By AryAA
Ramadan flavours are never hurried. They unfold slowly—built on patience, prayer, and profound respect for tradition. The cuisine of this holy month is soulful rather than showy, rich yet restrained, deeply nourishing in both spirit and substance. Spices don’t shout; they murmur stories of ancestry, migration, and memory. Gravies simmer longer, kebabs are treated with reverence, and desserts arrive like quiet blessings at the end of a fast.
This Ramadan, those flavours found a magnificent expression at Waarsa, where the seasonal menu feels less like a promotion and more like a thoughtfully laid dastarkhwan—one that honours tradition without compromising on luxury.
Waarsa: A Sanctuary of Culinary Tehzeeb
At its core, Waarsa is a tribute to North Indian, Awadhi, and Murshidabadi culinary legacies. The restaurant’s ethos is rooted in mehmaan-nawazi—hospitality that is gentle, gracious, and deeply intentional. Nothing here is rushed, reinvented for trend, or diluted for convenience.
The interiors reflect the same philosophy. Warm tones, understated opulence, and a calming elegance define the space. It’s premium without pretence—inviting guests to slow down, converse softly, and truly savour their meal. Waarsa doesn’t overwhelm the senses; it refines them.
The Ramadan Special Menu: A Course-by-Course Contemplation
Dining here during Ramadan feels almost meditative. Plates arrive unhurriedly, allowing flavours to take centre stage and conversations to soften.
CHAAT
Chole Aur Karari Rataloo Tikki Chaat
Crunchy on the outside and hearty at its core, this chaat carries nostalgic comfort. The earthy sweetness of rataloo meets robust chole in a balance that feels both indulgent and familiar.
Palak Pata Papdi Chaat
Light, crisp, and refreshing, this dish brings textural play to the table. Delicate spinach leaves lend a subtle bitterness that elevates the chaat without overpowering it.
Agre Ka Dahi Bhalla
Silky, balanced, and deeply comforting, these bhallas are soaked to perfection. Gentle sweetness, mellow spices, and velvety curd come together like a soft embrace.
To check video, click HERE
VEG KEBABS
Achari Sakrakand Tikka
Tangy, smoky, and playful, this kebab surprises with its bold pickling spices and caramelised edges—proof that vegetarian kebabs can be just as expressive.
Rampoori Paneer Tikka
Bold and indulgent, the paneer is beautifully charred, its richness offset by assertive spices that linger long after the last bite.
NON-VEG KEBABS
Mandi Ka Tandoori Chicken
Juicy and aromatic, this chicken kebab carries robust flavours that feel celebratory yet grounded—perfectly cooked and deeply satisfying.
Kofti Mutton Seekh
Meaty, spiced, and soulful, these seekhs are rich without being heavy, showcasing the kitchen’s mastery over texture and seasoning.
Atish-E-Jhinga
Fiery, succulent, and dramatic, these prawns arrive with just the right amount of heat—bold enough to excite, restrained enough to respect the palate.
Mains That Demand Time and Attention
As the mains arrived, the experience turned introspective. These are dishes meant to be eaten slowly—where every spoonful carries intention.
VEG MAINS
Achari Paneer Tikka Masala
Piquant and layered, this gravy balances tanginess with richness, making it both comforting and complex.
Deep, soulful, and surprisingly luxurious, this jackfruit preparation mirrors the gravitas of a traditional nihari, offering remarkable depth.
To check video, click HERE
Gucchi Seb Ki Kaliya
Earthy and elegant, this rare combination of morels and apples is quietly exquisite—one of the most refined dishes on the menu.
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NON-VEG MAINS
Mutton Haleem
Velvety, nourishing, and timeless, this haleem is everything Ramadhan comfort food should be—slow-cooked, deeply spiced, and immensely satisfying.
Ghost / Paya Ki Nihari
Luxurious and regal, this dish commands attention. The richness, intensity, and depth reflect hours of patient cooking and culinary wisdom.
To check video, click HERE
Hospitality That Completes the Dastarkhwan
Service at Waarsa deserves special mention. Prompt, polished, and intuitive, the team understands the rhythm of Ramadan dining. Courses arrive seamlessly, preferences are anticipated, and hospitality feels personal rather than procedural.
The Final Word
Available from 17th February to 19th March 2026, the Ramadan Special Menu is served for lunch and dinner, with curated iftaar experiences available by advance reservation. Particularly noteworthy are the intimate iftaar gatherings for 10–12 guests—private, elegant, and deeply personal.
At the heart of this experience stands Chef Mukhtar Qureshi, whose culinary philosophy honours Awadhi tradition with reverence, not reinvention.
⭐ Rating: 10/10
For grace on the plate, patience in the pot, and poetry in flavour.
In every sense, Waarsa establishes itself as a premium Ramadan dining destination—measured, majestic, and magnificently Mumbai.
To check video, click HERE
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