Aditya Birla Group launches Waarsa, a signature Awadhi restaurant at NCPA  

Aditya Birla New Age Hospitality (ABNAH), the hospitality arm of Aditya Birla Group announces the opening of Waarsa, a premium casual dining restaurant serving signature Awadhi food. Waarsa is nestled within the heritage precinct of the iconic National Centre for the Performing Arts (NCPA) at Nariman Point, Mumbai.

Waarsa, which means “inheritance” attempts to narrate the story of Awadh and its cooks through the flavours, aromas, and techniques that have been passed down through generations. It reflects the deep connection to the rich legacy and culinary heritage of Awadhi cuisine.

Waarsa, helmed by Chef Rahul Akerkar- Culinary Director at ABNAH and Chef Mukthar Qureshi-MasterChef (Waarsa), is more than just a restaurant.  It is a journey through the vibrant and storied history of Awadhi cuisine inspired not only from the royal kitchens but also more from the homes of cooks from the region, as they travelled from Awadh to different parts of India.

Udai Pinnali, CEO, ABNAH, said: “We are honoured to introduce Waarsa at the prestigious NCPA, a venue renowned for showcasing traditional and contemporary arts over the decades. Waarsa stands as our tribute to a cuisine that is shaped as much by the regal kitchens as with the warmth of traditional Awadhi homes. Chef Rahul Akerkar and Chef Mukhtar Qureshi have collaborated to build a culinary experience that is both authentically rooted in Awadh and thoughtfully adapted to contemporary tastes.

At ABNAH, our approach to new dining concepts is driven by a mission to unlock the transformative power of food and to tell culinary stories that resonate deeply with today’s audience.”

Signatures at Waarsa

Chef Rahul Akerkar, culinary director at ABNAH stated: “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.

Signature dishes such as Raan-e-Mukhtar (slow cooked goat leg in its own juices with a medley of home spices and then tandoor roasted) and Daal Q-Man (kid goat slow-cooked in black masoor dal,  finished with dill, bathua leaves and white butter) showcase the complexity of flavours achieved through the artistry of slow cooking, a hallmark of Awadhi cuisine. With a menu that features around 30 varieties of kebabs and more than 13 types of bread, Waarsa is poised to become a must-visit destination for soulful Awadhi cuisine. The menu at Waarsa places a strong emphasis on vegetarian cuisine, showcasing Awadhi flavours crafted from locally sourced, everyday ingredients. It honours the traditional use of vegetables in home-cooked Awadhi dishes, drawing inspiration from the way these ingredients have been integral to daily cooking in local households. Dishes like Bhindi Kali Mirchi, okra tossed with yoghurt and cracked black pepper, Lauki Aur Chana Dal Shikhampuri, tawa-seared, bottle gourd and chickpea kebab, Bhuna Bhutta Khaas Seekh, grilled vegetable seekh with coal-roasted corn, are just some of the signatures from the menu.

Chef Mukhtar Qureshi, a member of the legendary Qureshi family renowned for their strong Awadhi lineage, leads the kitchen. Chef Qureshi is known for his profound respect for tradition as well as contemporary culinary practices. His childhood memories of growing up in Lucknow, where his family operated traditional restaurants, serve as a wellspring of inspiration. These experiences have shaped his culinary philosophy, which marries the time-honoured techniques of Awadhi cooking with modern sensibilities.

Chef Mukhtar Qureshi, MasterChef, Waarsa said: “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.”

The launch of Waarsa also coincides with the launch of Bay 21, a social gathering space for hire-outs, banquets and events.  Nestled at NCPA, Bay 21 is a banqueting haven that redefines luxury with a touch of coastal charm. BAY 21 is meticulously crafted to reflect the grandeur of the NCPA while exuding the intimacy of a sophisticated lounge.