My weekend ‘Wine & Gazal’ dinner at Nawab Saheb, the in-house Indian specialty restaurant, was the funnest of all my adventures at The Westin Mumbai. From stunning design to superb surroundings, this upscale restaurant heralds the Nawabi story, transporting guests back to India in the past. For me, the evening started with multiple rounds of Vina Tarapaca Cabernet against a backdrop of calming vintage Gazals. Swirling and sipping a warm, full-bodied Argentinian red wine in a Nawabi setting is of course what it is!
When the food and service are equally good, it only gets better! Whether it’s a royal kebab or a mouth-watering main course, a night out at Nawab Saheb at The Westin Mumbai is sure to have a dash of outlaw ‘foodie’ fun. It’s pretty much a case for Indian chef Yunuz Khan winning first-class cuisine.
While Nawab Saheb offers vegetarian, non-vegetarian and seafood set meals, I believe the Nawabi “mix and match” is perfect for a true taste of a range of royal cuisine from the past. I let Chef Yunuz Khan choose the most amazing medleys for my culinary journey, even if it’s a mix and match menu.
For the first course, he surprised me with an aromatic kebab mixed with generous amounts of Indian spices. Dhuan Achari Lobster, Jheenga-E-Nisha, Shahi Gilawat Kebab, Hussaini Kebab, Shahi Babuli Kebab, Akbari Murgh Tikka and Chef Yunus Khan Ka Paneer are all delicious dishes.
This is how the royal feast begins! First, I had my favorite smoked lobster and oh my goodness beyond imagination. Featuring prawns coated in a saffron, cashew and almond paste, Jheenga-E-Nisha turned out to be a delicious tandoori dish.
Mouth-watering Shahi Gilawat, Babuli and Hussaini kebabs from the Nawab’s reign endowed a meaty feast. The Shahi Gilawat at Nawab Saheb is the softest kebab I’ve ever had and it gives you a good look at how kings and queens ate their food in the past. Chefs Yunus Khan Ka Paneer and Akbari Murgh Tikka have added an extra touch.
I opted for the Nawabi main course which included Daal Nawab Saheb, Awadhi Murgh, Lagan Hara Murgh, Potli Nihari, Makhmali Jhinga and Mahi-Dum-Qaliya, and a variety of breads. However, I enjoyed my dinner even more after learning about Nawab Saheb’s culinary secrets from Divyesh Patel, a culinary assistant at The Westin Mumbai. The excitement is palpable as Divyesh details Nawab Saheb’s Daal preparation procedure, which involves stewing Urad lentils in homemade butter for 48 hours.
His enthusiastic tone voted for the culinary endeavor! He enthused: “Our chef first boiled 5kg of dal in 4kg of butter for 5 hours, then simmered it overnight in a tandoor. This allowed the lentils to soak up the richness of the butter and spices. The next day , we added 1kg of butter and crunchy Indian spices to this Daal.
I’m sure Nawab Saheb’s kitchen is full of culinary stories, the greatest of which will come from Chef Yunus Khan, himself. My Wine and Gazal evening ended with a dessert buffet showcasing the best Nawabi sweets. Overall, my dining experience at Nawab Saheb was great and I can’t wait to come back with my friends to learn more about the food. If you happen to be in Powai, you should give it a try too!
