Waarsa — Restaurant in Mumbai

Waarsa at NCPA, Nariman Point, is a gem serving authentic Awadhi cuisine.

The food is flavorful yet light, with dishes like Raan-e-Mukhtar (slow-cooked goat leg) and Zafrani Lagaan Murgh stealing the show.

Vegetarian options like Bhindi Kali Mirch and Lauki aur Chana Dal Shikhampuri are equally delightful.

The Kesar Phirni was the highlight—creamy, aromatic, and perfectly sweet.

Their cocktails, like The Emperor’s Rose and Gin Gilori, are creative and pair well with the meal.

The ambiance is stunning, with salmon-hued walls, intricate ceilings, and elegant decor, creating a warm, royal vibe.

Service is top-notch, attentive, and friendly, making the experience special. Chefs Rahul Akerkar and Mukhtar Qureshi, culinary geniuses, craft a menu blending royal and home-style Awadhi flavors.

Owned by Aditya Birla New Age Hospitality, Waarsa is a must-visit for food lovers seeking an unforgettable dining experience in Mumbai.

Cocktails:

Emperor Rose: A refreshing, floral drink. Gin Gilori: A gin-based cocktail with delicate flavors. Court Jester: Gin with pickled Bhavnagri chili, jasmine, and mint. Despite some inconsistency in early reviews, the drinks complement the cuisine beautifully.

Popular Dishes:Non-vegetarian: Raan-e-Mukhtar, Zafrani Lagaan Murgh, Murgh Gilafi Seekh Kebab, Rampuri Kacche Gosht ki Tikki.

Vegetarian: Bhindi Kali Mirchi, Lauki aur Chana Dal Shikhampuri, Awadhi Tawa Paneer Pasanda, Kasundi Baingan Tikka.

Desserts: Kesar Phirni, Angoori Rabdi. Others: Chilgoza Shorba, Gucchi Biryani, Daal...

Our recent dining experience was nothing short of disappointing, despite high expectations. It started with a 40 minute wait for the soup, which ironically turned out to be the best dish of the night. From there, things only went downhill.

We were a group of six, and each starter had just four pieces, so we ordered two portions each. However, the portions arrived with a staggering 20 minute gap between them. The galauti kebab was nothing special akin to an average take-out. The lamb burrah, while soft, completely lacked flavor. For my sister, who is vegetarian, the starter was passable, but the mains were absolutely dreadful. The so called rich almond gravy paneer was soupy and unappetizing, and the bhindi was rubbery and chewy something we never expected, especially given the chef's renowned reputation.

What truly ruined the experience was the laid back and careless service. We had to wait 40 minutes for a bottle of water, and despite repeated complaints, the staff would only say they would “check,” without any follow through. This happened several times. The fish tikka was average at best, completing what turned out to be a subpar meal from start to finish.

For a restaurant that came highly recommended, this was an utterly disappointing experience. The food lacked quality, and the service was unacceptable. I can’t see myself returning here, nor would I recommend it to anyone expecting a premium...

Lovely new restaurant at NCPA. We had a shaky start to our evening, our table at 9.30pm was not ready, the restaurant seemed overbooked and our food took an hour to arrive. It seemed we would have to write off Waarsa but the exceptional food and outstanding service made up for the inordinate delays. While all the staff seemed to be running helter-skelter, everyone was unfailingly polite and apologetic. Pervez, our charming server, was determined to please, gave enthusiastic recommendations and was happy to describe the menu in detail. Everything we ordered was excellent. The melt-in-the-mouth galouti kebab, the shakarkand tikka (who knew sweet potato could be so magical?) and the sarso da saag had perfectly balanced flavors and felt like home-cooking. The Daal Q-Man was the star of the show, a generous helping of tender kid goat in black masur dal. The kitchen forgot to send chutney with our tikkas and raita with our biryani and the staff seemed to be in disarray and missing a manager. Our dinner ended on a sweet note, with crispy delicate jalebis, a luscious gajar halva topped with crumbly peanut brittle and decadent gulab jamun.

Despite the few teething troubles we usually see with a new restaurant, we know we found a gem. We look forward to...