Lucknow Express brings its magic to Hotel Aureole and together they’re hosting a tantalizing Biryani & Kebab competition till the 4th of May. So 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 & 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 meals 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 explicit 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 the menu of Lucknow Express. 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 in order 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 Qoot, Alu ke Dulme, Laal chana, Paneer Mumtaz, Kofta curry and Mirchi ka salan. So head to the Aureole Hotel and head immediately to Lucknow Express for a Nawabi experience.
Indian delicacy is an amalgamation of diverse regional styles. There is not any 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 simply cannot ignore. Spices are used in abundance for the duration of India. But it’s far the variety of spices in addition to cooking methods that differentiate one vicinity from another.
North India delicacies: Kashmiri meals has a massive influence on Central Asia. Rice, that’s abundantly grown inside the state is eaten as a staple and utilized in a selection of dishes. Green leafy vegetables or the ‘Saag’ is a critical ingredient in meals. In other north Indian states like Haryana, Punjab and Uttar Pradesh, people devour a lot of ‘Rotis’ or ‘Chapatis’ as wheat is broadly grown. ‘Naan’, ‘Rumali’ and the ‘Tandoori’ are kinds of Rotis which can be eaten typically in the North. The effect of Mughlai delicacies is likewise largely felt in this a part of the USA.
South Indian delicacies: The Southern part of us of a uses spices, fish and coconut liberally. Also, due to the nearness of the coast, an expansion of seafood is also consumed by them. In the state of Tamil Nadu, tamarind is used to impart sourness in dishes and it’s miles what distinguishes it from other cuisines. In Andhra Pradesh, purple and inexperienced chilies are used plenty and it clearly makes meals particularly warm. Appams, lamb stew, Fried prawns, dosas, idlis, and rice puttu are well-known dishes of this place of the united states of America. In fact, Dosa is world well-known.