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.
