The culinary traditions of Lucknow found a temporary home in Hyderabad at Permit To Grill at Novotel Hyderabad Convention Centre, which hosted Daawat-e-Lucknow, a specially curated Awadhi food festival led by Chef Samad Khan, Chef de Partie at Mercure Lucknow Gomti Nagar.
The festival which will run till 14th June aims to introduce diners to the authentic flavours, cooking techniques, and culinary heritage of Lucknow, beyond the familiar Awadhi biryani and kebabs.
For Chef Khan, the festival is not just about serving food but about showcasing a culture. “We wanted guests to experience Lucknowi cuisine exactly as it is prepared in Lucknow, without altering the flavours to suit local tastes,” he explained during an interaction on the sidelines of the festival.
Authenticity takes centre stage
Unlike many regional food promotions that tweak recipes for local palates, Daawat-e-Lucknow remains rooted in tradition. Chef Khan has retained the original spice blends, cooking techniques, and recipes that define Awadhi cuisine.
He shared that the response, has been overwhelmingly positive. Guests have appreciated the opportunity to experience dishes that are rarely available in Hyderabad. According to Chef Prince Kumar, Pastry Chef. NHCC the festival has emerged as one of the most successful culinary showcases hosted at the property so far.
Royal feast on a thali
The festival is offered in both vegetarian and non-vegetarian thali formats, each presenting a carefully selected journey through Lucknow’s culinary landscape.
The meal begins with Mohabbat Ka Sharbat, a refreshing summer drink made with milk, rose flavours, and watermelon. Popular across Old Lucknow, it offers a light and nostalgic introduction to the meal.
For non-vegetarians, the Murgh Yakhni Shorba sets the tone with a delicate chicken broth slow-cooked with aromatic spices.
Kebabs that define Lucknow
No Lucknowi experience is complete without kebabs. The Gosht Galouti Kebab, arguably the star of the menu, is exceptionally soft and finely minced, seasoned with a complex blend of spices. Traditionally associated with the royal kitchens of Awadh, the kebab almost melts in the mouth.
Alongside it, the Murgh Gilafi Seekh offers a contrasting texture, with succulent minced chicken coated with finely chopped vegetables and grilled over open flames.
Vegetarians are equally well served with the Dahi ke Kebab, featuring a crisp exterior and creamy hung-curd filling, while the Harey Mutter Ki Shami showcases green peas transformed into flavourful patties.
Rich gravies and slow-cooked specialities
The mains celebrate the slow-cooking techniques that define Awadhi cuisine.
The Gosht Nihari is a deeply flavourful mutton preparation traditionally cooked overnight, resulting in tender meat and a rich, aromatic gravy. The Murgh Korma offers a milder yet luxurious preparation, enriched with nuts, yoghurt, and fragrant spices.
Nimona, a traditional Awadhi dish made using green peas that remains relatively unknown outside Uttar Pradesh. Dal Bukhara provide familiar comfort while complementing the more distinctive regional offerings.
Among the various dishes on offer, the Lucknowi Machhli Ka Salan stood out effortlessly. The fish, cooked in a nuanced and aromatic gravy, struck the perfect balance between richness and restraint, making it the most memorable dish of the meal.
Biryani and sheermal steal the show
The Awadhi Murgh Biryani stands apart from its Hyderabadi counterpart. Rather than relying on intense spices and heat, the Lucknowi version focuses on the fragrance of gulab jaal, kewra, mitha ittar, kebab chini, and the delicate layering of flavours.
Served alongside is Sheermal, the saffron-infused sweet bread that remains one of Lucknow’s most iconic accompaniments. Slightly sweet, soft, and aromatic, it pairs beautifully with the rich gravies.
A sweet ending
The meal concludes with Seviyan Ka Muzaffar, a traditional Awadhi dessert made with vermicelli, saffron, and dry fruits. Light yet indulgent, it offers a fitting finale to the royal feast.
More than a food festival
Chef Khan believes the festival offers diners an opportunity to understand the differences between Lucknowi and Hyderabadi cuisines. While both traditions share Mughlai influences and a love for slow-cooked meats, the flavour profiles are distinct.
“There are similarities, but the spices, cooking styles, and overall taste are very different. I would encourage people to come and experience the flavours of Lucknow for themselves,” he said.
With authentic recipes, carefully curated thalis, and a chef deeply committed to preserving culinary heritage, Daawat-e-Lucknow succeeds in transporting diners from Hyderabad to the royal kitchens of Awadh.
