Luxury fine dining restaurant & bar Dramz opens its gates again

Committed to serving some of the best European Asian and Oriental cuisines Dramz is a unique place that has four different outlets each with a one-of-a-kind menu with a different ambience and mood
  • Franchise India Buereau
Restaurant India

Dramz, a luxury dining restaurant, and whiskey bar announced its launch in a happening party on the eve of May 26th, Saturday. The event witnessed the presence of some of the top fashion and food influencers like Akansha Redhu, Natascha Shah, Editor of TLF Magazine, Mukul Bhatia, Photographer and Fashion Influencer.

Committed to serving some of the best European, Asian and Oriental cuisines, Dramz is a unique place that has four different outlets each with a one-of-a-kind menu with a different ambiance and mood.

Open 7 days a week, popular dishes include starters of Carribean Jerk Chicken, Italian baked meatballs and main courses feature Roasted creamy chicken, Machhi Tikka, Oven Baked White button mushroom among other delicacies.

Dramz is the dream project of Aishwarya Suri who imagined it to be an amalgamation of history, culture, and food. It is designed in an old English/Scottish cottage home style, offering the dual experience of a traditional and contemporary vibe for food and whiskey lovers.

“I am so excited that the dream of opening a place that’s so culturally and aesthetically unique has finally come true. I took up the challenge of launching this place as it had the potential to deliver a world class experience be it on food, ambiance or the spectacular view of the iconic Qutub. Our new menu has some of the best food from all around the world, and we are now offering Anglo-Indian, Oriental, European and Asian cuisines. The food is already a favourite among the people who have tried it.”

She added, “The idea behind Dramz is to offer something unique to everyone who visits our restaurant, this is also clearly visible in our four different outlets all of which provide an entirely different experience.”

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