Magic Masala
Thirty-five spices. One timeless signature.
A closely guarded blend, handcrafted to bring harmony, depth and character to every dish — instantly, unmistakably Aure Heer.
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Some stories are best told at the table.
Regional Indian legacy cuisine · Panchsheel Rendezvous, Malviya Nagar · New Delhi
The Legend
Long before it was a restaurant, Heer was a name for something rare — a diamond, a queen, a love so complete it became folklore. In the old ballad of Heer & Ranjha she was the flawless one; aure is the glow she left behind.
Aure Heer was born of a quieter belief, too — that India is full of hidden diamonds: cooks and artisans whose extraordinary craft has stayed unseen for years. A diamond is not found. It is made — under pressure, in silence, over time. This is the stage where they finally shine.
Rare, precious, formed under pressure. The most enduring thing on earth.
Regal dignity. Respect for a woman of grace and strength.
Heer–Ranjha — the most celebrated love story of Punjab. Beauty. Defiance.
Born in darkness, forged by pressure. Comes out the most precious thing.
The Chefs
Chef Patron · Brand Heer
From a family-run dhaba in the Himalayan foothills of Uttarakhand — the “Land of Great Chefs” — to celebrated kitchens in Shanghai, Dubai and Abu Dhabi, Chef Mahabir has spent decades chasing one thing: the perfect bite.
His fondest memory is still his mother’s Methi Roti, shared with his brothers — the flavour that guides his cooking to this day. At the heart of every plate lies his “Magic Masala,” a closely guarded blend of thirty-five hand-picked spices perfected over a lifetime.
“Before a dish reaches the table, it must first reach the heart.”
Outlet Chef · Aure Heer
His journey began not in a culinary school, but in a Gurudwara langar — watching hundreds of meals cooked with seva, and learning that food is kindness made edible.
Trained at ITC Maurya and shaped in the kitchens of Sahara Star, Aamby Valley and Massive Restaurants, Chef Sumant found his voice in Modern Indian cuisine — open fire, charcoal smoke, slow cooking, refined plating. For over a decade he has cooked alongside Chef Mahabir; today he leads the Aure Heer kitchen day to day.
“Innovation should never overpower tradition. It should simply help us tell its story better.”
The Foundation
Five promises that guide the kitchen — and its heart.
Thirty-five spices. One timeless signature.
A closely guarded blend, handcrafted to bring harmony, depth and character to every dish — instantly, unmistakably Aure Heer.
Slow-cooked flavours that cannot be rushed.
Nothing extraordinary is ever hurried. From gravies to marinades, patience is treated as an ingredient in itself.
Food that touches the heart before the palate.
Inspired by childhood and family tradition, every plate is built to awaken a memory — and to create new ones.
Honouring tradition through timeless technique.
Cooked in copper lagan where it matters. The vessel and the sequence are as vital as the recipe itself.
Elevating classics while preserving their soul.
Not novelty for its own sake — every classic, reimagined with precision, into the finest version of itself.
Around the Table
Colour, spice and slow-cooked soul — a glimpse of what waits on the table.
“I don’t want my guests to remember what they ate. I want them to remember what they felt.”
— Chef MahabirThe Room
Terracotta and brass, lamplight and phulkari — a room built for lingering.
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