Experience a culinary journey to the era of Nawabs as you taste the finest flavours of royalty
In a country where many diverse languages, rich art and even age-old cuisines are fading every day due to lack of patronage – ‘The Awadh House’ in Goa travels back in time to revive the long lost culture of the royal Nawabs of Awadh in a modern contemporary era, to give you the perfect gourmet experience. As you walk through the restaurant, before you approach your table, you pass walls adorned with history, decadent pieces of art and colours that give you a glimpse of the past, the aroma as well as the genre of music that is – sufi jazz – is specially crafted through a unique experience. At ‘The Awadh House’, you will notice that it’s all about the details, right down to the way the dishes are named.
From the recipes of yore
Born by the genius of the Awadhi chefs and presented at ‘The Awadh house’ is the brilliant Gosht Matka Dum Biryani that entails the Dum Pukht style of cooking which literally translates to ‘steam-cooked’. At The Awadh House, Basmati rice is cooked with succulent pieces of lamb marinated in whole spices and yoghurt. It is then flavoured with saffron and kewra water on the Dum and sealed with a pardah. This results in tenderizing the rice and meat and allows the flavours to impregnate the dish making it a preferred choice of the royal Nawabs and the preferred dish at the restaurant. In an era where the Hyderabadi biryani is popular, the lucknowi biryani is an unexplored treasure chest waiting to be devoured.
Skillfully crafted kebabs
The most beloved Kebab at ‘The Awadh House’ is the Galouti kebab. It is a delicate melt-in-the-mouth Kebab made of finely minced lamb blended with potli masala made of 150 exotic spices. It is served on a delicious tawa paratha. The dish is prepared by mixing the minced meat with various spices and allowed to sit for a while to get the perfect creamy texture and its distinctive aroma. ‘The Awadh House’ prepares this dish using age old techniques of the Awadh for an authentic dining experience.
Tangdi Kulfi is another culinary delight where chicken drumsticks are coated with a rich sauce of cream, cheese and pepper. Wrapped and cooked in plantain leaves, it is finished in a tandoor for a sinful blend of flavours.
Dal Awadh is a popular dish at ‘The Awadh House’ and is the chef’s special. This dish takes over 16 hours to cook. It’s a harmonious blend of black lentils, tomatoes, ginger and garlic, simmered overnight on a slow charcoal fire, finished with a dollop of unsalted butter and is paired perfectly with the delectable Warqi Paratha. This special dal recipe from the heartland of ancient Awadh is another dish that the restaurant restored in all its glory.
Nalli Nihari is a rich curry served at ‘The Awadh House’ – lamb shanks are slow cooked overnight in its own juices resulting in a flavoursome gravy. This dish is different at ‘The Awadh house’ as it is a flour-based stew, unlike other Indian stews which get its richness from onion, tomatoes, ginger and garlic. It tastes best when paired with our tasty khameeri Kulcha for the right balance.
Fresh out of the Sea
Lahori Prawn fry is a delicious appetiser to get you started on your meal at ‘The Awadh House’. Fresh prawns are batter fried and marinated in ginger, garlic and curry leaves. A delicious take on jumbo prawns presented by the ‘Awadh House’.
Hariyali Pomfret is every seafood lover’s fantasy, fresh Pomfret mildly spiced with green chilli, garam masala, mint and coriander. The dish is flavoured with Ajwain, skewered and baked in a clay oven for the perfect finish. A goan seafood favourite presented in the Awadhi style of cooking, a brilliant combination!
Meat Lover’s Paradise
One of the classic Awadhi dish is the Awadhi Barrah chops – Tender lamb chops marinated in spicy mix of yoghurt , flavoured with roasted cumin. The chefs at ‘The Awadh House’ take special care to make the meat tender so that it falls right off the bone.
Gosht RoganJosh is another meat lover’s delight. Tender lamb on the bone, cooked with brown onion over slow heat and flavoured with lucknowi spices prepared using the age-old awadhi technique so that the meat is succulent and falls right off the bone to give our patrons the best of our Gourmet Awadh cuisine.
For the sweet tooth
While a lot of innovation has gone into the main course dishes of the ‘The Awadh House’, a detailed amount of attention has been endowed on the sweet tooth of our patrons. Our chef’s top Awadhi desserts are Shahi tukra also known as Royal Morsels made from fried homemade saffron flavoured bread topped with rabri, silver leaf and pistachio that is an age old favourite of the Nawabs of the forgotten era relished. Filled with exotic spices that are hard to procure, it is a royal delight relished by our patrons.
Another culinary genius at ‘The Awadh house’ is the Paan barfi that is Gulkandh flavoured with saffron and cardamom wrapped in a sheet of cashew. This dessert is unique to ‘The Awadh House’ and embodies the taste of the paan as well as the cashew that blends into a delicious fusion of flavours pleasing to the palate.
About: The Awadh House
Those who seek ‘The Awadh House’ will find it an opportunity to delve into an astounding experience curated through a world-class exhibit of skilful cooking, thoughtful presentation coupled with gracious hospitality in a setting that will leave one awestruck. Invariably, The Awadh House is an ode to art with a symphony of elements from both Art Deco and Indo-Persian, two forms which make a mark in the subtle architecture of the restaurant. Located in the heart of the capital city of Goa it was founded on August 22nd, 2019 by the parent company GNQ Hospitality. For more information or to make reservations at The Awadh House contact – 9307507688.