Fine-dining at a culturally loaded premium outlet (from the stables of Courtyard by JW Marriott), I expected a ‘carry your sleeping bag with you’ moment but surely this one has exquisitely balanced the ‘heaviness’ quotient in their preparations. That’s surely a pat on their back.
The ambience is regal and inviting. Service is bang-on with the Nawabi touch, well-trained staff to brief you about the dishes and of course the cocktails. Pat, pat to the team for being the perfect host and giving king-like memories.
Over what we tried:
Ernest Don the beachcomber Gantt – The showstopper of a cocktail, an old monk and gin creation. A modernist take on the traditional Tikki based on the movement propagated by the Father of the Tikki movement. Not to miss for sure!
William Schmidt – Fresh pomegranate and basil concoction. Soft, lilting flavours with the perfect alcohol content to give you that tipsy kick.
Jim Meehan – A fantastic smoked version cocktail. Untouched, fun and zesty flavours. It surely will elevate your spirits.
Charles H Baker – Fresh pear juice and vodka, a strange combo but a perfect twist on a classic cocktail.
Jehangir Murg seekh – finger-licking and perfect. Subtle on the flavours, not too juicy but a perfect blend with the chutneys. Rich and super-duper delicious.
Gosht boti – Served on a tender bed of smooth, rich Haleem – the boti although smooth couldn’t be cut with a knife. Once bitten, we surely felt the richness of the meat.
Rawas tikka – too subtle on marination, tikka flavours missing. Tasted better with a dash of lemony.
Nadru Shami – a Kashmiri specialty, kebabs made out of lotus stem (we were told they are lotus roots). Although a take on the galouti kebab, these were soft enough but lacked the melt-in-the-mouth experience. Expected a tinge of seasoning to give that bang-on punch on the palate.
Dum ki Kabuli dal – Heavenly, mind-blowing.
Korma murgh Wajid Ali – An innovative twist, with the chicken coating-shaped long kebab (filled with rich dry fruits) – perfectly seasoned to balance the sweetness quotient. Loved the rich, smooth, yet not so heavy gravy. Perfect texture!
Murg Yakhni biryani – Passed the sniff-and-whiff test before the first bite. Aroma loaded, fragrant and truly royal. Perfect.
Bakhumas – A special shout out to this fluffy, crispy sourdough bread. A must try with the gravies.
Taaftaan – perfect and blends well with the main course.
Parde me shahi khubani tartan apricot tart (truly relishable) served with a rich kulfi subtly loaded with dry fruits. Not so sweet, just perfect.
Kesar Pista phirni – No carnival of the Awadi and Nizami cuisine is complete with a textured phirni. This one was low on the kesar flavour. Creamy and the rice flavour totally submerged which was a good twist.
An amazing nawab experience. Go ahead, feast on our rich culture!