On October 17, the legendary taste of Idrees Biryani is set to meet a more spacious, air-conditioned setting, as one of Lucknow’s most celebrated food destinations opens a lavish new outlet just a stone’s throw from its original shop.
Lucknow’s food lovers have a reason to celebrate. Idrees Biryani, the name that has drawn generations of biryani enthusiasts to the narrow lanes of Patanala, Chowk, is preparing to welcome customers to a new and more comfortable dining experience. The upcoming outlet on Victoria Street promises air-conditioned seating and a better ambience, addressing one of the biggest limitations of the iconic establishment: its cramped space.
However, with another popular food destination arriving in an already busy part of Old Lucknow, motorists may want to prepare for one familiar challenge. Parking could become even more difficult around Victoria Street, particularly during peak dining hours.
For the countless people who have travelled across the city, and sometimes from much farther away, simply to savour a plate of Idrees Biryani, the new opening represents more than an expansion. It marks a significant new chapter in the story of a family-run culinary institution that built its reputation through taste, tradition and an unwavering belief in its craft.
A Legacy That Began in 1968
The story of Idrees Biryani began in 1968, when Mohammad Idrees established his modest eatery in the historic neighbourhood of Chowk. At a time when traditional Awadhi cuisine was an integral part of Lucknow’s cultural identity, his establishment gradually developed a devoted following for its distinctive mutton preparation.
Today, the legacy continues through his sons, Mohammad Abu Bakr and Mohammad Abu Hamza, with Abu Bakr playing a prominent role in carrying forward the family’s culinary tradition.
Unlike contemporary restaurants that invest heavily in advertising, elaborate interiors and extensive menus, Idrees Biryani became famous largely through word of mouth. Customers returned because they loved the food, recommended it to friends and relatives, and introduced new generations to a taste that has remained closely associated with Old Lucknow.
Over the years, its popularity has extended beyond local residents. Actors such as Imtiaz Ali and Ashish Vidyarthi, along with renowned chefs Sanjeev Kapoor and Ranveer Brar, have been associated with the wider fascination surrounding this celebrated culinary destination.
Its reputation demonstrates a simple truth about Lucknow’s food culture: sometimes, the smallest establishments create the biggest culinary legacies.
Is It Biryani or Awadhi Pulao?
Ask devoted fans about Idrees Biryani, and a conversation about its unique identity is almost inevitable.
Although universally known as biryani, the dish is also described as an Awadhi pulao because of its distinctive preparation. Abu Bakr has explained in a YouTube video that the rice absorbs the flavour of the yakhni, or meat stock, during cooking. This approach produces a preparation in which the fragrance of the rice, the richness of the mutton and the delicacy of the seasoning come together without an overpowering blend of spices.
Unlike some regional biryanis that rely on a bold combination of masalas, Idrees Biryani is known for its comparatively restrained seasoning. Its appeal lies in the flavour of the meat, the aroma of the rice and the slow development of the stock.
The mutton is cooked until tender, while the long-grain rice takes on the savoury character of the preparation. The result is a dish that occupies a distinctive place within the Awadhi culinary tradition.
Whether one calls it biryani or pulao hardly matters to its admirers. For them, the name is inseparable from the taste.
The Secret Lies in the Degh
Behind the popularity of Idrees Biryani is a cooking process that demands time, patience and consistency.
The preparation traditionally involves large copper vessels known as deghs, with each batch taking approximately three hours to cook. The vessels, associated with the family’s identity, bear the inscription “Mohammad Idrees Pata Nala” in Urdu.
The traditional method involves slow cooking over a bhatti, or clay oven, fuelled by charcoal. This style of cooking is associated with dum pukht, in which the ingredients cook gradually and the flavours develop within the vessel.
The preparation uses rice, mutton, yakhni and a carefully balanced selection of seasonings. Milk and malai have also been described as part of the broth used in the cooking process, contributing to the preparation’s characteristic richness.
The philosophy is not to overwhelm the ingredients but to allow them to work together. Every stage, from preparing the meat stock to cooking the rice, contributes to the final result.
This commitment to a traditional method helps explain why the establishment has retained its following despite the changing tastes of the city and the arrival of newer restaurants.
A Small Shop, A Huge Following
Until now, one of the biggest challenges for customers visiting Idrees Biryani has been the limited space at its original outlet.
The old shop has never been a conventional fine-dining destination. Seating is restricted, the surroundings can become crowded, and the experience may require patience, particularly during busy hours. Many customers have preferred taking their food away or eating in their cars rather than struggling to find a comfortable place to sit.
Yet these limitations have done little to diminish the establishment’s popularity. In many ways, the queues and crowded surroundings have become part of its identity.
The new Victoria Street outlet is expected to change that experience considerably. Air-conditioned seating and improved ambience should provide customers with a more comfortable setting in which to enjoy the food.
For families, groups of friends and visitors exploring Lucknow’s culinary heritage, the new premises could make a long-awaited difference.
The important question, however, is whether the new outlet will retain the same intimate connection with the traditional cooking and service that made the original shop famous.
Abu Bakr’s Faith and a Different Approach to Business
One of the most striking aspects of Idrees Biryani’s story is the philosophy attributed to Abu Bakr.
In an era when businesses are often encouraged to expand rapidly, increase production and maximise revenue, his approach has been notably different. Customers who urged him to expand the business and provide better seating were, by his account, often reminded that rizq, or sustenance, is ultimately in the hands of Allah.
The establishment has traditionally prepared a limited quantity of food each day. Once it sells out, the shop closes, rather than necessarily continuing production to meet every additional demand.
Abu Bakr has expressed the sentiment behind his work in simple terms: “I cook the food, Allah adds taste to it.”
He has also credited his father, Mohammad Idrees, and the will of Allah for the business’s success, describing himself as someone still learning and seeking to improve his craft.
This sense of contentment and faith has become an important part of the family’s public story. The upcoming expansion is therefore especially interesting: it suggests that the business is entering a new phase while carrying forward a philosophy rooted in gratitude, tradition and patience.
Will the New Outlet Change the Menu?
Idrees Biryani has never depended on a sprawling menu to attract customers. Its signature mutton biryani remains the principal attraction, accompanied by selected dishes such as chicken and mutton korma, mutton stew, kulcha, sheermal and rumali roti.
The menu at the new Victoria Street outlet remains an interesting point of anticipation. It is not yet clear whether the expanded premises will introduce additional dishes or retain the traditional focus on a limited selection.
For loyal customers, preserving the quality and character of the original preparations will matter far more than offering a larger menu. The success of the new outlet will ultimately depend on whether the experience that made Idrees Biryani famous can be maintained in a different setting.
Victoria Street, Get Ready
On October 17, the opening of the new Idrees Biryani outlet will bring one of Lucknow’s best-known culinary names to a more spacious dining environment.
The prospect of air-conditioned seating and improved ambience is welcome news for customers who have long enjoyed the food but struggled with the limitations of the original premises. At the same time, the additional footfall could put further pressure on parking and traffic in the surrounding area.
For those planning a visit, travelling by cab or two-wheeler, where practical, may be easier than looking for a car-parking space nearby. Visiting outside the busiest dining hours may also help make the experience more comfortable.
As the opening approaches, one thing is certain: expectations will be high. The new outlet will have to live up to a name built over decades, a reputation strengthened by generations of loyal customers, and a recipe that has become part of Lucknow’s food heritage.
Idrees Biryani’s journey from a modest shop in Patanala to a lavish new outlet on Victoria Street is a reminder that enduring success does not always begin with grand ambitions. Sometimes, it begins with a family recipe, a commitment to doing one thing well and the patience to let people discover it for themselves.
For Lucknow’s biryani lovers, October 17 promises a new place to savour an old favourite. The setting may change, the seating may become more comfortable, and the surroundings may look different, but the real test will remain the same: Can the legendary taste of Idrees Biryani make its new home just as memorable as the original?
Food lovers will soon have their answer.
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