A winter special made from fresh green peas ground into a coarse paste and cooked with potatoes, spices, and ghee — a rustic dish from eastern UP. ¹⁾

A fragrant rice dish with turmeric, vegetables, and mustard oil — the vegetarian cousin of biryani, once favored by Hindu households during the Mughal period. ²⁾

A curious Mughal-inspired preparation from Awadh where okra is simmered in a nutty yogurt-based gravy — tangy, aromatic, and creamy. ³⁾

A staple in eastern UP and Bhojpuri regions, consisting of wheat flour balls (baati) roasted over fire and served with spiced mashed potatoes and brinjal (chokha) — eaten with ghee and chutney. ⁴⁾

Invented for a toothless Nawab of Lucknow, this melt-in-your-mouth kebab is made from minced mutton, papaya, and over 100 spices — pure culinary poetry. ⁵⁾

A morning street food delight: deep-fried lentil-stuffed flatbreads (kachaudi) paired with spicy potato curry floating in thin tomato-tamarind gravy (dubki-style). ⁶⁾

An unusual Lucknowi chaat where hollowed-out boiled potatoes, tomatoes, or cucumbers are filled with spiced chickpeas and pomegranate — fresh, colorful, and tangy. ⁷⁾

A Bundelkhandi specialty — lentil paste stuffed in rice flour dough, steamed and later sautéed with spices and curry leaves. A wholesome, oil-light snack. ⁸⁾

Vegetarian kebabs made from raw jackfruit, often called the “vegetarian meat” of Awadh — seasoned, grilled, and soft like galouti kebabs. ⁹⁾

A classic Delhi-Agra breakfast — urad dal-stuffed pooris fried golden and paired with a spicy potato gravy — the aroma of hing (asafoetida) defines it. ¹⁰⁾

A Mughal showpiece: whole chicken marinated with spices, stuffed with eggs and dry fruits, and cooked in a rich, creamy gravy. Once served to emperors. ¹¹⁾

A hot, tangy, and spicy tomato-based chaat cooked on a griddle with jaggery, green chilies, hing, and spices — topped with sev and coriander. ¹²⁾

A unique summer sabzi made from spiny gourds, fried with onions, garlic, and dry spices — popular in central and western UP homes. ¹³⁾

Fire-roasted eggplant mashed with garlic, mustard oil, and chilies — often paired with bathua (wild spinach) raita, especially in rural winter meals. ¹⁴⁾

A slow-cooked black urad dal cooked overnight in coal or wood-fired ovens — rich, creamy, and deeply spiced — reminiscent of Mughal-era stews. ¹⁵⁾