The signature dish at Gaylord—reliable, consistent, and executed the same way for 50+ years. The marinade is yogurt-based with turmeric, cumin, and ginger, allowing the chicken's natural flavor to shine. Cooked in the tandoor, it develops a charred exterior while staying moist inside. This is the dish that built Gaylord's reputation and continues to define it.
Tips from diners
Order this on your first visit—it's unchanged from decades ago and represents what made Gaylord famous. Pair with naan and dal.
The lamb chop tandoori is a premium option on Gaylord's tandoori menu. The chops are sourced consistently and marinated in the same time-tested mixture as the chicken. Cooked to order in the tandoor, they develop a charred crust while staying pink inside. Reviewers praise the tenderness and how the char adds flavor without bitterness.
Tips from diners
This is what to order when celebrating—premium meat executed with 50 years of consistency. Pairs beautifully with the house wine list.
The naan at Gaylord comes from the restaurant's tandoor—charred spots on the surface, soft crumb inside. Brushed with ghee before serving, it has a slight crisp exterior that yields to a pillowy interior. The garlic version is popular, though the plain version better showcases the tandoor's work.
Tips from diners
Naan comes complimentary with lunch buffet but is à la carte at dinner. Worth ordering—it's cooked fresh and much better than the buffet bread.
Gaylord's butter chicken is prepared using the restaurant's classic recipe—probably unchanged for decades. The chicken is cooked tandoori first, then finished in a tomato-cream sauce enriched with butter. The sauce is milder than modern interpretations, letting the chicken's tandoori char show through. This is comfort food mastered through repetition.
Tips from diners
This is on the lunch buffet at excellent value (around 200 HKD for unlimited). Great option if you want to try multiple dishes affordably.
The Rogan Josh represents Gaylord's curry expertise—a thick, well-spiced gravy that clings to tender lamb pieces. The sauce balances tomato acidity with the richness of ghee. No cream in this version—it's about layered spices and slow cooking. This is a dish that improves after a day of refrigeration as flavors meld.
Tips from diners
Request it slightly spicier than the default—the standard version is calibrated for Hong Kong's middle-ground palate, not authentic Indian heat.
Gaylord is one of Hong Kong's oldest Indian restaurants, operating continuously since 1972 in Tsim Sha Tsui. Founded over 50 years ago, it has maintained consistent quality and loyal clientele through decades of changing dining trends. The restaurant is recommended by the Michelin Guide and known for traditional North Indian cuisine with tandoor specials. The elegant, exotic interior has made Gaylord a destination for celebration dinners and regular date nights. Ownership has remained stable, allowing for continuity in technique and ingredient sourcing.
Gaylord is an fixture—come for the history as much as the food. The vintage interior and professional service reflect 50 years of stability.
Lunch buffet (11:30-14:30) is 198-248 HKD and includes most tandoori and curry dishes plus naan, rice, and dal. Incredible value compared to dinner à la carte.
Sunday brunch buffet is popular for families—arrives around 11:30 and includes Indian breakfast items, curries, and desserts. Booking recommended.
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