|This article does not cite any references or sources. (August 2007)|
||This article contains weasel words: vague phrasing that often accompanies biased or unverifiable information. (March 2009)|
Some people say that its origin is in Lucknow. Buknu is claimed to have medicinal values by Ayurveda and is thought to be a very ancient recipe.
The ingredients are: Salt, Black Salt, Sonth (dried ginger powder), Haldi (Turmeric), Jeera (Cumin seeds), Harra Badi, Harra Choti, Baheda, Marodfali, Baibirnag, Peepar, Hing (asafoetida), Amla, Oil.
Buknu is eaten mainly with Kadhi-Rice, Daal-Chawal, Roti-Ghee, and puri.
|This Indian cuisine–related article is a stub. You can help Wikipedia by expanding it.|