Curries with a cocktail

Among the highlights is the signature prawn curry Tawa Jhinga Masala along with Nri Ice Tea cocktail. Inspired by the iconic Long Island iced tea, this is a formidable concoction made with made with rum, gin, vodka, tequila, fresh star fruit, grenadine, black pepper, fresh red chilli, and kokum syrup. 

Despite sounding lethal, it’s an amazingly bright and refreshing drink that never lets the alcohol dominate the palate and subtly enhances the well-developed ingredients and succulent shrimp in the tomato-based Tawa Masala Curry.

Guests are invited to customise their spice level from mild, medium or hot in the curry to match their own personal preferences. The curry itself is light and fragrant and incorporates a special whole peppercorn imported from Bengal that imparts a truly unique flavour. 

The prawns are also marinated and cooked separately in the tandoor oven until they take on a gentle smoky aroma and are added to the curry at the last minute so that the prawns are never overcooked. 

Hyderabadi Biryani is a famous Nizam style braised lamb and rice dish made with saffron-hued basmati, hand-picked by chef DS Rana to find the longest grains, and cooked in a Dum (traditional Indian brass pot). It is paired with a seductive white Russian inspired Masala Chai Martini cocktail made with chai tea, Bailey’s Irish Cream, vodka, nutmeg and a cinnamon stick. 

The biryani is a labour-intensive dish inspired by Punjab cuisine and incorporates unique touches such as ghee instead of oil, special black cumin seeds imported from India and home-made rose water. 

“Our chef goes out of his way to make incredible dishes that are all at once familiar yet tantalisingly exotic. It’s all about a delicate balance between the spices, combined with the high-quality ingredients that he painstakingly sources from India. There is a lot of time, preparation, and knowledge that goes into to each and every one of these dishes and when paired with our new and exciting cocktails, our guests will be sure to have a meal they will remember fondly, and hopefully come back to experience again and again,” says Vinay Chawla, vice president of Bawarchi International Group.

 

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