Every dish, plated properly

Melt-in-mouth minced mutton kebab, slow-worked with over a dozen spices — the dish Lucknow is famous for.

Skewer-grilled minced lamb kebab, named after Kakori village near Lucknow.

Cream and cheese marinated chicken tikka, grilled to a gentle char.

Pan-fried lentil and mutton patties, a Nawabi teatime classic.

River fish marinated in mustard and Awadhi spices, tandoor-grilled.

Skewered paneer, capsicum and onion in a smoky tikka marinade.

Crisp lentil kebabs — a vegetarian nod to the Nawabi kitchen.

Dum-cooked basmati and mutton, sealed and slow-steamed the traditional Lucknowi way.

Lighter on spice than its southern cousins, layered with saffron and fried onions.

Mutton-stock pulao, delicately spiced — Nawabi comfort food.

Seasonal vegetables and basmati, dum-cooked with whole spices.

Slow-braised mutton in a cashew and yogurt gravy, finished with kewra water.

Overnight slow-cooked mutton shank stew, traditionally served at dawn.

Chicken in a mild, creamy Awadhi korma gravy.

Paneer in a double-onion gravy.

Okra with onions, dry-tempered Awadhi-style.

Slow-simmered black lentils, finished with cream.

Saffron-sweetened Awadhi flatbread, baked in a tandoor.

Soft, mildly leavened bread flavoured with saffron and cardamom.

Paper-thin handkerchief bread.

Classic tandoor-baked naan, finished with butter.

Fried bread soaked in saffron milk, topped with reduced rabri.

Traditional milk kulfi with vermicelli and rose syrup.

Sweet saffron rice with dry fruits.

Rose and khus sharbat, served chilled.

Warm saffron milk.

Spiced tea, brewed strong.