Lucknow Culinary Walk with Food Tastings
Lucknow, India
Trip Type: Food Tours
Duration: 2 hours
This guided food tour allows you to hop in and out of traditional
roadside eateries giving you an opportunity to try a variety of
different kinds of delicious local foods. This is a
guided tour with your own set of cutlery and basic dining gadgets provided that
allows you to experience the best of the best in traditional restaurants,
where the recipes were not only invented but actually perfected,
without having to worry about how to eat without a fork or to wipe your
hands clean after you are done.
More About This Activity All Food Tours →
This guided food tour allows you to hop in and out of traditional
roadside eateries giving you an opportunity to try a variety of
different kinds of delicious local foods. This is a
guided tour with your own set of cutlery and basic dining gadgets provided that
allows you to experience the best of the best in traditional restaurants,
where the recipes were not only invented but actually perfected,
without having to worry about how to eat without a fork or to wipe your
hands clean after you are done.
Lucknow can very well be termed as a city that has carved a niche by attracting gastronomes for the want of discovering and re-discovering Awadhi Cuisine. Up to now, Lucknowites spend the most of their earnings and time on their kitchens. Lucknow has a place that has a colony of chefs called 'Bawarchi Tola' and also has a full street where one can find the best food straight out of Lucknow's kitchens.
This evening tour allows you to hop-in and hop-out of traditional roadside eateries enabling you to try the best that the menus have to offer. This is a guided tour with your own set of cutlery and basic dining gadgets provided that allow you to experience the best of the best at each restaurant without having to worry about how to eat without a fork or to wipe your hands clean after you are done.
1st Stop : Mubeen's Pasanda (thin meat ribbon/slivers taken from the hind leg of a lamb or beef marinated with spices and yogurt for hours, set on a skewer and baked on open charcoal barbecue, served with Sheermal – a special baked bread made with milk, ghee, saffron and sprinkled with orange color).
2nd Stop: Tundey's Kebab (finely minced meat mixed with more than 160 secret Indian spices, herbs and raw papaya and shallow fried on a special pan called "mahi tawa" over charcoal fire. This preparation is served with Luckhnawi Paratha – a variety of bread made on an inverted, round bowl with a frequent spread of ghee).
3rd Stop: Raheem's Nihari Gosht (lamb meat chunks served in curry with special bread called Kulcha that is made of fine flour and baked in earthen ovens set below the ground level).
4th Stop: Rehmat's Halwa (this shop prepares sweet meats in small quantity and stocks only a few for consumption within a day. Their specialties include Habshi Halwa, Lauki Halwa, Jauzi Halwa and Kali Gajar Halwa. The process involves slow fire reducing for hours and hours together, some varieties take as long as eight hours and involve a great labour).
Lucknow can very well be termed as a city that has carved a niche by attracting gastronomes for the want of discovering and re-discovering Awadhi Cuisine. Up to now, Lucknowites spend the most of their earnings and time on their kitchens. Lucknow has a place that has a colony of chefs called 'Bawarchi Tola' and also has a full street where one can find the best food straight out of Lucknow's kitchens.
This evening tour allows you to hop-in and hop-out of traditional roadside eateries enabling you to try the best that the menus have to offer. This is a guided tour with your own set of cutlery and basic dining gadgets provided that allow you to experience the best of the best at each restaurant without having to worry about how to eat without a fork or to wipe your hands clean after you are done.
1st Stop : Mubeen's Pasanda (thin meat ribbon/slivers taken from the hind leg of a lamb or beef marinated with spices and yogurt for hours, set on a skewer and baked on open charcoal barbecue, served with Sheermal – a special baked bread made with milk, ghee, saffron and sprinkled with orange color).
2nd Stop: Tundey's Kebab (finely minced meat mixed with more than 160 secret Indian spices, herbs and raw papaya and shallow fried on a special pan called "mahi tawa" over charcoal fire. This preparation is served with Luckhnawi Paratha – a variety of bread made on an inverted, round bowl with a frequent spread of ghee).
3rd Stop: Raheem's Nihari Gosht (lamb meat chunks served in curry with special bread called Kulcha that is made of fine flour and baked in earthen ovens set below the ground level).
4th Stop: Rehmat's Halwa (this shop prepares sweet meats in small quantity and stocks only a few for consumption within a day. Their specialties include Habshi Halwa, Lauki Halwa, Jauzi Halwa and Kali Gajar Halwa. The process involves slow fire reducing for hours and hours together, some varieties take as long as eight hours and involve a great labour).
« Go Back