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Copyright © 2025 Foodies Only
5 min
14/01/2026
This guide covers the other food offerings of Lucknow—In addition to their well-known Kebabs, they also have thick, slow-cooked aromatic gravies called Korma and Yakhni, along with many other types of thick sauces that, when combined with good spices and herbs, create a very comforting winter meal.
The winter weather in Lucknow is extremely cold, and as such, you need something more than Kebabs to keep warm. In this article, we will give you an in-depth look at some of the very rich gravies as well as the full-flavoured Biryani made during the long, cold winter months. From Saffron-infused Korma to spicy Nihari and Yakhni-style Biryanis, each dish is an example of centuries of development of the Awadhi cuisine. We will cover a variety of different textures, the warmth they give and the overall festive feeling they can provide to a person interested in learning about just some of the many winter specialities from the city of Lucknow.
When the temperature drops, Nihari becomes more than just a dish. Rather, it is a tradition. Nihari is slow-cooked overnight, usually on very low heat, and the marrow of the bone adds a richness to the sauce that is, at times, almost silky and glossy. The richness of the gravy and the warmth that comes from eating Nihari make it more than just food—it is true comfort food, and it can be found on the coldest, snowiest of days. It is best served alongside Khameeri Roti, which is regarded by a large number of locals to be one of the best meals that Lucknow has to offer.
Chicken Qorma is the quintessential example of the apprehensive grandeur of Awadhi cuisine's classism. This dish is quintessentially Lucknowi with a rich mix of fried onions, yoghurt, saffron and clarified butter. The layers of ingredients are belaboured over low heat until the sauce becomes a thick, perfumed layer surrounding tender pieces of chicken. Unlike other regional curries of North India, Chicken Qorma is not overly spicy, but rather mild and soft, providing a Lucknowi signature dish that is extremely popular at winter wedding receptions.
Mutton Yakhni is a stew-like preparation that has a mild spiciness suited for wintertime evenings. The light broth-yakhni—being so light in colour—might give you the impression that this dish could not hold up as winter comfort food. Do not let the pale colour fool you. The yakhni possesses a delicious warmth that has been imparted from the long, slow cooking of the mutton bones and all the spices and aromatics added to it. Most loyal fans of yakhni will sit down with a bowl of this soup and enjoy it on the coldest evenings.
Winter is the time when the character of the biryani undergoes a dramatic change. In winter, the biryani maintains its long, fragrant nature; however, the meat of the biryani has a much richer character than in summer due to the method of preparing the biryani using the ‘Dum’ or steam method (slow cooking). Many biryani aficionados claim that the winter biryani has a more intense smoky flavour, as well as a deeper richness, which somehow enhances the ‘celebratory’ aspect of these meals.
This golden-coloured gravy is considered a luxurious way to indulge in winter. It is made by simmering mutton in saffron, turmeric and various aromatic roots. Traditionally suited only to royal families, Kundan Kaliya is now one of the most precious samples of Awadh cuisine during the cold season and will almost definitely be enjoyed as something you'll savour during your time in the city. It strikes a fine balance between having the deep richness of the gravy and the nuances of many different aromatic herbs and spices, and has proven itself to be one of the many unique winter gravies you can enjoy in this city.
Although Dal Gosht may not be the most beautiful of dishes, families rely on this type of meal during the evening hours on cold winter nights. The lentils give it thickness, while the meat gives it body and flavour, thus creating a dish that is both nourishing and fulfilling. While not something tourists generally seek out, Dal Gosht does have an appeal among local people for its great taste and overall familiarity as "home cooking".
Murgh Rezala is a winter favourite of Lucknow that has taken on many of the characteristics of Bengali cuisine. It consists of a spicy yoghurt-cashew gravy that gives warmth on a chilly winter morning. Although lightly spiced, the dish has a full-bodied consistency that can be wonderfully paired with sheermal and/or lukmi. As a result, it becomes one of the most attractive winter food options.
Kebabs make up a huge part of Lucknow's internationally renowned cuisine, but winter gravies are the perfect 'legacy of warmth' of Lucknow that are cooked at slower hours, smell great when cooking and provide so much comfort to those who eat them to remind you that in Lucknow, warmth isn't just experienced; it's eaten.
