Daawat-e-Nawab

Daawat-e-Nawab An honorific title bestowed by the paramount power upon the governors of the Mughal provinces and infamous for the prolific lifestyle.

Daawat-e-Nawab takes immense pleasure in laying on your table culinary masterpieces from the Imperial Kitchens of the Nawabs of undivided India and also acquainting you with the nobility of a bygone era- the Nawaabs. What gained precedence over all other indulgences,were their Dawats (royal feasts). They would spend a fortune on ceremonial spreads and feats to their hearts content. When the royal

cooks- a highly prized and zealously protected lot - delighted them,their generosity knew no bounds. Fragrant and flavourful kormas , salans ,kheemas , kababs and subzis were prepared by a multitude of chefs including Bawarchis,who cooked in large cauldrons; the Rakabdars or gourmet chefs ; and the Nanfus who rolled out an assortment of rotis (indian breads). The cooks competed amongst themselves to create something truly inventive and unexpected. They riddled the Nawabs by adding secret ingredients to dishes. To maintain the novelty of their cuisine,trade secrets were disclosed only to the successors of the royal cooks. The continuous experimentation with ingredients and the infusion of the most unlikely flavor resulted in a profusion of ingenious offerings. We at Daawat-e-Nawab will be introducing the divine creations month after month and enchanting you with a singular dining experience that takes you back to the days of the Nawabi glory.

Subz Deewani Handi is a classic authentic royal vegetable preparation coked in a Handi. The vegetables are tossed togeth...
24/10/2016

Subz Deewani Handi is a classic authentic royal vegetable preparation coked in a Handi. The vegetables are tossed together with ginger, garlic paste and select masala powders. Once the vegetables are almost cooked; chopped coriander leaves and green chilies are added onto them. We bring to you our classical collection of this authentic royal dish from the Rasoi of, Daawat-E Nawab, Radisson Blu Agra. Come Feast with us !!

The Galawati kebab was created for an aging Nawab Wajid Ali Shah of Lucknow who lost his teeth, but not his passion for ...
05/10/2016

The Galawati kebab was created for an aging Nawab Wajid Ali Shah of Lucknow who lost his teeth, but not his passion for meat dishes. Galawati means "melt in your mouth" and was perfect for the toothless Nawab who continued savouring this until his last days. The original recipe brought a smile on the Nawab's face, albeit toothless, and many a sigh of satisfaction, having more than 100 aromatic spices.
It is originally a dish from South Asia, made of minced goat, or buffalo meat and green papaya, traditionally used to tenderize the meat. After mixing with herbs and spices, the very finely ground meat is shaped into patties and fried in pure ghee until it is browned.
The kebab is a pièce de résistance of the famous Awadhi Cuisine and the home of this kebab is Lucknow. It is most famously savoured at the iconic eatery "Tundey Miyan" at Old Lucknow.
And we now introduce the most authentic flavours of the hallmark Awadhi dish from Lucknow straight to the kitchens of Daawat-E-Nawab as our most popular signature dishes.
Come Dine with us.

Agra, the city of Taj has also been a hub to traditional Indian classical Music. The Gharana Sangeet from Agra has contr...
29/09/2016

Agra, the city of Taj has also been a hub to traditional Indian classical Music. The Gharana Sangeet from Agra has contributed immensely to the rich legacy of Indian Music, which has been very closely associated with the royal culture of the Mughal Courts since times immemorial. The emperor would often see this as a rich source of entertainment, and make it a ritual to always indulge into such lively activities. He would often reward the artists with valuable presents, to motivate them and praise their talent. The Darbaar of Akbar would resonate with music of Miya Tansen and melodies of Dhrupad.
Following the rich tradition we bring to you live music at our Indian Speciality restaurant Daawat-E-Nawaab with some authentic dishes and unique ambiance at Radisson Blu Agra, every weekend from 7.30 p.m onwards. Come Dine with Us !!

Dum Aloo BanarasiDum Aloo (also spelled as दम आलू) belongs to, specifically, Kashmiri cuisine. The potatoes, usually sma...
12/09/2016

Dum Aloo Banarasi

Dum Aloo (also spelled as दम आलू) belongs to, specifically, Kashmiri cuisine. The potatoes, usually smaller ones, are first deep fried, then cooked slowly at low flame in a gravy with spices. Dum Aloo is a popular recipe cooked throughout India.
In 1784 Awadh, was struck by a famine. In an attempt to feed the poor, philanthropist Nawab Asaf -ud -Daulah created employment with masonry work at the "Barra Immambara". There, to cook and serve warm food to the workers, he employed some Bazaar Cooks known as "Nanbais" and asked them to serve small potatoes replacing the meat from the recipe. But unable to follow the style of the Nawab, they resorted to an ancient recipe found in "Ain-i-Akbari" where beef was stewed overnight in a "deg", basically the technique of "Dum Pukht". This recipe also got variations when the stylists moved to Kolkata giving it an authentic taste of Alur Dom or Alur Posto.
The Banarasi form of Dum Aloo inculcates some rich dry fruits and khoya with stuffed potatoes finished in rich and smooth yellow gravy, which is exactly what we present to you as one of our Signature dishes at our Indian specialty restaurant, Daawat-E-Nawab, Radisson Blu Agra…. Come Dine with Us !!!

NIHARI can be associated in the late 18th century during the last throes of the Mughal Empire in the royal kitchens of A...
10/09/2016

NIHARI can be associated in the late 18th century during the last throes of the Mughal Empire in the royal kitchens of Awadh, in modern day Lucknow, Uttar Pradesh, India. The Nawab ate Nihari early in the morning after Fajr prayers and then took a long nap before going to Zhuhr (afternoon Muslim prayers). Later on, it became popular among the labour class as a regular breakfast item.
Nihari is cooked overnight in various vessels, sometimes even buried underground while it cooks overnight, which results in extremely tender morsels of meat, including the flavourful bone marrow. The dish is known for its spiciness and taste. The baghaar is lightly fried in ghee to reduce the heat of chilis and the tarka is an additional oily chili to spice up the flavour. Cooked brains and bone marrow are served alongside the stew.
Traditional nihari recipes call for 6–8 hours of cooking time, in addition to the preparation of the ingredients.
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At Daawat-E-Nawab, Radisson Blu Agra, we bring to you, our Signature Dish form the Royal kitchens of Lucknow the “Nihari Gosht" - Lamb shanks cooked in traditional spices to a smooth silky gravy”
Come treat with us !!

Ever wondered what it could be like to taste the most authentic food with Nawaabi style and royal courtesan music ? Come...
06/07/2016

Ever wondered what it could be like to taste the most authentic food with Nawaabi style and royal courtesan music ? Come to our Indian specialty restaurant Daawat-E-Nawab and experience the richness of Indian food with live music

Special Deal For Today [4th June'16]“CHOTI DAAWAT WITH UNLIMITED BEER @ 999/Person" At Daawat-E-NawabHurry.. The Offer E...
04/06/2016

Special Deal For Today [4th June'16]
“CHOTI DAAWAT WITH UNLIMITED BEER @ 999/Person" At Daawat-E-Nawab

Hurry.. The Offer Ends today, Book Your Table Now..
Call +918650002611 for reservations

We proudly Announce Our Special Deal of the Day “CHOTI DAAWAT" - with soft drinks @ 799/person@ Daawat-e-Nawab , Radisso...
25/05/2016

We proudly Announce Our Special Deal of the Day
“CHOTI DAAWAT" - with soft drinks @ 799/person
@ Daawat-e-Nawab , Radisson Blu, Agra (Winner of TripAdvisor - Certificate of Excellence 2016 )
Call +91865002611 to reserve T&C apply

Traditionally, Lal Maas used to be made with wild boar or deer, so chillies veiled the gamy odour of the meat.Mutton t...
07/03/2016

Traditionally, Lal Maas used to be made with wild boar or deer, so chillies veiled the gamy odour of the meat.Mutton today is the meat of choice (and Rajasthan produces the best), but Mathania chillies continue to define the dish. You must have seen these chillies laid out in their red glory in Ketan Mehta's 1987 classic, Mirch Masala. These have been traditionally cultivated in an ancient village named Mathania, and their bright red pigment was used in the past to colour the locally produced malmal. But Mathania's chilli production has seen a sharp decline because of dropping groundwater levels and the malmal factory shutting down many years ago. A revival of interest in Lal Maas may just turn around the fate of these chillies!

Visit Dawat E nawab to taste the authentic and tastiest Lal Maas.

There’s a raging in parts of North India. This is called the war of the ghewar, and they are all fighting over which g...
25/02/2016

There’s a raging in parts of North India. This is called the war of the ghewar, and they are all fighting over which ghewar from which part of the country is the best you can ever get. For ghewar, there are as many schools of thought..Some hold that the Sonepat ghewar is the best you can ever get, others scoff and say that Alwar’s, or perhaps Jaipur’s, is better. People from Bulandshahr laugh their heads off at that, holding that their ghewar is the best in the country.

We have added our name in the list and we challenge each of you to taste our Ghewar where you will taste the finest and tastiest Ghewar during our Rajasthani Food Festival at Daawat-e-Nawab

During wars, when adverse conditions used to surround armies, long lasting food was a chief requirement. With the availa...
20/02/2016

During wars, when adverse conditions used to surround armies, long lasting food was a chief requirement. With the available ingredients in barren lands of Rajasthan and scarcity of water, the most feasible solution was to bake the dough of wheat in bulk. These could be cooked fast, and in large portions to suffice the entire army. These baked wheat dough were then named as Bati and later addition to them included Churma(sweetened cereals) and Dal( mixture of lentils).

Visit Dawat E nawab to tantalize your taste buds with the royal taste of the Rajasthani cuisine and to have a perfectly filling meal of the delicious Dal, Bati and Churma

Address

Taj East Gate
Agra
282001

Opening Hours

Monday 7pm - 11pm
Tuesday 7pm - 11pm
Wednesday 7pm - 11pm
Thursday 7pm - 11pm
Friday 7pm - 11pm
Saturday 7pm - 11pm
Sunday 7pm - 11pm

Telephone

+915622335555

Website

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