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Meet The Owner Nawab By Fred Tscheulin
As you enter Nawab Restaurant two things will touch your senses – the beauty of the Indian décor and the exotic aroma of the spices used in preparing the food. Nawab is located on the historic city market in downtown Roanoke and offers award-winning Indian cuisine in an elegant atmosphere. It is open every day of the year for lunch and dinner and serves a lunch buffet daily and a champagne lunch buffet on Saturday and Sunday. Nawab was founded more than eight years ago by Aparappar Pannu. He said, “Since Nawab was the first Indian Restaurant in the Roanoke area, there was some concern, but people loved the food. Our regular clientele has grown and the restaurant has expanded. We appreciate our regular customers very much. For those who have never come here, Indian cuisine is a unique flavor that you are missing if you don’t try it. There is a misconception that it is all curry or all spicy. We will customize your food to your taste and spice level to assure a pleasant dining experience.” Nawab also offers a children’s menu, a full bar and a selection of fine wines. During our visit, the food was delicious and very tasty. The Tandoori Sheengra is a marinated shrimp dish, grilled on skewers. It was served with a garnish of tomato, cucumber and lemon slices and a Saffron pilaf. Tandoori Chicken is marinated in yogurt and broiled. The Basmati Rice is steamed, fragrant rice seasoned with cumin, cloves and cardamom. Broccoli Pakura is an Indian-style fritter, crispy as a potato chip. Vegetable Methi is an aromatic curry dish prepared from assorted steamed garden vegetables and a fragrant fenugreek sauce – mildly spiced and delicious. With our meal, we enjoyed Mango Lassi, a creamy drink made with fresh mango and homemade yogurt. Nawab Restaurant118 Campbell Avenue540.345.5150
Nawab’s Tandoori Sheengra (serves 4) Ingredients:1 ½ pounds large shrimp, peeled and deveined with tails left on Marinade:3 Tablespoons yogurt2 Teaspoons grated fresh or prepared
horseradish1 Tablespoon minced garlic1 Tablespoon grated fresh ginger2 Teaspoons dry mustard½ Teaspoon ground red pepperCoarse salt to taste2 onions, peeled and cut into 1-inch
pieces2 red bell peppers, cored and cut into
1-inch pieces2 Tablespoons melted butter for basting Garnish:Tomato, cucumber and lemon slices 1. Place shrimp in a large ceramic or glass bowl. Add all the marinade ingredients and toss well. Cover and marinate the shrimp for at least ten minutes, up to 30 minutes.2. Preheat the grill or broiler. Place the grill rack 5 inches from the heat.3. Thread the shrimp on skewers, alternating with pieces of onion and pepper. Brush generously with butter and place them in a single layer on the grill rack or under the broiler. Grill or broil, turning often and basting, until the shrimp curl and turn pink. 6-7 minutes.4. Transfer shrimp to a heated platter. Plate and garnish with the tomato, cucumber and lemon slices and serve.
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