shahi Dastarkhwan
Of
Raheems Kulcha Nahari
Since 1890
“kuch to khaas hai is sarzamee mein
ki har bashar mureed ho jata hai”
Naazreen yu to Lucknow ke qissey bade dilchasp hain
par baat jab dastarkhwaan ki aati hai, to Lucknow
ki ek alag he daastaan sunne mein aati hai…
Paya Nahari
A dish that simmers through the night and steals hearts by dawn–Crafted with tender buffalo or mutton paya (trotters), this rich and soul-satisfying delicacy is slow-cooked to perfection in a cauldron of tradition. The bones release their deep, velvety essence into the stew, while a medley of Indian spices—enhanced by “Raheem Kulcha Nahari” closely guarded ancestral blends—melds beautifully with creamy curd and a whisper of edible attars. The magic unfolds over a gentle woodfire, burning through the night to coax out layer after layer of robust flavour, resulting in Paya Nahari.
Gooda Nahari
Succulent buffalo bone marrow, luxuriously wrapped in the bold, aromatic magic of Raheems Kulcha Nahari signature spices, slow-cooked for hours until the marrow turns into molten gold. As it simmers, the spices seep deep into the bone, releasing waves of smoky, spiced fragrance that tease your senses long before the first bite. The result? A tender, fall-off-the-bone masterpiece where every spoonful is an explosion of rich, velvety flavour–Pair it with warm, fluffy kulchas.
Pasanda
Raheem’s Pasanda, a legacy born in 1890 by Haji Abdul Raheem, is a timeless treasure. Delicately thin slices of buffalo meat are marinated in a secret blend of spices, then slow-baked over glowing coals to smoky, juicy perfection. Each bite is a masterclass in flavour
Gosht ki Nahari (1890 style)
Gosht ki Nahari is the original signature dish of Raheem’s Kulcha Nahari, a timeless creation of Haji Abdul Ghani Sahab. Crafted with a rich medley of ingredients and slow-cooked to perfection, this iconic delicacy is still prepared under the watchful guidance of the sons of Haji Zubair Ahmad, preserving the legacy and flavor that started it all.
1890 style-Kulcha
Raheem’s Kulcha, first introduced by Haji Abdul Raheem in 1890, is a soft, fluffy delight made to perfectly complement rich, spiced Nahari. Crafted from maida, ghee, sugar, salt, curd, and a hint of cardamom, this subtly sweet bread is baked to golden perfection. Its pillowy texture and fragrant aroma make it irresistible—no Nahari experience is complete without it. A favourite among food lovers, then and now.
Mutton Biryani
In the heart of Lucknow, where culinary traditions run deep, biryani isn’t just food—it’s a celebration of heritage. Each grain of top-grade basmati rice is infused with the delicate aroma of saffron and the warmth of hand-ground spices passed down through generations. Whether paired with tender, slow-cooked mutton or succulent chicken, the result is a dish that’s not just eaten, but experienced. Rich, aromatic, and deeply satisfying, Raheem’s biryani is a timeless testament to Lucknow’s royal culinary legacy.
paya Nahari with gooda
Step into a time capsule of flavor with Raheem’s Buffalo Paya Nahari with Gooda—a dish that echoes the grandeur of 1890 with every spoonful.
This deeply satisfying delicacy blends the hearty richness of paya nahari with the luscious indulgence of buffalo bone marrow, or gooda. Slow-cooked overnight on a woodfire, the marrow melts into the gravy, releasing waves of velvety texture and soul-warming flavor that can only come from age-old cooking traditions.
Infused with Raheem’s ancestral spice mix and a touch of fragrant attars and dry ginger, the dish carries the aroma of bygone eras and the power to ignite pure culinary joy. It’s not just food—it’s a royal experience.
This deeply satisfying delicacy blends the hearty richness of paya nahari with the luscious indulgence of buffalo bone marrow, or gooda. Slow-cooked overnight on a woodfire, the marrow melts into the gravy, releasing waves of velvety texture and soul-warming flavor that can only come from age-old cooking traditions.
Infused with Raheem’s ancestral spice mix and a touch of fragrant attars and dry ginger, the dish carries the aroma of bygone eras and the power to ignite pure culinary joy. It’s not just food—it’s a royal experience.
mutton ki nahari
For true mutton connoisseurs, Raheem’s Mutton Nahari is a revelation—a dish steeped in history, flavor, and pure indulgence.
Prepared using a century-old recipe and the closely guarded ancestral spice blend of Raheem’s kitchen, this slow-cooked masterpiece is a tribute to Lucknow’s royal culinary heritage. Generous chunks of tender mutton are simmered overnight with creamy curd, fragrant kewra water, edible attars, and a symphony of spices that awaken the senses.
Prepared using a century-old recipe and the closely guarded ancestral spice blend of Raheem’s kitchen, this slow-cooked masterpiece is a tribute to Lucknow’s royal culinary heritage. Generous chunks of tender mutton are simmered overnight with creamy curd, fragrant kewra water, edible attars, and a symphony of spices that awaken the senses.
Mutton Qorma
A royal indulgence on every plate, Raheem’s Mutton Qorma is the epitome of elegance and depth in Awadhi cuisine.
Crafted with the finest cuts of mutton, this regal dish is slow-cooked in a luxurious gravy of golden-brown onions, velvety curd, and a fragrant medley of hand-ground spices drawn from Raheem’s time-honoured recipe vault. The meat is simmered until it reaches melt-in-the-mouth tenderness, soaking in the richly spiced, silky gravy that clings to every bite. Every spoonful of this qorma delivers warmth, flavour, and a whisper of Nawabi grandeur
Crafted with the finest cuts of mutton, this regal dish is slow-cooked in a luxurious gravy of golden-brown onions, velvety curd, and a fragrant medley of hand-ground spices drawn from Raheem’s time-honoured recipe vault. The meat is simmered until it reaches melt-in-the-mouth tenderness, soaking in the richly spiced, silky gravy that clings to every bite. Every spoonful of this qorma delivers warmth, flavour, and a whisper of Nawabi grandeur
chicken roasted
Juicy, golden, and crackling with flavour—Raheem’s Roasted Chicken is a showstopper that speaks the language of fire and spice.
Marinated in a bold blend of traditional spices, yoghurt, and a dash of Raheem’s signature seasoning, the chicken is left to soak up every nuance before being slow-roasted to perfection. As it cooks, the skin crisps into a beautiful golden-brown, locking in the smoky juices and rich aroma that make this dish unforgettable.
Each bite offers a delicious contrast: the outer crust, charred and spiced, gives way to tender, succulent meat bursting with flavour.
Marinated in a bold blend of traditional spices, yoghurt, and a dash of Raheem’s signature seasoning, the chicken is left to soak up every nuance before being slow-roasted to perfection. As it cooks, the skin crisps into a beautiful golden-brown, locking in the smoky juices and rich aroma that make this dish unforgettable.
Each bite offers a delicious contrast: the outer crust, charred and spiced, gives way to tender, succulent meat bursting with flavour.
Baqarkhaani naan
Delicate, flaky, and fit for royalty—Raheem’s Baqarkhaani Naan is more than just bread; it’s a centuries-old indulgence.
Baked to golden perfection, this luxurious flatbread is crafted from a rich, buttery dough that’s gently folded and layered to achieve its signature flakiness. Brushed with ghee, sprinkled with sesame seeds, and sometimes kissed with a hint of saffron or sweetness, Baqarkhaani is the perfect companion to deeply spiced gravies like Nahari or Qorma. A whisper of old-Lucknow.
Baked to golden perfection, this luxurious flatbread is crafted from a rich, buttery dough that’s gently folded and layered to achieve its signature flakiness. Brushed with ghee, sprinkled with sesame seeds, and sometimes kissed with a hint of saffron or sweetness, Baqarkhaani is the perfect companion to deeply spiced gravies like Nahari or Qorma. A whisper of old-Lucknow.
chicken barra
Succulent, smoky, and sinfully rich—Raheem’s Chicken Barra is a dish that redefines indulgence.
This culinary delight begins with tender cuts of chicken, deeply marinated in a bold mix of traditional spices, then slow-roasted over glowing charcoal to achieve that perfect char and irresistible smokiness. But the magic doesn’t stop there—once off the flames, the juicy pieces are tossed in a luscious blend of fresh cream and butter, creating a velvety coating that clings to every bite.
The result is a dish that’s rich, aromatic, and bursting with layered flavors—earthy from the grill, creamy from the finish, and deeply satisfying from the very first taste.morbi, tristique, senectus, et netus, malesuada, fames ac, turpis, egestas
This culinary delight begins with tender cuts of chicken, deeply marinated in a bold mix of traditional spices, then slow-roasted over glowing charcoal to achieve that perfect char and irresistible smokiness. But the magic doesn’t stop there—once off the flames, the juicy pieces are tossed in a luscious blend of fresh cream and butter, creating a velvety coating that clings to every bite.
The result is a dish that’s rich, aromatic, and bursting with layered flavors—earthy from the grill, creamy from the finish, and deeply satisfying from the very first taste.morbi, tristique, senectus, et netus, malesuada, fames ac, turpis, egestas