In the Land of Nawabs and Awadhi cuisine,this sumptuous dish is straight from the streets of Lucknow,the rice
is cooked separately inarden-fresh spices and the marinated chicken is
added later. This technique infuses just the right amount of flavor in
the dish.
No meal is complete if you don't end it up with paan. And don't you dare think of the Lucknowi paan as just another paan! Paan lovers would be in a 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, remains, in large parts still, one of those places where tehzeeb (culture) and tameez (grace) is a part of everyday life – the beauty of the language that the rickshawallah speaks, the swift twirls of a kathak performance, the perfection in each stitch of chikankari, the way the kebab melts onto the paratha or how the “malai gillori” transcends the barriers of the palate cleansing paan and subtly sweetened mithai.
Head to the old city – Chowk – and get a flavour of nimish (also known as makkhan malai). Traditionally the froth of milk was mildly flavoured with saffron and cooled in the overnight dew and served with nuts. The process remains largely the same and nimish is available on in little carry along glass-covered flat plates everywhere on the streets of Chowk and Aminabad.
The list of Lucknow specialities is endless : kormas, zarda, sheermal, warqi parathas, kofte, shami kebabs, boti kebabs, kakori kebabs, ghutwa kebabs, hariyali kebabs, patili-ke-kebabs, nukti kebabs and a million other uniquely Lucknow food experiences.Motichur laddoos from in Gomtinagar, Hazratganj and Mahanagar: These melt-in the-mouth laddoos are made with pure desi ghee.
The meat tends to dissolve in the mouth instantly and is best complimented with roomali rotis. The Chowk outlet serves only kebabs while the Aminabad outlet serves both mutton .
Tender pieces of meat marinated in an exotic spice rub and cooked overnight, stuffed into freshly baked tandoori kulche. After tunday kebabs, nahari kulcha is the second most famous food jewel of Lucknow food and cuisine.
The Barras and Pooris served here are no match to the khastas. The chickpea subzi is equally delicious and for the ones who love chillies there is a red chilli aloo available as well.
Loyal customers swear by their dahi batashe and aloo tikki. For a city obsessed with meat, this place is a pleasant diversion. Their quick service is the reason why people keep coming.
Raja thandai plays a major role in keeping thandai a favourite among Lucknowites. Customers like the drink because it is herbal and helps in digestion and not to mention incredibly delicious.
No meal is complete if you don't end it up with paan. And don't you dare think of the Lucknowi paan as just another paan! Paan lovers would be in a 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, remains, in large parts still, one of those places where tehzeeb (culture) and tameez (grace) is a part of everyday life – the beauty of the language that the rickshawallah speaks, the swift twirls of a kathak performance, the perfection in each stitch of chikankari, the way the kebab melts onto the paratha or how the “malai gillori” transcends the barriers of the palate cleansing paan and subtly sweetened mithai.
Head to the old city – Chowk – and get a flavour of nimish (also known as makkhan malai). Traditionally the froth of milk was mildly flavoured with saffron and cooled in the overnight dew and served with nuts. The process remains largely the same and nimish is available on in little carry along glass-covered flat plates everywhere on the streets of Chowk and Aminabad.
The list of Lucknow specialities is endless : kormas, zarda, sheermal, warqi parathas, kofte, shami kebabs, boti kebabs, kakori kebabs, ghutwa kebabs, hariyali kebabs, patili-ke-kebabs, nukti kebabs and a million other uniquely Lucknow food experiences.Motichur laddoos from in Gomtinagar, Hazratganj and Mahanagar: These melt-in the-mouth laddoos are made with pure desi ghee.
The meat tends to dissolve in the mouth instantly and is best complimented with roomali rotis. The Chowk outlet serves only kebabs while the Aminabad outlet serves both mutton .
Tender pieces of meat marinated in an exotic spice rub and cooked overnight, stuffed into freshly baked tandoori kulche. After tunday kebabs, nahari kulcha is the second most famous food jewel of Lucknow food and cuisine.
The Barras and Pooris served here are no match to the khastas. The chickpea subzi is equally delicious and for the ones who love chillies there is a red chilli aloo available as well.
Loyal customers swear by their dahi batashe and aloo tikki. For a city obsessed with meat, this place is a pleasant diversion. Their quick service is the reason why people keep coming.
Raja thandai plays a major role in keeping thandai a favourite among Lucknowites. Customers like the drink because it is herbal and helps in digestion and not to mention incredibly delicious.
Chunky pieces of chicken/mutton surrounded by a plate full of
handpicked, fluffy, long-grain rice is too good to miss out on. Known
for their flavor and aroma, the recipe is almost half a century old.
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