Cuisine is an integral part of any local culture, and no trip to Lucknow is complete without tasting the local food. This directory offers information about the traditional dishes and drinks available in Lucknow to help visitors better understand the local food culture and make an informed decision when trying them.
- Bakarkhani: a type of layered bread from Bangladesh, Pakistan and Kashmir, similar to parathas or phyllo breads.
- Dahi Vada: an Indian chaat, prepared by soaking vadas in thick yogurt (dahi).
- Duck Pancakes: pancakes served with fried duck meat.
- Kele Ki Sabzi: green banana curry.
- Kulcha: an Indian flatbread made from Maida flour.
- Litti: dough balls served with a bowl of melted pure desi ghee.
- Palak Paneer: dish consisting of spinach and paneer cheese in a curry sauce.
- Puri: an unleavened Indian bread.
- Roti: an unleavened flatbread (also known as roti) from the Indian subcontinent.
- Sheermal: a saffron-flavored traditional flatbread.
- Taftan: a leavened flour bread with saffron and small amount of cardamom powder baked in a clay oven.
- Chorba: a hot soup made of numerous ingredients and with meat.
- Raita: condiment made with yoghurt and used as a sauce or dip.
- Adraki Murg: chicken fried with ginger.
- Baingan da Bhurtha: a vegetable dish made from eggplants, tomato and onion.
- Dahi Gosht: lamb in yoghurt sauce.
- Dum Bhindi: fried whole okra stuffed with spiced potato filling.
- Gobhi Mussallam: a dish made from cauliflower.
- Kofta (Meatball Curry): meatballs served in a gravy.
- Korma: made with yoghurt, cream, nut and seed pastes or coconut milk.
- Litti Chokha: dough balls, made with sattu, served with spicy accompaniment.
- Lukhnawi Biryani: rice made with spices, meat, fish, eggs or vegetables.
- Meat Durbari: meat dish usually made from mutton with a spicy tomato gravy.
- Mughlai Chicken: chicken in a mild, creamy and thick sauce.
- Murg Kali Mirch: chicken prepared with black pepper.
- Murg Mussallam: whole chicken with a variety of spices.
- Murg Noorjehani: fried chicken marinated in Indian spices.
- Nihari: curry made from beef shank, rarely lamb and spices.
- Pasanda: originally made with leg of lamb, flattened into strips, marinated, and fried with multiple seasonings.
- Paye: curry from the cattle feet.
- Pilaf: rice cooked in a seasoned broth.
- Rizala: mutton in creamy sauce.
- Rogan josh: an aromatic lamb dish.
- Sattu paratha or makuni: dish made from dough, filled with fried chickpea flour.
- Shab degh: fried turnips with mutton koftas and many Indian spices, cooked overnight in a deg.
- Shahjehani Murg Masala: chicken in a gravy.
- Sultani Dal: a dish made from Arhar dal.
- Tamatar bharta: a kind of dip made from tomatoes.
- Tehri: fried rice.
- Zamin Doz Macchli: fish stuffed with spices and sealed in earthenware case which is then cooked for 8 hours.
- Barfi: a sweet confection made from condensed milk, cooked with sugar until it solidifies.
- Curamba: a variation of omelet.
- Custard: cooked mixture of milk or cream and egg yolk.
- Falooda: a cold dessert or beverage made by mixing rose syrup with vermicelli and tapioca pearls along with either milk or water.
- Ghewar: a kind of crispy pancake.
- Gujia: a sweet dumpling made with suji or Maida flour wheat flour and stuffed with khoya.
- Gulab jamun: made of a dough consisting mainly of milk solids, traditionally, khoya, an Indian milk product (buffalo milk).
- Gulkand Peda: refreshing Indian sweet made with a mixture of nuts, seeds, rose extract.
- Halva (India): semolina halva made of wheat semolina, sugar or honey, and butter or vegetable oil.
- Imarti: dessert made by deep-frying urad flour batter in a kind of pretzel or circular shape, then soaked in sugar syrup.
- Kalakand: a popular Indian sweet made out of solidified, sweetened milk and cottage cheese.
- Khaja: is sweet made from Refined wheat flour, sugar and edible oils.
- Kheer: creamy and sweet rice pudding.
- Kulfi: frozen milk-based dessert.
- Kurmura Ladoo: made with peanut and rice.
- Makhan Malai: ice cream, saffron flavoured, made by hanging unsalted butter overnight in dew and then aerating it by beating it.
- Mango Burfi: a sweet confection made with mango pulp.
- Motichoor Ladoo: pearl shaped sweet (bengal gram flour, milk, baking powder, dried fruits, syrup and saffron milk).
- Muzzaffar: rice with milk garnished with chopped almonds.
- Petha: a translucent soft candy from North India.
- Rabdi: a dessert made from condensed milk, pistachios.
- Rajbhog: balls made from cottage cheese, sugar, nuts boiled in syrup.
- Sheer korma: festival pudding made of milk, vermicelli and dates.
- Til Papdi: dessert made from white sesame seeds and pistachios in melted sugar, in the forms of rolls.
- Tirangi Burfi: a sweet confection.
- Zarda: Pakistani dessert made of rice.
- Kebab: grilled meat.
- Shami kebab: kebab, that is composed of small patty minced mutton or beef, ground chickpeas and spices.
- Bread Pakoda: bread slices dipped in batter and deep fried in some oil.
- Bread rolls: a piece of bread, usually small and round.
- Chaat: fried dough, with various ingredients, can be different in taste.
- Fulori: fried snack prepared of coriander leaves in spicy gram flour batter.
- Kachori: round flattened ball made of flour filled with a stuffing of baked mixture of crushed and horse beans, crushed gram flour and spices.
- Kanji Ke Vade: deep fried dal balls.
- Paan: an ethic Indian chew usually served at the end of a meal, found at any of the innumerable Paan vendors.
- Pakora: a fried snack (fritter) found across South Asia.
- Pakwan: crisp snacks.
- Samosa: small, crispy, flaked, deep-fried pastries or dumplings.
- Lassi: yogurt-based drink of the Indian Subcontinent.
- Rooh Afza: rose water beverage.
- Sardai: a cold drink prepared seeds, rose petals, pepper, cardamom, saffron, milk and sugar.
- Sharbat: a popular Middle Eastern and South Asian drink that is prepared from fruits or flower petals.
|Featured Local Dishes
||Blog Feature Guideline
Suggest new dish
<WikiThreadList forumid=151 />