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Lucknow's Culture: Paan, Poetry, and Palate

Summary

  • Lucknow's heritage showcased through paan etiquette and royal traditions.
  • Culinary delights explored, highlighting Iranian influence on local cuisine.
  • Festival celebrated Chowk's unique cultural and religious significance.
Lucknow's Culture: Paan, Poetry, and Palate

The Koshala Literature Festival, 'Shauq-e-Lucknow', recently celebrated the vibrant cultural heritage of the city of nawabs. Nawab Masood Abdullah, a member of the royal Awadh family, illuminated the intricate traditions surrounding 'paan' in Lucknow, detailing its elegant presentation and the associated courtly etiquette. He also elaborated on the gentle nuances of Lucknow's spoken language.

Insights into Lucknow's gastronomy were also shared, emphasizing the profound Iranian influence that shapes its distinct flavors and aromatic spices. The session highlighted the city's evolving culinary identity and its gastronomic richness. Riddhi Gaur discussed the cultural significance and enduring popularity of 'Raja ki Thandai' from Chowk.

Furthermore, the festival touched upon the lesser-known historical aspects of Chowk, referred to as 'Chhoti Kashi' due to its numerous ancient wells and 'Shivalingams'. The event also featured sessions on the influence of social media and the evolution of journalism in Lucknow, showcasing the city's dynamic spirit.

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'Paan' in Lucknow is more than a delicacy; it embodies sophisticated etiquette, traditional presentation in vessels like 'khazdan', and is served with specific courtly phrases.
Lucknow's cuisine is significantly influenced by Iranian culinary traditions, marked by the use of finely ground aromatic spices that impart a distinct fragrance and refined palate.
Chowk is known as 'Chhoti Kashi' due to the historical presence of 'Shivalingams' and ancient wells found in nearly every household in the area.

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