Lucknow’s gastronomical tale will be incomplete, if we do not mention the variety of breads the city offers. From flat breads baked in pan, to those raised in tandoor, this staple food compliments all the sumptuous delicacies.
If you are wondering, what could be so special about rotis or parathas (Indian breads), check out the list of 7 types of mouthwatering nawabi breads you can find in Lucknow.
This mildly-sweet bread is greatly influenced by Mughlai culinary traditions. Light and creamy in texture, sheermal is made out of maida (all-purpose flour) mixed with milk, sugar and saffron. Sheermal is baked in steel tandoors and tastes best when eaten with aromatic curries as main course. However, you may also try it as a dessert with fresh cream or yogurt, or simply snack it with a cup of tea.
Where to eat: At Grandson of Tunday Kababi in Aminabad, Dastarkhwan in Hazratganj or Idrish Hotel in Chowk.
2. Mughalia Paratha
As the name signifies, this royal flatbread is one of the finest Awadhi cuisine. Prepared with wheat flour mixed with semolina (rava), kneaded with milk and ghee. The parathas are soft enough to melt in mouth. It goes best with delicious kebabs, but you may also try it with curries.
Where to eat: At Tundey Kebabi at Aminabad, Dastarkhwan and NaushiJaan in Hazratganj
It is an elaborate variation of sheermal. While sheermal is baked in tandoor, baqarkhani is fried on griddle. Flaky from inside, baqakhani comes with sprinkled sesame seeds sprinkled on its crust. Served in quarters it is majorly served with korma.
Where to eat: It is mostly available in Chowk preferably during festive season
A royal flatbread of Awadhi cuisine, taftan is very close to sheermal. Unlike sheermal, taftan are baked in clay ovens and made with maida, milk and yoghurt. Flavored with saffron or cardamom powder, the crust of taftan is decorated with poppy seeds.
Where to eat: In Chowk and Aminabad market
When we talk of kulcha in Lucknow, Rahim’s Kulcha Nihari is the first thing that comes to our mind. Cooked in tandoor, this kulcha is completely different from, Amritsari kulcha or the kulcha we get to eat in Delhi. Also, known as ghilaaf kulcha it comes with one flat side (khameer) and a swollen side (ghilaf). The mid part of the kulcha is soft, and is relished with nihari.
Where to eat: At Rahim’s Kulcha Nihari
A thick bread just perfect for the curies of the awadhi cuisine, naan is one or the most popular Indian breads. Soft in texture, it is made of all-purpose flour, butter, cream, sugar and essence. Kneaded into a very elastic mass, it is baked in tandoor. Rich in taste, naan tastes good both with vegetarian and non-vegetarian curries.
Where to eat: Jaan Shermaal Corner at Chowk and most of the Lucknowi restaurants
7. Rumali Roti
Going by its name, rumali roti looks nothing less than a huge kerchief. The preparation of this ultra-thin bread is amazing and a treat to watch. Made with mixture of wheat and all-purpose flour, the dough is rolled out into huge breads, and cooked on hot convex metal pan (inverted Indian wok). Freshly served with tandoori delicacies, rumali roti makes your dish taste awesome.
Where to eat: Grandson of Tunday Kababi in Aminabad, Dastarkhwan in Hazratganj and Royal Sky in Lalbagh.
Have we missed anything? Let us know in the comments below !