chef Rohan Recommends

"The Dum Biryani is sealed and slow-cooked for two hours — you taste the patience before you taste the spice."

Executive Chef Rohan Malhotra trained in Lucknow's dum-pukht kitchens before bringing that discipline home. His nightly special changes with the season — tonight, it's a saffron lamb biryani sealed in dough.

See Tonight's Menu

Loved By Guests

What Our Guests Say

The Ambience

A Room Built for the Table

Warm brass light, hand-block wall panels, and a live tandoor counter — step inside before you arrive.

Restaurant interior Dining table Bar area Chef at tandoor Food spread Restaurant seating

From the Journal

Stories & Recipes

Reserve Your Table

Come Hungry. Leave Family.

Tables fill quickly on weekends — reserve online in under a minute or call us directly.

Book a Table Call +91 124 456 7890
Home/About Us

Our Story

Since 2011

From a 20-Seat Dhaba to a City Landmark

Mirchi & Ember was founded by the Malhotra family in a modest 20-seat roadside dhaba, where a single tandoor and a handwritten menu drew queues within months. What kept people coming back wasn't ambition — it was a promise never to compromise on how a dish was cooked.

Fifteen years and one purpose-built dining room later, that promise hasn't changed. Every curry is still finished to order, every naan still slapped onto the same style of clay oven, and every recipe still checked against the family's original notebooks.

Chef cooking in kitchen
Tandoori chicken cooking

Our Philosophy

Cook Slow, Serve Fast

We believe flavour cannot be rushed. Our gravies simmer for hours, our marinades rest overnight, and our biryani is sealed and dum-cooked the traditional way — yet once your order reaches the pass, it moves to your table in minutes. Patience in the kitchen, speed at the table.

  • 🌿No shortcuts on stock, marinade, or masala
  • 🔥Live-fire cooking wherever tradition calls for it
  • ⚖Balance, not excess — every dish is seasoned with restraint
Executive chef Rohan Malhotra

Meet the Chef

Chef Rohan Malhotra

"My grandmother taught me that a good curry has no recipe — only instinct, built over years of tasting."

Trained in Lucknow's dum-pukht tradition and later in Sichuan wok technique, Chef Rohan took over the kitchen in 2016. He leads a team of eighteen chefs across the tandoor, curry, and wok sections — and still tastes every gravy himself before service.

Ingredients

Fresh, Sourced With Intent

Our spice room is restocked weekly from growers in Kerala and Rajasthan; our vegetables and paneer arrive fresh each morning from local farms within 40km of the restaurant.

Indian spices
Fresh curry preparation

What We Stand For

Our Values

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Authenticity

Recipes stay true to their regional roots — no shortcuts, no fusion for fusion's sake.

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Hospitality

Every guest is treated like they've been invited into our home, not just our restaurant.

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Craftsmanship

From knife work to plating, precision is a habit in our kitchen, not an occasion.

Loved By Guests

Why Customers Keep Returning

Taste the Story Yourself

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Home/Food Menu

Our Menu

Vegetarian
Non-Vegetarian
Special
Popular
Spicy

Can't Decide? Let Chef Choose.

Ask your server for the Chef's Tasting Journey — five courses across all three kitchens.

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Home/Blog

Stories from Our Kitchen

Notes on ingredients, technique, and the traditions behind our menu — written by our chefs and team.

Home/Contact

Visit or Reserve

Get In Touch

We'd Love to Host You

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Address

12 Golf Course Road, Sector 42, Gurugram, Haryana 122002

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Phone

+91 124 456 7890

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Email

hello@mirchiandember.in

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Opening Hours

Mon–Fri: 12:00 PM – 11:00 PM
Sat–Sun: 11:00 AM – 11:30 PM

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12 Golf Course Road, Sector 42
Gurugram, Haryana — Map preview

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Common Questions

Frequently Asked

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