~ By Archana Tyagi, Writer – Lucknowscope.com
If there is one thing that defines Lucknow beyond its tehzeeb, poetry, and heritage — it is our food.
I have lived in this city for 40 years, and yet, every time I take a bite of a perfectly melt-in-the-mouth kebab, or smell the aroma of slow-cooked biryani, or savor a simple bowl of nihari on a winter morning, my heart fills with the same excitement as it did when I was a child walking through Chowk with my parents.
Lucknow’s food is not just cooked — it is nurtured. It is layered, patient, poetic.
The Awadhi dastarkhwan has influenced cuisines worldwide, but the magic that happens on the streets and kitchens of Lucknow is unmatched.
And in this blog, written with both the taste buds and emotions of a true Lucknowite, I bring you the Top 20 Awadhi Dishes That Are Truly Out of This World — dishes that every traveler must try, and every resident must feel proud of.
1. Galouti Kebab – The King of Kebabs
Let’s begin with the crown jewel.
The legendary Galouti (Galawati) Kebab, originally made for an ageing nawab who couldn’t chew, is so soft that it doesn’t just melt — it disappears on the tongue like a whisper.
Minced meat, 100+ spices (as the legend goes), ghee, and a secret marination technique make this dish beyond compare.
Where to try: Tunday Kababi, Aminabad / Chowk.
As a child, I always associated the aroma of Tunday’s kebabs with festivals and family outings. Even today, one bite feels like home.
2. Lucknowi Biryani – Fragrant, Fluffy, Royal
Unlike Hyderabadi biryani, Awadhi biryani is dum-cooked with subtle spices, saffron, kewra, and perfectly soft rice.
Each grain remains separate, yet the flavors seep beautifully into the meat.
You haven’t tasted the soul of Lucknow unless you’ve had a plate of this biryani.
3. Tunday Ke Paranthe – The Perfect Companion
Soft kebabs need soft, thin, ghee-brushed parathas.
Lucknow’s ulte tawa ke parantha (paper-thin bread cooked on an inverted tawa) is both delicate and delicious.
Growing up, this was my father’s favorite weekend treat — kebabs wrapped in warm paranthas, eaten in the car because we couldn’t wait to reach home!
4. Nihari-Kulcha – The Royal Breakfast of Lucknow
Winters in Lucknow come with a ritual — waking up early and heading to Chowk or Akbari Gate for a plate of nihari and kulcha.
Slow-cooked overnight, nihari has a rich, velvety gravy that pairs perfectly with soft, fluffy kulchas.
It’s one of those dishes where each bite feels like history itself.
5. Seekh Kebab – Juicy, Smoky Perfection
Awadhi seekh kebabs are a world apart from the dry, chewy ones served elsewhere.
Here, they’re juicy, bursting with flavors, and cooked on charcoal that adds a smoky charm.
A quick snack for busy evenings, yet elegant enough for a nawabi feast.
6. Kakori Kebab – Delicate and Legendary
Much like Galouti, Kakori Kebabs are incredibly soft and known for their fine texture.
Born in the town of Kakori near Lucknow, this dish is a symbol of refinement — silky, spicy, and aromatic.
The nawabs demanded perfection, and the chefs delivered exactly that.
7. Mutton Korma – The Awadhi Signature Curry
Awadhi korma is not just spicy gravy — it’s an art form.
Cooked with roasted spices, curd, browned onions, and slow-fried meat, it has a balance of richness and subtle sweetness.
At home, my mother used to prepare korma on special occasions. The aroma would fill the entire house by afternoon, making us restless till dinner.
8. Sheermal – The Sweet, Saffron Bread of the Nawabs
Soft, sweet, and saffron-infused, sheermal is a festive bread in Lucknow.
Pair it with nihari, korma, or even tea — and you’ll understand why the nawabs adored it.
Sheermal is not just food; it is an emotion, a tradition.
9. Kulcha Nihari’s Cousin: Roomali Roti
Paper-thin and as soft as a handkerchief (hence the name), this roti is folded like cloth and eaten with kebabs and gravies.
It takes skill, speed, and technique to flip and stretch this dough — watching it being made is itself a show.
10. Pasanda – The Dish of Delicate Flavors
Made from tenderized slivers of mutton marinated with yogurt, papaya, and mild spices, pasanda is velvety and light.
Perfect for those who prefer subtle flavors over fiery food.
It’s royal, elegant, and deeply comforting.
11. Awadhi Yakhni Pulao – Aromatic and Elegant
Unlike biryani, yakhni pulao is gentler — made with broth, aromatic spices, and long-grain rice.
This dish reflects the true ethos of Awadhi cuisine: balanced, aromatic, and soulful.
When cooked at home, it feels like a warm hug in the form of food.
12. Mutton Boti Kabab – Charcoal-Grilled Goodness
Cubes of marinated mutton slow-grilled on skewers…
The outer layer slightly crispy, the inner flesh juicy — pure bliss.
If kebabs are poetry, boti kebabs are the romantic verses.
13. Lucknowi Chicken Masala – The Perfect Family Dish
Every Lucknow household has its own version of chicken masala, influenced by Awadhi techniques.
Rich yet not overpowering, aromatic yet not spicy — it’s the perfect everyday luxury.
As a homemaker, this is my Sunday staple when I want something special yet comforting.
14. Awadhi Dum Pukht Curry – Slow Cooking at Its Finest
“Dum” means steam cooking.
Awadhi dum curries are sealed with dough and cooked slowly, letting the flavors deepen over time.
No hurry. No shortcuts.
A dish that teaches patience, both to the cook and to the one waiting to eat it!
15. Makkhan Malai / Nimish – Lucknow’s Winter Miracle
This is the cloud of winter.
Light as air, sweet like delicate poetry, and flavored with saffron and cardamom — nimish melts instantly.
Every winter morning, you’ll find vendors in Chowk and Aminabad selling this golden frothy delight.
Childhood memories for me are incomplete without my mother bringing home a bowl of nimish wrapped in newspaper.
16. Shahi Tukda – The Royal Dessert
Crispy fried bread soaked in saffron milk, topped with dry fruits, and sometimes silver leaf — this dessert truly lives up to its “shahi” name.
Often served at weddings and festivals, it is rich, sweet, and unforgettable.
17. Zarda – Colorful Sweet Rice
Saffron, sugar, cardamom, dry fruits — zarda is a festive dish symbolizing joy.
It’s a must-have during Eid, weddings, and celebrations.
My children call it “yellow sweet rice,” but to me, it is a reminder of my own grandmother who cooked it with so much love.
18. Kulfi Falooda – The Dessert That Rules Summers
Creamy kulfi topped with falooda and rose syrup — the perfect summer cooler.
Lucknow’s Chowk area is full of vendors who’ve been making kulfi for generations. Their recipes have been passed down like family jewels.
19. Basket Chaat – A Twist to Tradition
Though not traditional Awadhi, Lucknow’s iconic basket chaat at Royal Café is a modern marvel.
Aata basket, potatoes, chutneys, curd, sev, pomegranate — a perfect explosion of flavors.
Even as a teacher, whenever students asked for a treat, this is where we ended up.
20. Malai Paan – The Most Unique Sweet from Lucknow
Not a betel leaf paan — but a delicate dessert made of malai sheets folded with meetha saunf, pistachios, and cardamom.
It’s subtle, soothing, and incredibly fragrant.
You only get this level of finesse in Lucknow.
The Magic Behind Awadhi Cuisine
Awadhi food is special not just because of the ingredients, but because of the philosophy behind it.
1. Slow Cooking (Dum Style)
Flavors develop naturally over hours. No rush.
2. Balance of Spices
Never too spicy. Never too bland.
Just the right harmony.
3. Royal Techniques
Marination, smoking, aroma layering — all perfected over centuries.
4. Cultural Blend
Awadhi cuisine is influenced by Persian, Mughal, and Central Asian styles — yet it stands proudly unique.
5. Family Traditions
Recipes pass from one generation to another, protected like heirlooms.
I grew up watching my mother and grandmother prepare food with patience and passion. In Lucknow, cooking is treated with the same respect as poetry or music. It is a craft.
A Food Trail You Should Try in Lucknow
If you want to experience the true taste of Awadhi cuisine, follow this route:
- Start at Chowk: Nihari, kulcha, kheer.
- Walk to Akbari Gate: Kebabs, sheermal.
- Then Aminabad: Biryani, tokri chaat.
- Head to Hazratganj: Basket chaat, kulfi.
- End your evening with: Malai paan at any old sweet shop.
This isn’t a food trip.
It’s an emotional journey through history, flavor, and community.
Why Awadhi Cuisine Feels Like Home
Being a lifelong resident of Lucknow, I feel that Awadhi food teaches us a lot about life:
- Patience creates magic.
- Details matter.
- Balance is beauty.
- Food is not just eaten — it is experienced.
- Tradition is a treasure.
Every time I cook a simple Awadhi dish at home, I feel connected to my roots — to the generations of families who kept this culinary culture alive.
Final Thoughts
Lucknow is not just a city; it is a grand kitchen of culture, poetry, and food.
And these 20 Awadhi dishes are not just recipes — they are stories of love, royalty, and tradition.
If you are a traveler, let this list be your guide.
If you are a resident like me, let it remind you of our culinary pride.
And if you are someone experiencing Lucknow through words — I hope this blog brings the flavors to life.
With warmth, memories, and a strong craving for kebabs,
– Archana Tyagi
Computer Teacher, Homemaker & Writer
Lucknowscope.com
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