Stepping into Ummrao, it’s hard not to notice the stunning interiors. A fine-dining restaurant of Courtyard by Marriott in Mumbai, Ummrao combines the rich cuisine of the nawabs of Awadh of yore with modernistic interpretations of the rich dishes. As soon as you step into the restaurant, the interiors reflect the grandeur of the Nawabs right from its color schemes, artwork, and aesthetic appeal. The luxurious interiors are inspired by the traditional royal architecture.
But the one thing that separates Ummrao’s intent from the glitz and glamour of other eateries is the vibrant and eclectic menu that is marinated in tradition and steeped in the vast culinary culture of India. True, the Awadhi influences dominate, but the spices are definitely from all over India.
Here, it’s all about the details, (and not just the authentic Nawabi jaali-like décor) but right down to the way the dishes are named. The luxury elegance of the interiors is aptly matched by a menu that’s picked up dishes from the royal houses of the Awadh empire and created a menu which has been smartly divided into small bites and main course section. Let the succulent and tender Malihabad Kakori, the Ambada Jhinga, a Tandoori Prawn flavored with the unique tart Gongura leaf are the perfect start to the meal. You will also go gaga over the Nawabi Murg Malai tikka – so juicy, oozing with flavors and oh so delicious. Wash it down with the Broccoli Shorba served in a tiny kulhad. Oh yes, you can ask for a second helping of the shorba – it deserves it!
The stars of the main course are definitely the Ummrao Avataar-E- Halim and Korma Murgh Wajid Ali curries, accompanied by Tafftan and Bakhumas, both of which are heavy-bodied breads, allowing you to soak up all that delicious curry. The unique flavors of the Haleem are flavoured with unique potli spices (comprising rose leaf, khus, bayleaf, clove, patthar phool etc). In fact, the spices are often altered by Chef Mukhtar Qureshi as per the season. Chef Qureshi commands the kitchens at Ummrao and is known for adding a healthy twist to all the dishes that are traditionally considered very rich because of the heavy ingredients they use.
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The delightful menu is masterfully supported by a cocktail menu that uses Indian spices as the core ingredient for their concoctions. A perfect example would be Bill Boothby which featured 100% Natural Jaintia hills Meghalaya sourced Lakadong Turmeric, home-made kaffir leaf syrup and gin. Ada Coleman is another delight that uses a julep of Malabar Kudampuli tamarind extract with jaggery, fresh mint and whiskey, giving the beverage a delightfully tangy kick.
Though the desserts were the usual fare, the usage of a palm sugar and nut laddu to flavour the Angoori Rasmalai was sublime. The Shahi Tukda will make you ask for a second helping even after a full meal.
If you’re looking for a gastronomical delight when in Mumbai, head to Ummrao and you won’t be disappointed. This place is a dream for every food lover. The restaurant offers nothing but the best, making every meal an unforgettable experience.
