There was a time, not so long ago, when I wanted to go there merely to have Tundey ke kebab. I had been thinking of Lucknow as I’d heard great things about Naimat Khana, which offers home-cooked Lucknavi fare, run by Askari Naqvi. The festival starts with the cuisine of Odisha, prepared by the chefs of Odisha Sadan. The Bengali food is curated by food consultant Anumitra Ghosh-Dastidar, who used to run a restaurant in Shahpur Jat. I like meat cooked with vegetables — Shalgam Gosht (with turnip), Aloo Gosht (with potatoes), Bhindi Gosht (with okra) and so on.

Source: The Hindu October 12, 2019 08:48 UTC