You Will Fall In Love With These 5 Meat Dishes of Lucknow!

 

Bon Apetite!

It would be no exaggeration to term Lucknow as a food capital of India. If you want to experience a food heaven, the best thing you could do is to wander around the city  and merely passing through the areas you are sure to encounter a kebab shop or a curry outlet that will tickle your taste buds. Let us explore the top 5 non-vegetarian dishes of Lucknow that are a must try in Lucknow.

Raheems’ Nihari Gosht:

If you rank the dishes of Lucknow, Rahim’s Nihari is the best thing you can have. Nihari Gosht is sauté till fried completely, mixed with cinnamon, cloves and bay leaves. This is then mixed well with yogurt, spices, rose water and nutmeg and begins to smell awesome when cooked. Though this Gosht is sold in other shops as well but here the taste is unique and really awesome. People believe that the secret behind the superb taste of Raheem’s Nihari is the right proportion of spices and experience of cooks working here.

The shop dates back to 1890. It was started by Abdur Raheem Saheb and at present it is owned by Manzoor Ahmed and Mohammed Osama. Digging into the plate of Nihari is like digging into history. It originated in the Old Delhi during the late 18th century during the last days of the Mughal Empire. Others believe that it was born in the royal kitchens of Awadh. Nihari originated from the Urdu word Nahar which means beginning of the day or the break. The dish is heavy on the stomach in the olden days and therefore manual labourers who toil hard on field used to take this stuff till the Zohar or afternoon prayers.

Mubeen’s Pasanda:

This is not as well known as boti or galawat kebabs in Lucknow but tastes equally good. This is made from thin layers of beef or goat meat that are marinated with papaya for a couple of hours. It is served with Sheermal which is a special baked bread made with ghee, milk, saffron and sprinkled with an orange colour.

Pasanda  is marinated for about 4 hours in Lagan (a special type of copper vessel.) Once this pre-cooking process is through, thin layers of mutton are put in the metal skewers to be barbecued on open charcoal grill. The smoke from the ambers flavours the meat and the smell attracts the passerby.

The culinary expertise of Mubeen is over 4 decades old. It was in the year 1973 that the restaurant came into being. The founder of this joint, Mohd Mubeen has maintained the highest standard since the time of its foundation. The joint is currently run by his son, Rizwan and his grandson Surakha

Though this eatery came into existence just four decades ago, but its history is traced back to the Mughal Empire. Their ancestors used to cook in the court and had perfected the dish that had all the charm to tickle the taste buds of Nawabs of Awadh, with the decline of Awadh in 1858 not only them, but all chefs lost their patrons and for survival started doing odd jobs, later when they earned enough they re-started as chefs only to create the magic once again.

Tunday’s Galawati Kebab:

There is a tale behind the most famous kebabs of Lucknow called Galawati Kebab. The rakabdars or cooks of a toothless Nawab made this special delicacy for him. It is known as Galawati or Galuti which means melt in mouth. They are so soft that as soon as you keep it in the mouth they melt and need no chewing.

In this delicacy unripe papaya is mixed with finely ground meat and then seasoned with various spices. These kebabs go best with parathas or rumali rotis.

The world famous Galawat kebab sold exclusively at Tunday has an interesting story. You can check the full story here.

Idris’ Biryani:

Another sumptuous dish is Biryani – rice flavoured with garden fresh Avadhi spices and marinated with mutton or chicken.  It is cooked by dum process where pots are sealed and kept on a slow fire.

Mohammad Idris started this shop in 1968 and he inherited this special recipe from his father who had a complete expertise of cooking biryani. Presently the shop is owned by Mohammad Abu Hamza and Mohammad Abu Bakr. It takes at least three hours to prepare it. It is cooked in a copper degh (a huge vessel). The cooking is done over ‘bhatti’ (slow fire of charcoal). Cream and milk are the essential ingredients of this delicacy.

The ancestors of Mohammad Idris used to cook in the Nawabs and Nizams in the Mughal period. The biryani served at this eatery retains the same age-old taste and aroma of Awadhi Biryani and this is perhaps the reason that it is one of the most frequented food joint for Biryani.

You may have not heard of this kebab before, but this is one of the fantastically tasty delicacies that you would find in Lucknow. It is a grilled beef liver that is marinated with light spices and baked on charcoal fire. It is garnished with spicy coriander and mint sauce.

Kaleji Kebab:

You may have not heard of this kebab before, but this is one of the fantastically tasty delicacies that you would find in Lucknow. It is a grilled beef liver that is marinated with light spices and baked on charcoal fire. It is garnished with spicy coriander and mint sauce.

If your trip to Lucknow is in the offing, set these food items on your list to have a wonderful culinary experience! Lucknow has been attracting gastronomes from all across the world by its Awadhi cuisine. This time make sure to have these on your list to satisfy your craving for food. Check out our Culinary Walk that includes all these.