Heritage recipes. Intimate ambience. Dishes crafted to become memories.
In Sufi tradition, Zikr is the practice of remembrance — returning, again and again, to what matters most. We chose this name because we believe a meal can be an act of remembrance too. Of family gathered around a table. Of the first time a flavor stopped you mid-sentence. Of evenings that refused to end. Every dish we serve is an invitation to remember.
Our kitchen carries thirty years of culinary heritage — recipes handed down, tested by time, refined through ten thousand services. We don’t chase trends. We slow-braise lamb shanks until the bone surrenders. We grind spices fresh each morning. We seal biryani in dough the way it was sealed three generations ago. Modern technique meets inherited wisdom, and the result is food that feels both new and deeply familiar.
At Zikr, every detail is intentional. The candlelight that softens the room. The gold-rimmed plates chosen to frame each dish. The unhurried pace that lets conversation breathe between courses. This is not a place to rush through dinner. This is a place to arrive, settle in, and let an evening unfold into something you’ll carry with you.
Where Tradition Meets Temptation
Crisp, hollow puris served with spiced mashed potatoes and tangy sweet, flavoured water.
Crunchy fried dough wafers layered with potatoes, chickpeas, sweet yogurt, tamarind, mint, and a balanced sprinkle of chaat masala.
Crispy potato patties topped with spiced chickpeas, whipped yogurt, tamarind chutney, mint, and chaat masala.
Mumbai-style crunchy puris layered with spiced potatoes, chickpeas, sweet and spicy chutneys, onions, and Sev.
Chef’s Daily Inspiration
Chef’s self-curated daily inspiration with fresh ingredients and bold flavours made from scratch. Ask your server for today’s selection.
East Meets West
Tender steamed edamame tossed in a zingy house blend of Indian spices, lime, and a touch of chilli.
Golden fries dusted in a house masala mix, paired with creamy garlic aioli.
A charred flatbread base slathered in silky makhani sauce, topped with veggies, tandoori chicken or paneer, and bubbling cheese, finished with a sprinkle of mixed masalas.
Fried corn crisps loaded with your choice of tandoori chicken or paneer, diced tomatoes, green onions, jalapeños, and in-house chutneys. Served with guacamole, salsa, and sour cream.
Soft dumplings filled with vegetables, chicken, or paneer, served with spicy house momo chutney. Choose your style: Steamed | Fried | Tandoor (+$1)
Hard-boiled egg wrapped in seasoned chicken keema, deep-fried till golden, then bathed in rich makhani sauce, served with mint yogurt. A royal twist on the classic Scotch egg.
Fluffy bao buns filled with your choice of paneer or chicken tikka, pickled onions, and cilantro.
Masala fries smothered in velvety makhani gravy, melted cheese curds, and green onions.
Deep fried crab cake made with fresh crab meat, herbs, spices and breadcrumbs served with a coconut curry aioli.
Soft tacos brimming with masala paneer or chicken or fish, topped with mango salsa, cooling yogurt drizzle and cilantro.
Fire-Kissed Favorites
Indian cheese marinated with yogurt and robust spices.
Paneer marinated in a vibrant blend of fresh mint, coriander and spices.
Soya chaap marinated with creamy malai sauce.
Bone-in chicken marinated overnight in yogurt, traditional spices and roasted in the tandoor for a smoky charred finish.
Boneless chicken marinated with yogurt and classic Indian spices.
Boneless chicken marinated in cream, fenugreek, yogurt, cashew paste, cheese, and delicate spices.
Boneless chicken marinated in a vibrant blend of fresh mint, coriander and spices.
Minced chicken blended with herbs and spices, skewered and roasted in tandoor till juicy.
Basa fish marinated in yogurt, lemon and bold tandoori spices.
Prawns marinated in yogurt, lemon with aromatic spices and roasted in the tandoor for smoky charred finish.
The Opening Notes
Crispy cauliflower wok-tossed with onions, capsicum, and Indo-Chinese sauces.
Golden fried paneer cubes wok-tossed with onions, capsicum, and Indo-Chinese sauces.
Crispy fried mushrooms wok-tossed with onions, capsicum, and Indo-Chinese sauces.
Crispy chicken wok-tossed with onions, capsicum, and Indo-Chinese sauces.
Crispy fish wok-tossed with onions, capsicum, and Indo-Chinese sauces.
Crisp-fried chicken bites steeped in a fiery South Indian spice marinade, finished with crackling curry leaves.
Crisp-fried cauliflower bites steeped in a fiery South Indian spice marinade, finished with crackling curry leaves.
Crispy fritters made with mixed vegetables.
Indian stuffed cheese coated with chickpea batter and fried to perfection.
Battered fish in chickpea flour with a burst of spices, crisp-fried and served with cooling mint chutney.
Crispy chicken lollipops served with schezwan chutney.
Pomfret seared on a tawa with bold coastal spices.
Marinated prawns in a coastal blend of spices, coated in semolina and deep fried until crisp and golden. Served with Goan salad.
Marinated pomfret in a coastal blend of spices, coated in semolina and deep fried until crisp and golden. Served with Goan salad.
Earth’s Aromas
Smoky eggplant roasted over open flame, mashed with onions, mustard seeds, garlic, tomatoes, and cilantro.
Tender okra cooked with onions, tomatoes and spices.
Chickpeas simmered in a tangy, spiced onion and tomato gravy finished with bold North Indian flavour.
Seasonal vegetables cooked with onion, tomatoes and aromatic Indian spices.
Paneer tossed in a fiery aromatic Mangalorean ghee roast masala.
Crumbled paneer cooked with onions, tomatoes, green chilli, and bold homestyle spices.
Crispy paneer tossed with peppers and onions, simmered in a bold Indo-Chinese gravy.
Soft paneer cubes simmered in a rich spinach gravy.
Paneer cooked in a bold smoky gravy with onion-tomatoes, cream and roasted spices for a rich fiery finish.
Paneer cubes simmered in a rich buttery tomato gravy, finished with cream.
Makhana and cashews cooked in a rich, creamy gravy.
Soft vegetable kofta balls served in a rich creamy gravy.
Black lentils and kidney beans slow-cooked overnight with butter, cream and spices for a rich, velvety classic.
Yellow lentils tempered with ghee, garlic, cumin and spices for a simple comforting Indian classic.
Poultry Compositions
Roasted chicken tikka cooked in a bold smoky gravy with onion-tomatoes, cream and roasted spices for a rich fiery finish.
Chicken tossed in a fiery aromatic Mangalorean ghee roast masala.
Chicken slow-cooked in a hand-ground masala of dry-roasted Byadgi chillies, coriander and black peppercorns with a coating of freshly grated golden-toasted coconut, tempered with ghee and crisp curry leaves.
Chicken cooked in a bold Chettinaad style gravy with roasted spices, curry leaves and south Indian flavours.
Chicken cooked on a hot tawa with onion-tomato masala, crushed peppercorns, and coriander.
Tandoori chicken simmered in a rich buttery tomato gravy, finished with cream.
Chicken cooked in a rich creamy gravy scented with fenugreek and gentle spices for a smooth aromatic finish.
Minced chicken simmered with green peas, onions, tomatoes, ginger, garlic and fragrant Indian spices.
A traditional Goan dish featuring marinated chicken simmered in a tangy, hot curry sauce with spices and hint of vinegar.
Battered fried chicken tossed with peppers and onions, simmered in a bold Indo-Chinese gravy.
Deep Notes
Tender mutton slow-cooked in a bold, rich silken gravy of intense spices and sun-dried chillies.
Tender lamb roasted in a thick tomato gravy with caramelized onions, black cardamom, and cloves.
Slow-cooked lamb leg mince simmered with onion, tomatoes, ginger, garlic and green chili in a thick, rustic masala.
Bone-in lamb shank gently simmered with ginger garlic toasted spices and a silky slow-developed nihari gravy, rich with marrow flavour.
A traditional Goan dish featuring marinated lamb simmered in a tangy, hot curry sauce with spices and hint of vinegar.
Tides of Tradition
Battered fish cubes fried and tossed with peppers and onions, simmered in a bold Indo-Chinese gravy.
A traditional Goan dish featuring marinated fish simmered in a tangy, hot curry sauce with spices and hint of vinegar.
A traditional Goan dish featuring marinated prawns simmered in a tangy, hot curry sauce with spices and hint of vinegar.
Prawns tossed in a fiery aromatic Mangalorean ghee roast masala.
Juicy prawns simmered in a coastal Goan curry of coconut with onion, tomatoes, ginger, garlic and aromatic spices.
Fragrant Layers
Butter-brushed, fluffy basmati rice.
Aromatic cumin tempered in ghee and tossed with basmati rice.
Saffron-kissed basmati rice layered with spiced seasonal vegetables, crispy onions, mint, and a hint of rose water.
A fragrant medley of saffron rice and marinated chicken, layered with caramelized onions and infused with kewra and rose essence.
Mutton and rice slow-baked together with saffron, cinnamon, cardamom, and ghee dum-cooked to perfection.
Basmati rice tossed on the tawa with onions, tomatoes, bell peppers, green peas, fresh herbs and bold Indian spices.
Wok-tossed rice with vegetables, dark soy, schezwan glaze, and scallions.
Wok-tossed fried rice with tender chicken, scrambled egg, crisp vegetables, soy, garlic, green onions and a bold kick of dragon sauce.
Wok-tossed fried rice with egg, spring onions, garlic, soy and a golden touch of rich seasoning.
Tandoori Treasures
Whole wheat bread baked in the tandoor.
Soft tandoor-baked naan brushed with garlic butter and chopped coriander.
Soft tandoor-baked naan brushed with warm melted butter.
Thin hand-stretched flatbread delicately cooked until soft, light and folded with finesse.
Layered, flaky whole wheat bread baked in the tandoor until golden, crisp and delicately smoky.
Soft tandoor-baked naan filled with molten cheese and finished with a charred and golden touch.
Simple Complements
Spiced, whipped yogurt blended with crispy boondi pearls and tempered cumin powder.
A punchy mix of handpicked Indian pickles.
Thick, chilled, fresh homemade yogurt.
Crispy papad topped with onions, tomatoes, chili, lime, and chaat masala.
A handcrafted trio of mint, tamarind, and garlic chutneys.
Cucumber, onion, bell peppers, cabbage and tomato tossed with tangy vinaigrette.
The Final Note
Smooth custard steeped with chai spices — cardamom, cinnamon, clove, ginger, jaggery — topped with burnt sugar glass.
A crisp chocolate bar layered with roasted hazelnuts, creamy praline and a rich golden crunch.
Kulfi ice cream sandwiched between soft cardamom cookies.
Delicate layers of cream, pistachio and coffee-kissed sponge, finished with a rich nutty touch.
Creamy, slow-set Indian ice cream enriched with milk, cardamom and a delicate touch of nuts.
Soft paneer dumplings steeped in sweet saffron-cardamom milk.
Golden dumplings in rose-cardamom syrup, crowned with saffron threads.
A vibrant coastal layered sundae with ice cream, fruits, jelly, nuts and luscious syrups for a colourful, joyful indulgence.
A warm golden cookie crowned with creamy ice cream and drizzled with rich chocolate sauce and crunchy nuts.
Mango | Vanilla | Chocolate.
Eight drinks. Eight stories. One menu.
Saffron-kissed Indian single malt, a breath of kewra, rose, and citrus — golden, perfumed, and impossibly light.
Butterfly pea gin, lychee, elderflower, kewra, tonic. Arrives deep indigo — pour the carafe of citrus and watch it blush rose.
Chilli-jalapeño tequila, fresh mango, lime, agave, a spiced rim. Sweet first — then the heat finds you slowly.
Tequila, our kitchen’s own tamarind chutney, masala lemonade, kala namak, citrus.
Mezcal, blood orange, saffron-honey, lemon, rose water. Finished tableside with a flash of flame over citrus peel.
Irish whiskey, double elderflower, fresh cucumber, lemon. Clean, floral, and quietly elegant.
White rum, almond cream liqueur, our house mango lassi, saffron cream float.
Paan-infused vodka, lychee, rose, kewra — the flavours of paan reimagined in a glass.
All the iconic cocktails, done our way.
Whisky, cardamom syrup, bitters, orange peel.
Vodka, tamarind, lime, ginger beer, a hint of chili.
Tequila, rose, grapefruit, lime, a touch of soda.
Vodka, clamato, chaat spice, lime, heat, torched paneer skewer.
Whisky, bitter aperitif, sweet vermouth, orange oils.
Tequila, orange liqueur, lime, salt.
White rum, mint, soda.
Vodka, coffee liqueur, espresso, a touch of sweetness.
Whisky, citrus, sugar, soft foam, bitters.
Red wine, rum, dark berry liqueur, cranberry, pineapple, ginger ale.
White wine, rum, elderflower, white cranberry, ginger ale.
Light, sparkling, and made to linger.
Bittersweet orange aperitif, sparkling wine, soda, orange.
Gin with natural indigo hue, limoncello, sparkling wine, soda, citrus.
Rose, lychee, elderflower, sparkling wine, soda.
Bold pours. Desi attitude. Built to hit fast and memorable.
Jägermeister with an energy kick.
Jameson, peach, and citrus shaken cold.
Vodka, lemon, and sugar.
Tequila, masala spice, and fresh lime.
Vodka, rose, and cardamom.
Tequila, tangy pani puri water, tamarind, mint, and a crisp puri.
All the care, none of the alcohol.
Lime, mint, sugar, soda.
House masala syrup, lime, lemon-lime soda, soda.
Pineapple, coconut, cream, ice.
Citrus, agave, salt, alcohol-free spirit.
Alcohol-free gin, tonic, citrus.
Raspberry, blueberry, rose, lime, ginger ale, butterfly pea.
Watermelon, pineapple, lime, ginger ale.
Crushed almonds, saffron, milk, cardamom and fennel seeds.
Mango pulp, cumin, chili, sugar, ice.
Mango, yogurt, cardamom, a touch of sugar.
Mango, milk, ice cream.
Pepsi, Diet Pepsi, 7 Up, Ginger Ale, Crush, Iced Tea.
Perfect pairing for mixers or light refreshment.
Apple, orange, pineapple, cranberry.
On Tap and Bottled.
Crisp American lager.
BC craft lager.
Belgian pilsner.
American lager.
Dutch premium lager.
Ask your server.
Ask your server.
Ask your server.
India’s most-loved lager.
Indian premium lager.
BC lager.
Mexican lager.
Canadian lager.
American pale lager.
Light lager.
Irish stout.
Belgian-style wheat ale.
Canadian amber.
Sparkling, White, Rosé, and Red.
Glera grape, off-dry, fine bead. Glass / Bottle.
Pinot Noir blend, strawberry, light berry. Glass / Bottle.
Traditional method, Pinot Noir / Chardonnay / Pinot Blanc. Bottle only.
Crisp, citrus, light-bodied house pour.
Smooth, light oak, apple & pear.
Lychee, rose, tropical fruit; built for Indian spice.
Grapefruit, passionfruit, tropical.
Stone fruit, light oak, classic Aussie style.
Refined, lightly oaked.
Bone-dry, mineral, racy.
Cabernet Franc, Provence-style — dry, strawberry, melon, crisp finish. Glass / Bottle.
Medium-full body, black & red fruit, hint of spice.
Smooth, red & black fruit, easy-drinking.
Estate Golden Mile Bench, red fruit, soft tannin.
Light-bodied, cherry, raspberry, silky finish.
Dark fruit, velvety texture, signature high-altitude Malbec.
Blackberry, red plum, cedar & mocha — 15 months French oak.
Full-bodied, cassis, black olive, tobacco — southern Okanagan prestige.
1oz / 2oz
Russian-style, neutral, well — cocktail workhorse.
Swedish, smooth, clean.
Texas corn, pot-distilled — gluten-free, full-bodied.
Dutch, double-distilled, crisp.
French, grape-based, soft & elegant.
French wheat, ultra-premium.
1oz / 2oz
London Dry, citrus-led, classic.
10 botanicals, floral & aromatic.
London Dry, sharp juniper.
Cucumber & rose — used in Gulshan cocktail.
Indigo butterfly pea gin — Limoncello Empress Spritz base.
1oz / 2oz
Well tequila, gold — shots & margarita base.
Premium blanco, bright agave.
7 months oak, caramel & cocoa.
Oaxacan Espadín, smoky & silky.
Clean agave, sipping-grade.
18 months aged, vanilla & spice.
Luxury añejo — celebration pour.
1oz / 2oz
Light, crisp — mojito base.
Vanilla, caramel, smooth.
Aged 3 years, smoky oak finish.
Vanilla & spice — crowd favourite.
Coconut liqueur.
Indian dark rum, molasses-rich.
Caribbean, 11 spices, bold & dark.
1oz / 2oz
Canadian blended, well.
Canadian blended, smooth.
Classic Canadian, light & versatile.
Canadian, vanilla & oak.
Triple-distilled Irish — vanilla, honey, toasted wood.
Triple-distilled, smooth.
Blended Scotch, spicy & smoky.
12yr blended Scotch, smooth & rich.
Speyside, pear & oak.
Speyside, smooth & floral.
Highland, vanilla & citrus.
Orkney, light peat & honey.
Isle of Skye, peppery brine.
Islay, heavy peat smoke.
Islay, balanced peat & sweetness.
Highland coastal, elegant.
Sherry & bourbon casks, layered & rich.
Speyside, spicy ginger, vanilla & toffee.
Goan unpeated single malt, light & tropical.
Triple-cask, recent global award-winner.
Speyside icon, sherry-forward.
Islay, deep peat — the connoisseur’s smoke.
Sherry-cask aged, refined & complex.
Rare blended Scotch — by request.
Danish cider.
100% Canadian cider.
Golden Hour at Zikr — happy-hour pricing on bites and drinks.
Crisp, hollow puris served with spicy mashed potatoes and tangy sweet, flavoured water.
Mumbai-style crunchy puris layered with spiced potatoes, chickpeas, sweet and spicy chutneys, onions, and Sev.
Crispy fritters made with mixed vegetables.
Battered fish in chickpea flour with a burst of spices, crisp-fried and served with cooling mint chutney.
Crisp-fried chicken bites steeped in a fiery South Indian spice marinade, finished with crackling curry leaves.
Fluffy bao buns filled with your choice of paneer or chicken tikka, pickled onions, and cilantro.
Soft tacos brimming with masala paneer or chicken or fish, topped with mango salsa, cooling yogurt drizzle and cilantro.
Fried corn chips loaded with tandoori chicken or paneer, diced tomatoes, green onions, jalapeños, and in-house chutneys. Served with guacamole, salsa, and sour cream.
Soft dumplings filled with vegetables, chicken, or paneer, served with spicy house momo chutney. Choose your style: Steamed | Fried | Tandoor (+$1)
Boneless chicken marinated with yogurt and classic Indian spices.
Basa Fish marinated in yogurt, lemon and bold tandoori spices.
Paneer marinated in a vibrant blend of fresh mint, coriander and spices.
Whisky, cardamom syrup, bitters, orange peel.
Tequila, orange liqueur, lime, salt.
Vodka, clamato, chaat spice, lime, heat, torched paneer skewer.
White rum, almond cream liqueur, our house mango lassi, saffron cream float.
White rum, mint, soda.
Chilli-jalapeño tequila, fresh mango, lime, agave, a spiced rim.
American lager.
Crisp American lager.
BC craft lager.
Jackson-Triggs Pinot Grigio.
Black Box Cabernet Sauvignon (Chile).
Tequila, masala spice, and fresh lime.
Vodka, rose, and cardamom.
Tequila, tangy pani puri water, tamarind, mint, and a crisp puri.
Lime, mint, sugar, soda.
House masala syrup, lime, lemon-lime soda, soda.
Mango, yogurt, cardamom, a touch of sugar.
Pineapple, coconut, cream, ice.
Watermelon, pineapple, lime, ginger ale.
ZIKR is a thoughtfully crafted culinary journey by Chef Rohit Shetty, a Hotel Management graduate whose experience spans Goa to India, the USA, and Canada. Having worked with esteemed hospitality brands such as Hilton, Fairmont, and leading corporate restaurant groups across both casual and fine dining, Chef Rohit brings a global perspective shaped by years of passion, discipline, and excellence.
At ZIKR, the menu is a tribute to the soul of Indian cuisine in all its richness — a tapestry of bold spices, timeless recipes, and regional depth — presented with authenticity, grace, elegance, and a modern sensibility to create a truly memorable dining experience.
True to its name, ZIKR — meaning remembrance, reflection, and soulful connection — invites guests on a journey where every dish echoes the stories, emotions, and timeless spirit of India.
— Chef Rohit Shetty
Some evenings deserve their own room. Whether it’s an intimate anniversary, a milestone birthday, or a corporate dinner where the setting says as much as the agenda — our private dining space is yours to shape. We’ll handle the menu, the ambience, and the details. You bring the occasion.
Inquire NowAccommodating everything from intimate dinners to grand celebrations.
Tailored tasting menus designed with your preferences in mind.
Your own service team for the evening, attentive and discreet.
From boardroom to banquet, configured to your occasion.
Our reservation system launches with the restaurant soon. In the meantime, call us directly to reserve your table.
Call (604) 372-0777Or fill out the form below and we’ll confirm via email within 24 hours.
Soon, order Zikr’s signature dishes delivered to your door via Uber Eats. Premium Indian dining, wherever you are.
For advance catering orders, email contactus@zikrindianflavours.com
Reservations are strongly recommended, especially for Friday and Saturday evenings. Walk-ins are welcome but subject to availability. Reserve online or call (604) 372-0777.
Yes. Free parking is available via the hotel lobby entrance at 17530 64 Ave, Surrey. The lot is well-lit and steps from our front door.
Absolutely. Our menu includes vegetarian, gluten-free, nut-free, and dairy-free options clearly marked. Please inform us of any allergies when booking and our kitchen will adapt accordingly.
Smart casual. We want you comfortable and at ease — think date-night attire. No formal dress required, but we ask that guests avoid athletic wear and flip-flops.
Yes. Our private dining space accommodates intimate celebrations and corporate gatherings. Custom menus, dedicated service, and flexible setup. Inquire via our Private Dining form or call (604) 372-0777.
Please contact us at (604) 372-0777 for details about our sourcing and preparation methods.
Yes. Soon, you can order via Uber Eats for delivery. Takeout can be arranged by calling (604) 372-0777 directly.
We ask for 24 hours’ notice for cancellations. For private dining events, 72 hours’ notice is required. No-shows for parties of 6+ may incur a fee.
Gift cards will be available at launch. Perfect for birthdays, anniversaries, or anyone who deserves an evening at Zikr.
17530 64 Ave, Surrey, BC V3S 1Y9, Canada. We’re accessible via Highway 10 and just minutes from Cloverdale. Free parking on-site via the hotel lobby entrance.
17530 64 Ave
Surrey, BC V3S 1Y9
Canada
| Monday – Thursday | 5:00 PM – 10:00 PM |
| Friday – Saturday | 5:00 PM – 11:00 PM |
| Sunday | 5:00 PM – 9:00 PM |
Free parking available via the hotel lobby entrance. Well-lit lot steps from our front door.