Head to Nazaara in Bengaluru for NWF and Awadhi cuisine

The restaurant serves authentic Awadhi dishes like Nalli Nahari and Gilawat Ke Kebab
Gilawat Ke Kebab
Gilawat Ke Kebab

THE view is stunning. You get to see a part of North Bengaluru from the 10th floor. At night, it gets better when the light s come on. Disconnected from the noisy traffic, with a cool breeze blowing through your hair, the location is great for a drink and some warm kebabs. Nazaara at The Courtyard by Marriott, Hebbal, lures guests with this outdoor setting. But there is more to this newly opened restaurant.

The plush, contemporary interiors done up with warm-hued upholstery, lighting, and bronze artefacts, make it welcoming. The elaborate menu matches the lavish decor. Nazaara serves North Western Frontier cuisine with a special focus on Awadhi specialties. After having soaked in the opulent sights, we began our dinner with appetisers. Murgh Kalmi Kebab was served first. Chicken drumsticks marinated in whole Indian spices and cooked in a clay oven, it was succulent with a hint of smokiness. Next, the Gilawat Ke Kebab — a Lucknowi specialty was served. The minced lamb patties smoked with cloves and ghee were slightly under-cooked, though the velvety texture was on point.

From the oven
The two vegetarian appetisers made up for the disappointing Gilawat Ke Kebab. The Aloo Aur Masala Moong Dal Shammi, a potato patty stuffed with moong daal that ’s fried in Indian spices is a must-try. The Tandoori Aloo Angara is essentially sliced potato chunks that are scooped out in the centre, stuffed with finely chopped carrots, crushed dry fruits, paneer and khoya and cooked in a clay oven. The interesting stuffing bursts with sweet, nutty and creamy flavours.

True to the roots
There are a number of options to choose from for mains, but we were very impressed with Qoobani ke Kofte and the Nalli Nahari cooked in Awadhi style. The Qoobani Ke Kofte are cottage cheese dumplings stuffed with fresh apricot and simmered in brown onion and almond-cashew gravy. The sweet flavour of apricot is quite pronounced and goes well with the rich gravy. The Awadhi style Nalli Nahari is subtle in flavour. Since it is cooked slowly, the juices from the bone marrow give the gravy a distinct flavour. Both these dishes pair well with Indian breads.

The desserts at Nazaara are truly indulgent. Our pick is the Kesari Phirni. Served in clay pots, the rice pudding topped with saffron and dry fruits wasn’t too sweet, but the richness of dry fruits hits your palate. Even though the menu doesn’t offer something completely new for seasoned gourmands, the attempt to serve NWF cuisine and authentic Awadhi specialties is impressive.

Rs 2,500++ for two. At Outer Ring Road, Nagvara
ayeshatabassum@newindianexpress.com
@aishatax

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