Beyond biryani: How Lucknow turned food into a fine art | India News
Sweet origins: Invented by Ram Asrey, balai ki gilori (or malai paan) is delicately folded like a betel leaf
While the tundeys and qormas have hogged the limelight, it is the city’s subtler dishes — where spices whisper and humble ingredients shine — that truly merit new UNESCO tag a delicate ‘tikiya’, pan-fried, judiciously spiced, and served with a bit of lime and ginger to clean your palate. An understated masterpiece, like the cuisine.
