Our Story
"Nosh farmaiye" — an old Lucknowi invitation to please eat. It is how we welcome you to our kitchen.
A Decade of Awadhi Tradition; Taste the Legacy.
Nosh Farmaiye started in a small Lucknow kitchen, where afternoons smelled of cardamom and slow-frying onions, and evenings ended with copper handis being opened just-so — the steam carrying decades of memory.
We are not a restaurant. We are a cloud kitchen — quiet, focused, and devoted to one thing: cooking the Awadhi food we grew up loving, the way it deserves to be cooked. No shortcuts, no flavour cubes, no hurry.
Every biryani is dum-sealed. Every kebab is hand-minced. Every korma simmers until the gravy hugs the spoon. And then it travels to you, packed warm, with a small request — "Nosh farmaiye."
Awadhi-only
We don't try to do everything. Just Lucknow, done right.
Hand-pounded masalas
Spices ground fresh in small batches each morning.
Family recipes
Passed down, never written, only tasted into being.
Meet Our Chefs
At NOSH, passion meets legacy.
Aisha D — Founder & Pastry Chef
Trained at Lavonne Academy with global experience at Dominique Ansel Bakery and Tin Building by Jean-Georges, Aisha brings refined baking expertise to every creation.
Tariq D — Senior Chef
Self-taught through generations of Awadhi cooking, Tariq adds authenticity — creating a perfect harmony of innovation and tradition.
Tehzeeb on a plate.
Lucknow has always been about grace — in language, in welcome, in food. We try, in our small way, to put a little of that tehzeeb into every order that leaves our kitchen.
See What We Cook