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Yakhni Pulao
RICE
Yakhni Pulao
Rice simmered in a delicate spiced broth until every grain carries it — never louder than it should be.
One bite and you know: this is Lucknow.
AWADH · LUCKNOW
The Awadh Table
Where patience became a cooking technique.
Awadh learned to cook in the kitchens of the Nawabs, where nothing was rushed and everything was considered. Its table is built on dum — food sealed and left over low coals until steam and time do the work no hand can. We curated the patience of a royal kitchen, cooked it over charcoal, and brought Lucknow to your team's table.
What's on the Table
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Dal Sultani
DAL
Dal Sultani
A yellow dal of the Nawabi court, slow-cooked and finished with a ghee tadka measured to the drop.
Even lentils wore silk in Awadh.
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Dum Aloo Awadhi
VEGETABLE
Dum Aloo Awadhi
Baby potatoes sealed and cooked dum with yoghurt, fennel and Awadhi spice until they turn regal.
Patience, applied to a potato, makes it royal.
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Sheermal
BREAD
Sheermal
A saffron-kissed sweet flatbread, soft and faintly perfumed, served warm off the heat.
The bread that arrives as a gift, not a staple.
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Shahi Tukda
SWEET
Shahi Tukda
Bread soaked in saffron syrup and thick rabri — the Nawab's indulgence, and it has never once aged.
The poor man's dessert, made royal.
To begin, if you like — Thandai: cool with milk, rose, nuts and cardamom.
The Legend
Nawab Wajid Ali Shah was so particular about his shahi tukda that he kept a taster whose only job was to confirm the bread was fried to exactly the right shade of gold. We don't have a taster. We have a chef who's somehow more obsessive.
True, half-true, or deliciously invented. The food is always real.
“Awadh made patience into a technique and called it dum.”
Awadhi cooking comes from the royal kitchens of Lucknow, where the prized art was dum — sealing a dish and letting low heat and time finish it without interference. Even the plainest thing carries that refinement. We cook it over charcoal because slow coals are exactly what dum was made for — and because some flavours only arrive when you're willing to wait.
Our one philosophy
Time is the main ingredient.
We don't cater dinners. We curate the patience a region puts into its food, and cook it over charcoal so your team can taste the time it took.