Of all the explorations I cherished at Renaissance Mumbai in the course of my remain, the most-fascinating was my weekend “Wine & Gazal” dinner at Nawab Saheb, the in-residence Indian Specialty restaurant. From extraordinary decor to exceptional ambience, this posh restaurant foretells a Nawabi story that transports diners back to India of years previous. As for me, the evening opened with several rounds of Vina Tarapaca Cabernet Sauvignon with lingering notes of soothing vintage Gazals in the background. I inform you, swirling and sipping ‘warm’ complete-bodied Argentinean red wine in a Nawabi atmosphere is pretty a thing!
And it only gets greater when the meals and hospitality are just as fabulous! Emperor’s Court in Renaissance Mumbai guarantees a evening complete of guilty ‘gastronomic’ pleasures, regardless of whether it be the Royal platter of kebabs or the finger-licking most important course. Effectively-nigh validating that Indian Master Chef Yunuz Khan wins at very first-price meals.
When you can decide on among vegetarian, non-veg, and seafood set menu at Emperor’s Court, I’d say the Nawabi “Mix and Match” is most effective made to for the genuine tasting of a wide variety of Royal cuisines of yesteryears. Even with the “Mix and Match” menu, I left it upon Chef Yunuz Khan to choose the most effective meals melange for my gastronomic tour.
And then they shocked me with a significant assortment of aromatic kebabs infused with Indian spices, for the very first course. It was certainly, a ‘splendid’ providing like Dhuan Achari Lobster, Jheenga-E-Nisha, Shahi Gilawat Kebab, Hussaini Kebab, Shahi Babuli Kebab, Akbari Murgh Tikka, and Chef Yunus Khan Ka Paneer. And with that, the Royal feast commenced! Pre-eminently I dug into the smoked lobster, my favourite, and this oh my god was palatable beyond belief. (The secret is that they cook it with the pickled spices in the most regular system) Likewise, Jheenga-E-Nisha turned out to be a delectable tandoori preparation showcasing King prawns slathered with saffron, cashew nut and almond paste.
The meat festivities, on the other hand, have been bestowed by the kebabs from the Nawabs era, viz the mouth-melting Shahi Gilawat, Babuli and Hussaini Kebab. The Shahi Gilawat at Nawab Saheb is the softest Kebab I have tasted so far, and they confident give you an concept of how the former Kings and Queens liked their meals. Wherein, Chef Yunus Khan Ka Paneer and Akbari Murgh Tikka have been but yet another appetising surprises.
For the most important course, I received a Nawabi choice featuring Daal Nawab Saheb, Awadhi Murgh, Lagan Hara Murgh, Potli Nihari, Makhmali Jhinga, and Mahi-Dum-Qaliya with the decision of bread. On the other hand, I relished my meal most soon after I discovered the ‘culinary secrets’ of Nawab Saheb from Divyesh Patel, the culinary associate of Renaissance Mumbai. The anticipation elated the moment Divyesh described the preparation method of Daal Nawab Saheb. Which, by the way, demands Urad lentils to be stewed in household-churned butter for 48-hours. (The excitement in his tone voted for the culinary efforts!) Gleefully, he spoke, “At very first, our Master Chefs cook five kg ‘Daal’ in four kg butter for five-hours then they leave it inside the Tandoor for overnight slow cooking. This lets the lentils absorb the richness of the butter and the spices. Following day, we give this Daal a Desi Tadka, with extra 1 kg butter and crackling Indian spices. And that is when you get to luxuriate in it.”
I bet there are lots of culinary stories hidden in the kitchens of the Nawab Saheb and the most effective one particular will come from Chef Yunus Khan, the man himself. I concluded my Wine and Gazal evening with a dessert buffet which, exhibited the most effective of Nawabi sweet course. General, I had an exceptional time dining at Nawab Saheb and I ‘certainly’ cannot wait to return with my mates to grab much more culinary stories. Some thing you shouldn’t miss either when you are about!
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