Galouti kebab: Minced meat kebabs rich in masalas made nawabi style are a treat for your taste buds. Usually served with 'ulte tawa ka parantha'.
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Rajma ke kebab: A great way to start your dinner party is to serve these vegetarian rajma kebabs. Crispy golden on the outside and soft and tangy on the inside.
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This paneer lababdar recipe is creamy and aromatic. Cottage cheese cooked with tomato puree, varied spices, kasoori methi and a hearty dollop of cream and butter.
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Badami Murgh: Chicken cooked elaborately in different masalas. A true Nawabi feast.
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Handi Biryani: Rice cooked on a low flame with vegetables, a variety of masalas and dry fruits in a handi.
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Ulte tawe ka parantha: Ulta tawa literally translated means "inverted griddle." This nawabi parantha is cooked on an inverted tawa which resembles a kadai minus the handle. This parantha has a slightly sweet aftertaste which blends well with kormas and kebabs. In Lucknow you are bound to find this bread in every street made famous by legendary "Tunde Miyan."
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Royally Delicious. Did you Know: The recipe of Shahi Tukda is believed to have been invented out of a way to use up unused bread in the nineteenth century Mogul cuisines.