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Lucknow's meat cuisine -- the kebabs, the biryanis, the salans, the dal goshts -- cooked from the finest and most exotic of ingredients is mouth-watering.
Lucknowi kitchens are all about huge, fragrant handis of rich food -- recipes nearly always call for heavy cream, raisins, saffron, almonds, cashewnuts -- toasting for hours on glowing coal fires and attended to by a battery of cooks. A traditonal Lucknow daavat takes three days to prepare. The first marination. The second marination. The third marination. The simmering overnight on gently, dying fires. The baking all day in clay ovens. Frying. Delicate roasting. Sauteing...
Quick bites and kebabs
They are a variety of fast food stopovers in and around Hazratganj. Recommended:
Kababs and rumali rotis, huge paper thin chapatis are served in many small restaurants in the old city as well on Rani Lakshmi Bai Marg, near Tulsi Theatre.
Tunde Ke Kebab in the Chowk is supposed to be good. The cook/owner who actually started this place had only one arm -- tunde-- thus the name. Now after his death one of his helpers has taken over.
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