Marinated in a concoction of 160 secret spices, Tunday Kabab is a combination of flavors which start engulfing you, even before you have tasted the first morsel. The best way to eat them is to take a morsel with Ulte Tawa Ka Paratha, close your eyes and let the flavours engulf your senses.




Our biryani is cooked using the dum method. Dum literally means “to breathe in” and is a process of slow cooking where flavours are slowly imparted to the food. The meat and rice are first cooked separately and then put in layers and the pot sealed with dough.




A unique dish from Lucknow, where the chicken is cooked on a tawa in a very thick and rich masala which gives one the pleasure of eating a royal meal. Chicken pieces are coated in the thick gravy and the dish is best had with an Ulte Tawa Ka Paratha. Every evening, the dish draws connoisseurs of the Awadhi cuisine towards the places where it is sold.




Black pepper with curd and cooked on a tawa, Chicken Kali Mirch is an extremely versatile dish. Spicy, flavorful at the same time, it can be eaten with parathas, rotis or even as a snack. Once you have tasted this, you will keep coming back for more.





The Roasted Chicken is different. We do not roast it in tandoor but turn it on a sigri (coal stove), which roasts the bird even on the deep insides. Longer marination with unique sigri cooking gives you a lip smacking chicken.





The Seekh kabab has long been considered a piece de resistance in the Awadhi dastarkhwan. Today, the popularity of these kababs has spread across the country. At Tunday, the original style of preparation is still followed where the kababs are prepared on skewers and cooked on sigri or charcoal fire.





Chunks of boneless meat are marinated in a masala and then the cooking completed on a tawa. The beauty of this kabab is that unlike most other kababs , it is served with a thick coating of masala in which it has been marinated. It leaves a lingering taste to the mouth and can be served both as an entrée as well as a main course along with a paratha or a Rumali Roti.





Made from minced meat, this was almost the national kabab of Awadh. The kabab is a result of hours of labour of love, where the mince is boiled and mixed with whole spices using a complex process. The result is a super soft kabab, light on palette, yet strong in it’s flavor. With each bite, the discoverer dives into a different masala and a different taste. Sometimes a little tangy, while at other times a little chilly the connoisseur keeps on discovering the new flavors till it is completely taken down the throat.





Korma in Lucknowi cuisine is meat braised in its own juice. Before adding any water, the meat is braised in its own juice and then the yoghurt is added. It has a rich layered taste where you can actually smell the various spices and ittars. It is not very high on chilies but captivates it’s eater by its aroma. Legend has it that tasting a Korma is akin to tasting the nectar of heaven.





One legend suggests that Nihari has its birth in the Jama Masjid area of Old Delhi in the latter half of 18th century where it was served to Mughal emperors. Rumor has it that Nihari was also used to treat the common cold, flu and fever at that time. Its preparation involves slow cooking of meat with the stock with about 50 different varieties of spices including the garam masala, cumin, cardamom, cloves as well as a special type of sea foam.





The Tikka is a popular dish across India and Pakistan. Small pieces of boneless meat are marinated in yogurt and spices before being roasted using skewer.


As the name suggests, this paratha is made on a very heavy reverse/inverted griddle. This lends a flaky texture while maintaining softness. The Ulte Tawa Ka Paratha tastes best with the aromatic Tunday and Shami Kabab.





Rumali Roti is a traditional element of Awadhi cuisine with name originating from the extreme thinness of the bread. The Rumali Roti is an ideal foil to aromatic Korma and Chicken Kali Mirch.