Nawab Saheb: A Traditional Wine and Gazal Dinner
The enchanting evening I spent at the illustrious Nawab Saheb, the in-house Indian Specialty restaurant of Westin Mumbai, was undoubtedly the highlight of my visit! From the awe-inspiring decor to the majestic ambience, this upscale eatery is a throwback to the glorious India of the past. To start the night off, I was welcomed with several rounds of the exquisite Vina Tarapaca Cabernet Sauvignon, accompanied by the mellifluous sound of vintage Gazals. Sipping on some warm, full-bodied Argentinean red wine in a Nawabi-style setting felt like a dream come true!
If you think you’ve experienced the best of Indian cuisine, then you definitely haven’t been to Nawab Saheb at the Westin in Mumbai! The Royal plate of kebabs and other finger-licking main courses are sure to tantalize your taste buds and make your evening an unforgettable one. Master Chef Yunuz Khan’s culinary expertise is sure to leave an impression that you won’t soon forget – it’s almost like you’re in food heaven. So why wait? Come experience a delightful gastronomic journey at Nawab Saheb!
At Nawab Saheb, I decided to go for the Nawabi “Mix and Match” menu to experience the authentic flavors of Royal cuisines from the past. The range of vegetarian, non-vegetarian, and seafood set menus were all too tempting, but I had complete faith in the culinary expertise of Chef Yunuz Khan to craft an absolutely delicious melange that would take me on a gastronomic journey!
He tantalized my taste buds with an incredible array of savory kebabs seasoned with flavorsome Indian spices. From Dhuan Achari Lobster and Jheenga-E-Nisha to Shahi Gilawat Kebab and Hussaini Kebab, from Shahi Babuli Kebab to Akbari Murgh Tikka, and last but not least, Chef Yunus Khan Ka Paneer – the spread of mouth-watering delights was simply divine!
The Royal feast began with a bang! I was absolutely delighted to be tucking into my beloved smoked lobster – it was truly a taste sensation like no other! And then, oh my goodness, the Jheenga-E-Nisha with King prawns smothered in an exquisite saffron, cashew nut and almond paste – a totally scrumptious tandoori dish that I’m sure even the King would have approved of!
The Nawabs’ reign showers us with the most indulgent of meat extravaganzas, such as the incredibly soft Shahi Gilawat, Babuli and Hussaini Kebabs. The Shahi Gilawat at Nawab Saheb is an absolute delight, a taste of how the past Kings and Queens dined. And if that wasn’t enough, Chef Yunus Khan Ka Paneer and the Akbari Murgh Tikka are the perfect sweet surprises to complete the gastronomic experience!
I savoured my Nawabi selection for the main course – consisting of Daal Nawab Saheb, Awadhi Murgh, Lagan Hara Murgh, Potli Nihari, Makhmali Jhinga, and Mahi-Dum-Qaliya – but the highlight of my dinner was hearing the culinary secrets of Nawab Saheb from Divyesh Patel, Westin Mumbai’s culinary associate. I was awestruck when Divyesh detailed the preparation of Nawab Saheb’s Daal, which involves 48 hours of stewing Urad lentils in home-churned butter. My taste buds tingled with anticipation – I knew I was about to enjoy a truly mouth-watering meal!
His jubilant tone championed the culinary wizardry! He exclaimed with wit, “Our Master Chefs first cook 5 kg of Daal in a bath of 4 kg butter for 5 hours, before nestling the preparation inside the Tandoor to simmer slowly overnight. This allows the lentils to soak up the richness of the butter and spices. And for that extra desi tadka, we add 1 kg of butter and crackling Indian spices to the mix the next day.
The Nawab Saheb’s kitchens are a trove of fascinating culinary stories, the most remarkable of which is Chef Yunus Khan’s. I recently had the pleasure of attending a Wine and Gazal night at Nawab Saheb and concluded it with an indulgent dessert buffet showcasing the Nawab’s exquisite sweet treats. It was a magnificent experience and I’m already looking forward to my next visit to Powai for another gastronomic adventure with my friends. Don’t miss it!
