The Infatuation
Awadh makes northern Indian food like slow-cooked meats, kebabs, and biryani cooked in clay pots with naan layered over the top - which alone is worth the trip. This two-story place also has lots of room, and it’s nice enough for a fifth date or a dinner with your grandparents who are visiting from Westchester.
The New Yorker: Table for Two
On Manhattan’s Upper West Side, in an area whose residents have learned to rely on Teflon standbys, Gaurav Anand (the chef-owner of Moti Mahal Delux, on the Upper East Side) has opened a paean to the prodigious cuisine of Awadh.
Ghee Whiz: At Awadh, on the Upper West Side, a Decadent Nod to the Nawabs
To eat at Awadh is to explore unknown flavors, to tap into the current of a hitherto unknown yet highly codified tradition. This changing the channel is both endlessly exciting and deeply humbling. And, in this case, fucking delicious.