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On a breezy evening above Pune’s bustle, the scent of dum biryani and galauti kebabs drifts gently through the rooftop air at Chingari, the iconic Awadhi restaurant at Sheraton Grand Pune Bund Garden Hotel. For over 25 years, this culinary gem has offered more than just fine dining—it has served as a timeless gateway into the rich, royal kitchens of Lucknow, where tradition simmers gently under a modern flame.
At the heart of Chingari’s flame is Master Chef Gulam Qureshi, whose culinary journey began in the kitchens of Lucknow when he was just 12 years old. “My culinary journey is deeply intertwined with family tradition and the mentors who shaped me,” he shares. “I started working in the kitchens at age 12, learning from my father, Niyaz, and the legendary Chef Imtiaz Qureshi [his uncle] in Lucknow, where food is not just cooked but nurtured with care and patience.”
Qureshi’s arrival at Sheraton Grand Pune in 2002 marked the city’s introduction to the soulful, slow-cooked gravies, kebabs, and biryanis that define Awadhi cuisine. Since then, Chingari has grown into what General Manager Supreet Roy calls “a cultural institution that represents the refined elegance and depth of Awadhi cuisine.” Here’s a closer look at what to expect when you head to Chingari for a royal dinner experience, one that this writer recommends highly for Punekar gourmands as well as those visiting the city for the first time.
Chef Gulam Qureshi, mixologist Hiramon Paul, general manager Supreet Roy
Tasting Lucknowi Royalty: A Legacy In Three Generations
The menu at Chingari is more than a list of dishes—it’s a curated journey across time. Conceptualised as ‘Rivaayat, Virasat & Andaz’, each section of the menu represents a generational evolution of Awadhi culinary tradition.
Rivaayat (Tradition): The oldest, most rooted recipes, untouched by time.
Virasat (Legacy): The classics with subtle modern updates.
Andaz (Style): Contemporary expressions with a nod to the past.
“This framework allows us to honour historical authenticity while providing space for creative evolution,” explains Roy. “It’s not innovation for novelty’s sake, but a respectful continuation of tradition.”
Together with Chefs Rashid and Shayaan—representing two younger generations—Chef Qureshi ensures that this lineage is preserved, adapted, and passed forward.
Experiencing Classic Dishes Executed With Modern Style
At Chingari, each dish is storytelling on a plate. The meal begins with Gilawat-e-Chingari, a modern interpretation of the melt-in-the-mouth galouti kebab, made with tender lamb and 100+ spices. The Moong Dal Bharwan Tikki surprises with its creamy filling, proving that vegetarian Awadhi fare can be just as indulgent. The Nawabi Chicken Tikka, marinated in saffron and mace, is rich with depth, while the Bhattiyaar ke Jhinge—jumbo prawns grilled to perfection—add coastal luxury to the northern cuisine.
From the mains, Lamb Nalli Boti stands out with its marrow-rich gravy and soft meat falling off the bone. The Dal Chingari, their signature black lentil preparation, is slow-cooked for hours—creamy, smoky, and soul-satisfying. And of course, the Gosht Dum Biryani, sealed and cooked in the traditional ‘dum’ style, is aromatic, layered, and utterly addictive. For dessert, a duo of Kulfi and warm, indulgent Halwa provided a sweet epilogue to the royal tale.
Pairing Drinks With Panache
What came as a surprise to this author is the fact that Chingari’s excellence doesn’t stop at the food. The cocktail and mocktail list, curated by mixologist Hiramon Paul, is a spirited extension of the dining experience, packed with Awadh-inspired flavours while also keeping up with the latest cocktail trends. “Each cocktail aims to enhance the dining experience, bringing out the subtle spices and aromas of the food without overwhelming them,” says Paul.
Inspired by Mughal and Awadhi ingredients, drinks like the Mughal Mule—a refreshing blend of vodka, galangal, cardamom, and ginger ale—complement rich dishes like the Machi Kaliyan (fish curry). The Nawabi Nectar, a floral gin cocktail with rose and saffron honey, is delicate yet grounded, with Roy praising its “quiet elegance and ethereal finish.”
Then there’s Rumi’s Rhapsody, a complex concoction of dark rum, burnt raw mango, and spiced syrup that’s ideally paired with the velvety Kakori Kebab. And the whimsically named Drinking Paan, with vodka and fennel syrup, offers a playful twist on the traditional after-dinner digestif.
“Rather than offering standard pairings, we wanted each cocktail and mocktail to serve as a thoughtful progression of the dining experience,” adds Roy. “The drinks echo the warmth of our spices, the layering of flavours, and the balance of tradition with innovation.”
Discipline, Tradition, And Heart At Chingari
Qureshi’s devotion to discipline and authenticity is apparent not just in the food, but also in the way he leads his team. “Consistency comes from expertise and discipline,” he states. “My team includes staff from Lucknow who understand the nuances of Awadhi cuisine. We don’t just cook, we craft each dish with precision.”
In an age of fleeting trends and fast-paced dining, Chingari remains resolutely rooted. It is a restaurant that believes in the slow, patient rhythms of real cooking. Qureshi’s story about a customised vegetarian dish for a guest that turned into a lasting connection is proof that food here is deeply personal.
Looking ahead, Chingari isn’t slowing down. Chef Qureshi hopes to further explore regional flavours that complement the Awadhi base, while curating special culinary events that honour and reinvent traditional recipes. Roy envisions the restaurant as not just a place to dine, but to learn and connect with a culinary tradition that is rare to find in such depth outside of Lucknow.
As you take in the twinkling skyline from the rooftop, with a kebab melting on your tongue and the soft clink of a cocktail glass by your side, one thing becomes abundantly clear: at Chingari, the legacy of Awadh is alive, glowing brightly, and ready to welcome the next generation of gourmands.
