Khazana in Gulshan is the Bangladesh outpost of the Chef Sanjeev Kapoor luxury Indian concept — founded by one of India's most celebrated chefs (the MasterChef India television host, cookbook author, and restaurant group founder) and the only internationally-chef-branded Indian fine-dining restaurant in Dhaka. The concept focuses on authentic royal Indian recipes (the pre-Independence Mughal-court and Rajput-royal cuisines that form the foundation of classical North Indian fine dining) executed with premium ingredients, traditional tandoor and dum-pukht technique, and a dining-room experience that matches the international-Chef-Kapoor group standard across its Dubai, Singapore, and Middle East locations.
The menu covers royal North Indian with strength in the tandoor and kebab sections, the dum-pukht slow-cooking preparations, and the classical Mughlai curry program. Signature dishes include the murgh dum biryani (the Lucknow-Awadhi slow-pot biryani, the restaurant's reference dish), the kakori kebab (the minced-lamb tandoor specialty), the rogan josh (classical Kashmiri lamb curry), the palak paneer (the reference preparation), the aloo naan (the tandoor bread program), and a kulfi-falooda dessert preparation that is the most-ordered closing course. The wine list is selected to pair with Indian food (Gewürztraminer-forward with several South African and Australian Indian-compatible labels); Indian single-malt and Indian-craft-beer sections are strong.
The occasion fit is for business dinners with Bangladeshi and South Asian counterparts where the Chef Sanjeev Kapoor name and the royal-recipe framing carry corporate-appropriate luxury signalling, team-dinner occasions for groups of 6-20 where the Indian sharing-plate format and the tandoor arrivals create natural group energy, birthday and milestone celebrations where the biryani centrepiece and the dessert program play as ceremony, and as the introductory Indian-fine-dining experience for international visitors who have not eaten serious royal-recipe North Indian before. For proposal and once-in-a-lifetime occasions, Yumi or Seasonal Tastes are more setting-appropriate.
Reservations via phone or the Chef Sanjeev Kapoor group website — book 5-7 days ahead for weekends, 1-2 weeks ahead for large groups and private-dining rooms. Daily service lunch and dinner. The biryani must be pre-ordered (45-60 minutes cooking time) and the thali and degustation menus are the formats that showcase the kitchen's range. Private dining rooms (6-20 capacity) are available for business dinners and should be specified at booking. Located in Gulshan; Uber from other Dhaka districts.
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Khazana is Dhaka's business-dinner Indian fine-dining default. The Chef Sanjeev Kapoor pedigree, the royal-recipe menu structure, the private dining rooms that handle 6-20 guest counterparty occasions, and a format that translates cleanly across South Asian and international client backgrounds combine to make it the reference business-Indian booking in Bangladesh.