With an upgraded menu and contemporary Indian design and premium hospitality, Anardana continues to be a key dining destination.
Where- Noida, Sec 50
What- Anardana Restaurant
What cuisine- North Indian
Cost for meal for two- INR 2000 approx
Anardana, the restaurant brand that has become a favorite across multiple cities, today announced the opening of its biggest outlet yet in Noida Sector 50. The new flagship brings an upgraded menu and an immersive dining experience that reflects the brand’s growth and evolution.
Over the years, Anardana has built a loyal following at its outlets in and beyond, known for bold flavors, consistent quality, and a vibrant atmosphere that keeps guests coming back. With this new opening in Sector 50, Anardana takes its largest step forward, combining familiar favorites with new culinary creations in a space designed to be a landmark.
Ms. Shruti Malik, Founder says, ” The launch of our Noida Sector 50 restaurant is a defining milestone for Anardana as we open our 14th outlet and our largest flagship destination yet. Noida has always been an important market for us, and the love we’ve received at our Sector 129 outlet gave us the confidence to deepen our presence in the city. With this flagship, we wanted to create more than just a restaurant, we’ve built a destination that celebrates modern Indian hospitality through elevated design, warm service, and a culinary experience that is both innovative and rooted in tradition. We look forward to welcoming guests to experience the next chapter of Anardana”.
The Noida Sector 50 outlet explores a contemporary Indian design vocabulary through fluid geometry, layered materiality and sculptural spatial composition. Moving away from conventional restaurant planning, the design creates a sequence of interconnected spaces where architecture unfolds through changing levels, curved forms and shifting visual perspectives. A soaring double-height volume forms the heart of the project, allowing the ceiling to become a defining architectural element. Sculptural domes, suspended installations and cascading greenery animate the vertical space, while integrated lighting enhances depth, texture and scale. The interplay of solid and void creates an environment that feels simultaneously intimate and monumental. The material palette is rooted in warmth and tactility. Terracotta flooring, textured finishes, timber battens, handcrafted lattice screens and natural stone establish a rich visual rhythm that celebrates craftsmanship through contemporary detailing. Sculptural columns and custom joinery reinforce the architectural language and blur the line between structure, furniture and art. At the centre, a dramatic double-height bar anchors the interior and acts as both a visual focal point and an organisational spine for the dining experience. Curvilinear seating, raised platforms and carefully framed sightlines create a dynamic spatial flow, ensuring every zone offers a distinct yet connected experience. Rather than relying on ornament, the project derives its identity from proportion, material expression and the choreography of space. The result is a restaurant where architecture shapes the experience as much as the cuisine itself, creating an immersive environment that is contemporary, tactile and distinctly Indian.
Complementing the new space is an upgraded menu curated by the kitchen helmed by the experts under the supervision of Chef _______. Anardana celebrates innovation beyond expectations. The new offerings begin with vegetarian highlights like the In Pulled Jackfruit Cannelloni, where tender ghee-roasted pulled jackfruit is rolled in cannelloni and baked in a silky saffron cream sauce. On the non-vegetarian side, guests can indulge in the Butter Chicken Gujiya, crispy gujiyas stuffed with smoky tandoori chicken, topped with Parmesan cheese and served with creamy makhani sauce, and the Malai Chicken Roulade, a stuffed malai chicken roulade paired with creamy mashed potatoes and smoked red bell pepper sauce. Other new mains include the Achari Chicken Breast, a mushroom-stuffed chicken breast finished with a pickle brush and mushroom pepper sauce with smoky edamame, the Lamb Ragout Sambusa featuring crispy lamb ragout served with flavourful puffed rice, and the Mutton Goli Kebab, succulent goli kebabs served with gilafi kulcha and a trio of walnut, radish and eggplant chutneys. For dessert, Anardana introduces the Rasgulla Tiramisu, a soft spongy rasgulla soaked in coffee and rum, layered with mascarpone and cacao for an Indo-Italian twist on the classic.
“We’ve always grown with our guests, and this is our biggest outlet because they asked for more of Anardana,“The Sector 50 restaurant is about giving people a larger space to celebrate, an upgraded menu to explore, and a design that feels rooted yet new. Food and architecture come together here to create something memorable.” Added spokesperson.
Anardana Noida is set to become a key dining destination in Noida. Founded in 2018 Anardana has grown into one of North India’s most loved dining brands. With successful outlets across the region, the brand is known for modern Indian cuisine, warm hospitality, and now for creating spaces that elevate the dining experience. The Noida Sector 50 outlet is the brand’s largest to date and represents the next chapter in the Anardana story.
