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Lucknow as a city has carved a niche by attracting gastronomes, for the want to discovering and rediscovering the Awadhi cuisine. Till date Lucknowites spend most of their earnings and time in their kitchens. Lucknow is one place that has a full colony of chefs called “Bawarchi Tola”. Also, there is a full street, where one can find the best from Lucknow’s very own traditional kitchens.

Set off on this evening walk, where you hop in and hop out of the traditional roadside eateries, while you try the best on their menus. The eateries are absolutely unpretentious in appearance. You too can just let go of the cutleries and dip your hand into the exotic spice marinated delicacies of Lucknow.

This one-and-half hour walk would take you to multiple eateries as you try their respective speciality dishes.

Stop 1: Mubeen’s Pasanda

This dish is prepared from thin Meat ribbons taken from the hind legs of a goat or a buffalo, marinated with spices and yoghurt for hours, set on a skewer and barbequed on an open charcoal oven. This meat dish is served with bread called, Sheermal. A specially baked bread made with milk, ghee, saffron and sprinkled with orange colour.

Stop 2: Tundey’s Kebab

This dish is prepared from finely minced buffalo meat, mixed with more than 160 Indian spices, herbs and raw papaya. Shallow fried in a special pan called ‘mahi tawa’ over a charcoal fire. This preparation is served with Lucknowi paratha. A variety of bread made on an inverted, round bowl with the frequent spread of ghee.

Stop 3: Raheem’s Nihari Gosht

This dish is prepared from goat or buffalo meat chunks served in curry with a special bread called Kulcha. The meat is cooked overnight over a slow fire to bring out the flavours. The bread is made from fine flour and baked in an earthen oven set below the ground level.

Stop 4: Rehmat’s Halwa

This shop prepares sweet meat in small quantities and stocks for a limited consumption, within a day. Their specialities include Kheer, Habshi Halwa, Jauzi halwa and Kali gajar ka Halwa. The process involves slow boiling of milk for hours to thicken it. Some of these preparations take as long as eight hours and involve great labour.

Stop 5: Azhar Bhai’s Paan

This is a preparation combining betel leaf with areca nut, catechu paste, cardamom, clove, slake lime, rose pulp and many other condiments. All the ingredients are wrapped in a betel leaf which then not only becomes an excellent mouth freshener but also a digestive. Much needed after a hearty Awadhi meal.

Optional:

The Pulao is the fairer cousin of Biryani. Lucknowi biryani or better call it, ‘pulao’ is quite different than the one served in Delhi or Hyderabad. Rather it’s considered to be much superior to its two cousins. Traditionally it’s flavoured rice cooked with Awadhi spices including saffron and special cuts of goat meat. Biryani in Lucknow is cooked by the dum process, where pots are sealed to cook on low fire.

N.B: This walk is essentially for meat lovers and is conducted on all days except on Thursdays, Sundays, and 15 days after the two Eid festivals. Visit us at www.indebo.com for more details and cost.

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