Mumbai’s renowned National Center for the Performing Arts (NCPA) has welcomed a new kind of artistic expression to its premises: a dining experience that promises to capture the broad essence of Awadhi cuisine. The name of this new restaurant is Warsaw, which means “heritage”. Its menu is a sentimental ode to the lesser-known culinary heritage of Awadh and celebrates the flavors and techniques that have been passed down through generations. Warsaw is helmed by Chef Rahul Akarkar and Chef Mukhtar Qureshi – members of the renowned Qureshi family. The pair is famous for their previous collaboration at Neel, a restaurant at Mahalaxmi Race Course.
Photo Credit: Warsaw
Warsaw is a venture of Aditya Birla New Age Hospitality (ABNAH) and Chef Akarkar serves as its Culinary Director. He highlighted how this restaurant manages to challenge some preconceived notions about Awadhi food. “Awadhi cuisine is much more than the rich, indulgent indulgence of the Nawabs. The second, often overlooked side comes from the homes of Awadh – food that is light, simple and prepared from fresh, local ingredients. About the Food “Think of the chefs who would have eaten in their homes after preparing a grand feast, by highlighting these everyday preparations, Varsha aims to showcase the depth and diversity of Awadhi cuisine,” he explains.
Photo Credit: Warsaw
Chef Qureshi’s many contributions are personal as well as historical. The menu reflects his childhood memories of home-cooked meals. For example, Habibiya Champ is a recipe from his grandfather’s shop, while Lauki and Chana Dal Shikampuri is inspired by his grandmother’s cooking. He recalls, “I had avoided eating vegetables as a child. She used to make this dish for me; it made me like the food and I didn’t even realize I was eating gourd.”
Photo Credit: Warsaw
our meal began Murgh Dhanewal ShorbaA light chicken soup packed with the goodness of coriander. Despite the unseasonal heat in the city at that time, we savored every spoonful. Nalli Broth was equally comforting but boasted a deeper flavor derived from goat legs. The small plates section of the menu was challenging in a delightful way. It was hard to choose what to order because of the delightful novelty of the options. Yes, there were some recognizable staples between tikka and kebab. But there were many other signature dishes that tempted us. For example, we liked the char-grilled Tandoori Dussehri Aloo and nutritious lotus-tree shammiAlthough we have tasted many vegetarian Shammi Kebabs, this lotus stem version definitely stood out for us. Even the chutney selection adds a sense of novelty – Coriander Lasan Chutney, Spicy Tomato Chutney and Tamarind and Munaka Chutney are served at each table.
Photo Credit: Warsaw
We highly recommend it to cheese lovers Awadhi Tawa Paneer PasandaDespite making multiple recipes, we couldn’t resist eating more of it! Chef Qureshi explained that it has a stuffing made of aniseed flavored evaporated milk, which gives it a creamy and aromatic twist. For non-vegetarian beginners, don’t miss this Rampuri Raw Meat TikkiTo make it, the chef has chosen to use very coarse mincemeat and lots of fresh root herbs, creating a bold, earthy flavor profile that reflects its Rampuri origins. we also liked it very much Murgh Gilafi Seekh KababWhich had a unique texture due to the addition of pine nuts.
Photo Credit: Warsaw
The home-crafted cocktails in Warsaw reflect the delicate balance of flavors displayed in its cuisine. “We carefully select the spices and botanicals, choosing spices that evoke nostalgia while offering a fresh twist for today,” says Chef Rahul Akarkar. Some of the highlights include The Emperors Rose (gin, rose and cider shrub, cucumber, splash of tonic), Cutting Old Fashioned (bourbon, masala chai syrup, aromatic bitters, mint) and Summers in Agra (mezcal, Musk Melon, Mango Pickle). , coriander, lemon). Warsaw’s elegantly crafted ambiance and decor also complements the food. Its thoughtful design is the work of renowned restoration architect Abha Narayan Lamba. Using the architectural language of Awadh, he has created a space that respects the past and present. Washed salmon walls, intricate ceilings, and subtly ornate furniture create a comfortable yet artistic setting for your meal.
Photo Credit: Warsaw
In the main course, we loved its subtle aroma cashmere gucci nadir yakhaniYogurt based gravy with morels and lotus root. we added it with Dry Bhagara PulaoA nutritious rice dish flavored with dry fruits and nuts. For a (slightly) spicy option in mains, we went with Mutton Kheema Hara Pyaaz – A delicious preparation of thick mutton mince. we explored it bakhumasA type of sourdough bread and one of the chef’s signatures. we also tasted Ambada Dal TadkaWhich ensured that we remained impressed with the delicious dishes till the end. For dessert, we made some delicious dishes Angoori Rabdi And royal apricot in curtainThe latter, which is apricot pudding cooked without added sugar, is a must-try. It surprised us with its rich flavor without the heaviness that we associate with some halwa.
Photo Credit: Warsaw
We thoroughly enjoyed how Warsaw managed to celebrate the intricacies of Awadhi cuisine beyond the ordinary. After trying so many dishes, we can attest that the chefs have hit the nail on the head balance of spice and fat. We left feeling fulfilled in the best way and looking forward to returning soon.
Address: Warsaw, NCPA Marg, Nariman Point, Mumbai.
Photo Credit: Warsaw
