Food walk in the streets of Lucknow – The land of Kebabs
In the charming city of Lucknow, where the aroma of history clings to every corner and every lane is adorned with the sense of Nawabi grandeur, we set out on a culinary adventure, a food tour through the center of this culinary paradise. As the sun began to set, illuminating the sky with saffron and gold hues, we arrived in this city renowned for its exquisite kebabs, which evoke feelings of love and desire with each mouthful.
There is a rich history of aristocracy, culture, and art in Lucknow. Mughlai cuisine was refined as a result of the patronage of Iranian ancestry by the Nawabs and Shahaneh of Awadh, who aimed to improve their culinary delights.
The Background of Kebabs
Turkish kebabs are a delightful treat that is adored all over the world. Freshly hunted animal parts were grilled on skewers over open fires by soldiers in ancient Turkey. The term "kebab" was originally recorded in 1377 in a Turkish manuscript known as Kyssa-i Yusuf, which is the earliest documented mention of this flavorful food.
The renowned Silk Route made it easier for kebabs to go from Turkey and Russia to India. Kebabs experienced a pleasant metamorphosis upon arrival in India, absorbing Indian flavors, spices, and cooking methods. The outcome was a fusion of amazing flavors that enhanced Indian food.
Origin of Tunday Kebab
The famous restaurant Tunday Kababi, which is well-known for its galouti kebabs, has an interesting history that begins in the 17th century, under the rule of Nawab Asaf-ud-Daula of Awadh. Kebabs had a gritty, chewy texture back then. Nawab Asaf-ud-Daula was a food enthusiast who encountered a dilemma when he grew older and started to lose teeth but still desired to eat kebabs. In an attempt to find a remedy, a competition to locate the creator of the tenderest and softest kebabs was held, with the winner receiving royal patronage.
Haji Murad Ali, who lost an arm in an accident as a child, won this competition with his incredibly tasty and soft kebabs. Due to his infirmity, he was addressed in the dialect as "tunday."
Where to eat it: Purani Lucknow, Tunday Kababi Aminabad
Varieties of Kebabs in Lucknow
Kebabs are highly popular in Lucknow, where there are more than 50 recipes to suit every taste. A special treat is the "parche kebab," which is made of marinated, slowly roasted deer meat that is cooked with ghee to create a flavorful, mouthwatering dish that embodies the rich flavors of the Nawabs.
Nihari, the staple of nawabs
The Arabic word "Nahar," which means "morning," is where the word "Nihari" originates. During the Mughal Empire, Nihari was first enjoyed by Nawabs as a breakfast treat following their Fajr prayers. However, because of its energy-boosting qualities—which made it ideal for enduring the chilly mornings in Delhi—Nihari was quickly embraced by the general populace and the Mughal army. To feed the devoted workers who built the Mughal forts and palaces, a custom of slow-cooking nihari in big pots for six to eight hours each night developed. Nihari was provided to these workers for free as their first meal of the day. Some Old Delhi eateries still engage in an interesting practice: the leftover Nihari from the previous day, referred to as "Taar," is added to the pot the next day, giving the freshly made Nihari a distinct, rich, and spicy flavor. A century-old custom known as "taar" is something that certain establishments in the city take great pride in upholding. Not only was nihari delicious, but knowledgeable hakims in the walled city also reported using it as a natural cure for fever and the common cold.
The people of Lucknow assert that some foods, such as nihari, have a long history that dates back to the time of Mahabharat. Gulafi kulcha is made by combining equal amounts of milk, ghee, and maida. The pillow has a gulaf cover. It is known as gulafi kulcha for this reason. There are distinct layers. Dabs are also present inside. Additionally, you can feel the crispness of it when eating.
People from Lucknow just say "Muskuraiye!" All you need is aap Lucknow me hai, delectable food, and kind hospitality. There isn't one that tastes better than the ones you've had abroad. It is unique to India.
The Birth of Awadhi Biryani
The Mughlai cuisine was enhanced and new culinary methods were introduced by the Nawabs of Awadh. The origins of the famed dish biryani may be traced back to a royal decree issued by Queen Mumtaz Mahal. Asaf-ud-Daula, the Nawab of Awadh, gave his khan Samu the task of preparing this wholesome meal, which produced the delectable Avadhiyo Biryani, a testament to the Nawabs' mastery of cooking.
The Iconic Lucknowi Chaat
Although Lucknow is well known for its biryani and kebabs, the city is also home to the famous Lucknowi Chaat. The reason this traditional Indian snack gets its name is because it makes people happy and makes them lick their plates. Lucknow's chaat preparation and flavor are distinctive, embodying the city's abundant hospitality and diverse cuisine.
Even while chaat is a popular dish throughout India, every locale gives it a special twist. The nation offers a wide variety of mouthwatering chaat varieties, such as Delhi's Daulat Ki Chaat, Kolkata's Churmur, and Kanpur's Karbar Chaat. However, nothing compares to the authentic Lucknowi chaat in terms of flavor. Its preparation and flavor are unmatched, capturing the unique flavor and warmth of the city in a dish that is just as comforting as it is.
The basket chaat story began in 1992 and is credited to Mr. Hardial, a culinary genius. History tells us that he made this delicious delicacy by accident while experimenting with several recipes. A culinary masterwork, the basket chaat has about twenty carefully selected components, all of which contribute to its distinct and powerful flavor.
You can still see evidence of the Nawabs' influence in Lucknow's stunning architecture and mouth watering kebabs and biryanis that have come to define the city as its own as you stroll around its streets. Lucknow is a haven for foodies, as evidenced by its rich culinary heritage and passion for cuisine throughout the ages. Thus, when you travel to this kebab-loving country, don't forget to sample the delicacies that have been loved for generations and get a sense of Lucknow's unique flavor.