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10 min
27/05/2024
Lucknow is not just known for its wide range of kebabs. The opulent breads like mughlai parathas, khamiri rotis, and kulchas, were once enjoyed by the nawabs in their royal courts. With a velvety texture and fillings of minced meat, saffron, and dry fruits, each bite is delightful. The following traditional breads of Lucknow will take you back to the times when nawabs used to savour them in their regal palaces:
One of the oldest breads of Lucknow is the Mughlai paratha. This crispy and flaky paratha is stuffed with a luscious filling of minced meat, onions, and spices. Served with a side of tangy pickle, it offers a flavourful explosion in every bite and is perfect for a decadent brunch or dinner.
The name of this bread gets its name from the fact that it is shaped like a cow's tongue. It is loved all over the city because of its soft and fluffy texture. Made with refined flour and yeast, it can be a perfect accompaniment to kebabs and spicy mutton curry.
Another popular bread in Lucknow is the kulcha, a soft and fluffy bread made from all-purpose flour and cooked in a tandoor (traditional oven). Stuffed with spiced potato, paneer, or meat, kulchas are tantalising street food with a crispy exterior and a soft, moist interior.
Khamiri roti, also known as khameeri roti, showcases the craftsmanship and skill of Lucknow's bakers. The word refers to yeast, without which you cannot make this traditional form of bread.
This yeast-leavened bread is made with whole wheat flour and milk, giving it a fluffy texture with air pockets. It pairs perfectly with rich curries or can be enjoyed on its own. It compliments the taste of dishes like kheema masala, rogan josh, or any other Mughlai curry.
As the sun sets in Lucknow, the fragrance of sheermal fills the air. This saffron-infused bread is made with maida, milk, and ghee. Sweetened with sugar and sprinkled with nuts, this dish is a paradise for sweet lovers.
Cooked in a tandoor, you can have it with curries and kebabs. Having it over a cup of tea is also equally satiating. Its golden hue and flaky texture evoke memories of cosy winter nights and the expertise of skilled bakers.
The naan is called doorbeeni because it is made to look like a mini telescope. You can also think of it as an Indian version of a doughnut. It is made with ingredients like all-purpose flour, sugar, butter, and baking soda. You can have it with both vegetarian and non-vegetarian dishes.
Bakarkhani’s taste resembles that of sheermal. However, it is much bigger in size and prepared especially during celebrations and festivals. Bakarkhani is made with maida, ghee, milk, and sugar. It is a type of flatbread which is dusted with deep flavours of saffron and cardamom. You can also cook it in an oven. You can have it with any curry but it tastes best with chicken gravy.
The breads of Lucknow are not just about sustenance; they represent a rich heritage that has endured. Each bread tells a story of love, tradition, and nostalgia. Whether it's the humble roti, the decadent nawabi naan, the tempting paratha, the fragrant sheermal, the indulgent Mughlai paratha, the beloved kulcha, or the fluffy khamiri roti, these breads guide visitors on a journey of flavours and cherished memories in Lucknow.
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