Awadhi cuisine originated in the city of Lucknow, located in northern India. It was influenced by Central Asian, Middle Eastern, and northern Indian cooking styles. Notable dishes include both vegetarian and non-vegetarian options. Awadhi cuisine is known for dishes that are cooked over low heat for a long period of time to allow flavors to blend, called dum pukht. Special equipment like kadhai pans and lagan pots are used. Cooking techniques include baghar (tempering with spices) and moin (shortening dough).

1. AWADHI CUISINE
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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.
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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
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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.
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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.
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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.
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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.
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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.
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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.
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11. THANK YOU
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