10 more branches in Gurugram
Chinese, Mughlai, Vegetarian options
$$$$
Price range per person INR 400 - INR 600
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Chinese and Mughlai cuisines under the direction of the great chef are gorgeous at this place. This restaurant offers you nicely cooked butter chicken, shish kebabs and paneer tikka. Taste good brownies, ice cream and kulfi. Among the drinks, there is delicious cordial. Try great hot chocolate, lemonade or chocolate frappe, it's a must when visiting Dana Choga.
Food delivery is an important benefit of this place. The well-trained staff welcomes visitors all year round. The fast service demonstrates a high level of quality at this spot. You will like fair prices. At this restaurant, people can enjoy the lovely atmosphere and homey decor. Dana Choga scored 4.2 in the Google rating system.
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Ritika
20 days ago on Zomato
excellent food and superb service.. Always..
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Varun Bhim Sain
20 days ago on Zomato
the best as always since the late 1990's
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Rahul Prabhakar
a month ago on Zomato
Winter Warmth at Dana ChogaThere are some restaurants that understand the poetry of seasons. Dana Choga in DLF Phase 1, Gurugram, is one of them.I've been hearing about their winter menu for weeks now, and last week, I finally made the trip. The timing couldn't have been better. Delhi's winter had just begun to show its teeth, and there's something about a cold evening that makes you crave the robust flavours of North Indian cooking.The Fish That Surprised MeI began, as I often do, with something from the tandoor. The Fish Ajwaini Tikka arrived at the table sending up plumes of smoke, the carom seeds lending their distinctive aroma to the proceedings. What struck me most was the restraint. The fish—and this is crucial—hadn't been bludgeoned with spices. The ajwain worked its magic without overwhelming the delicate flesh. Each morsel was perfectly charred on the outside, moist within. It's the sort of dish that makes you wonder why more restaurants don't trust their ingredients to speak for themselves.For vegetarians—and let's face it, many of the best dishes in Indian cuisine are vegetarian—the Tandoori Stuffed Mushroom would be my recommendation. I didn't try it myself this time, but I watched it being served at the next table, and the presentation alone was promising.The Heart of WinterBut here's the thing about Dana Choga's winter menu: it understands what winter eating is really about. It's not just about keeping warm; it's about connecting with dishes that have sustained generations through harsh North Indian winters.The Sarso Da Saag with Makki Roti was everything it should be. Forget the pale, over-processed versions you get at most places. This was dark, robust, with just the right hint of bitterness from the mustard greens, tempered by butter and careful seasoning. The makki roti had that authentic coarse texture—the kind that can only come from stone-ground corn. You break off a piece, scoop up the saag, and for a moment, you're not in a Gurugram restaurant but in a winter farmhouse somewhere in rural Punjab.I also ordered the Gobhi Aloo and the Gobhi Adraki. Now, cauliflower is having something of a moment in global cuisine, but we've been cooking it brilliantly in India for centuries. The Gobhi Aloo needs no introduction—it's comfort food at its finest. But the Gobhi Adraki was the revelation. The ginger cut through the richness with a clean, sharp bite, elevating what could have been a simple dish into something memorable.For the CarnivoresIf you're in the mood for meat, the Champaran Dum Gosht demands your attention. This is cooking that respects tradition—slow, patient, allowing the meat to become tender without losing its character. The dum technique, when done properly (as it is here), creates layers of flavour that simply cannot be rushed.The Sweet FinishI ended, inevitably, with Gajar Halwa. Winter in Delhi without gajar halwa is like Wimbledon without strawberries. Dana Choga's version is properly made—none of that synthetic orange colour, just the deep, natural red of good carrots, cooked slowly with milk and ghee until they achieve that perfect texture: not too dry, not swimming in liquid. Sumptuous is exactly the word for it.The SettingA word about the restaurant itself: Dana Choga has managed something increasingly rare in Gurugram's competitive dining scene. The ambience is cosy without being cramped, warm without being stuffy. It's the sort of place where you can have a business lunch or a family dinner with equal ease. The lighting is right, the spacing between tables adequate, the service unobtrusive but attentive.In a city that seems to birth a new restaurant every week, Dana Choga's winter menu is a reminder that sometimes the best cooking doesn't come from molecular gastronomy or fusion experiments. It comes from understanding your ingredients, respecting your traditions, and knowing that there's a reason certain dishes have endured for generations.Worth the trip? Absolutely.
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Chinese, Mughlai, Vegetarian options
$$$$
Price range per person INR 400 - INR 600
© OpenStreetMaps
contributors
Features
Сredit cards accepted
No outdoor seating
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Wheelchair accessible
Wi-Fi
Takeaway
Parking
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