If there is one dish that captures the soul of Lucknow, it is the legendary Tunday Kebab. Soft enough to melt on the tongue ...

Tunday Kababi, founded in 1905 in Lucknow by one-armed chef Haji Murad Ali, is famed for its melt-in-mouth galouti kababs made with a secret blend of 160 spices. Now a global brand, it preserves ...

Jaya Saxena is a former correspondent at Eater, and the series editor of Best American Food and Travel Writing. She explores wide ranging topics like labor, identity, and food culture. When the team ...

Lucknow city has been officially inducted into UNESCO's Creative Cities Network (CCN), under the 'Gastronomy' category, marking a global acknowledgement of its culinary heritage, officials said. IMAGE ...

Lucknow's culinary scene is a vibrant blend of its thousand-year history and modern innovation. The city masterfully balances traditional Awadhi cuisine, characterized by its refined techniques and ...

The charcoal grills burn strong in Lucknow’s failing light. The streets are alive with smoke and flame, the call to prayer and the delicate scent of spiced meat. Ajay Jain, a Lucknowi who grew up as a ...

India underwent a gastronomic revolution after the infiltration of Muslims from Western Asia in the 16th century. It created a marriage between the non-vegetarian fare of the Middle East and ...

"I see some of the guests eyeing the galouti kebab and let me tell you, it is not my intention to stand between you and the kebab," said the always jovial Indian Ambassador Manjeev Singh Puri as he ...

India's love for kebabs is deeply rooted in its rich culinary heritage, influenced by Central Asian and Persian traditions. From the Mughals to regional adaptations, these grilled delights have ...