Awadhi cuisine is known as the quintessential cuisine of the royals. Developed for the Nawabs of Awadh, this cuisine has always been proof of the luxurious lifestyle of the Lucknowi Nawabs. Courtyard by Marriott thought of bringing the same authentic Awadhi cuisine and vibe to Mumbai with Ummrao Saaj. The restaurant aims to honor Awadhi cuisine without compromising on its authentic soul with its concept, “Modern Plates, Rooted Stories.” Ummrao Saaj promises to offer a reinterpretation instead of a fusion of Awadhi cuisine and modernity.
To understand the concept better, we at unstumbled tried their offerings firsthand and spoke to Chef Gaurav Sircar, the man behind the delicious food offerings at the restaurant. Check It out!
Ummrao Saaj: An Ode To Awadhi Cuisine
Walk into Ummrao Saaj, and you will feel like you have been teleported to an ancient Indian space. From the old telephone to the vintage gramophone, the interiors have some beautiful antique pieces which, mind you, are still in working condition! As you move ahead, a cocktail bar on the left welcomes you with a long table featuring a xylophone on it.
The cocktail bar shelf houses only Indian spirits brands and has a Raag Ritual, which blends music, aroma, and taste, bringing in a multisensory experience. The moods of Indian classical music inspire their cocktail philosophy, which is beautifully reflected in cocktails that have a blend of native botanicals and Indian spirits.
Walk your way through the restaurant, and you see various seating arrangements, beautiful paintings on the walls, and a huge glittering chandelier just like the one at a king’s palace. The seating space on the sides has muted tones, while the one in the middle of the room has royal colors. Every table has a Maharaja-style glass filled with ghungroos and white, fragrant flowers. Apart from the mellow, floral fragrance, the place also has a subtle petrichor wafting through that simply adds to your opulent experience.
They have two food menus, namely Nava and Sangam. While Nava features traditional recipes with a slight modern touch, the Sangam menu features shared dining options.
All in all, Ummrao Saaj is a multisensory experience, where the visuals, food, and ambiance together take you on a royal and indulgent culinary journey.
Team unstumbled’s Take On The Menu
Cocktails: Joy | Bravery
Joy is a playful vodka spritz with kokum, curry leaves, and Himalayan soda cocktail. They serve it with a citrusy, tangy flavor, subtle sweetness, and fried cashew nuts with gunpowder.
Bravery is a smoky, bold cocktail with jaggery and chilli-tamarind reduction. It combines subtle spiciness notes with the tanginess of the tamarind served with sweet aampapad.
Small Bites: Khasta Kachori | Tamatar Bharta with Khasta Roti | Keema Mirch
Khasta Kachori is crispy on the outside with a savory filling inside and is topped with fried onions and grated apple, which lends a nice texture to its overall taste.
The Tamatar Bharta is paired perfectly with Khasta Roti. It simply offers a delicious experience thanks to its subtle tanginess, gentle spice, and enhanced flavor.
Keema Mirch is a surprise and probably among the best small bites you will ever try. Unlike the traditional Bhari Mirch, these green chillies are filled with flavorful kalimirch chicken keema and offer a burst of flavors with every bite.
Appetizers: Palak Dudhiya | Murgh Koli Kebab
For people who don’t like Palak or Dudhi, this Palak Dudhiya will make you fall in love with them. The dish is paneer and dudhi kebab served with spinach sauce and tastes simply amazing with the masalas and soft yet crispy dudhi layers.
Murgh Koli Kebab served in cashew hummus will surely steal your heart! This dish tastes absolutely divine, thanks to the robust masala blend that infuses its juices in every bite.
Main Course: Mash Ki Dal | Saaj Biryani | Murg Kaliya | Qasar-E-Phuktan
Mash Ki Dal is the traditional moong daal served with a flavorful lotus stem preparation. The combination, despite sounding unfamiliar, tastes fantastic and pairs easily with roti or rice.
Saaj Biryani is a flavorful, spice-infused chicken biryani that is surely the star of the spread. The chicken is tender and well-cooked with simple yet perfectly hit masalas.
Murg Kaliya is a nice tomato and online chicken gravy served with grilled chicken skewers. The gravy is perfectly thick with delectable flavors, making it perfect to be paired with Qasar-E-Phuktan. Qasar-E-Phuktan is a saffron-infused, yellow-hued roti garnished with finely chopped dry fruits.
Dessert: Shahi Tukda
Shahi Tukda felt like the perfect finale to the royal meal, with the bread perfectly soaked in sugar syrup yet retaining its crispiness. They topped it with light, airy rabri. Every bite delivered heavenly bliss, blending crispy sweetness that melted in the mouth.
Excerpts From Our Conversation With Chef Gaurav Sircar
Not only did we get to taste this delicious royal menu, but we also got to speak to the man behind it, Chef Gaurav Sircar.
Chef Gaurav Sircar leads the culinary vision at Ummrao Saaj, reimagining the timeless elegance of Awadhi cuisine for the modern table. He is a seasoned Indian chef with extensive experience in luxury hospitality.
He progressed through key roles like Junior Sous Chef at The Oberoi Rajvilas, Head Chef at Omya, Senior Sous Chef at Jio World Centre’s convention kitchen, Executive Chef at Nir Advisors Pvt. Ltd., Chef de Cuisine at Hunger Inc., Head Chef at The Bombay Canteen group, and co-founder of Ornamental Mithai (2022-2023).
unstumbled: Growing up, did your mother’s influence specifically impact your approach to flavour balance and experimentation?
Chef Gaurav Sircar: I wanted to pursue this career since I was maybe 7-8 years old. The sort of affinity towards food, cooking, and eating all comes from your childhood. Your family kind of adds to the whole ecosystem. So, yes, of course, there was a huge influence of my mother in helping me understand flavors and their balance.
Chef Gaurav Sircar On Using Food As A Medium Of Storytelling
unstumbled: You often speak about food as a medium of storytelling. How do you translate cultural history and personal memories into a dining experience that guests can emotionally connect with?
Chef Gaurav Sircar: Yes, there has to be a storyline or logic behind whatever food is served here. Because this is exactly what gives us a distinction among other restaurants. From our cocktail program to the concept of this restaurant, everything has a story attached to it. We try to add little elements that bring in history and personal memories, for example, the small piece of aampapad served with our Bravery cocktail.
unstumbled: Your philosophy of “Modern Plates, Rooted Stories” reflects a balance between tradition and innovation. How do you strike that balance?
Chef Gaurav Sircar: It’s simple: we stick to real taste and never mess with what the food truly is. We skip trendy twists that ruin the original vibe, staying true to its roots while adding a classy modern edge, without losing the heart of authentic Indian food dishes.
unstumbled: Beyond kebabs and biryanis, Awadhi vegetarian cuisine remains underrepresented. What opportunities do you see in expanding and redefining vegetarian Awadhi offerings for modern audiences?
Chef Gaurav Sircar: If you take a look at the menu, it has a good balance of vegetarian and non-vegetarian dishes. We know that there is a notion about Awadhi cuisine being all about non-vegetarian dishes, so as a chef, our creativity also comes into play, where we creatively introduce the vegetarian side of the cuisine, especially in a place like Mumbai, where there are a lot of vegetarian ingredients. So now, as winter has ended, we are looking at introducing more vegetarian dishes as per the seasonal produce.
unstumbled: Ummrao Saaj places strong emphasis on aroma-driven flavors such as saffron, kewra, and rose water. How do you train your team to use these delicate ingredients with precision rather than excess?
Chef Gaurav Sircar: First off, we source a few signature masala blends straight from Lucknow – like galouti masala and biryani masala. We believe some things are best left to the experts, so we simply get the finest quality and present it in the best way possible. That’s how we strike the perfect balance. Here, two master chefs also ensure the right balance of spices so that the consistency remains uncompromised.
unstumbled: Awadhi cuisine is often described as a cuisine of restraint and patience. In today’s fast-paced restaurant environment, how do you preserve the essence of slow techniques like dum pukht without compromising operational efficiency?
Chef Gaurav Sircar: The simplest answer to this is that we plan well in advance. You can neither compromise with the technique nor make the guest wait, so you need to plan a balance.
unstumbled: Mughal and Nawabi influences play a major role in Awadhi cooking. Do you research and authenticate historical recipes while adapting them for contemporary diners?
Chef Gaurav Sircar: Yes, of course, we do research and bring out lost recipes. But the main focus at the end of the day is on the final product, serving our guests with the best!
unstumbled: How would you describe the Ummrao Saaj Experience to someone who has not yet come here?
Chef Gaurav Sircar: It’s a reimagined take on classic historical cuisine. An experience that’s both timeless and straightforward, delivering a simple yet memorable meal.
Summing Up
Ummrao Saaj delivers the finest Awadhi cuisine through a truly royal experience. From its royal décor and curated menu to the exquisite flavors on every plate, the restaurant reflects true culinary elegance. It will surely make you fall in love with Awadhi cuisine.
Where: Ummrao Saaj, Courtyard By Marriott Mumbai International Airport, C.T.S 215, Andheri – Kurla Rd, Hanuman Nagar, Andheri East, Mumbai
When: 6:30 PM to 11:30 PM
For reservations: 089767 08345
