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AWADHI
CUISINE
® www.indianchefrecipe.com ®
INTRODUCTION
• Awadhi Cuisine is from the city of Lucknow
which is the capital of the state of Uttar
Pradesh located in Central-South Asia and
Northern India, and the cooking patterns of the
city are similar to those of Central Asia, the
Middle East, and Northern India as well. The
cuisine consists of both vegetarian and non-
vegetarian dishes.
® www.indianchefrecipe.com ®
HISTORY
• Awadh's political unity can be traced back to the
ancient Hindu kingdom of Kosala, with Ayodhya as its
capital. Modern Awadh finds historical mention only in
the time of Akbar, in the late 16th century.
• In prehistoric Awadh, the kingdom of Rama, contained
five main divisions
1. Uttara khoshla
2. Silliana
3. Pacchmirath
4. Purbrath
5. Arbar
® www.indianchefrecipe.com ®
CULTURE
• Lucknow represents a culture that combines
emotional warmth, a high degree of
sophistication, courtesy, and a love for gracious
living.
• Dastarkhan, a Persian term, literally means a
meticulously laid-out ceremonial dining spread.
• Many of the cultural traits and customs peculiar to
Lucknow have become living legends today.
® www.indianchefrecipe.com ®
GEOGRAPHICAL LOCATION
• Although Awadh is not a state, the mughlai
food of Lucknow is called Awadhi cuisine. It is
situated in the gangetic plains and the entire
regions is surrounded by towns and villages
such as mahilabad, kakori, mohanlalgunj,
gosaigunj.River gomti runs through Lucknow
and divides into two parts trans gomti and cis
gomti.
® www.indianchefrecipe.com ®
CUISINE
• A ruler in this land was concerned about
this situation, and he then gave orders to
his men to cook large amounts of food in
huge handis.
• The food was supposed to be cooked
throughout the day in order to serve
people whenever they needed to eat.
® www.indianchefrecipe.com ®
CUISINE
• The food contained meats, potatoes,
vegetables, and other important food
substances that would provide a whole
nutrition.
• The process involved cooking all the
ingredients on a slow flame so that all the
juices would be well absorbed into the solid
food. Thus was the birth of DUM PUKT.
® www.indianchefrecipe.com ®
SPECIAL EQUIPMENT
• Kadhai: Kadhai is a deep, concave utensil
made of brass, iron or aluminum and is used
for deep frying puri and other fried breads.
• Lagan: Lagan is a round and shallow copper
utensil with a slightly concave bottom. Used
for cooking whole or big cuts of meat or
poultry especially when heat is applied from
both the top and bottom.
® www.indianchefrecipe.com ®
CULINARY TERMS
• Galavat: Refers to the use of
softening agents such as papain (from
raw papaya) or kalmi shora to
tenderize meat.
• Baghar: This is a method of
tempering a dish with hot oil / ghee
and spices. It may be done either at
the beginning of the cooking as in
curries, or at the end as for (pulses).® www.indianchefrecipe.com ®
• Moin: It is the shortening of dough. In this
process fat is rubbed into the flour and made
into dough for kachoris or pooris or parathas.
This makes the final product crisp, flaky and
crumbly.
• 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.
® www.indianchefrecipe.com ®
THANK YOU
BY
® www.indianchefrecipe.com ®
® www.indianchefrecipe.com ®

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Awadhi cuisine by indianchefrecipe @ www.indianchefrecipe.com

  • 2. INTRODUCTION • Awadhi Cuisine is from the city of Lucknow which is the capital of the state of Uttar Pradesh located in Central-South Asia and Northern India, and the cooking patterns of the city are similar to those of Central Asia, the Middle East, and Northern India as well. The cuisine consists of both vegetarian and non- vegetarian dishes. ® www.indianchefrecipe.com ®
  • 3. HISTORY • Awadh's political unity can be traced back to the ancient Hindu kingdom of Kosala, with Ayodhya as its capital. Modern Awadh finds historical mention only in the time of Akbar, in the late 16th century. • In prehistoric Awadh, the kingdom of Rama, contained five main divisions 1. Uttara khoshla 2. Silliana 3. Pacchmirath 4. Purbrath 5. Arbar ® www.indianchefrecipe.com ®
  • 4. CULTURE • Lucknow represents a culture that combines emotional warmth, a high degree of sophistication, courtesy, and a love for gracious living. • Dastarkhan, a Persian term, literally means a meticulously laid-out ceremonial dining spread. • Many of the cultural traits and customs peculiar to Lucknow have become living legends today. ® www.indianchefrecipe.com ®
  • 5. GEOGRAPHICAL LOCATION • Although Awadh is not a state, the mughlai food of Lucknow is called Awadhi cuisine. It is situated in the gangetic plains and the entire regions is surrounded by towns and villages such as mahilabad, kakori, mohanlalgunj, gosaigunj.River gomti runs through Lucknow and divides into two parts trans gomti and cis gomti. ® www.indianchefrecipe.com ®
  • 6. CUISINE • A ruler in this land was concerned about this situation, and he then gave orders to his men to cook large amounts of food in huge handis. • The food was supposed to be cooked throughout the day in order to serve people whenever they needed to eat. ® www.indianchefrecipe.com ®
  • 7. CUISINE • The food contained meats, potatoes, vegetables, and other important food substances that would provide a whole nutrition. • The process involved cooking all the ingredients on a slow flame so that all the juices would be well absorbed into the solid food. Thus was the birth of DUM PUKT. ® www.indianchefrecipe.com ®
  • 8. SPECIAL EQUIPMENT • Kadhai: Kadhai is a deep, concave utensil made of brass, iron or aluminum and is used for deep frying puri and other fried breads. • Lagan: Lagan is a round and shallow copper utensil with a slightly concave bottom. Used for cooking whole or big cuts of meat or poultry especially when heat is applied from both the top and bottom. ® www.indianchefrecipe.com ®
  • 9. CULINARY TERMS • Galavat: Refers to the use of softening agents such as papain (from raw papaya) or kalmi shora to tenderize meat. • Baghar: This is a method of tempering a dish with hot oil / ghee and spices. It may be done either at the beginning of the cooking as in curries, or at the end as for (pulses).® www.indianchefrecipe.com ®
  • 10. • Moin: It is the shortening of dough. In this process fat is rubbed into the flour and made into dough for kachoris or pooris or parathas. This makes the final product crisp, flaky and crumbly. • 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. ® www.indianchefrecipe.com ®
  • 11. THANK YOU BY ® www.indianchefrecipe.com ® ® www.indianchefrecipe.com ®