Whenever we talk about Lucknow food, one thing that truly sets it apart is the masala. Not just any masala, but the kind that carries a legacy — made not only with spices, but also with herbs. In the old days, hakeems (traditional physicians) would advise the khansamas and bawarchis on what to use, ensuring food wasn’t just flavorful but also healing. One such legacy blend is the Potli ka Masala. A special mix that finds its way into almost every iconic Awadhi dish — be it kebabs, nihari, or kor