To celebrate love and render a mesmerizing experience to all the lovebirds, Ozaa, part of Oakwood prestige hotel at Lavelle road, came up with Dawat-e-Ishq, a culinary fine dine set up running for a week where one could relax in a romantic pool side ambience and savor hearty delights from Mughlai cuisine curated specially by celebrity chef, Chef Rehman. In my two years of stay in Bangalore and four years of food blogging, I can say with complete confidence, this is the best Mughlai I have had so far in Bangalore, and why not, our Lucknowi cuisine specialist chef ensured we have a great time.

AMBIENCE
The ambience was poolside, with a small fine dine setup and DJ console. In light of the mood of the Valentine’s week, Hindi and English songs were played, both retro and modern. The seating involved regular table chair with heart shaped balloons tied on to it as well as a candlelight. There were heart shaped hangings tied to the slim trees that made the overall appeal cozy.

FOOD

STARTERS

Seekh Laila k Jaan
Extremely juicy and fresh mutton seekh kebab with a distinctive flavor, thanks to the unique blend of spices and chopped veggies inside.

Dilwana murgh tikka
Well cooked and tender to the core, this preparation had balanced spices and rendered a good flavor of the tandoor touch.

Majnu k takhne
This tangri kebab was another bliss from the starter spread, cooked well and marinated with balanced spice mix.

Galawati begam pasand
Always a lover of galawati kebab, and chef Rehman ensured I have the best. Extremely juicy and melting in mouth, the kebabs were adequate on salt and with a feebly hard outside as desired. Loved it.

MAIN COURSE

Gosht mumtaz Mahal
Rarely do we get to witness fine cooked gosht that sticks to the bone rightly but when stripped off, takes only a feeble effort. With tenderness to the core and easy cut-ability, this mutton dish was the highlight of the evening, and why not, the chef, apart from everything else, is greatly known for his prowess in mutton preparation. The gravy had medium consistency and beautifully done with spices.

Murgh Lab-e-mashooq
Tender and divine, another great dish from the ktichen, mildly spiced and with ample chunks of boneless chicken.

Zafrani ishq pulao
Not a biryani, but chicken based zafrani pulao with mildly spcied Chicken boneless chunks, saffron rice and fried onion strings on top. They went well with other gravies, specially that of the gosht mumtaz Mahal. However a complimenting raita was served with it.

Zafrani paratha
This deserves a special mention, tried it after ages and fell in love with it again. So soft and flavourful, eating it as it is or complimenting with a curry, the parantha got its deserved praise in the menu.

DESSERT

Chukander E afroz
Tried it for the first time, a chukander based halwa, mildly juicy and aptly sweet. It was garnished with almond and pistachios and was the most unique ending to my Mughlai dinner.

Lab e sheeren
The traditional sewaiyan made in mughali style in sweetened milk and dry fruit mix, it was savoury to the core and with a fine balance of sugar and consistency.

The three course meal had bubble gum sherbat to compliment at the beginning.
The vegetarian options were as divine as the non veg ones.

Special mention goes to subz gul e bahar and zalim paneer khaas. I never imagined I could ever recommend mix veg for mains, but this subz Gul e bahar was the most loved dish in vegetarian by me and everyone else, thanks to the later of Desi ghee that enhanced the flavor so beautifully. Zalim paneer khaas had mildly spicy gravy and not sweet, with tender paneer pieces.

The overall experience was unique and definitely the best when it comes to food. The ambience and music did lighten up the mood and made the atmosphere very romantic and Valentine like.

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