The document discusses the cuisine of Lucknow, India. It mentions various dishes that are morning delights like makhan malai and jalebi. It also discusses different types of bread like roti, puri, paratha, and naan that are made from various grains. Kebabs are an integral part of Lucknow cuisine and include seekh kebabs and galouti kebabs. Over 160 spices are used in Lucknow cuisine and idrees ki dum biryani is a famous rice dish. Famous sweet shops sell phirni, kheer, zarda and gulab jamuns.

1. LUCKNOW DASTARKHWAAN
..

2. DUM STYLE OF COOKING OR THE ART OF
COOKING
OVER A SLOW FIRE, WHICH HAS BECOME

3. CITY OF GOURMET
MAKHAN MALAI AND JALEBI - MORNING DELIGHT

4. Coffee & Pastries

7. PHIRNI

8. KHEER
ZARDA

9. Ram Asrey’s
Malai Paan &
Gulab Jamuns

10. RAM ASREY SWEET SHOP

11. ROTI

12. Beads made of other grains have descriptive
names only, thus we have Makai ki roti, Jowar
ki roti (barley flour roti), Bajre ki roti (bajra is a
grain only grown in India), chawal-ki-Roti (roti
of rice flour).
Chapati
Puri
Paratha
Rumali Roti
Tandoori Roti
Naan
Sheermaal.
Baqarkhani

13. SHEERMALS

14. IRON TANDOOR

15. KULCHE

16. KEBABS

17. Kebabs are the integral part of Lucknow Cuisine

18. SEEKH KEBABSGALOUTI KEBABS
KAKORI KEBABSSEEKH KEBAB

19. KEBABS ARE BASICALLY COOKED ON
CHARCOAL FIRE

20. SPICES AND AROMAS
MORE THAN 160 SPICES ARE USED

21. IDREES KI DUM BIRYANI
Mohammad Idris started
the shop in 1968 and he
inherited the special
recipe from his father
who was an expert

22. QUORMA

23. NETRAM KI KACHORI

24. PRAKASH KI KULFI

25. CHANAKYA KULFI

26. FAMOUS CHAAT CORNERS

27. CHOWK

28. BASKET CHAAT

30. Shukla Chaat House

31. AMINABAAD

32. FAMOUS CHEFS OF LUCKNOW