The cuisine of Lucknow has its own distinct individuality and identity. The traditional food of Lucknow was highly patronized by the Mughals thus giving it a very royal touch. The royal chefs and cooks were trained to give that distinct royal touch and regal look to anything they cooked. The Land of Nawabs and Awadhi cuisine, Lucknow is a total foodie’s paradise! From kebabs to paans to biryanis, wander around in the city for a day or two and you’ll never know which narrow alley takes you to food heaven. The taste, the smell and the air of the city screams magic! Even though the list of delicacies is endless.
Galawati Kebab or Galauti Kebab is a special delicacy which was once made exclusively for a Nawab in Lucknow. Galawati means melt in your mouth, and the dish does exactly that. Once finely ground meat and unripe papaya is marinated, a mixture of spices is added to the dish. Tender pieces of meat heated under intense heat, Boti Kabab is one finger-licking starter you should definitely not miss! A popular Mughlai recipe, this is one the many famous kababs.
A visit to Lucknow is considered incomplete without tasting the sumptuous melt-in the-mouth Tunday kebabs. Famous the world over, Tunday’s has been making people drool over their galawati kababs for over a century. Tunday kebab has rather interesting story. Legend has it that an elderly Nawab sahab found it difficult to chew meat and requested his khansama to make a dish which would, quite literally, melt in his mouth. Hence an onearmed cook called Haji Murad Ali made these galawati kebabs. Haji then set shop in the bylanes of Chowk in Lucknow in 1905, and till date, the shop remains crowded at all times of the day. This sumptuous dish is straight from the streets of Lucknow.
The rice is cooked separately in garden-fresh spices and the marinated chicken is added later. This technique infuses just the right amount of flavour in the dish and the final product is something that you just cannot resist. Chaat is undoubtedly Indian’s favourite go-to snack to add a little spice to our monotony. The filling leaves both your stomach and taste buds satiated. The crisper the tokri, the better! Also called Basket Chaat, Lucknow offers a variety of these in the streets.
Lamb trotters broth, Lucknawi Paya Ki Nihari is a slowly-cooked dish usually prepared overnight for 6-7 hours. Nahar is an Urdu word which means morning, hence the dish usually sells like hot cakes for breakfast. A sweet naan, this one is baked in tandoor and goes well with anything spicy! Sheermals are made with warm milk which is sweetened with sugar and generally flad with saffron. Totally mouth-watering.
No meal is complete if you don’t end it up with paan. And don’t you dare think of the Lucknawi paan as just another paan! Paan lovers would be in for a treat because this paan is more than just patta, supari and gulkand put together. It is an experience in itself and if you haven’t tasted it, you are missing out on life.
Lucknow is multicultural and home to people who use different dialects and languages. Many of the cultural traits and customs peculiar to Lucknow have become living legends today. The credit for this goes to the secular and syncretic traditions of the Nawabs of Awadh, who took a keen interest in every walk of life, and encouraged these traditions to attain a rare degree of sophistication.
Hotel myriad is also welcoming the guest through their nawabi cuisines. Somehow been tried to maintain the legacy of Lucknawi touch in their special set of cooking.
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