Filmmaker Anubhav Sinha says work brought him to Lucknow, but repeated shoots, events and promotions turned professional visits into an emotional attachment. In a Hindustan Times profile published October 2, 2026, he calls the city his “middle-age ishq” and describes its food as part of what keeps drawing him back.
How work in Lucknow became a personal connection
Sinha told Deep Saxena of Hindustan Times that before shooting Mulk, he had visited Lucknow only twice. The film brought him back, and subsequent visits for shoots, events and promotions helped turn the city into more than a work stop. His recollection of those visits is reported in the profile, rather than independently verified travel history.
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He frames his attachment to Lucknow through the different places that have shaped his life: Banaras, where he spent his childhood; Aligarh, which he associates with college-day love; and Mumbai, which gave him more than he imagined. Lucknow, he says, is his “middle-age ishq.”
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The films that kept bringing Sinha back
The Hindustan Times profile reports that Sinha directed Mulk (2018), Article 15 (2019) and Thappad (2020) in Lucknow. It also mentions other projects, including unreleased work. The reported list and project history belong to the profile; it is not a comprehensive filmography.
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In Sinha’s account, filmmaking created a practical reason to return, while each return strengthened his affection for the city. That combination of professional work and personal attachment is at the heart of his description of Lucknow.
Food is part of the return journey
Sinha’s visits, as recounted in the profile, include taking food home as well as eating in the city. He said he left this visit with 10 kg of foodstuff—a personal anecdote reported by Hindustan Times, not a measure of what visitors generally take away.
The foods he mentions range from sweets and moongbari to achaar, phirni and khatta-meetha karela. He also points to vegetarian dishes alongside non-vegetarian food as part of what makes Lucknow’s food notable; that is his view in the interview, not a comprehensive assessment of the city’s cuisine.
Stops named in the profile
- Gayatri Sweets in Cantt: Sinha mentions its samosas.
- Netram in Aminabad: he mentions its kachauri.
- Sabir’s in the Old City and Naimatkhana: both are named among the food stops in the profile.
- Private khansamas: the article also mentions delicacies prepared by private cooks.
These are places and foods named in Sinha’s interview, not a ranked restaurant list or a current visitor guide. The profile does not establish present-day opening hours, menus or access details.
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