City of Nawabs and kababs that Drives all along!

Lucknow, the capital of Uttar Pradesh, thrives along the banks of Gomti river. The Gomti river originates from Fulhaar Jheel (Gomat Talab) which is 3km east of Pilibhit district, and flows southwards through Lucknow, Barabanki, Sultanpur, Faizabad and Jaunpur before merging with the river Ganga near the holy city of Varanasi. According to Hindu Mythology, the river is the daughter of Sage Vashist and therefore considered sacred.

Lucknow is the heart of the art, cuisine, dance, culture and music of North India. It was the cradle of the Hindu-Muslim-Sikh symbioses that made India great. Lucknow is the home of Urdu, Hindustani and Hindi languages. A historically important city for many centuries, it was at the heart of North Indian culture. In particular, the city was famous for its Adab and Tehzeeb (manners and hospitality), intricate embroidery, beautiful gardens and dance forms such as Kathak. It was also one of the major sites of the 1857 Indian Mutiny (or the First War of Indian Independence). The Hindi spoken in Lucknow is considered the most mellifluous and full of alacrity.

Lucknow is also known for its elaborate cuisine and Chikankaari or exquisite shadow-work embroidery on fine muslin cloth.
It was the point at which the British came to India that Lucknow was made into an authoritative capital. There were numerous uprisings amid the British standard by Indian radicals and numerous terrible episodes left Lucknow scarred with offensive recollections. Notwithstanding, since autonomy, it has picked up facilitate progress, competently combining the past with the present.

The Drive Destination:

1) Bara Imambara-Built by the fourth Nawab of Awadh Asaf-Ud-Daula in 1784 Bara Imambara is formally known as Imambara-e-Asafi. The structure is known for it's one of a kind development the thick piece vaulted rooftops have no braces or pillars as backing. Rather, the rooftops are upheld by the interlocking arrangement of blocks.

The Culinary Delight:

The cooking of Lucknow has its own particular unmistakable distinction and personality. The most celebrated dishes of Lucknow are kormas, kaliya, nahari-kulchas, zarda, sheermal, roomali rotis, warqi parathas. Assortments of Kebabs are Kakori Kebabs, Shami Kebabs, Boti Kebabs, Patili-ke-Kababs, Ghutwa Kebabs and Seekh Kebabs.. It is the fixings that are exceptional as well as the way they are made by master hands and the way they are presented.Tunday Kebabi, Idris Biriyani and Prakash Kulfi are the most acclaimed nourishment joints.

Lucknow is additionally known for its Chikankaari or dazzling shadow-work weaving on fine muslin fabric.

These all features make Lucknow an all-round delight for delicious cuisine and perfect drive only with Tata Motors!

The delicious Rice Kheer

Ingredients:

Cooked Rice – 1 cup
Whole Milk – 2 cups
SugarFree Natura – 3 tbsp or to taste
Raisins – 1 tbsp
Chopped Pistachios – 1 tbsp
Chopped Almonds – 1 tbsp
Powdered Cardamom – 1/8 tsp
Saffron – a pinch

Method:

1. In a heavy bottomed pan, on medium heat, add in the the Milk and the Rice.
2. Grind the Saffron with a little bit of SugarFree Natura  and add it to the Milk.
3. Meanwhile, soak the Raisins in a little bit of water to help puff them up.
4. Keep stirring the pan and make sure it does not burn at the bottom.
5. Cook till it is of desired thickness.
6. Once it reaches the desired thickness, add in the SugarFree natura. Mix well.
7. Add in the Dry fruits – Raisins (without the water), Pistachios and the Almonds.
8. Turn off the flame and add in the Powdered Cardamom.
9. Serve hot or cold.

Tips:
1. If you are making the rice just for the Kheer, over cook the rice just a little.
2. This is a great recipe if you don’t have a lot of time but alternatively, you can add in raw rice and cook it in the milk and it tastes great. But be very careful and and keep stirring frequently.