The iconic Gaylord Restaurant, which is the popular preference of Mumbai’s Parsis young and not-so-young, celebrated its 60th anniversary on 15th November, 2016 with the launch of a special Gaylord Wine Label, at a ritzy party with live music, great food, loyal patrons and nostalgia! Extending this celebratory spirit to all of Mumbai, Gaylord invites all to partake of the festivities planned through November including surprise giveaways, merchandise, hampers and gift coupons.

For instance, on 16th November, you will get a whopping 60% discount on lunch and dinner! Gaylord has re-introduced a nostalgic menu offering some of the favoured dishes including Crispy Mutton Samosas, Tava Kheema Kalegi and Vegetable Parisienne.

“Gaylord’s 60th anniversary is an opportunity for us to honor our heritage and commitment to serve best quality food both of which have made us the beloved brand that we are today. It is heart-warming to see continuous support of our loyal guests who make us a part of their everyday routine,” said Dhruv Lamba, Executive Director, Kwality Group. A. N. Malhotra, CEO, Gaylord Mumbai added, “We are proud to look back at the last 60 years and see all that has been accomplished. We are extremely grateful to our patrons for their support over the years. Gaylord Mumbai has had the rare privilege of laying the foundational stone of India’s post-independence food landscape, introducing Mumbai to the delights of fine dining.”

Gaylord has been serving exquisite North Indian, Mughlai and Continental cuisine to generations with a priceless reputation. Along with the restaurant, Gaylord’s Bake Shop, adjacent to the garden cafeteria, also enchants visitors with its European bistro charm. Noel D’Souza, Gaylord’s General Manager for 30 years, says, “Gaylord has remained true to its concept and charm of flattering its customers through unchanged taste, glory and heritage. With the completion of 60 years and the increase in competition, we will continue to change with the times – upgrading and experimenting with everything, from food to décor, but staying true to our roots.