Few of the most satisfying dishes from the royal kitchens of Awadh are vegetarian in soul. Surprised? The lanes of Lucknow (formerly Awadh) are laced with lip-smacking specials, nestling comfortably with the world-famous kebabs, curries, and biryanis. Chef Mukhtar Qureshi and Chef Rahul Akerkar bring in a superb symphony of gourmet gospels (rooted in non-vegetarian and vegetarian formats) that you can relish with ease, at the mint new Waarsa, from the house of Aditya Birla New Age Hospitality.
It’s a warm, cosy vibe that sets the tone at the restaurant — at NCPA, tipped by the Arabian Sea –—and done up by Abha Narain Lamba. Salmon walls, black and white photographs pulling a leaf out of moments spent on the streets in the city of Nawabs, and golden light arranges itself fluidly across the space.
Start with the Nalli Shorba, as the evening temperature in the city lowers gracefully to mark the beginning of the end of the year. The delicious whiff of the kid goat shank simmered in its own broth makes your heart sing delightedly. Lauki aur Channa Daal Shikhampuri arrives as a secret superstar. It’s a recipe Mukhtar shares that he has borrowed from his grandmother’s culinary repository The tawa-seared bottle gourd and chickpea patty hits bullseye, even without the accompanying fresh, mint chutney.
Shilpi Madan for Indulgexpress.com