The two-Michelin-starred Mayfair institution arrives in Dubai with a sophisticated interpretation of Indian gastronomy, bringing together regional culinary traditions, considered design and the convivial spirit of India’s historic social clubs.
Celebrated London institution Gymkhana has earned two Michelin stars since opening in Mayfair in 2013, and has always understood the relationship between cuisine and atmosphere. Inspired by India’s elite gymkhana clubs, where food, conversation and the rituals of social life have long gone hand in hand, it approaches dining as an experience to be savoured. Now, with its arrival at Gate Village in DIFC, that sensibility finds its new home in Dubai.
The setting establishes the tone from the outset. Spread across two levels, with an additional terrace, Gymkhana Dubai draws on the visual identity of its London counterpart while developing a character of its own. Designed by Samuel Hosker of North End Design in collaboration with Karam Sethi, the interiors introduce warmer timbers and lighter green hues, softening the original’s club-like aesthetic without diminishing its sense of occasion.
It is a fitting backdrop for a restaurant whose appeal lies in its understanding of Indian cuisine as an expansive, deeply regional tradition. Gymkhana moves between the smoky intensity of the tandoor, the intricacies of slow-cooked curries and the fragrant complexity of spice-led preparations. Nashta, kebabs and tikkas establish an opening rhythm, encouraging a progression of smaller plates before the meal moves towards more substantial dishes. The Tandoori Masala Lamb Chops with Walnut Chutney are among the signature offerings, their robust seasoning balanced by the richness of the accompanying chutney. Equally emblematic is the Kid Goat Methi Keema with Salli, a dish that brings together the savoury depth of minced goat, the distinctive bitterness of fenugreek and the delicate crunch of crisp potato straws. It is precisely this interplay of texture and flavour that gives Gymkhana’s cooking its character.
The Dubai menu introduces further points of interest like the Makhmali King Crab with Malai Pyaaz, Imli Black Cod with Peanut Chutney and, at the richer end of the spectrum, Wagyu Beef Sukka with Bone Marrow and Jackfruit Ghee Roast. These additions lend the menu a local distinction without abandoning the culinary principles that have made Gymkhana a recognised name in contemporary Indian dining.
Yet Gymkhana’s appeal extends beyond convenience or culinary reputation. Its enduring strength lies in the atmosphere it cultivates in which the pace of the meal, the generosity of the cooking and the pleasure of conversation are treated as equally important parts of the experience. Since its founding, Gymkhana has built its reputation on a distinctive interpretation of the Indian dining club, and its Dubai opening represents an evolution of that identity rather than a departure from it. The interiors have been adapted, the menu expanded with dishes created for the UAE, and the introduction of lunch brings a new dimension to its offering, but the underlying philosophy remains intact.
