This Is Why Lucknowi Food Tastes Different…
On episode two of State On A Plate we headed to Uttar Pradesh aka Waarsa at NCPA in Mumbai to try Uttar Pradesh food. This time, we sat down with Chef Rahul and Chef Mukhtar, the minds behind the menu, who don’t just cook Awadhi food… they preserve it. Over slow-cooked gravies and delicately layered Authentic biryani and Dum biryanis, we spoke about what truly defines Awadhi cuisine, the patience of Dum cooking, the balance of subtle spices, and the importance of “Mehman Nawazi” We went beyond the Traditional Indian food dishes and into Lucknow’s Tehzeeb, the culture of refinement, hospitality, and pride that shapes every plate. This was more than just a conversation about food, it was a glimpse into a whole new world, wile also taking a step back into the past. Keywords used- Tehzeeb of Lucknow, Indian food documentary, Awadhi biryani, Nawabi cuisine, Indian regional cuisine, Mehman Nawazi meaning, Mughlai vs Awadhi difference, Chef interview India, Royal Indian cuisine, Uttar Pradesh food, Lucknowi cuisine, Nawabi food, Waarsa Ncpa, Ncpa Mumbai restaurant, Biryani history, Authentic Awadhi food, state on a plate episode 2 #awadhicuisine #uttarpradeshfood #lucknowifood #dumbiryani #authenticbiryani #nawabicuisine #indianregionalfood #traditionalindianfood #fooddocumentary #indianfoodculture #biryani #stateonaplate #foodvlogindia #mumbaifood #indianfoodblogger
