Uttar pradesh Food


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Uttar pradesh Food

  1. 1. UTTAR PRADESH DESINGED BY Sunil Kumar Research Scholar/ Food Production Faculty Institute of Hotel and Tourism Management, MAHARSHI DAYANAND UNIVERSITY, ROHTAK Haryana- 124001 INDIA Ph. No. 09996000499 email: skihm86@yahoo.com , balhara86@gmail.com linkedin:- in.linkedin.com/in/ihmsunilkumar facebook: www.facebook.com/ihmsunilkumar webpage: chefsunilkumar.tripod.com F& B (P) II SUNIL KUMAR
  2. 2. INTRODUCTION • In this age of frozen and foods it is reassuring to find that in the kitchens of some nawabs and talukdars, life is still in tune with the natural rhythms of the season and food has not changed for generations. • Food occupies the highest position in most cultures and religions. • This land has always been a major center of culture and learning's. F& B (P) II SUNIL KUMAR
  3. 3. • To start with a part of the Kaushal kingdom ruled by Suryavanshis of Ayodhya then it was conquered by many rulers. • But it was NAWAB ASAF UD DAULAH the benevolent ruler and a great builder transformed lucknow from a village to a town. • Wajidh Ali Shah the last of the nawabs of awdh is also a great lover of the arts. During his regime many innovative dishes were introduced. • The cook is called as BAWARCHIS. F& B (P) II SUNIL KUMAR
  4. 4. SPECIAL FEATURES • The cuisine is mainly influenced by the difference in regions. • A lot of emphasis on vegetarian cooking. • Basic cuisine is simple but on occasions the make it more elaborate. • Fried food items are very popular such as kachories and pri, and they are the must for every functions and festivals. • Food habits vary from region to region, in Mathura the people uswe lot of desi ghee, milk and milk products. F& B (P) II SUNIL KUMAR
  5. 5. • In Lucknow it is very famous for its biriyanis and meat preparation. • The word dum pukht style of cooking was originated from this region only. • It is also famous for the sweets. • The bazaar of Banaras is full of sweets like jalebi, pethas of Agra and sweets dishes like kheer, ghajar ka halwa, imarti, rabdi, burfi and boondi ladu are famous in this region. F& B (P) II SUNIL KUMAR
  6. 6. CULINARY TERMS ASSOCIATED WITH THIS REGION • GHEE DURUST KARNA: This is the vital step in cooking almost any awadhi dish. It is essentially the tempering or seasoning of the cooking medium and flavoring with kewra water and cardamoms. The method is as follows heat ghee or oil to the smoking point and add kewra water and green cardamoms, stir till the water evaporates and ghee gives a pleasant aroma. Remove from the fire, strain through a muslin cloth and keep for further use. F& B (P) II SUNIL KUMAR
  7. 7. • DHUNGAR: This is a quick smoke procedure to flavor the meat, dhals or even raitha. This is a common technique employed when making kababs. The method is as fallows… in a shallow utensil or lagan in which the meat or the mince has been marinated, a small bay is made in the center and a katori or onion skin or a betel leaves is placed. In it a piece of live coal is placed and hot ghee, some times mixed with aromatic herbs and spices, is poured over it and covered immediately with a lid to prevent the smoke from escaping. The lid is not removed till about 15 minutes. F& B (P) II SUNIL KUMAR
  8. 8. • DUM DENA : This is frequent used in Awadh cooking. DUM literally means ‘breath’ and the process involves placing the semi cooked pot or degchi sealing the utensils with dough and applying very slow charcoal fire from the top, by placing some live charcoal on the lid and some below. The persians influence is the most evedent in this method. The magic of dum is the excellent aroma, flavor and texture which results in slow cooking. This method is followed for number of delicacies such as shabdeg, pulao and biryani. Any dish cooked by this method is called as DUM PUKHT OR DUM BAKHT. F& B (P) II SUNIL KUMAR
  9. 9. • GALAVAT: Refers to the use of softening agents such as papian (raw papaya) or kalmi shora to tenderize meat. • BAGHAR: This is the method of tempering the foods with oil or ghee and spices. It may be done at the begenning or it can be done at the end. In the former the fat is heated in a vessel to the smoking point and reducing the flame, spices are added to it. When they begin to crackle, the same process is carried out in a ladle which is immersed into the cooked dish and immediately covered with the lid, so that the aroma are retained within the dish. F& B (P) II SUNIL KUMAR
  10. 10. LOAB: This is the term used to denote the final stage in cooking when the oil used during cooking rises to the surface giving the dish a finished appearance. This occurs mostly when slow cooking of gravy dish is involved. ITTAR: The use of perfumes play a very important role in Awadh cuisine, they are used to enhance the aroma of the dish and make it delicate. Most of which they use is made from MUSK DEER, the hunting of which is now banned world wide. YAKHNI: The cuts of mutton are generally bony pieces with flesh on them. These cuts are usually taken from the joints and the ribs of the animals. The main purpose is to derive the juice and flavor and F& B (P) II SUNIL KUMAR hence the shape of the meat doesn’t count much.
  11. 11. • CHANDI WARQ: This is the process in which small pieces of silver are placed between two sheets of paper and then patted continuously with hammer till it becomes papery thin. These are used in decorating the dishes before presentation e.g. chandi kaliya, moti pulao. • ZAMIN DOZ: This is a style of cooking in which a hole is dug in the ground and the ingredients are placed and covered with mud. Then burning charcoal is placed over it. The cooking process takes about 6 hours. F& B (P) II SUNIL KUMAR
  12. 12. BASIC UTENSILS USED • DEG/DEGCHI A pear shaped pot with a lid made of brass, copper or aluminum. The shape of the utensil is ideally suited for dum method and is suited to cook pulaos, biryani, nehari etc. • KADHAI A deep concave shaped utensil made out of brass, iron or aluminum and used for deep poories and the like. F& B (P) II SUNIL KUMAR
  13. 13. • BHAGONA It has generally a brass lid and is used for bhunna or saute or even for boiling and simmering. It is also used for preparing yakhani or salan, khoruma or kaliya. • LAGAN It is a round and a shallow copper utensil with aslightly concave bottom. Used for cooking whole or big cuts of meat or poultry. • MAHI TAWA In Awadh the version of griddled shaped like a big round, flat bottom tray with raised edges, used for cooking kababs. F& B (P) II SUNIL KUMAR
  14. 14. • LOHE KA TANDOOR Iron tandoor. It is kind of dome shaped iron oven used for making most breads such as sheermal, taftan, bakarhani etc. • SEENI It is a big round thali used as a lid for lagan or mahi were live coal are placed for the dum process. All the copper and brass utensils are almost always used after KALAI or TIN PLATTING the insides. F& B (P) II SUNIL KUMAR
  15. 15. AWADH • Now represents the area in and arround LUCKNOW, the capital of the state UTTAR PRADESH. • It stretches from the Ganges to the Himalayas on one side and equidistant from Delhi on one side and extreme east of Bihar on the other. • The cuisine was richly influenced by life styles of the Nawabs. • The annexation of the Awadh by the british brought to an end to the rule of the gracious Nawabs. The Nawabs may have perished but their legacy of gracious living the fine building, arts and crafts and ofcourse the exquisite cuisine still lives on on on … F& B (P) II SUNIL KUMAR
  16. 16. • This region is rich in cattle population. Traditional farming also encompasses rearing of animals such as goats, sheep and pigs. • Poultry farming is also common. • Religion and traditions have led to the choice of lamb, chicken and fish as the favorite meat, but however mutton is most extensively used. The meat of male goat is prefered as it is believed to have more flavor and marrow in the bones. F& B (P) II SUNIL KUMAR
  17. 17. • Neck portion of the lamb has non fibrous meat and is there fore used for making korma, salan, pulao or biryani. • The chops has high content of marrow and the tender meat which is least fibrous and are used in delicate kormas, kaliyas, pulaos and biryani. • Minced meat called as chikna keema which is a high quality mild flavored mince used in delicate kabab preparation such as GALAVAT KABAB. • Front leg or the hind leg of mutton called as raan are most versatile used cuts. • The trotters or the paya are essentially the bones are used in making paya shorba, nehari etc. F& B (P) II SUNIL KUMAR
  18. 18. POULTRY AND GAME BIRDS • Birds are raised with greater care, with special attention given to the beak which are kept in perfect conditions. • The cooking of quails and partridges and other game birds are popular in this region and are greatly relished. F& B (P) II SUNIL KUMAR
  19. 19. FISH AND VEGETABLES • Fish varieties like rohu, sole, taingan, pata, moh and mahasher are used in this region. • The Muslims favor the meat based diet and the Hindus are predominantly vegetarians. • Vegetables such as gourds, nimona (green pea and lentil dumpling) gobhi are widely used. • Milk and milk products are widely used. F& B (P) II SUNIL KUMAR
  20. 20. SIGNATURE DISHES • KOLMINO PATIO: • NARGISI KOFTA CURRY: Hard boiled egg wrapped in mince and deep fried, when halved length wise it resembles as that of the eyes. • KUNDAN KALIYA: Kaliya is a mutton preparation with the gravy with compulsory inclusion of turmeric or saffron. The use of gold leaf lends a touch of luxury to it. The carefully carved mutton pieces wrapped in gold leaf, placed on a bed of rich gravy. F& B (P) II SUNIL KUMAR
  21. 21. • NEHARI KHAAS: The word NEHARI is derived from NEHAR or fasting and is popular break fast item. It is originally beef, braised and then stewed overnight, further prepared in the morning and eaten with kulchas. 23 different types of herbs and spices are incorporated in it. Now a days they are made from mutton. • PASANDA KABABS: It is a 2 inch square boneless cut flattened out by beating with a blunt knife. It can be skewered or cooked in vessel. The later method is more common in Lucknow. F& B (P) II SUNIL KUMAR
  22. 22. • SHAMI KABAB: It is the national kebab of the awadh. Meat mince often stuffed with a wide variety of fillings mainly the mango or Kari. The texture of the kebab is extremely soft and simply melts in the mouth. HALEEM A dish with wheat and mutton which is light and yet delicious. F& B (P) II SUNIL KUMAR
  23. 23. DESINGED BY Sunil Kumar Research Scholar/ Food Production Faculty Institute of Hotel and Tourism Management, MAHARSHI DAYANAND UNIVERSITY, ROHTAK Haryana- 124001 INDIA Ph. No. 09996000499 email: skihm86@yahoo.com , balhara86@gmail.com linkedin:- in.linkedin.com/in/ihmsunilkumar facebook: www.facebook.com/ihmsunilkumar webpage: chefsunilkumar.tripod.com F& B (P) II SUNIL KUMAR