Pulao is originally a Persian dish in which rice is boiled with meat and spices. It was introduced by the Mughals in India. Yakhni, meaning stock, was a later innovation by the cooks, during the Nawabi rule in Awadh, in which rice was cooked with mutton or chicken. As per Sharar Lucknow had seven popular […]
Galawati (literally, so soft that it melts) Kabab were introduced in the erstwhile Awadh state. The recipe was invented keeping a toothless Nawab (some traditions mention it was Asaf-ud-Daulah) in mind. The idea was to prepare a kabab which is so soft from inside that it just melts in the mouth and doesn’t require any
In the winding alleys of Yahiya Ganj, Lucknow, amidst the chaos of chai stalls and cycle bells, you can still hear the music of a fading craft — the sharp clang of hammer meeting copper. It’s here that Munna Kalai, one of the city’s last remaining kalaiwalas, quietly tends to a centuries-old tradition: the art
The Fading Flame of Tradition – The Art of Kalai Read More »