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Awadhi cuisine (Hindi:अवधी पाक-शैली,Urdu:اودھی کھانے) is a cuisine native to theAwadh region innorthern India and southernNepal.[1] Awadhi cuisine can be divided into traditional Awadhi cuisines and Nawabi cuisines. Cooking patterns ofLucknow are similar to those ofCentral Asia, theMiddle East, and northern India andWestern India with the cuisine comprising bothvegetarian andnon-vegetarian dishes. TheAwadh region has been influenced byMughal cooking techniques and the cuisine of Lucknow, which bears similarities to those ofCentral Asia,Kashmir,Punjab andHyderabad. The city is also known for itsNawabi foods.[2]
Thebawarchis (chefs) andrakabdars (gourmet cooks) of Awadh invented thedum style of cooking, or the art of cooking over a slow fire, which is strongly associated with Lucknow today.[3] Their meals consisted of elaborate dishes such askebabs,kormas,biryanis, kaliyas,nahari-kulchas, zarda, sheermal,rumali rotis, andwarqi parathas. The richness of Awadh cuisine lies not only in the variety of cuisine but also in the ingredients used likemutton,paneer, and rich spices, which includecardamom andsaffron.
Kebabs are an integral part of Awadhi cuisine. There are several varieties of well-known kebabs in Awadhi cuisine, including kakori kebabs, galawat ke kebabs, shami kebabs, boti kebabs, patili ke kebabs, ghutwa kebabs and seekh kebabs.[citation needed]
The kebabs of Awadhi cuisine are distinct from the kebabs of Punjab insofar as Awadhi kebabs are grilled on achula and sometimes in a skillet as opposed to grilled in atandoor in Punjab. Awadhi kebabs are also called "chula" kebabs whereas the kebabs of Punjab are called "tandoori" kebabs.
Awadhi cuisine, although similar toMughlai cuisine, differs in its approach to cooking. Where Mughal dishes are rich in fats due to extensive use of milk, cream and spices, Awadhi food is more subtle.[4]
Awadhi kebabs include:[5]
Theseekh kebab was introduced by theMughals; it was originally prepared from beef mince onskewers and cooked on charcoal fires. Now lamb mince is preferred for its soft texture.
Established in 1905,tunde ke kabab in Chowk is the most famous outlet for kababs even today.[6] The tunde kabab is so named because it was the speciality of a one-armed chef. The tunde kabab claims to be unique because of the zealously guarded family secret recipe for the masala (homemade spices), prepared by women in the family. It is said to incorporate 160 spices.
Thekakori kabab is considered blessed since it was said to be originally made in the place by the same name in thedargah of Shah Abi Ahder Sahib with divine blessings.[citation needed] The meat used is from the tendon of the leg of mutton, combined withkhoya and spices.
Theshami kebab is made from mincemeat, usually with chopped onion, coriander, and green chillies added. The kebabs are round patties filled with spicy mix and tangy raw greenmango. The best time to have them is in May, when mangoes are young. When mangoes are not in season, kamrakh or karonda may be substituted for kairi, as both have a tart flavour reminiscent of raw mango.
A variant made without any admixture or binding agents and comprising just the minced meat and the spices is thegalawat kabab.
An unusual offering is thepasanda kebab,piccata of lamb marinated and thensautéed on agriddle.
Theboti kebab is lamb marinated in yoghurt and cooked on skewers in a tandoor oven.
Vegetarian kebabs includedalcha kebab,kathal ke kebab,arbi ke kebab,rajma galoti kebab, andzamikand ke kebab, among others.
Korma is the Indian name for the technique of braising meat. It originated in Mughlai cuisine wherein lamb or chicken was braised in velvety, spiced sauces, enriched with ground nuts, cream and butter. While kormas are rich, they are also mild, containing little or no cayenne or chillies.[7] There are both vegetarian (navratan korma) and non-vegetarian (chicken, lamb, beef and fish korma) varieties of korma. Murgh Awadhi korma is a classic from Lucknow.[8]
Biryani is widespread in Awadhi cuisine. When cooking it,pilau is first made by cooking basmati rice inghee with warm, aromatic spices and then layered with meat curry or marinade (depending on the type of biryani), sealed, andcooked over low heat (dum cooking) until done.
As wheat is the staple food of the state, breads are significant. Breads are generally flatbreads baked in a pan; only a few varieties are raised breads. Improvisations of the roti (or bread) are of different types and made in various ways and include the rumaali roti, tandoori roti,naan (baked in atandoor),kulcha, lachhaparatha, sheermaal andbakarkhani.
Breads made of other grains have descriptive names only, such asmakai ki roti,jowar ki roti (barley flour roti),bajre ki roti (pearl millet roti), andchawal ki roti (roti ofrice flour).
Halwas of all kinds are a common dessert within the cuisine, particularly in winter. There are several varieties of these, prepared from differentcereals, such as gram flour, sooji, wheat, nuts, and eggs. The special halwa or halwa sohan, has four varieties: Papadi, Jauzi, Habshi, and Dudhiya.
Chaat originated in Uttar Pradesh but are now popular across South Asia as a staple of street food. The chaat variants are based on fried dough, with added ingredients. The original chaat is a mixture of potato, chickpeas, spices, chilli,saunth (dried ginger and tamarind sauce), coriander leaves, and yogurt, but other popular variants includealoo tikkis (garnished with onion, coriander, hot spices and a dash of curd),dahi puri,golgappa,dahi vada andpapri chaat.[citation needed]
There are common elements among these variants includingdahi, or yogurt; chopped onions andcoriander; sev (small dried yellow saltynoodles); andchaat masala, aspice mix typically consisting ofamchoor (driedmango powder),cumin,kala namak (rock salt),coriander, driedginger, salt,black pepper, andred pepper. The ingredients are combined and served on a small metal plate or a banana leaf, dried and formed into a bowl.
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