Quick answer: The dish to order first at Kesar Bagh in Assagao, Goa is the Kesar Bagh Kakori, a melt-in-the-mouth kebab of finely minced goat perfumed with cloves and cinnamon. Follow it with the Kesar Bagh Dum Biryani, Shahi Nehari or Dal Ma Qureshi, and finish with Shahi Tukda. Kesar Bagh is open 12 PM – 11:45 PM, daily.
The kakori kebab is the dish to order first at Kesar Bagh in Assagao, Goa. Our Kesar Bagh Kakori is a delicate, melt-in-the-mouth kebab of finely minced goat perfumed with cloves and cinnamon, and it sets the tone for a meal built on the slow Awadhi craft of Dum cooking.
This guide explains what a kakori actually is, how Awadhi and Dum Pukht cooking differ from the North Indian food most people know, which signature dishes to order with it, and how to plan your visit to our Assagao home so the evening goes smoothly.
What is a kakori kebab?
A kakori kebab is a very soft, finely minced meat kebab from the Awadhi kitchen of Lucknow. It is known for a texture so fine that it almost melts as you eat it, and for warm, fragrant spices rather than chilli heat.
At Kesar Bagh, the Kesar Bagh Kakori is made with finely minced goat and perfumed with cloves and cinnamon. The aim is balance: the meat stays tender, the spice stays fragrant and nothing overwhelms the plate. A kebab this soft depends on careful mincing, careful seasoning and careful cooking, so it is a good test of any Awadhi kitchen.
If you are new to Awadhi food, the kakori is the easiest introduction. It is rich without being heavy, it is easy to share, and it prepares your palate for the slow-cooked dishes that follow.
What is the difference between Awadhi and Dum Pukht cooking?
Awadhi cuisine comes from the old kingdom of Awadh, with Lucknow at its centre. It is the food of the Nawabi courts: kebabs, kormas, nehari, biryani and sweets, cooked with subtle spice, saffron and patience. It is gentler and more perfumed than the fiery Punjabi food many people picture when they think of North Indian cooking.
Dum Pukht is the technique at the heart of that kitchen. Ingredients are placed in a handi, the lid is sealed, and the dish cooks slowly over low heat so the steam and aromas stay inside. The word 'dum' roughly means breath; the food is allowed to breathe in its own juices. The result is depth and aroma without needing heavy masala.
At Kesar Bagh, Dum cooking is the organising idea of the whole menu. That is why many dishes take time to arrive, and why they are worth the wait.
Who cooks the kakori kebab at Kesar Bagh?
The menu at Kesar Bagh is led by Chef Azaan Qureshi, who represents the third generation of the celebrated Qureshi Khandan. The family is widely recognised for preserving and elevating Dum cooking in Indian gastronomy.
Chef Azaan is the grandson of Padma Shri awardee Chef Imtiaz Qureshi, the visionary behind the Dum Pukht cuisine at ITC Maurya, and the son of Gulam Moinuddin Qureshi. He grew up around the discipline and patience that define classical Dum cooking, and at Kesar Bagh he presents his own interpretation of that heritage for today's diners. You can read more about him on our About page.
What other signature dishes should you order?
Once you have tried the kakori, build the rest of your meal around these signature dishes. Every dish below is on the Kesar Bagh menu.
- Murgh Chandi Tikka: tender chicken finished on dum and adorned with silver leaf.
- Jhinga Dum Nisha: jumbo prawns marinated in yoghurt and cheese, then finished with a saffron seafood chutney.
- Shahi Nehari: a slow-cooked classic that reflects the patience and precision of Awadhi cooking.
- Kesar Bagh Dum Biryani: tender goat and saffron-scented basmati rice cooked together in a sealed handi.
- Dal Ma Qureshi: a dal that carries the Qureshi family name.
How is the Kesar Bagh Dum Biryani cooked?
The Kesar Bagh Dum Biryani is cooked the dum way: tender goat and saffron-scented basmati rice go into a handi together, the handi is sealed, and the biryani cooks slowly so the aromas stay inside.
This is why a dum biryani tastes different from a quick pot biryani. The rice and meat finish together, each taking on the other's flavour, and the saffron perfumes every layer. When the seal is broken at the table, the aroma is part of the experience.
Order the biryani to share. It works well after a round of kebabs and alongside the dal, and one handi is usually enough for the table to taste.
Which desserts should you save room for?
Desserts at Kesar Bagh draw from the indulgent traditions of the royal dastarkhwan, the Awadhi spread of many dishes laid out for a feast.
- Shahi Tukda: layered with lacchedar rabri.
- Gil-e-Firdaus: a delicately textured phirni enriched with fresh balai and pistachios.
How should you plan a meal at Kesar Bagh?
The simplest way to order for a table is to move through the meal the way an Awadhi feast would: kebabs first, then slow-cooked mains and biryani, then dessert. Ask your server how many dishes suit the size of your group, because the portions are made for sharing.
| Course | What to order |
|---|---|
| Start | Kesar Bagh Kakori, Murgh Chandi Tikka, Jhinga Dum Nisha |
| Mains | Shahi Nehari, Dal Ma Qureshi |
| Rice | Kesar Bagh Dum Biryani |
| Dessert | Shahi Tukda, Gil-e-Firdaus |
When is the best time to visit for kebabs?
Kesar Bagh Goa is open 12 PM – 11:45 PM, daily, so you can come for a long lunch or a late dinner. Lunch is calmer and lets you see the heritage house and courtyard in daylight. Dinner is busier and more atmospheric, with the courtyard lit up in the evening.
Goa's busiest months are usually the cooler, dry season around the end of the year, when weekends fill quickly. If you are visiting then, book ahead. During the monsoon, the greenery around the house is at its most lush.
Alcohol is served, including cocktails. A cocktail with the kebab course is a good way to start the evening.
Where can you eat kakori kebab in Goa?
You can order the Kesar Bagh Kakori at Kesar Bagh Goa, House No.5, Anjuna Mapusa Road, Saunta Vaddo, Assagao, Bardez, Goa 403507. The price is ₹4,800 for two, approx., before taxes.
The restaurant is set in a 200-year-old Portuguese heritage home with Nawabi-inspired interiors, a courtyard and lush greenery, so the setting matches the food. It works for family dinners, date nights and group celebrations alike. Planning an evening for two? Read our guide to a date night in Assagao, or see why Assagao features in our guide to the best restaurants in North Goa.
To be sure of a table, book online or call +91 9175579895. See the full menu, or visit our Goa outlet page for directions and timings.
Plan your visit: our Assagao, Goa outlet · see the full menu · book a table at Kesar Bagh Goa
Frequently asked questions
What is the Kesar Bagh Kakori?
It is a delicate, melt-in-the-mouth kebab of finely minced goat perfumed with cloves and cinnamon.
Does Kesar Bagh serve dum biryani?
Yes. The Kesar Bagh Dum Biryani is tender goat and saffron-scented basmati rice cooked together in a sealed handi.
What are Kesar Bagh's timings in Goa?
Kesar Bagh Goa in Assagao is open 12 PM – 11:45 PM, daily.
What is the price for two at Kesar Bagh?
About ₹4,800 for two, approx., before taxes.
How do I book a table at Kesar Bagh Goa?
Book online on our Reservation page or call +91 9175579895.