Famous for its rich spices, indulgent flavours and iconic dishes, Awadhi cuisine is steeped in history. Tom Shingler heads to Zaika in. The association has advised hotels and restaurants in the state to serve authentic Awadhi cuisine. THE PLAN “Normally we see that what is. Awadhi cuisine hails from the city of Nawabs, Lucknow. Nawabs of Awadh were inhabitants of Persia (modern day Iran) and initially were deputies of the Mughal .

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Wheat is the staple food of aeadhi state hence breads form a major part of the diet here. Thanks for subscribing We’ll only contact you around once per week with our best features and seasonal recipes.

Breads are a staple in Lucknow, and many different varieties eaten in the UK are Awadhi. The gentle heat of the charcoal tandoor combined with rich spices and a tendency to add cream or ghee to sauces makes it incredibly luxurious and an instant hit the world over. It originated in the lavish Moghul cuisine wherein lamb or chicken was braised in velvety, spiced sauces, enriched with ground nuts, cream and butter. Pullao is made by cooking meat in ghee with warm aromatic spices and then layered with meat curry or marinade depending on the type of biryanithen sealed and cooked over low heat until done.

Presenting Lucknow’s mouthwatering Awadhi cuisine – OYO Blog

The decoration is so beautiful and colorful, that your mouth will turn watery just by looking at it. The richness of Awadh cuisine lies not only in the variety of cuisine but also in the ingredients used like muttonpaneerand rich spices, which include cardamom and saffron. The content of sauce of this dish is more with tender mutton soaked into it. The dish was popular among the royal families. History Etiquette Indian chefs Cookbook: Boti kebab is lamb marinated in yoghurt and cooked on skewers in a tandoor oven.


A search for the true Awadhi cuisine gives us an insight knowledge about the rich culsine standards that was being followed from generation to generation.

The golgappas are filled with dahi, sweet flavored chutney and garnished with special chaat masala. Seekh kebabsbiryanis and kormas are all legendary Awadhi dishes, which are regarded as some of the best in India. Traditionally, all Awadhi cuisine is cooked over charcoal, but in a restaurant setting gas is used alongside charcoal tandoors.

Murgh-E-Kalmi Chicken marinated in yoghurt and spices – grill it, bake it or use a tandoor. The city has an elaborate menu consisting of kebabs, kormas, roomali roti, warqi roti, zardi, biryanis and many more. Temples of Karnataka that you must visit in your lifetime November 2, Search by ingredient, dish or cuisine. Made with a melange of different spices, this chicken recipe is a Sibyl Sunitha is a Hotel Management graduate.

There was even a time where cooks used to compete with each other to show their culinary skills by providing with a wide variety of food to please their Masters. It is served with a sprinkle of khoya and dry fruits and decorated with edible silver foil. Tell us what you didn’t like in the comments.

Ingredients, types of food. Later with innovations and improvements were born Shammi kababs, Galouti kababs and Kakori kababs. The dish is always served with dahi raita and green chutney which adds up its flavor.


The city provides you with an umpteen number of food options and for a comfortable stay book you stay here. The chaat variants are all based on fried dough, with various other ingredients.

So far we have believed that the modern cooking techniques were just recently been introduced but it is found that these techniques already existed over the years. Kakori kabab is considered blessed since it was originally made in the place by the same name in the dargah of Hazrat Shah Abi Awdhi Sahib with divine blessings.

Makhan Awavhi served here is one such dessert. Click here to view our Cookies Policy.

A Bit About Awadhi Cuisine

The Seekh Kebab has long been considered a piece de resistance in the Awadhi dastarkhwan. A variant made without any admixture or binding agents and comprising just the minced meat and the spices is the Galawat kabab. June 6, Dry fruits in the dishes symbolised prosperity and were a sign of opulence and royalty.

The saffron color and taste of the dessert is quite refreshing and mesmerizing. The Awadhi menu changes with each season and is unique to the festivals that mark the month. Sure this is a complex cuisine that has survived the winds of change and no other cuisine has had a larger measure of love and loyalty from its citizens than the Awadhi Cuisine.