Culinary Walk

Our Culinary Walk is recommended by :-

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Our Culinary Walk is rated as India’s Best Food Walk By Conde Nast Traveller

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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 the Awadhi Cuisine. Till date Lucknowites spend the most of their earnings and time on their kitchens. Lucknow is one place that has a colony of chefs called ‘Bawarchi Tola’ and then there is a full street where one can find the best from Lucknow’s very own kitchens.

We take you for this evening tour and allow you to hop-in, hop-out of the traditional roadside eateries making you try the best that is on the menu. This is a guided tour with our own set of cutlery and basic dining gadgets that allow you to experience the best of the best in the restaurant without having to worry about how to eat without a fork or to wipe your hands clean after you are done.

Optional Visit : Kaleji Kebab Stall (grilled beef liver marinated with light spices, baked on open charcoal fire and garnished with spicy coriander and mint sauce)

1st Stop : Mubeen’s Pasanda (thin meat ribbon / slivers taken from 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 colour)

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 inverted, round bowl with 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 : Maulana’s Rabri & Doodh Barfi (this shop prepares sweets in small quantity and stocks only a few for consumption within a day. Their specialties include Rabri & Doodh Barfi, while in winters they also prepare Kali Gajar Halwa. The process of making Rabri & Doodh Barfi involves slow fire reduction of milk for hours and hours together, this process takes takes as long as eight hours and involve a great labour).

Optional Visit : for Idris’ Biryani (Biryani in Lucknow is a softer form of the one served in Hyderabad. Traditionally it is flavoured rice cooked with Avadhi spices, coloured with saffron and mixed with pieces of lamb. Biryani in Lucknow is cooked by Dum process where pots are sealed to cook on slow fire and is called Pulao).

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TARIFF…. INR 1800 Per Pax

(Includes : Pre-visit orientation, English Speaking Guide, dining set, cost of hop-in hop-out meal: unlimited servings; Cost does not include: Transport, any non-traditional or any alcoholic beverages, smokes or any meals other than mentioned above.)

This walk is essentially for meat eaters and is conducted everyday except Thursdays and Sundays at 1900 hrs. It starts from Akbari Gate and ends at Akbari Gate. The total duration is about 1.5 hours.

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