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

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 ...

The famed culinary capital of North India, Lucknow, has achieved global recognition as UNESCO included it in its Creative Cities Network (CCN) under the ‘Gastronomy’ category. Renowned for its rich ...

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 ...

Lucknow, a city in northern India, was known during the Mughal empire for its splendor in textiles, music, architecture and food. At the time, Lucknow was ruled by a series of Nawabs, princes of sorts ...

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 ...

Awadhi cuisine, an indigenous part of the city of Nawabs, Lucknow, with its rich history and royal heritage, offers a tantalising array of flavours and aromas that captivate food enthusiasts worldwide ...

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 ...

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 ...