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Cap stamp duty at Rs5k for property transferred within family: CM Yogi Adityanath

 

Makhan Malai

Makhan Malai or Malai Makkhan also called Nimish is a sweet snack made from milk cream during the winters. This dessert is prepared in many parts of Uttar Pradesh especially in cities of Kanpur, Varanasi and Lucknow. Another version is available in Delhi as Daulat ki Chaat.

It takes eight hours to prepare the dessert. Preparation starts a day before with cow milk being boiled in a huge cauldron. Then, fresh cream is added and the milk is boiled again and allowed to cool under the sky. This is perhaps the most important step when the milk is exposed to dew and remains in the open for four to five hours. This is the only reason why it cannot be prepared in the summer. The heat will melt the butter. Next, dew-exposed milk is churned for three hours in the morning. It has layers of light foam covered with sweet, fresh mawa and snow-like sugar, sprinkled with a generous layer of slivers of pistachio and almonds, and a dash of saffron strands.
 

Lucknow's Famous Basket Chaat

Royal Cafe is famous for its Basket Chaat or or tokri chaat. Hardayal Maurya is the creator of the famous Basket Chaat of Royal Cafe.

He is Head Chef and chaat expert at Royal Cafe, Hazratganj, Lucknow. 

Basket chaat is made up of grated potatoes which are deep fried to make a crispy fried Basket/Tokri base for the chaat. The basket is then filled with lots of ingredients like the mixture of Aloo Tikki, Papdi, Bhalle, Matar, Dahi, Saunth Chutney (Tamarind Mix), Green Chutney (Dhaniya Mix), Sev, Boiled Potatoes, Fresh Anardana Seeds, Chaat masala, Dhania Powder, Red Chilli Powder, Amchoor, Zeera Powder, etc. The aloo tikki are small patties made of mashed potatoes, spices, and herbs. The papdi are small, crispy wafers. The bhalle are small, fried balls made of gram flour. The matar are peas. The dahi is yogurt. The chutneys are a mixture of tamarind and mint chutneys. The sev are thin, crispy noodles. The spices give the basket chaat its signature flavor. The crispy basket provides a nice contrast to the soft and creamy filling. The flavors of the chutneys and spices blend together perfectly. 
 

Delish Ras Malai from Chhappan Bhog Lucknow

 

Lucknow Cuisine

 When it comes to dining, Lucknow is a culinary delight as the Awadh region has its own distinct Nawabi style cuisine, with various kinds of biryanis, kebabs and breads like 'sheermal' / 'roomali roti' all very popular delicacies.

Lucknow has also pioneered the slow-fire cooking called Dum Pukht. The world-famous chef Imtiaz Qureishi hails from Lucknow.

With several bakeries in town, the sweet-toothed are never go unsatisfied. The delicious cakes, pastries and the traditional Keiser-pista biscuits are sure to make you come back for more.

The city has a range of fine restaurants catering to all tastes and budgets.

From 'Oudhyana' 'Zaika' 'Royal Cafe' 'Falaknuma' 'Dastarkhwan' 'Daal Mein Kaala' 'Naushi-Jaan' to fastfood joints like Pizza Hut, McDonalds to traditional eateries like 'Tundeys' and 'Rahims' in the Akbari Gate area the choice is wide.

Makkhan Malai, 'Malai Ki Gilori' of Ram Asrey (an oldest shop of pure ghee sweets, established in 1805) Chowk , the famous Tundey Kebabs, named after the one-armed chef Haji Murad Ali,[10]and 'Kakori kebabs' are very popular with food lovers.

A street food court with a number of street-side restaurants and eating joints are also present in China Bazaar (near Tulsi theatre) serving affordable Avadhi-Mughlai-Punjabi remix cuisine.

The Chaat in Lucknow is on a par with the best you will get anywhere in the country. There are quite a few places serving outstanding chaat, like Shukla Chaat in Ganeshganj, Moti Mahal, Radhey Lal in Aliganj Chhappan Bhog in Sadar and Mahesh Sweets in Nirala Nagar and mohan sweets in bhootnath indira nagar . Actually, you can pretty much have Chaat in any corner of Lucknow and never be disappointed.