Wander in the streets where Nawabs once walked, Marvel at the Mahals where they lived and bite into kebabs that were created especially for the royals; you just might find the city of your dreams waiting for you, here in Lucknow
With its imposing Deewan-e-Khas, a large number of chambers and many basements with access to strategic tunnels, it prompted some European writers to compare it to the garden of Arabian Nights. There’s Shatkhanda, a five-storied replica of the Leaning Tower of Pisa. The Hussainabad Clock Tower, proudly declared by Lucknowites as the Big Ben of India, is a 221-foot high, 20-square feet tower with a 14-feet-long pendulum. The wheel of the clock is 18 inches in diameter. On its four faces, the tower exhibits four clocks of 13 feel diameter.
The Husaianabad Imambara, built by Badsahah Mohammed Ali Shah, Awadh’s third ruler, stands in an architectural complex known as the Babylon of India. A visiting Russian Prince in fact once referred to it as the “Kremlin of India”. It bears the tombs of its builder and his mother enclosed in silver grills.
The Asfi Imambara, a blend of Mughal, Rajput and Gothic styles, is an architectural miracle built without the traditional support of pillars or beams.
Cooking was raised to the highest standards by the nawabs. The food was an eclectic mix of Persian and Mughal dishes, often with a European twist. The city’s elite encouraged experimentation by their well-paid cooks who among other things invented the Dum Pukht style of cooking. While the nan jalebis and the sheer mal were breads which first came out of the kitchens of the nawabs, the humble parantha was refined into the baqar khani. Some of Lucknow’s must-eats include Tunde ke kebab, Wahid’s biryani, Rahim’s Kulche-Nahari, Pandit Ram Narayan’s Chaat, Radhey’s malai gilori and Bajpai’s Puri Kachori.
Spoiled yet cultured, modern yet traditional, like the reflections on the many mirrors of Sheesh Mahal, every person sees a different image of Lucknow. What perhaps binds their vision, is the city’s glorious past and the common dream of a future just as bright.
The Husaianabad Imambara, built by Badsahah Mohammed Ali Shah, Awadh’s third ruler, stands in an architectural complex known as the Babylon of India. A visiting Russian Prince in fact once referred to it as the “Kremlin of India”. It bears the tombs of its builder and his mother enclosed in silver grills.
The Asfi Imambara, a blend of Mughal, Rajput and Gothic styles, is an architectural miracle built without the traditional support of pillars or beams.
Cooking was raised to the highest standards by the nawabs. The food was an eclectic mix of Persian and Mughal dishes, often with a European twist. The city’s elite encouraged experimentation by their well-paid cooks who among other things invented the Dum Pukht style of cooking. While the nan jalebis and the sheer mal were breads which first came out of the kitchens of the nawabs, the humble parantha was refined into the baqar khani. Some of Lucknow’s must-eats include Tunde ke kebab, Wahid’s biryani, Rahim’s Kulche-Nahari, Pandit Ram Narayan’s Chaat, Radhey’s malai gilori and Bajpai’s Puri Kachori.
Spoiled yet cultured, modern yet traditional, like the reflections on the many mirrors of Sheesh Mahal, every person sees a different image of Lucknow. What perhaps binds their vision, is the city’s glorious past and the common dream of a future just as bright.
Source : IIPM Editorial, 2012.
An Initiative of IIPM, Malay Chaudhuri
and Arindam Chaudhuri (Renowned Management Guru and Economist).
and Arindam Chaudhuri (Renowned Management Guru and Economist).
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