Question

The preparation of even ordinary dishes common to Lucknow and Delhi
is done with more attention in Lucknow than in Delhi. In terms of the
use of spices and chillies, Lakhnavi food is milder compared to that of
Delhi, but the curries of Lucknow traditionally have a little more oil.
Lakhnavi food is usually served along with both bread and rice (called
khushka in Delhi). The daily Muslim food in Delhi is predominantly
eaten with bread, but rice is also consumed on rare occasions. It is
typically cooked with green peas and a tempering (baghar) of ghee, green
cardamom and clove. The Delhi dastarkhwan was sometimes laid only
with rice and no bread when guests were entertained. On such occasions,
the menu typically included boiled rice with green mung beans or pea
pulao and other savouries.
The meat-vegetable curries of Lucknow, in which meat is cooked​

Answer 1

Answer:

The preparation of even ordinary dishes common to Lucknow and Delhi

is done with more attention in Lucknow than in Delhi. In terms of the

use of spices and chillies, Lakhnavi food is milder compared to that of

Delhi, but the curries of Lucknow traditionally have a little more oil.

Lakhnavi food is usually served along with both bread and rice (called

khushka in Delhi). The daily Muslim food in Delhi is predominantly

eaten with bread, but rice is also consumed on rare occasions. It is

typically cooked with green peas and a tempering (baghar) of ghee, green

cardamom and clove. The Delhi dastarkhwan was sometimes laid only

with rice and no bread when guests were entertained. On such occasions,

the menu typically included boiled rice with green mung beans or pea

pulao and other savouries.

The meat-vegetable curries of Lucknow, in which meat is cooked