Indian State Cuisine with eating habit, famous food preparation and Food history.

1. AVADH CUISINE
Many scholars believe that though Mughals are the founder of ‘Mughlai cuisine’, but the
actual cuisine flourished by only after coming to India. The Mughals or Mongals knew only
the roast meat done on the spit, as those Barnarians had neither the time nor interested to
create an elaborate meal.
But after they came to India, they became the connoisseurs of Indian culinary art and the
actual Mughlai cuisine came into scene.
In avadh, two great cuisines –one innovative and the other traditional – became classic art
form. The DUM PUKHT (meaning chocking of the steam) was originated in Persia where
prepared food was sealed and buried in hot sun to mature. In India it came when Nawab-
asaf-ud-daulah decided to feed his starving subjects during famine of 1784 by providing
them jobs of making Bara Imambara. The monument was built during the day and
destroyed by night. During this stage huge amount of food were cooked and sealed in a big
hundis and then kept warmed in double walled BUKHARI or oven. One day Nawab tested
and liked the food, and then he introduced this style of cooking in his kitchen.
The traditional Avadhi cuisine was flourished because of Nawab Wajid Ali Shah, was one
of the India’s best known gourmet.
DUM PUKHT ITEMS:
1. Gulnar jalpari: jumbo prawn marinated in a batter and cooked in dum.
2. Khuroos-e-potli: marinated pieces of chicken stuffed in their skin of neck and then
browned and finished in dum, oven.
3. Ahd-e-changezi: it’s a leg of lamb delicacy in peppery gravy.
4. Zaqand –e-kebabi: clove flavored lamb picatta cooked on tawa and then finished in
dum.
5. Firdans-e-barein : meat balls stuffed with sunflower seeds and raisin and simmerd in
a aromatic gravy.
6. Phaldari kofta: raw banana balls cooked in gravy.
7. Badal jam: A brinjal delicacy, dressed in a creamy coriander flavored yoghurt.
AVADHI ITEMS:
1. Dudhia batater : prepared quail, boiled in milk flavored with fennels,
cardamom , bay leaves and then coated with a batter made of gram flour and deep
fried.
2. Peethiwali machhi : fish steak marinated with a rice batter and fried in mustard
oil, lastly simmered in gravy.
3. Murgh mussalam: the whole chicken, marinated, stuffed and cooked in a rich
gravy.
4. Gosht korma: lamb cooked in a white creamy gravy based on boiled onion paste,
cahsewnut, khus-khus paste, cream and white butter.
5. Chandi kaliyani : cardamom flavored lamb cooked in rich gravy.
6. Nahari gosht: a flavored stew made of leg of lamb, lamb chops, originally a break
fast food.

2. 7. Dhingri dulma : a dish made of mushroom and paneer cooked with tomatoes and
tempered with black cumin.