Experience Awadhi cuisine at Waarsa in Mumbai

Aditya Birla New Age Hospitality (ABNAH), has revealed its latest venture, Waarsa, a premium casual dining restaurant offering signature Awadhi cuisine. Located within the iconic National Centre for the Performing Arts (NCPA) at Nariman Point, Mumbai, Waarsa celebrates the rich culinary heritage of Awadh through flavours passed down generations.

Crafted by Chef Rahul Akerkar, Culinary Director at ABNAH, and MasterChef Mukhtar Qureshi, Waarsa offers a journey through Awadhi history. Signature dishes such as Raan-e-Mukhtar (slow-cooked goat leg) and Daal Q-Man (Kid goat in black masoor dal) highlight the art of slow cooking, a hallmark of Awadhi cuisine. With over 30 varieties of kebabs and 13 types of bread, the restaurant aims to become a key destination for authentic Awadhi flavours. Vegetarian dishes also take centre stage with offerings like Bhindi Kali Mirchi and Lauki Aur Chana Dal Shikampuri, showcasing local ingredients and traditional home-cooked Awadhi recipes.

“We’ve crafted every detail of Waarsa to reflect the essence of Awadh in a way that is both understated and elegant. To create this, we immersed ourselves in the diverse culinary landscapes of Lucknow, Benares, Kolkata, and beyond, deeply engaging with the history and nuances of this remarkable cuisine,” adds Chef Rahul Akerkar, Culinary Director at ABNAH

The menu is complemented by house-crafted cocktails inspired by Awadhi spices and flavours, such as The Emperor’s Rose and Gin Gilori. Alongside Waarsa, ABNAH also launched Bay 21, a banquet space within NCPA, designed for events and social gatherings.

Chef Mukhtar Qureshi, MasterChef, Waarsa added, “For me, Waarsa represents a deeply personal journey. The menu reflects my childhood memories of home-cooked meals and the rich stories from my family, all the while incorporating the culinary voice I’ve cultivated over the years. It honours the authenticity of Awadhi cuisine and its historical roots, but it also introduces subtle modern touches to offer a lighter and more contemporary dining experience.”