From kebabs to korma: Discover timeless flavours of Lucknow’s Awadhi food
Lucknow, the city of timeless charm and tehzeeb, is equally renowned for its royal kitchens, which gave birth to Awadhi cuisine, a culinary art deeply influenced by elegance and history. Rooted in the grandeur of the royal era, this cuisine celebrates balance, aroma, and finesse rather than fiery heat. Let's explore the timeless flavours of Lucknow's Awadhi food.
New Delhi: Lucknow, the city of timeless charm and tehzeeb, is equally renowned for its royal kitchens that gave birth to Awadhi cuisine, a culinary art deeply influenced by elegance and history. Rooted in the grandeur of the royal era, this cuisine celebrates balance, aroma, and finesse rather than fiery heat. Every dish is a carefully composed blend of ingredients, slow-cooked to perfection and infused with delicate fragrances. The hallmark of Awadhi cooking is the dum pukht technique, where food is sealed in a pot and cooked over a low flame, allowing spices, meat, and ghee to blend seamlessly.
Charcoal grilling and marination bring depth to kebabs and curries, while ingredients like saffron, rose water, kewra, yoghurt, nuts, and clarified butter lend richness and subtle sweetness. What makes Lucknow’s food unforgettable is not just its indulgent taste but the emotion it carries, the legacy of a royal kitchen that believed in art, patience, and hospitality. Let’s explore the timeless flavours of Lucknow’s Awadhi food.
Signature dishes of Lucknow
1. Galouti kebab
Created for a toothless Nawab, these velvety kebabs of minced lamb are spiced with a secret blend of herbs and cooked on a griddle till they melt effortlessly in the mouth.
2. Boti kebab
Juicy chunks of marinated meat grilled over charcoal, these kebabs deliver a smoky, tender bite that pairs beautifully with tangy mint chutney.
3. Shami kebab
A mix of minced meat and lentils shaped into patties, shallow-fried to get a crisp exterior with a soft, aromatic core – a favourite snack across homes and eateries.
4. Nihari
A rich, slow-cooked stew of mutton, simmered overnight with marrow bones and spices, traditionally enjoyed at breakfast with naan or kulcha.
5. Murgh korma
A creamy chicken curry perfumed with saffron, nuts, and mild spices, reflecting the luxurious side of Awadhi dining.
Lucknow’s food is more than a feast. It’s a timeless experience that connects the present to its Nawabi past. Every bite of kebab or korma carries the fragrance of history, the warmth of culture, and the unhurried grace of Awadh.