Fazz's – Flavors That Bring You Back
Where Every Meal Becomes a Memorable Experience
🍽️
Authentic Flavors
👨🍳
All Expert Chefs
🥡
Takeaway Available
📅
Easy Reservations
Fazz's – Serving Smiles, One Plate at a Time
Perfect for Every Occasion
Whether you're planning a romantic dinner, gathering with family, celebrating with friends, or hosting a special event, Fazz's offers the perfect setting for every occasion. Enjoy an elegant atmosphere, exceptional hospitality, and authentic Indian cuisine crafted to make every visit memorable. From intimate dinners to private celebrations, we're here to turn your moments into lasting memories.
Elegant Dining Atmosphere
A stylish and welcoming space designed for comfort, conversation, and unforgettable dining experiences.
Private Event Bookings
Celebrate birthdays, anniversaries, corporate gatherings, and special occasions in a warm and exclusive setting.
Customized Menus
Tailored dining options crafted to suit your event, preferences, and guest experience.
Fazlur Rahman.
meet our owner
At the heart of every memorable dining experience at Fazz’s Indian Kitchen and Bar is the artistry of our talented Chef Fazz. With a deep passion for Indian cuisine and an unwavering commitment to excellence, Chef Fazz masterfully blends authentic flavors with contemporary flair, creating dishes that are as visually stunning as they are delicious.
With years of culinary experience, Chef Fazz draws inspiration from India’s rich and diverse culinary heritage, skillfully incorporating traditional techniques with modern innovation. Every dish is a harmonious symphony of flavors, carefully curated to bring out the essence of Indian spices and ingredients.
At Fazz’s, we believe that great food is not just about taste but an immersive experience —from the aroma of freshly ground spices to the vibrant presentation of each plate. Chef Fazz ensures that every creation tells a story, offering a culinary journey through India’s most beloved dishes with a signature touch of elegance and creativity.
. Our Menu .
Authentic Indian Street Food Cooked Fresh, Served with Passion
|
Food Item
|
Price
|
|---|---|
|
Food Item
|
Price
|
|---|---|
Inside Fazz's
A Dining Space Designed for Every Occasion
Step inside Fazz's and discover a warm, elegant atmosphere where exceptional food meets genuine hospitality. Whether you're joining us for a family dinner, a romantic evening, or a special celebration, every detail of our restaurant is thoughtfully designed to create a comfortable and memorable dining experience.
Reservation
Reserve Your Table for an Unforgettable Dining Experience
Whether you're planning a romantic dinner, a family gathering, a business lunch, or a special celebration, we're ready to make every moment memorable. Reserve your table today and enjoy exceptional hospitality, authentic Indian cuisine, and a warm, elegant atmosphere at Fazz's.
Telephone Reservations
Leading the Kitchen
Meet Our Head Chef
At the heart of Fazz's is our Head Chef, whose passion, expertise, and dedication inspire every dish we serve. Blending authentic Indian flavors with exceptional culinary craftsmanship, they ensure every guest enjoys a truly memorable dining experience.
Khaledujjaman Khan
Head Chef
Khaledujjaman Khan is an accomplished culinary professional with over 24 years of extensive international experience.
Professional Experience
- Executive Chef & Consultant: Specialized in pre-opening properties and large-scale operations across the Middle East and Bangladesh.
- Senior Instructor: Headed culinary arts departments, training the next generation of professional chefs.
- Global Hospitality Brands: Worked extensively with prestigious international chains, including Marriott and Radisson Blu.
Khaledujjaman Khan is a highly skilled culinary expert whose career spans more than two decades of excellence in five-star hotel operations. After refining his expertise in international cuisines across Saudi Arabia, Qatar, and the UAE, he returned to Bangladesh to elevate local hospitality standards. Known for his exceptional leadership in kitchen management and menu design, he now channels his global expertise into culinary education, mentoring aspiring chefs at top-tier institutions.
Serge Burckel is a Chef with an extremely rich kitchen pedigree which has seen him master his craft with the culinary royalty of French cuisine before going on to win recognition for his own kitchens, on more than one occasion, with both Michelin Stars and enviably high Gault Millau scores.
Md Khalekujjaman
chef was the chef de cuisine, reporting directly to the head or Serge Burckel chef (Restaurant Name:- Jordanian cuisine in France)
London’s Mayfair neighbourhood is synonymous with good taste. Bordered by Oxford and Regent streets, it teems with Georgian town homes and bespoke tailors, smart shops tucked inside glass arcades and historic hotels like the legendary Connaught. There’s more than a smattering of Michelin stars, too, and it is here that legendary chef Jean-Georges Vongerichten has staged his victorious return to the city’s highly competitive culinary scene, opening his casual-chic restaurant Jean-Georges at the Connaught last summer.It isn’t his first London establishment, however. “I spent time in London [in the ’90s] opening Vong at the Berkeley hotel,” the New York–based chef explains in a thick French accent, referencing the iconic restaurant that shook up the city’s restaurant scene.
Md Khalekujjaman
chef was working with chef Jean-Georges in Qatar (W Doha Hotel. https://www.marriott.com/en-us/hotels/dohwh-w-doha/overview/)
In culinary circles there is always an exception: someone who is extra-special, someone who thinks differently and acts differently. In Belgium, this is Sang Hoon Degeimbre. Originally from Korea, Sang Hoon started his career as a sommelier. In 1997, he decided to start his own restaurant and don his first-ever chef’s whites. Three years later, he was awarded his first Michelin star, and in 2008, his second. His restaurant L’Air du Temps is in Liernu, in the province of Namur in the south of Belgium. It is a farm restaurant with 5-hectares of vegetable and herb gardens. Sang Hoon, is known for his molecular gastronomy.
Md Khalekujjaman
chef was the chef de cuisine in Belgium, reporting directly to the head or Sang Hoon Degeimbre chef
He is sea food master. Jacques Maximin , born onMarch 3, 1948in Rang-du-Fliers ( Pas-de-Calais ) [ 1 ] , is a French chef .
Awarded Michelin stars for nearly forty years and named Meilleur Ouvrier de France (Best Craftsman of France ), Jacques Maximin worked for many years in Provence , notably at the Negresco . He is considered a pioneer of vegetable cuisine and a leading figure in the culinary world [ 2 ] .
Fiery and creative, generous, with a strong character [ 3 ] , Jacques Maximin was nicknamed the " Bonaparte of the kitchen " by Christian Millau [ 4 ] , [ 5 ] and said of himself , " In the kitchen, I am Bonaparte " [ 6 ] . Alain Ducasse said of him that he is " a creative genius, insolent, provocative, excellent in immediacy " [ 7 ]
Md Khalekujjaman
chef was the chef de cuisine in France
Originally from Franche-Comté, Romain Meder trained in France then advanced his culinary skills in the West Indies before returning to Paris alongside Hélène Darroze and the catering company Potel et Chabot. Alain Ducasse then asked Romain to join his team at the Plaza Athénée before entrusting him with the management of the kitchens of Spoon in Mauritius and IDAM restaurant in Qatar. Romain then became Executive Chef of the Alain Ducasse au Plaza Athénée restaurant in Paris until its closure in 2021. In 2016, the restaurant was awarded 3 stars in the Michelin Guide, rewarding the naturalness cuisine comprised of vegetables, fruits, cereals and fish implemented since 2014. In September 2021, Romain Meder opened with Alain Ducasse, SAPID, a dining hall offering earthy, nomadic and sustainable cuisine. From November 2021 until March 2022, Romain led the kitchens of the one-off ADMO restaurant, a 100-day ephemeral restaurant at the Quai Branly Museum in Paris in collaboration with Alain Ducasse, Albert Adrià and Jessica Préalpato. In April 2022 he becomes Executive Chef of Le Domaine de Primard near Paris.
Romain Meder arrives at the Cove creating an enthralling Culinary Journey for our guests.
ROMAIN MEDER was head chef Md Khalekujjaman's chef. Md Khalekujjaman was assite with ROMAIN MEDER in Fance
He joined Sheraton Ayers Rock Hotel, now known as Voyages Ayers Rock Resort, as sous chef from 1982. He then went on to join a cruise line as Executive Chef and Food and Beverages developer on board the Carnival Cruise Line in Miami, United States from 1994 to 1999. Later, he traveled to Saudi Arabia to join Hyatt Regency. From March 2003 to August 2006, he oversaw and served at ten five-star hotels as an executive chef, providing corporate executive chef services at the Intercontinental Hotels. He returned to Bangladesh in September 2006 and became employed at Radisson Blue Water Garden Hotel as an executive chef and director of food and beverages. In 2009, he became the executive chef and food and beverage manager of The Westin Dhaka,[self-published source?] remaining as one until 2012. He is currently employed in Bangladesh at Grand Sultan Tea Resort and Golf, where he is acting General Manager, Director of Food and Beverages and Executive Chef since May 2013. In April 2015, he started his own culinary institute, Tony Khan's Culinary Institute, to teach amateur chefs to become internationally trained in the hotel industry.
Tony Khan 
The Team Behind Fazz's
Meet The Team of NYUS
Team of NYUS, a group of passionate
professionals dedicated to bringing the best of Indian cuisine to Darlington.
Mustavi Zaman Rafi
SSC-Premier ideal high School, mymensingh
Batch-2014- 2015
HSC- Milestone School and college, Dhaka
Match:-2016- 2017
Bachelor:-BBA finance Daffodil international University.
Diploma:-level 3 complete and training with Beacon Academy Bangladesh 12 month.
Internship:- Lakeshore hotel, Le Meridian, Dhaka Regency Hotel.
Expert:-Thai Chinese Arabian and Bangla
Experience:- 2 years in Bacon Academy Bangladesh
Fazz's Cafe and restaurant position:- sous chef
A sous chef is the second-in-command in a professional kitchen, ranking directly below the executive or head chef. Literally translating to "under-chief" in French, they act as the head chef's right hand, managing kitchen staff, overseeing food preparation, and running daily
A.K.M Rashedul hoque.
Operational Head
EXPERIENCE -
CEO AT ARAMBAGH CLUB.10YEARS.
CEO ALSO BAISHAKHI ENTERPEISE(5YEARS).
He is OPERATIONAL HEAD OF FAZZ CAFE AND RESTAURANT
AKM Rashedul Haque is an accomplished professional in the hospitality and food & beverage (F&B) industry. With deep-rooted expertise in restaurant management, operations, and culinary development, he has built a strong reputation as a premium restaurateur. Beyond his professional management ventures, he actively connects with a global culinary audience as a digital content creator, sharing insights on travel, gourmet experiences, and fine dining.
Professional Experience
- Restaurant Management & Strategy: Proven track record in overseeing day-to-day operations, ensuring premium guest satisfaction, and optimizing venue aesthetics for high-end dining establishments.
- Culinary Innovation: Specialized in menu design and flavor curation, bridging traditional dining expectations with modern presentation trends.
- Hospitality Operations: Expert in staff training, supply chain coordination, food safety compliance, and maintaining standard operating procedures (SOPs).
- Brand & Digital Growth: Effectively leverages social media platforms to build restaurant visibility and engage with food enthusiasts through creative storytelling.
Testimonial
What They Say
I knew I was in for something special. The warm ambiance, the tantalizing aroma of freshly ground spices, and the impeccable service set the stage for an unforgettable dining experience." "Each dish was a masterpiece of flavors—the perfect balance of rich, aromatic spices and fresh, high-quality ingredients. The butter chicken melted in my mouth, the biryani was fragrant and flavorful, and the naan was soft, warm, and simply divine."
The food is simply outstanding. The curries are rich and flavorful, the tandoori dishes are cooked to perfection, and the naan is wonderfully fresh and fluffy. Each bite is a perfect blend of tradition and innovation, showcasing Chef Fazz’s passion for Indian cuisine." "Whether you're a fan of mild, creamy dishes or bold, spicy flavors, there’s something for everyone on the menu. This restaurant is a must-visit for anyone who appreciates great food and exceptional hospitality.
Simply outstanding! Each dish was packed with authentic Indian flavors, perfectly spiced, and beautifully presented. The tandoori platter was a smoky delight, the curries were rich and aromatic, What truly makes Fazz’s stand out is its dedication to quality and authenticity. You can taste the passion and craftsmanship in every bite.
Experience the rich and authentic flavors of India at Fazz’s Indian Kitchen, where every dish is crafted with passion and tradition. Our menu is inspired by the vibrant culinary heritage of India, offering a variety of mouthwatering dishes that cater to both spice lovers and those who prefer milder flavors.
Reservation
Reserve Your Table for an Unforgettable Dining Experience
Whether you're planning a romantic dinner, a family gathering, a business lunch, or a special celebration, we're ready to make every moment memorable. Reserve your table today and enjoy exceptional hospitality, authentic Indian cuisine, and a warm, elegant atmosphere at Fazz's.
Telephone Reservations
UK Address
- 123/B, Route 66, Downtown, Washington, DC 20004, UK
- +1 234 567 890
- info@example.com
Bangladesh Address
- Purbachol, 300 Feet, Bangladesh
- +1 234 567 890
- info@example.com
Alain Ducasse is the world’s most decorated chef alive. He is the first to own restaurants in three cities, each carrying three Michelin stars simultaneously. He has an extensive portfolio of restaurants worldwide, including his home bases in France and Monaco, London, New York, Singapore, Bangkok, Japan, China, and Qatar. His Ducasse Paris enterprise has also developed specialized restaurant consulting, events and catering, cooking schools, luxury inns and hotels, and numerous highly acclaimed and best-selling cookbooks.
Alain Ducasse ChefMd Khalekujjaman was the second-in-command in a professional kitchen, reporting directly to the head or Alain Ducasse chef