Novotel Mumbai Juhu Beach offers a variety of cuisines and dining options. Natural light, a magnificent view of the sea and a relaxed yet sophisticated ambience makes it the perfect place to indulge in hearty breakfasts, casual lunches, leisurely dinners and drinks by the beach. On Sundays, enjoy the special Sunday Brunch, featuring international specialties and interactive counters.
Gopal Jha, Executive Chef, Novotel Mumbai Juhu Beach
Dishes You Just Can’t Miss
The mouth-watering vegetarian galouti comes with a spicy flavor
Lucknowi Dum Biryani
A very traditionally-prepared Dum Pukht Lucknowi Chicken Biryani with aromatic flavours and subtle spices
The yummy dish comes with Lal Mirch ka Murg Tikka, Kasundi Fish Tikka, Zafrani Murgh Kebab and Mutton Gilafi Seekh
Mutton (shank portion), 1 kg; Ghee, 60 gm; Onions (finely sliced), 200 gm; Ginger paste, 20 gm; Garlic paste, 20 gm; Coriander powder, 10 gm; Turmeric powder, 5 tsp; Gram flour, 50 gm; Nihari masala, 20 gm; Salt to taste.
Spices to make Nihari masala:
Cumin seeds, 15 gm; Fennel seeds, 30 gm; Saunth dry ginger, 5 gm; Green cardamoms, 5-6; Black cardamoms, 2; Cloves, 4-5; Bay leaf, 1; Cinnamon stick, 1 inch; Black peppercorns, 8-10; Grated nutmeg, 3 gm.
Dry roast all the whole spices for the masala. Once cooled, grind the masala to a fine powder.
Ginger (cut into thin strips), 1 inch; Coriander leaves (fresh), 4-5 stalks.
Heat ghee in a deep bottom stock pot. Once the ghee is hot, add the sliced onions and fry till they start to turn brown. Add mutton pieces, ginger paste, garlic paste, coriander powder, turmeric powder and salt. Mix well to coat the mutton in ghee and spices. Sauté for 5 minutes. Add the Nihari masala and lamb stock. Mix well, cover and cook on very low heat for about 4 hours until the meat is tender. Keep checking in between. The way to know that the meat is cooked is when it breaks easily with a wooden spoon. Make a roux of gram flour and ghee. Slowly add it to the gravy. Stir to mix it well in the gravy and let it simmer for another 10-15 minutes till the gravy thickens. Add some lime juice and garnish with ginger strips and fresh coriander leaves. Serve hot.