A cuisine born from Mughal courts, temple bells, and bustling bazaars.

The Origins:
UP’s food culture was never about minimalism. It was about abundance. From the Mughal kitchens of Lucknow, to the temple offerings of Varanasi, and the chaat stalls of Agra, this land gave India the concept of “Shahi Zaika” — royal taste.

The Greats on the Plate:

Galouti Kebab: Melt-in-mouth kebabs created for a toothless Nawab — soft as silk, intense as poetry.
Tunday Kebab: Spiced with 160+ ingredients, made by one-armed chefs — a legacy of obsession.
Awadhi Biryani: Fragrant rice layered with marinated meat, slow-cooked in sealed pots — a slow symphony.
Peda (Mathura): The sacred sweet of Krishna’s land — soft, earthy, divine.
Baati-Chokha: The soil on a plate — roasted balls of wheat with mashed spiced vegetables.
Kachori-Sabzi (Banaras): Crisp, chaotic, served with tang and stories.
Sheermal & Nihari (Lucknow): Breads baked with saffron, stews that demand hours and reverence.

The Culture It Forged:

In UP, food is not a routine — it’s ritual, romance, and rebellion. From Iftar parties to Langars, from Holi bhaang snacks to Diwali laddoos — every religion, every festival, every fight, had its menu. Thaalis were shared. Secrets were exchanged. And kitchens became shrines. The Ganga flowed outside, but stories of love, loss, devotion — all boiled in the kadhais inside.

The Evolution:

Today, UP’s food sits in cloud kitchens, food trucks, and cafes across the country — but the originals still breathe fire in Chowks and Gallis. The theatrics, the patience, and the unapologetic ghee haven’t been modernised — they’ve been worshipped.