Gaylord Indian Restaurant is a secret paradise located in the heart of Tsim Sha Tsui. Recommended by the Michelin Guide and recognized for its authentic and traditional Indian dishes since 1972, it continues to capture the hearts and taste buds of diners both local and abroad. Exotic interiors and the elegant ambience add to its exotic charm, making it the place to go for a real Indian experience in Hong Kong.
Gaylord literally means, "Happy God". Gay as in happy and lord as in God. It was back in 1972 that Gaylord opened on Wyndham Street, Central, Hong Kong. It grew and moved to other locations. The man behind the venture was an Indian gentleman named, O.P. Seth, who first introduced the restaurant to Hong Kong. The respected Harilela family became business partners and then the sole owners seven years later. The Harilela family operated the restaurant for the next 25 years before Chiram Strategic Group took control in 2006. In 2014, Mayfare Group started managing Gaylord, and ultimately, in 2022, Gaylord joined to be part of Hong Kong’s newest Hospitality venture, the Silver Oak Group. Until 1989, the restaurant, operated from a location on Chatham Road, then Ashley Road, before moving to its current spacious site on Prince Tower, Peking Road, Tsim Sha Tsui.
Gaylord's long-term success can be partly attributed to its pioneering and innovative approach. It began attracting Chinese diners when it served up a tempting buffet lunch in the 1980s. This allowed Chinese diners the chance to savour delicious Indian cuisine. Soon, it helped to dispel the misconception that Indian cuisine is extremely spicy. Indian cuisine is not about being spicy, it is about the fragrances and the flavours. Gaylord was also the first to build an open kitchen and host live music featuring Indian performers. It truly became a feast for the senses.
Since 1972, Gaylord has been offering the city’s dining scene a wide variety of scrumptious Indian delicacies that blend exotic spices and intense herbs into a rich, flavour-packed dining experience. Dishes like tongue-tingling tandoori chicken marinated in saffron spiced yoghurt, succulent prawn in coriander and cream sauce with peppercorn, and mouth-watering tender lamb cooked with a cashew nut and poppy seed paste are divine. The curries are complemented by barbequed seafood, paneer, lamb and chicken delicacies from the tandoor oven, street food style appetisers such as mildly spiced spinach & lentil cutlets, savory pooris served with spicy & tangy water and crisp spiced vegetables samosa, and an assortment of naan breads freshly-baked from our tandoor, the clay oven at open kitchen area.
In 2019, contemporary twists on classics such as the Avocado Mango Dahi Poori, Berries Bombay Bhel, Pao Bhaji Bruschetta and more were launched. In addition to adding flair to traditional Indian street snacks, Gaylord also launched what is now a favourite for both the Team and our regular Patrons, the “Truffle Is In The Air” menu. Serving Truffle on our favorites, including the Truffle Cheese Naan and Truffle Butter Chicken – two popular picks.