Next in the series 'Lucknow Tub Aur Ab', describing as a journey of historical and cultural events leading to the changes the city has faced. Dr. Anjan Banerjee (lovingly called 'Dada' or 'Da'- awadhi/bengali word for elder brother) conducts this series in his own incomparable Lucknawi style. A longtime friend of Anjan Da, Dr.Anil Srivastava, an eminent Statistician by profession, and specialist expert on Lucknawi Cuisine joins this session. Also present is Dr.(Mrs.) Parween Banerjee, a professional Technical Director of National Informatics Centre with her passion of Lucknawi dishes. In this session we visit the Lucknawi Cuisine again, where it is elaborated that MuGHal and Persian cuisine has been infused with local food habits. Mouth watering dishes such as Samosa, Bara, RauGHani Tikiya, KHaageenaa, Pasandaa, Saalan, Paayaa, Nehaari, RoTi, ParaaTHaa and all kinds of Sewayyiyyan and desserts are described with their methods of preparation, 'etiquette' of eating and appropriate time of consumption. Hulchul Participants: Dr. Anjan Banerjee (Master of ceremonies and topics), Dr. Anil Srivasta, Dr.(Mrs) Parween Banerjee & Iqtedar Abdi. Editor, Publisher, Director: Iqtedar Abdi.