The story begins in the court of Nawab Asad-ud-Daula in 17th-century Lucknow. The Nawab, despite his age and dental challenges, refused to let anything come between him and his love of good food. He challenged his royal chefs — his khansamas — to create the softest kebab ever made. Haji Murad Ali rose to the challenge, and his recipe won the contest. The Nawab declared it the finest thing he had ever tasted. Generations later — the same recipe, the same location, the same family.

Tunday Kababi was named among the World's Most Legendary Restaurants — one of only seven Indian restaurants on the global list. Today the original branch at Chowk, Lucknow attracts over 41,000 Google reviews and holds the number one position for best places to eat in Lucknow.

The galouti kebab at Tunday Kababi is made with finely pounded minced meat — traditionally buffalo — and a spice blend said to incorporate 160 different spices and seasonings. The exact recipe is a closely guarded family secret, passed through three generations and never written down. When asked about the recipe, the family simply says it was handed to them and will be handed to their children.

Kebabs over charcoal in Lucknow — the slow heat that creates the melt-in-mouth texture Tunday Kababi has perfected over four centuries

Awadhi cuisine — the food of Lucknow and the surrounding Awadh region — is considered one of the most refined cooking traditions in all of India. It was developed in the royal kitchens of the Nawabs of Awadh, a dynasty that ruled from the 18th century and were renowned for their extraordinary refinement in food, music, poetry and architecture.

The defining technique of Awadhi cooking is dum — slow cooking in a sealed vessel over low heat for hours. The pot is sealed with dough to trap all moisture and fragrance inside. This technique allows spices to fully penetrate the meat without losing their aromatic qualities, creating dishes of extraordinary depth. Dum biryani, dum kebabs and dum korma are the cornerstones of the tradition.

Bara Imambara, Lucknow — the 18th-century Nawabi monument built by the same court that created the culinary tradition Tunday Kababi has preserved for four centuries

Tunday Kababi is the centrepiece — but a complete Lucknow food walk takes you through some of the most legendary Awadhi eateries in the world. The food walk operates all days except Sundays, Muslim holidays and Holi festival. Here is what to eat and where:

Awadhi dum biryani — the slow-cooked masterpiece sealed in a pot with dough, cooked for hours until the fragrance is locked in each grain of rice