WHAT TO SEE AND EAT
The City of Nawabs boasts of a rich history reflected in its architecture. As a sign of respect to the departed, architects spent years building staggering tombs (called Imambaras) bearing striking Islamic ornamentations. The Bara and
Chotha Imambaras are perhaps the most distinctive monuments of Lucknow. Purchasing a ticket for Bara (big) Imambara is a good idea as it also includes the entrance to Chota (small)
Imambara, the clock tower and the bardari (summer place) — which are all at walkable distances. The Bara Imambara, built by AsafUd-dowlah, Nawab of Lucknow, in 1784 is a colossal labyrinth with various chambers spread across a massive courtyard, which also houses the Bhoolbhulaiya (maze), a complex network of passages. The Rumi Darwaza, also known as the Turkish Gate is a striking gateway that is regarded as the entrance to Lucknow, was built under the patronage of Nawab AsafUd-dowlah. Across this gate, within 500 metres of the Bara Imambara lies the Chota Imambara, built by Muhammad Ali Shah, the third Nawab of Avadh in 1838 to serve as mausoleum for himself and his mother. A visit to the
Residency, located in the heart of Lucknow adjacent to the high-court will offer you a vivid insight into one of India’s most iconic Indian revolts that shook the British Raj in 1857. The ruins are preserved as a museum that chronologically depicts significant events of this rebellion.
Visiting Lucknow and choosing not to indulge in the city’s traditional Avadhi cuisine is a culinary felony. A cuisine that originated within the confines of this city prides itself as the preferred taste of the Mughal royalty. Often mistaken for Punjab’s food, Avadhi cuisine differs as it is cooked on a pan instead of a tandoor oven. The specialities of this cuisine like Tunday, Kakori and Pashanda
Kebabs can be widely found in eateries across an area called Aminabad in central Lucknow. However, to save you the trouble of locating these elusive restaurants is Tornos Tours (tornosindia.com), a local tour company that organises daily culinary walks for tourists. I discovered original diners that hold the secret recipes to many of the Avadhi dishes and ate alongside locals as I relished flavours of a cuisine that goes back a few hundred years.