1. AWADHI CUISINE
• Awadh is an area representing Lucknow& near by places.
• Awadh has been greatly influenced by mughal cooking
techniques.
• The Bawarchies & Rakabdars of awadh gave birth to the DUM
STYLE of cooking.
• Nawab Asaf Ud Daullah is the person who has been credited for
this cuisine. (DUM PHUKT)
• Richness of Awadh cuisine lies in the ingredients used like
mutton,paneer ,and rich spices (cardamom,saffron,kewra,)

2. Characters of Awadhi cuisine
1. No use of tomatoes/very less.
2. Hung curd-Chakh is used instead of tomatoes.
3. Use of brown onions.(fried onions)
4. Cooking by dum.( cutting steam )
5. Use of meetha ittara/kewra/& special spices.
6. Use of dry fruits ,cream,butter, &ghee.

3. IMPORTANT TERMS OF AWADHI CUISINE
1. HEAD CHEF----- IS CALLED BAWARCHI.
2. GHEE DARUST KARNA-this is a vital step in any awadhi dish ,in
this metod ,1/2 Kg of desi ghee is heated upto the smoking
point &then on slow flame. In it 1 teaspoon of kewra is added
& 1 teaspoon of of green cardamom is added &boiled till the
water evaporates& ghee gives off a pleasant aroma. It is
strained & kept for further use.

4. DHUNGAR/DHUNAAR- This is a quick smoke procedure used
to flavour meat dishes , dals ,&even raitas . The smoke very
easily penetrates into every grain of ingredients & imparts a
stable aroma.This is common technique employed while
making kebabs .
In this a shallow utensil is taken &marinated meat is put in .
In the centre a small bay is made &over a onion skin ,
whole spices & aromatic herbs are put in, now a ignited
coal is put in it & to prevent smoke escaping a lid is kept
overit for atleast 15 minutes.

5. • Dum Dena- This process includes placing the semi cooked
ingredients in a degchi ,sealing the utensil with flour dough
&applying very slow charcoal fire on top& same below .The
dum provides aroma &flavour ,textures etc. which results in
excellent delicacies.
• Galavat- It refers to use of softening agent(tenderizer) such
as papaya,vinegar,&banana skin ,to tenderize meat &to
impart little flavour.
• Baghar/Vaghar- this is tempering of dish(tadka),with hot oil
/ghee & spices .it may also be done in the beginning of
cooking as in curries or in the end as in pulses. These dishes
should be covered with a lid so that the flavour does not
escape.

6. • Loab- This term refers to final stages in cooking when the oil
/fat used rises to the surface giving a final appearance to the
dish. This occurs mostly when slow cooking of gravies are
involved.
• Ittr-refers to perfumes used in Awadhi cuisine mostly
biryanies &lamb dishes.Two commonly used are gulab
jal(rose water), & kewra (vetiver).