When you think of vegan Indian food in Hampton Roads, no doubt Rajput in Ghent comes to mind. But that’s a review for another day.
Before Rajput hit the scene, there was Nawab and the restaurant, with its four location, is still going strong. When I first tried Indian food it was at Nawab’s famous lunch buffet. I was hooked.
While their vegan selections aren’t as extensive as Rajput’s menu (supposedly the largest vegan menu in Virginia), the dishes they do offer are to die for. My current favorite is the Goan Curry, a coconut-infused, creamy mixed vegetable dish. When it’s brought to your table it smells like the coconut will overpower the dish. Shredded coconut is garnished on top. But the coconut flavor is just right. I tend to order my Indian food medium to medium-hot and this dish has just enough creaminess to cut the heat.
If you’re not a coconut fan, the Eggplant Bartha, a spicy mashed eggplant dish punctuated with green peas, is also great. It was my favorite for quite a while. Other vegan dishes offered are Vegetable Jhalfrazie and Chana Masala.
All dishes are served with perfectly-cooked jasmine rice. Indian food is traditionally served with a bread known as naan, however naan is not vegan. The roti, a vegan, unleavened whole wheat bread, is great at Nawab. Roti tends to have a more cracker-like texture, but the roti at Nawab is fluffy and tender.
And I always order a side of mint chutney to slather onto my roti. It’s my favorite part of the meal, truth be told.
Nawab does offer lunch buffets, though there usually only tends to be one vegan entree. I always check with the servers about what’s vegan before deciding whether to order from the menu.
Another great thing about Nawab? Four locations! I know, most of my reviews have been of Norfolk restaurants, but I’m trying to expand. Nawab has locations at Hilltop in Virginia Beach, at Military Circle in Norfolk, on Jefferson Avenue in Newport News and one in Williamsburg.
Rather than list all the details of every location, you can visit Nawab’s Web site here.
