Lucknow Express brings its magic to Hotel Aureole, and together, they’re hosting a tantalizing Biryani and Kebab competition until the 4th of May. So please make the most of the summers and enjoy succulent Nawabi meals as Chef Rehman Mujeebur offers form to his recipes. The restaurant guarantees an array of Awadhi and Mughlai dishes alongside the promised kebabs and a selection of biryani. Mughlai delicacies demand plenty of space on your stomach, so include an urge for food!
Bring On The Food
“We wanted to give our consumers a proper taste of the Mughal technology no matter their meal preferences and the satisfactory menu, and that’s how we got the world-renowned Mr. Chef Rehman on board. We additionally desired to make the release of our new mission Lucknow explicitly large and determined on website hosting a 17-day lengthy festival so that everybody could enjoy the meals artistry we’re willing to provide,” stated Yash Thakkar.
Speaking of kebabs, there are plenty on Lucknow Express’ menu. These consist of Lamb Galouti Kebab, Chapli Kebab, Shambala Seekh kebab Murg Boti Kebab, Murg tikka mirza hasnu, Murg Chargah, Dum Mahi tikka, Paneer Pili Mirch Tikka, Rajma Shammi Kebab, Veg Seekh Kebab, Arvi Kebab, and Hara Bhara Shammi. But that’s now not all to preserve you spoilt for preference. They’ve got Sufyani Chicken Biryani, Butter Chicken Biryani, Muradabadi Chicken Biryani, Seekh kebab Biryani, Prawns Biryani, Hyderabadi Chicken Biryani, Lucknowi Gosht pulao, Hyderabadi Gosht Biryani, Tarkari Biryani, Paneer/Veg biryani, Veg Kofta Biryani, and Anda Potato Biryani.
One can also experience Mughlai classics like Mutton Rogan Josh, Dal Makhani, Dal fry, Butter chook, Lagan ka Murg, Fish Quit, Alu ke Dulme, Laal chana, Paneer Mumtaz, Kofta curry, and Mirchi ka salan. So, immediately head to the Aureole Hotel Lucknow Express for a Nawabi experience. Indian delicacy is an amalgamation of diverse regional styles. There is not one word that defines Indian meals. Rather, its diversity is the mainstay. If you need a real understanding of Indian delicacies, its regional meals are something you cannot ignore. Spices have been used in abundance throughout India. But it’s far the variety of spices and cooking methods that differentiate one vicinity from another.
North India delicacies: Kashmiri meals have a massive influence on Central Asia. Rice, abundantly grown inside the state, is eaten as a staple and used in select dishes. Green leafy vegetables or the ‘Saag’ are critical ingredients in meals. In other north Indian states like Haryana, Punjab, and Uttar Pradesh, people devour many ‘Rotis’ or ‘Chapatis’ as wheat is broadly grown. ‘Naan,’ ‘Rumali,’ and ‘Tandoori’ are kinds of Rotis that can be eaten typically in the North. The effect of Mughlai delicacies is likewise largely felt in this part of the USA.
South Indian delicacies: The Southern part of us liberally uses spices, fish, and coconut. Also, due to the nearness of the coast, they consume an expansion of seafood. In Tamil Nadu, tamarind imparts sourness in dishes, and its miles distinguish it from other cuisines. In Andhra Pradesh, purple and inexperienced chilies are used plenty, making warm meals. Appams, lamb stew, Fried prawns, dosas, idlis, and rice puttu are well-known dishes of this place in the United States of America. Dosa is world famous.
