10 Famous Non-Vegetarian Dishes of Lucknow That Define Royal Awadhi Cuisine

Lucknow, the City of Nawabs, is not just a destination—it’s an experience. Known for its royal etiquette, stunning architecture, and soulful poetry, the city also holds a special place in India’s culinary history. Lucknow’s non-vegetarian dishes are a legacy of the Awadhi cuisine, shaped by Mughal influences and perfected by generations of skilled cooks in royal kitchens. Each dish tells a story of tradition, patience, and passion.

Awadhi food is known for its dum pukht style of slow cooking, delicate use of spices, and melt-in-the-mouth textures. Whether it’s the soft Galouti Kebab or the rich Mutton Korma, every bite transports you to the grandeur of the Nawabi era. Here are ten iconic non-vegetarian dishes from Lucknow that capture its royal essence.

Discover 10 Famous Non-Vegetarian Dishes of Lucknow

1.Galouti Kebab – The Melt-in-the-Mouth Marvel

The story of the Galouti Kebab goes back to the 17th century when a toothless Nawab of Lucknow wanted to enjoy meat but could no longer chew it. His royal chefs, known as khansamas, crafted a soft kebab made from finely minced meat, papaya, and more than 100 spices. The result was a kebab so tender that it melts in your mouth effortlessly. Today, Galouti Kebabs are served with ulte tawe ka paratha and onion rings. The dish remains a favorite among food lovers for its silky texture and aromatic flavor. You can still find the most authentic version at Tunday Kababi, a name that has become synonymous with Lucknow’s food identity.

2.Tunday Kababi – A Legacy on a Plate

It’s impossible to talk about Lucknow’s non-vegetarian food without mentioning Tunday Kababi. This iconic eatery was established by Haji Murad Ali, who had only one arm—hence the name “Tunday.” His secret recipe includes over 150 spices, and the kebabs are grilled to perfection on a flat pan. Locals and tourists alike queue up every day to taste this culinary wonder. Soft, spicy, and dripping with flavor, Tunday Kababi is more than food—it’s a piece of history served on a plate.

3. Kakori Kebab – The Royal Grilled Delight

Originating from the town of Kakori, this kebab was created for British officers who found the traditional Seekh Kebabs too coarse. The chefs replaced rough meat with finely minced lamb and added raw papaya to tenderize it. The result was a smoother, silkier version that came to be known as the Kakori Kebab. Cooked over charcoal and lightly brushed with butter, this kebab is a royal treat that continues to impress with its smoky aroma and rich texture.

4. Seekh Kebab – The Charred Perfection

Seekh Kebabs are one of the oldest and simplest Awadhi dishes. Minced meat is mixed with spices, shaped around metal skewers, and grilled over open coal. The smoky flavor, combined with butter and lemon juice, makes it irresistible. Served hot with mint chutney and onions, Seekh Kebabs are a staple in Lucknow’s food festivals and evening gatherings. The simplicity of its preparation is what makes it timeless.

5. Boti Kebab – A Fiery Treat for Meat Lovers

For those who love a smoky and spicy kick, the Boti Kebab is a must-try. It is made with chunks of marinated mutton roasted over open flames until tender and juicy. The spices, yogurt, and charred edges create a perfect balance of heat and flavor. This kebab is often served as a starter in Lucknow’s traditional feasts and pairs beautifully with roomali roti or naan.

6. Nihari – The Breakfast of Nawabs

Nihari is one of Lucknow’s most celebrated dishes, traditionally cooked overnight and eaten early in the morning. The name “Nihari” comes from the Arabic word nahar, meaning “day,” as it was often served after morning prayers. This rich stew of slow-cooked mutton shanks, flavored with aromatic spices and ghee, is best enjoyed with khameeri roti. Back in the day, it was the royal breakfast of the Nawabs, but today, it’s comfort food for every Lucknowite. Rahim’s Nihari, located near Akbari Gate, is one of the oldest and most famous spots to try this dish.

7. Mutton Korma – The Creamy Royal Curry

Mutton Korma is another gem from Lucknow’s royal kitchens. It’s made with tender mutton pieces simmered in a thick gravy of yogurt, fried onions, cashew paste, and saffron. The dish strikes a perfect balance between richness and subtle spice. The slow-cooking method allows every flavor to seep into the meat, giving it a deep, aromatic taste. Mutton Korma is not just food—it’s an experience that showcases the finesse of Awadhi cuisine.

8. Chicken Awadhi Biryani – The Fragrant Feast

Lucknow’s biryani is different from the Hyderabadi version. Here, the rice and meat are cooked separately and then layered together in a sealed pot using the dum technique. The flavors of saffron, kewra, and rose water infuse the entire dish with a delicate fragrance. The Chicken Awadhi Biryani stands out for its subtlety. It’s not too spicy, yet every grain of rice is rich in aroma. Served with raita or salad, it’s a dish that defines royal comfort.

Lucknow’s biryani is different from the Hyderabadi version. Here, the rice and meat are cooked separately and then layered together in a sealed pot using the dum technique. The flavors of saffron, kewra, and rose water infuse the entire dish with a delicate fragrance. The Chicken Awadhi Biryani stands out for its subtlety. It’s not too spicy, yet every grain of rice is rich in aroma. Served with raita or salad, it’s a dish that defines royal comfort.

9. Pasanda – The Nawabi Indulgence

Pasanda was a favorite at royal banquets. The word “Pasanda” comes from the Urdu word pasand, meaning “favorite.” It is made using thin slices of mutton that are marinated and cooked in a creamy gravy of almonds, yogurt, and mild spices. This dish is luxurious, with a nutty flavor and smooth texture that reflect the refinement of Lucknow’s culinary traditions. Pasanda is usually paired with naan or sheermal for a complete royal meal.

10. Shami Kebab – The Timeless Favorite

Simple yet flavorful, Shami Kebabs are made with minced meat, chana dal, and a mix of aromatic spices. The mixture is shaped into small patties and shallow-fried until golden brown. Crispy on the outside and soft on the inside, Shami Kebabs are a staple during Eid celebrations and family gatherings. They are often served with mint chutney or added to biryanis for an extra layer of flavor.

The Essence of Awadhi Cuisine

The secret behind Lucknow’s legendary dishes lies in the dum pukht cooking technique. This method involves slow-cooking food in a sealed pot over a low flame, allowing the ingredients to cook in their own juices. It preserves the aroma, taste, and texture, resulting in dishes that are rich and layered.

Awadhi cuisine also stands out for its use of saffron, rose water, and dried fruits. The balance of flavors—never too spicy, never too bland—is what makes it unique and royal.

Where to Try These Dishes in Lucknow

To truly experience Lucknow’s non-vegetarian delights, visit these iconic spots:

• Tunday Kababi, Aminabad: For authentic Galouti Kebabs.
• Rahim’s Nihari, Chowk: For the original Nihari experience.
• Dastarkhwan, Hazratganj: For Mutton Korma and Pasanda.
• Royal Café, Hazratganj: For modern takes on traditional Awadhi dishes.

About Lucknow’s Non-Veg Cuisine

• “Galouti” literally means “soft,” describing the texture of the kebab.
• Nihari was once cooked overnight and served to Nawabs after their morning prayers.
• Kakori Kebabs were first served to British guests during colonial times.
• Tunday Kababi’s spice blend remains a family secret passed down through generations.

Essence Of Royalty!

Lucknow’s non-vegetarian food is a treasure of India’s culinary history. It is not just about eating; it is about experiencing tradition. The city’s dishes are a mix of Mughal influence and Nawabi refinement. Each meal is prepared with care, using slow-cooking methods and aromatic spices. Galouti Kebab, soft and flavorful, melts in the mouth. Mutton Korma is rich and creamy, full of nuts and spices. Nihari, slow-cooked overnight, was once a royal breakfast. Chicken Awadhi Biryani, layered with fragrant rice and tender meat, shows the skill of Awadhi chefs. Pasanda and Shami Kebab are simple yet full of flavor. These dishes tell stories of the city’s past. They carry the taste of royalty and the warmth of tradition. For anyone who wants to understand Lucknow, the food is the best place to start. It brings history, culture, and flavor together on a single plate.