This is an authentic Lucknawi cuisine which was originally enjoyed by the Nawabs of Awadh , rulers of the Northern Provinces of India during the 18 th Century. It defines a unique style of steam cooking. The dishes are cooked in traditional degs or handis sealed with atta or kneaded flour, to trap the steam. It is then placed over glowing coal fires to simmer in its own juices until tender and delicious. The resultant richness of flavours and taste is incomparable and memorable.
And today, these ancient delights from Central India are cooked with the same Nawabi zeal by the Master Chefs, who deftly use cooking implements that date back to the bygone era, to keep the magic alive!
Lagan ki boti
Prepared in a special flat dish called a 'Lagan', this lamb dish is prepared with two exclusive marinades to bring to life this 'Lakhnavi' recipe. The tender lamb is marinated with mint & coriander and then with cashew nuts and poppy seeds, and finally braised in a 'Lagan' together with spring onion, chillies and saffron.
Net Weight
Serves
285g.
2 - 3 people
Mughlai Paneer
A traditional dish of the Mughals, this paneer (homemade cheese) dish is prepared together with khus-khus, ground watermelon seeds and fine onion paste, spiced with coriander leaves and cardamom powder.
Net Weight
Serves
285g.
2 - 3 people
Mirch Ka Salan
An extravagant delicacy made from succulent whole chillies, delicately cooked in thick gravy of roasted peanuts, almonds and sesame seeds, simmered to perfection to seal the flavour and aroma.
