Awadhi cuisine is from the city of Lucknow, which is the capital of the state of Uttar Pradesh in Central-South Asia and Northern India.
Awadh has been greatly influenced by Mughal cooking techniques, and the cuisine of Lucknow bears similarities to those of Persia, Kashmir, Punjab and Hyderabad; and the city is known for Nawabi foods.
The bawarchis and rakabdars of Awadh gave birth to the dum sty
Awadh has been greatly influenced by Mughal cooking techniques, and the cuisine of Lucknow bears similarities to those of Persia, Kashmir, Punjab and Hyderabad; and the city is known for Nawabi foods.
The bawarchis and rakabdars of Awadh gave birth to the dum sty
le of cooking or the art of cooking over a slow fire, which has become synonymous with Lucknow today.
Their spread consisted of elaborate dishes like kebabs, kormas, biryani, kaliya, nahari-kulchas, zarda, sheermal, roomali 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, paneer, and rich spices including cardamom and saffron.
FEW WORDS WITH THEIR SIMPLE MEANINGS...
Kebab is a wide variety of skewered meals originating in the Middle East... Kebab's are the integral part of Awadhi. Lucknow is proud of its Kebabs.
Korma often called kormaa, qorma, khorma, or kurma is a dish originating in South Asia or Central Asia which can be made with yogurt, cream, nut and seed pastes or coconut milk; it is usually considered a type of stew. Murgh Awadhi Korma is a classic from Lucknow.
Biryani, is a set of rice-based foods made with spices, rice (usually basmati) and Chicken, mutton, fish, eggs or vegetables.
Lucknow biryani or awadh airyani is a form of pukki biryani. Pukki means "cooked." Both meat and rice are cooked separately, then layered and baked.
Kulcha is a type of leavened flatbread eaten in South Asia, made from maida (wheat flour). It is particularly popular in India and Pakistan, and is usually eaten with chole.
Kulcha is a typical Punjabi and Kashmiri recipe. Amritsar is known for its Amritsari kulchas or Amritsari naan.
Rumali Roti is an elaborately prepared ultra thin bread made on a large, convex metal pan from finely ground wheat flour. The Urdu word rumaali literally means a kerchief.
Awadhi food does not use over a hundred spices as some claim, but use a handful of uncommon spices. The slow-fire cooking lets the juices absorb into the solid parts.
Their spread consisted of elaborate dishes like kebabs, kormas, biryani, kaliya, nahari-kulchas, zarda, sheermal, roomali 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, paneer, and rich spices including cardamom and saffron.
FEW WORDS WITH THEIR SIMPLE MEANINGS...
Kebab is a wide variety of skewered meals originating in the Middle East... Kebab's are the integral part of Awadhi. Lucknow is proud of its Kebabs.
Korma often called kormaa, qorma, khorma, or kurma is a dish originating in South Asia or Central Asia which can be made with yogurt, cream, nut and seed pastes or coconut milk; it is usually considered a type of stew. Murgh Awadhi Korma is a classic from Lucknow.
Biryani, is a set of rice-based foods made with spices, rice (usually basmati) and Chicken, mutton, fish, eggs or vegetables.
Lucknow biryani or awadh airyani is a form of pukki biryani. Pukki means "cooked." Both meat and rice are cooked separately, then layered and baked.
Kulcha is a type of leavened flatbread eaten in South Asia, made from maida (wheat flour). It is particularly popular in India and Pakistan, and is usually eaten with chole.
Kulcha is a typical Punjabi and Kashmiri recipe. Amritsar is known for its Amritsari kulchas or Amritsari naan.
Rumali Roti is an elaborately prepared ultra thin bread made on a large, convex metal pan from finely ground wheat flour. The Urdu word rumaali literally means a kerchief.
Awadhi food does not use over a hundred spices as some claim, but use a handful of uncommon spices. The slow-fire cooking lets the juices absorb into the solid parts.
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