Awadhi cuisine ( hi, अवधी पाक-शैली, ur, ) is a cuisine native to the

Awadh Awadh (), known in British historical texts as Avadh or Oudh, is a region in the modern Indian state of Uttar Pradesh, which was before independence known as the United Provinces of Agra and Oudh. It is synonymous with the Kośāla region of ...

region in

Northern India North India is a loosely defined region consisting of the northern part of India. The dominant geographical features of North India are the Indo-Gangetic Plain and the Himalayas, which demarcate the region from the Tibetan Plateau and Central ...

. The cooking patterns of Lucknow are similar to those of

Central Asia Central Asia, also known as Middle Asia, is a region of Asia that stretches from the Caspian Sea in the west to western China and Mongolia in the east, and from Afghanistan and Iran in the south to Russia in the north. It includes the fo ...

, the

Middle East The Middle East ( ar, الشرق الأوسط, ISO 233: ) is a geopolitical region commonly encompassing Arabian Peninsula, Arabia (including the Arabian Peninsula and Bahrain), Anatolia, Asia Minor (Asian part of Turkey except Hatay Pro ...

, and

with the cuisine comprising both

vegetarian Vegetarianism is the practice of abstaining from the consumption of meat (red meat, poultry, seafood, insects, and the flesh of any other animal). It may also include abstaining from eating all by-products of animal slaughter. Vegetariani ...

and non-vegetarian dishes. The

region has been greatly influenced by Mughal cooking techniques, and the cuisine of Lucknow bears similarities to those of

Kashmir Kashmir () is the northernmost geographical region of the Indian subcontinent. Until the mid-19th century, the term "Kashmir" denoted only the Kashmir Valley between the Great Himalayas and the Pir Panjal Range. Today, the term encompas ...

Punjab Punjab (; Punjabi Language, Punjabi: پنجاب ; ਪੰਜਾਬ ; ; also Romanization, romanised as ''Panjāb'' or ''Panj-Āb'') is a geopolitical, cultural, and historical region in South Asia, specifically in the northern part of the I ...

and

Hyderabad Hyderabad ( ; , ) is the capital and largest city of the Indian state of Telangana and the ''de jure'' capital of Andhra Pradesh. It occupies on the Deccan Plateau along the banks of the Musi River, in the northern part of Southern Indi ...

. The city is also known for its

Nawab Nawab ( Balochi: نواب; ar, نواب; bn, নবাব/নওয়াব; hi, नवाब; Punjabi : ਨਵਾਬ; Persian, Punjabi , Sindhi, Urdu: ), also spelled Nawaab, Navaab, Navab, Nowab, Nabob, Nawaabshah, Nawabshah or Nobab, ...

i foods.

Early history

The ''bawarchis'' (chefs) and ''rakabdars'' (gourmet cooks) of Awadh invented the dum style of cooking or the art of cooking over a slow fire, which has become synonymous with Lucknow today. Their spreads consisted of elaborate dishes such as

kebabs Kebab (, ; ar, كباب, link=no, Latn, ar, kabāb, ; tr, kebap, link=no, ) or kabob (North American) is a type of cooked meat dish that originates from cuisines of the Middle East. Many variants of the category are popular around the wor ...

korma Korma or qorma (; ; ) is a dish originating in Indian subcontinent, consisting of meat or vegetables braised with yogurt ( dahi), water or stock, and spices to produce a thick sauce or gravy. Etymology The English name is an anglicisation of Hind ...

biryani Biryani () is a mixed rice dish originating among the Muslims of the Indian subcontinent. It is made with Indian spices, rice, and usually some type of meat ( chicken, beef, goat, lamb, prawn, fish) or in some cases without any meat, ...

s, kaliyas, nahari-kulchas, zarda, sheermal, rumali rotis, and warqi parathas. The richness of Awadh cuisine lies not only in the variety of cuisine but also in the ingredients used like

mutton Lamb, hogget, and mutton, generically sheep meat, are the meat of domestic sheep, ''Ovis aries''. A sheep in its first year is a lamb and its meat is also lamb. The meat from sheep in their second year is hogget. Older sheep meat is mutton. Gen ...

paneer Paneer (), also known as ponir () is a fresh acid-set cheese common in the Indian subcontinent (Bangladesh, Bhutan, India, Maldives, Nepal, Pakistan and Sri Lanka) made from full-fat buffalo milk or cow milk. It is a non-aged, non-melting sof ...

, and rich spices, which include

cardamom Cardamom (), sometimes cardamon or cardamum, is a spice made from the seeds of several plants in the genera '' Elettaria'' and '' Amomum'' in the family Zingiberaceae. Both genera are native to the Indian subcontinent and Indonesia. They ar ...

and

saffron Saffron () is a spice derived from the flower of ''Crocus sativus'', commonly known as the "saffron crocus". The vivid crimson stigma (botany), stigma and stigma (botany)#style, styles, called threads, are collected and dried for use mainly ...

Kebabs are an integral part of Awadhi. Lucknow is proud of its

Kebab Kebab (, ; ar, كباب, link=no, Latn, ar, kabāb, ; tr, kebap, link=no, ) or kabob (North American) is a type of cooked meat dish that originates from cuisines of the Middle East. Many variants of the category are popular around the wor ...

s. There are several varieties of popular kebabs in Awadhi cuisine viz. Kakori Kebabs, Galawat ke Kebabs, Shami Kebabs, Boti Kebabs, Patili-ke-Kebabs, Ghutwa Kebabs and Seekh Kebabs are among the known varieties. The kebabs of Awadhi cuisine are distinct from the kebabs of Punjab insofar as Awadhi kebabs are grilled on a chula and sometimes in a skillet as opposed to grilled in a

tandoor A tandoor ( or ) is a large urn-shaped oven, usually made of clay, originating from the Indian Subcontinent. Since antiquity, tandoors have been used to bake unleavened flatbreads, such as roti and naan, as well as to roast meat. The tandoo ...

in Punjab. Awadhi kebabs are also called "chula" kebabs whereas the kebabs of Punjab are called "tandoori" kebabs.

List of popular kebabs

The Seekh kebab has long been considered a piece de resistance in the Awadhi dastarkhwan. Introduced by the

Mughals The Mughal Empire was an early-modern empire that controlled much of South Asia between the 16th and 19th centuries. Quote: "Although the first two Timurid emperors and many of their noblemen were recent migrants to the subcontinent, the d ...

it was originally prepared from beef mince on

skewer A skewer is a thin metal or wood stick used to hold pieces of food together. The word may sometimes be used as a metonym, to refer to the entire food item served on a skewer, as in "chicken skewers". Skewers are used while grilling or roasting ...

s and cooked on charcoal fire. Now lamb mince is preferred for its soft texture. Established in 1905,

Tunde ke Kabab Tunde Ke Kabab, also known as Buffalo meat galouti kebab, is a dish made out of minced meat which is popular in Lucknow, India. It is part of Awadhi cuisine. It is said to incorporate 160 spices. Ingredients include finely minced Goat meat, plai ...

in Chowk is the most famous outlet for Kababs even today. 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. Kakori kabab is considered blessed since it was originally made in the place by the same name in the

dargah A dargah ( fa, درگاه ''dargâh'' or ''dargah'', Turkish: ''dergâh'', Hindustani: ''dargah'' दरगाह درگاہ, bn, দরগাহ ''dorgah'') is a shrine or tomb built over the grave of a revered religious figure, often ...

of Shah Abi Ahder Sahib with divine blessings. The meat used is from the tendon of the leg of mutton, combined with khoya and spices.

Shami kebab Shami kabab or shaami kabab is a local variety of kebab, originating from the Indian subcontinent. It a popular dish in modern-day Indian, Pakistani and Bangladeshi cuisines. It is composed of a small patty of minced meat, generally beef, but o ...

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 green

mango A mango is an edible stone fruit produced by the tropical tree '' Mangifera indica''. It is believed to have originated in the region between northwestern Myanmar, Bangladesh, and northeastern India. ''M. indica'' has been cultivated in Sout ...

. 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 the Galawat kabab. An unusual offering is the Pasanda kebab,

piccata Piccata describes meat, usually veal or chicken, that is sliced, dredged in flour, browned, and then served in a sauce containing lemon juice, butter, and capers. Etymology Piccata is an Italian word, the feminine form of the word piccato, meani ...

of lamb marinated and then sautéed on a

griddle A griddle, in the UK also called a girdle, is a cooking device consisting mainly of a broad, usually flat cooking surface. Nowadays it can be either a movable metal pan- or plate-like utensil, a flat heated cooking surface built into a stove or ...

. Boti kebab is lamb marinated in yoghurt and cooked on skewers in a

oven. Vegetarian kebabs include Dalcha Kebab, Kathal ke Kebab, Arbi ke Kebab, Rajma Galoti Kebab (kidney bean kebab cooked with aromatic herbs), Zamikand ke Kebab (Lucknowi yam kebabs), etc. Here is the list of some popular kebabs *Kakori kebabs *Kebabs of Galawat *Shami kebabs *Boti kebabs *Patili-ke kebabs *Ghutwa kebabs *Seekh kebabs

Culinary terms and techniques

Awadhi cuisine, although similar to Mughlai cuisine, differentiates on the methodology of cooking. Where Mughal dishes are rich in fats due to extensive use of milk, cream and spices, Awadhi food is more subtle with just handful of spices. Some Awadhi culinary techniques are given: * Dum Dena * Gile Hikmat * Bhagona * Deg/Degchi * Seeni * Durust Karna * Ghee Durust Karna * Dhungar/Dhuaan * Bhagar * Galavat * Kadhai * Lagan * Loab/Rogan * Moin * Lobe Ka Tandoor * Yakhni Cuts * Zamin Doz * Mahi Tawa * Ittr

Curry preparations

Korma Korma or qorma (; ; ) is a dish originating in Indian subcontinent, consisting of meat or vegetables braised with yogurt ( dahi), water or stock, and spices to produce a thick sauce or gravy. Etymology The English name is an anglicisation of Hind ...

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. 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.

Rice preparations

Biryani Biryani () is a mixed rice dish originating among the Muslims of the Indian subcontinent. It is made with Indian spices, rice, and usually some type of meat ( chicken, beef, goat, lamb, prawn, fish) or in some cases without any meat, ...

is widely popular in Awadhi cuisine. When cooking it, pulao is first made by cooking basmati rice in

ghee Ghee is a type of clarified butter, originating from India. It is commonly used in India for cooking, as a traditional medicine, and for religious rituals. Description Ghee is typically prepared by simmering butter, which is churned from ...

with warm, aromatic spices and then layered with a type of meat curry or marinade (depending on the type of biryani), sealed, and cooked over low heat until done.

Bread preparations

As wheat is the staple food of the state, breads are very 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 Naan ( fa, نان, nān, ur, , ps, نان, ug, نان, hi, नान, bn, নান) is a leavened, oven-baked or tawa-fried flatbread which is found in the cuisines mainly of Western Asia, Central Asia, Indian subcontinent, Indonesia, ...

(baked in a

), kulcha, lachha paratha, sheermaal and

Bakarkhani Bakarkhani or Baqarkhani, also known as bakar khani roti, is a thick, spiced flat-bread that is part of the Mughlai cuisine. Bakarkhani is prepared on certain Muslim religious festivals and is now popular as sweet bread. Bakorkhani is almost ...

. Breads made of other grains have descriptive names only, thus we have ''Makai ki roti'', ''Jowar ki roti'' (barley flour roti), ''Bajre ki roti'' (bajra is a grain only grown in India), ''chawal-ki-Roti'' (roti of

rice flour Rice flour (also rice powder) is a form of flour made from finely milled rice. It is distinct from rice starch, which is usually produced by steeping rice in lye. Rice flour is a common substitute for wheat flour. It is also used as a thickening ...

). *

Chapati Chapati (alternatively spelled chapatti, chappati, chapathi, or chappathi; pronounced as IAST: ), also known as ''roti'', ''rotli'', ''safati'', ''shabaati'', ''phulka'', (in East Africa) ''chapo'', (in Marathi) ''poli'', and (in the Maldives) ...

is the most popular roti in India, eaten for breakfast, lunch, or dinner. *

Puri Puri () is a coastal city and a municipality in the state of Odisha in eastern India. It is the district headquarters of Puri district and is situated on the Bay of Bengal, south of the state capital of Bhubaneswar. It is also known as '' ...

are small and deep-fried so they puff up. * Paratha is a common roti variant that’s flaky, layered and lightly-fried. It’s frequently found stuffed with fillings of vegetables, pulses, cottage cheese, or mincemeat. * Rumali Roti is a thin bread baked on a convex metal pan. The Urdu/Hindi word ''rumaali'' means handkerchief. *Tandoori Roti is thicker bread that is baked in a

, and can be crispy or chewy depending on its thickness. *

Naan Naan ( fa, نان, nān, ur, , ps, نان, ug, نان, hi, नान, bn, নান) is a leavened, oven-baked or tawa-fried flatbread which is found in the cuisines mainly of Western Asia, Central Asia, Indian subcontinent, Indonesia, ...

is a pan-baked soft thick bread. * Sheermaal is a sweet baked yeast naan made with flour, milk, sugar, and saffron. * Baqarkhani is a variation of sheermaal that is cooked on a griddle rather than baked. Indian naan bread.jpg, Indian

Avadhi breakfast sabji paratha 1q.jpg, Sabji with Paratha

Desserts

Halwa Halva (also halvah, halwa, and other spellings, Persian : حلوا) is a type of confectionery originating from Persia and widely spread throughout the Middle East. The name is used for a broad variety of recipes, generally a thick paste made f ...

s of all kinds are a common dessert within the cuisine, particularly in winter. There are several varieties of these, prepared from different

cereal A cereal is any grass cultivated for the edible components of its grain (botanically, a type of fruit called a caryopsis), composed of the endosperm, germ, and bran. Cereal grain crops are grown in greater quantities and provide more food ...

s, such as gram flour, sooji, wheat, nuts, and eggs. The special halwa or halwa sohan, has four varieties: Papadi, Jauzi, Habshi, and Dudhiya.

Chaat

Chaat Chaat, or chāt (IAST: ''cāṭ)'' () is a family of savoury snacks that originated in North India, typically served as an hors d'oeuvre or at roadside tracks from stalls or food carts across South Asia in North India, Pakistan, Nepal and B ...

originated in Uttar Pradesh but are now popular across South Asia as a staple of street food. The chaat variants are all based on fried dough, with various other 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 include Aloo tikkis (garnished with onion, coriander, hot spices and a dash of curd),

dahi puri Dahi puri is an Indian snack food which is especially popular in the state of Maharashtra. The dish is a type of chaat and originates from the city of Mumbai. It is served with mini-puri shells (''golgappa''), which are also used for the dish pa ...

, golgappa,

dahi vada Dahi vada is a type of '' chaat'' (snack) originating from the Indian state of Karnataka. It is prepared by soaking vadas (fried lentil balls) in thick dahi (yogurt). Names Dahi vada is also known as "dahi vade" () in Marathi, ''dahi barey/dah ...

and

papri chaat Papri chat or papri chaat (ISO: ) is a popular traditional fast food and street food from the Indian subcontinent, in India, Bangladesh, Nepal and Pakistan. Many various additional dishes throughout India are also referred to as papri chat. Some ...

. There are common elements among these variants including dahi, or

yogurt Yogurt (; , from tr, yoğurt, also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as ''yogurt cultures''. Fermentation of sugars in the milk by these bac ...

; chopped onions and

coriander Coriander (;

; sev (small dried yellow salty

noodles Noodles are a type of food made from unleavened dough which is either rolled flat and cut, stretched, or extruded, into long strips or strings. Noodles are a staple food in many cultures (for example, Chinese noodles, Filipino noodles, Ind ...

); and

chaat masala Chaat masala, also spelled chat masala, is a powder spice mix, or masala, originating from South Asia, typically used to add flavor to chaat. It typically consists of amchoor (dried mango powder), cumin, coriander, dried ginger, salt (often blac ...

, a

spice mix Spice mixes are blended spices or herbs. When a certain combination of herbs or spices is called for in a recipe, it is convenient to blend these ingredients beforehand. Blends such as chili powder, curry powder, herbes de Provence, garlic salt ...

typically consisting of amchoor (dried

powder),

cumin Cumin ( or , or Article title
) (''Cuminum cyminum'') is a

Kala Namak Kala namak is a kiln-fired rock salt with a sulphurous, pungent smell used in the South Asian Subcontinent. It is also known as "Himalayan black salt", ''Sulemani namak'', ''bire noon'', ''bit loona'', ''bit lobon'', ''kala loon'', ''sanchal'', ...

(rock salt),

coriander Coriander (;

, dried

ginger Ginger (''Zingiber officinale'') is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice and a folk medicine. It is a herbaceous perennial which grows annual pseudostems (false stems made of the rolled bases of ...

, salt,

black pepper Black pepper (''Piper nigrum'') is a flowering vine in the family Piperaceae, cultivated for its fruit, known as a peppercorn, which is usually dried and used as a spice and seasoning. The fruit is a drupe (stonefruit) which is about in dia ...

, and red pepper. The ingredients are combined and served on a small metal plate or a banana leaf, dried and formed into a bowl.

Nomenclature of Awadhi chefs

A whole battalion of chefs used to serve the nawabs of Lucknow. Each chef had his own secret recipe which he used to impress the nawab and gain favours. They neither shared the recipe with anyone nor pass it down to their descendants. Hence, many dishes died with them. Due to their intricacies and the whim of nawab, many chefs or bawarchis were given honours and titles as reward. Some famous titles are: * Bawarchis * Nanfus * Rakhabdar * Daroga-e-Bawarchikhana(Head of kitchen) There were competitions organised for chefs to prove their talent. The best dish or the one most liked by nawab was then rewarded. Thus each chef tried to do his best and present the most exotic dish. So, from there many dishes and cooking styles originated i.e. galawat, dum pukht, kulfi, etc. A legend is said that a chef was only appointed to make ''mash ki dal'' (''arhar ki dal'') on a staggering salary of 500 a month.

Gallery

Awadhi dishes

File:Awadhi mutton biryani.jpg, Awadhi mutton biryani. File:Dum Biryani Plate.jpg, Awadhi chicken Dum Biryani. File:Pilav.JPG, Pulav. File:Punjabi pullao.JPG, Pullao File:Aalu gobhi avadhi cuisine.jpg, Alu gobhi. File:Avadhi breakfast sabji paratha 1q.jpg, Breakfast. File:Chicken Curry.JPG, Chicken curry. File:Chicken Ginger.JPG, Chicken Ginger. File:Chicken Tikka.jpg, cooked under barbecue method. File:Shamikebab.jpg,

. File:Indian Curry Chicken.jpg, Chicken curry with

. File:Vegetarian Curry.jpeg, Uttar Pradeshi thali. File:Chicken pakauda avadhi cuisine 1q.jpg, Chicken pakauda avadhi cuisine. File:Vegthali.jpg, General veg thali. File:Fish Curry.JPG, Fish curry. File:Fried Fish.JPG, Fried Fish. File:Halva Poori.JPG, Halva Poori. File:Haleem.JPG, Haleem (Khichda). File:Tanduri chicken avadhi cuisine.jpg, Tanduri chicken. File:Naan with fish curry avadhi cuisine.jpg, Naan with fish curry. File:Samosachutney.jpg, Samosa served with chutney. File:Aloo Tikki served with chutneys.jpg, Aloo tikki,

chutney A chutney is a spread in the cuisines of the Indian subcontinent. Chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt or curd, cucumber, spicy coconut, spicy onion or mint dipping sauce ...

s, and dahi. File:Indian naan bread.jpg,

a staple bread of Awadh. File:Teaparatha.jpg, Paratha served with tea. File:Poori wih accompaniments.jpg, puri with accompaniments. File:Kulchachole.jpg, Kulcha with chhole. File:Mint lassi.jpg, Mint salted lassi. File:Awadhi prawns.jpg, Awadhi prawns. File:Samosas and pakoras in Jaipur, India.jpg, Awadhi samosa. File:Awadhi jalebi.jpg, Awadhi jalebi. File:Awadhi kheema.jpg, Awadhi kheema. File:Awadhi gobhi.jpg, Awadhi gobhi. File:Awadhi chaat.jpg, Awadhi chaat. File:Naan with fish curry avadhi cuisine.jpg, Naan with fish curry avadhi cuisine. File:Awadhi awadhi gobhi roti.jpg, Awadhi awadhi gobhi roti. File:Awadhi oven chicken.jpg, Awadhi oven chicken. File:Awadhi chana 2b.jpg, Awadhi chana 2b. File:Awadhi chaat corner.jpg, Awadhi chaat corner. File:Awadhi seekh kebab.jpg, Awadhi seekh kebab. File:Awadhi light 2b.jpg, Awadhi light 2b. File:Awadhi daal rice.jpg, Awadhi daal rice. File:Awadhi chaat 2b.jpg, Awadhi chaat 2b.

Recipes

Following is list of few Awadhi recipes: * Almond Kulfi * Almond Seera * Badam Halwa * Boondi Raita * Carrot Halwa * Chicken Korma * Dahi Gosht * Fish Kebab * Galouti Kebab * Green Peas Paratha * Gujia * Gulab Jamun * Gulkand Peda * Imarti * Indian Keema * Jalebi * Kachori * Kaddu Ki Kheer * Kanji Ke Vade * Kathi Kebab * Kele Ki Sabzi * Khaja * Kofta Curry * Kurmura Ladoo * Kuttu Paratha * Lachcha Paratha * Lamb kebab * Malai Kofta * Mango Burfi * Methi Parathas * Moong Dal Halwa * Motichoor Ladoo * Murgh Musallam * Mushroom Biryani * Mutton Kabab * Naan * Nargisi Kofta * Navratan Korma * Navratan Pulao * Nawabi Curry * Palak Paneer * Paneer Korma * Paneer Stuffed Tomatoes * Paneer Tikka * Papri * Peas Pulao * Phirni * Rabdi * Samosa * Shahi Paneer * Shami Kabab * Tahari * Thandai * Til Papdi * Vegetable Biryani * Vegetable Pulav * Yakhni Pulav * Zafrani Kheer * Zamin Doz Machhli * Patili-ke Kebabs * Ghutwa Kebabs * Vegetable shami kabab * Malpoa * Rabadi * Dahi balla

References

External links

{{Commons category, Awadhi cuisine
Biryani : Their Kings and Kinds

* ttp://www.happydiwali.org/Almond_Seera.aspx 'Almond Seera'

North Indian cuisine Mughlai cuisine Desi cuisine Uttar Pradeshi cuisine Muhajir cuisine