When you think of Lucknow’s vibrant food scene, it’s impossible to miss the variety of kebabs, Awadhi dishes, and mouth-watering desserts. But what truly completes the experience are the perfectly made traditional breads. From soft naans to tandoor-baked rotis to the rich sheermal, the number of traditional breads available in Lucknow will surprise you!
Picture tearing into a flaky, tandoor-baked kulcha with a plate of Nihari—pure bliss! Or the super-thin rumali roti, perfect for soaking up every bit of curry. With that in mind, here are a few more must-try breads in Lucknow that will definitely win you over.
Khamiri Roti
As the name suggests, Khamiri roti is a puffed, delightfully soft bread made from fermented dough. Now, picture pairing it with a rich, flavourful gravy—the spongy, smoky roti soaks it all up, giving you the ultimate food experience. No wonder it’s a favourite here in Lucknow!
You’ll find Khamiri roti at most non-veg joints, and it’s the perfect companion to any mutton or chicken dish.
Where to find: Tunday Kebabi, Aminabad
Shahi Sheermal
Next up on the list is the super tempting, Shahi Sheermal. This sweet maida naan, infused with saffron, milk, and ghee, is topped with chopped almonds, walnuts, and pistachios for that extra richness. Thanks to its sweet, indulgent flavour, Sheermal is often enjoyed on its own. But if you’re lucky enough to come across it, try pairing it with some Jouzi Suji Halwa—it’s a match made in heaven!
Where to find: Ali Hussain Sheermal, Nakkhas
Bakarkhani
Imagine sheermaal, but three times the size (about 10 inches) and way more fragrant and rich—that’s Bakarkhani for you! This aromatic bread, originally from Dhaka, Bangladesh, is made with maida, milk, and a hint of kewda, giving it that distinct softness and fragrance.
Baked in a tandoor, it’s often topped with sesame seeds, grated coconut, or even nuts. With its slightly salty taste, Bakarkhani is the perfect companion for hearty, gravy-based dishes like Mutton Rogan Josh or Awadhi Masala Chicken.
Where to find: Ali Hussain Sheermal, Nakkhas
Dhaniya Roti
Ever noticed how a sprinkle of dhaniya can instantly elevate any dish? That’s exactly what inspired Lucknow’s cooks to come up with Dhaniya roti.
It’s made just like your regular tandoori naan, but before the dough is rolled, it’s mixed with loads of fresh, green coriander leaves. The result? A roti that pairs perfectly with just about anything: dal, gravies, kebabs or even dry dishes.
Where to find: Mughal Zaika, Aminabad
Girda
Lucknow’s cuisine draws a lot of inspiration from Kashmiri dishes, which is why you’ll find the famous Kashmiri roti, or Girda, in several spots around the city. This bread not only tastes unique but looks pretty interesting too! Made with both sugar and salt, the dough is fermented overnight; before it goes into the tandoor, small holes are poked in by hand, giving it its signature appearance.
In a typical Kashmiri home, you’d enjoy this sweet and salty delight with a cup of Kahwa. But here in Lucknow, feel free to pair it with a simple cup of tea—equally comforting!
Where to find: Raheem’s Kulcha-Nihari, Akbari Gate
Sheermal
Amidst the wide variety of breads that either originated in Lucknow or gained popularity here, Sheermal continues to be a top pick with any Mughlai main course! This saffron-infused, mildly sweet bread has become a staple in the bustling bazaars of old Lucknow. The bread which remains simply awesome, pairs perfectly with spicy qorma recipes and succulent kebabs.
Sheermal is so iconic that there’s even a lane named after it, ‘Sheermal Wali Gali’ in the Nakkhas area. The lane got its name thanks to Ali Hussain Sheermal, the inventors of this delicious bread, who still run their shop there. So, if you’re craving the finest Sheermal in town, head over to this historic spot and savour a piece of Lucknow’s culinary legacy!
Gau Zabaan
Well, this small-sized bread too is quite local to Lucknow. Gau Zabaan, which literally translates to ‘cow tongue,’ gets its name from its tongue-like shape, pretty amusing, right?
Apart from the funny name, the bread actually has a soft, bun-like texture. In many old eateries around the city, Gau Zabaan is kept pre-baked, ready to be enjoyed with a cup of tea, or it can be roasted on a tawa to pair with gravy-based dishes like qormas, or even with Haleem.
Where to find: Usman Rotiwala, Chowk; Ali Hussain Sheermal, Nakkhas
