Congo Opens in Gurgaon: A Wild New Jungle-Themed Restaurant & Bar

There’s a new beat pulsing through Gurgaon’s Golf Course Road, and it’s not coming from the clubs — it’s rising from a place called Congo. A restaurant and bar that doesn’t whisper luxury, it growls it. It’s wild, textured, smoky, loud in all the right ways, and makes no apologies for it.

Started by Anurag Dania and Abhishek Mathur, Congo isn’t trying to be just another plush space with mood lights. Backed by cricketer Suresh Raina and a solid crew of investors from Delhi NCR, the place brings the Congo Rainforest right into the city’s chest. You walk in and the world slows. Dark woods, tribal echoes, floating ceilings — the whole vibe feels alive, like the jungle itself might come peeking through the walls.

And then the food hits. Bold. Fiery. Unexpected. There’s this Jhol Curry Malabari Chicken that arrives soaked in spice and memory — like your grandma’s coastal kitchen met a rainforest thunderstorm. The Wild Mushroom and Truffle Kulcha is pillowy and potent, the kind of dish that makes you close your eyes just to taste it properly. And the Lamb Rara Risotto? Think slow-cooked Rara meat folded into creamy risotto, no fancy plating, just comfort that sticks to your ribs and heart both.

Cocktails aren’t playing safe either. Tusker’s Tonic bites with black pepper and cools down with cucumber — it’s chaos and calm in one sip. Gauteng Groove brings tropical heat, and Nairobi Nectar goes sweet with passionfruit and African honey but never loses its edge.

But what really makes Congo hum is its soul. It’s more than food and design — it’s about presence. Anurag calls it “elemental yet sophisticated.” Abhishek says, “wild elegance.” Call it what you want, but you feel it. There’s blood in the walls, there’s music in the dishes, and there’s a raw, primal energy that makes you sit up and pay attention.

They’re not stopping at good food and good vibes either. Congo’s planning to train underprivileged youth in the culinary arts, build stronger sourcing from local producers, and keep that fire burning for culture that isn’t forgotten — just waiting to roar again.

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