This document summarizes several famous dishes and breads from the cuisine of Uttar Pradesh, India. It describes Kaliya, a mutton dish with saffron or turmeric gravy. It also describes Shami Kabab, round patties filled with spicy minced meat and raw mango. Kakori Kabab are soft minced meat kababs said to be invented for an old toothless Nawab. Gulnaar Kababs blend tomatoes, spices and chicken with rose petals. Nehari is a mild, warming winter dish. Nargisi Kofta resemble the eye of the narcissus flower. The document encourages the reader to "Come tingle your taste buds!!!" with these

1. Cuisines of
Uttar Pradesh

2. Kundan Kaliya
• Kaliya is a mutton preparation with
gravy along with the compulsory
inclusion of turmeric or saffron.
• This was a delicacy designed by the
bawarchis and rakabdars to please
their Nawabs.
• The carefully carved mutton pieces
wrapped in gold leaf, placed on a bed
of rich gravy shimmering with gold
amalgamated in it, is a stimulant for
jaded appetites.

3. Shami Kabab
• A formal spread in any Nawabi banquet
of a nawab in Awadh was considered
incomplete without the inclusion of the
Shami Kabab.
• Made from mince meat, the kababs are
round patties filled with spicy surprises
and the tangy `kairi' or raw green mango.
• The texture of the kabab is extremely
soft and simply melts in the mouth.

4. Kakori Kabab• The Seekh has long been considered a piece
de resistance in the Awadhi dastarkhwan.
• The beautifully executed kabab is what
every Lucknowi is proud of.
• It is said that these kebabs were invented
by the chefs of Kakori for an old and
toothless Nawab of Awadh. Nawab asked
chefs all over his kingdom to prepare special
meat for him and this is how these kebabs
came into existence.
• Ands these kebab “just melts in the mouth”

5. Gulnaar Kababs
• The Gulnaar Kabab is a
gourmet's delight.
• The blending of tomatoes
with spices and
chicken, with a garnish of
red rose petals is one of the
most aesthetic dishes of the
bawarchis of Awadh.

6. Nehari Khaas
• the Nehari, interestingly, is also derived
from a Hakimi Nuskha and it is especially
suited to the body constitution in the
winter months as it keeps the body warm.
• It has a mild flavor unlike the pungent
unseasoned mustard oil, and is also less
hot. Mustard oil is used in the cooking of
curries and even dry vegetables.
• The Nehari is invariably cooked in mustard
oil and is a hot favorite of all the princes
and paupers, the high and low, the rich and
poor.

7. Nargisi Kofta
• In Urdu poetry one finds frequent
references to the "Narcissus-like eyes"
(Nargisi aankhen) of the beloved.
• And sure enough, the bawarchis of Awadh
designed the Nargis Kofta, extending the
simile to the dastarkhwan!
• The Nargisi Kofta is essentially a hard boiled
egg, wrapped in mince and deep fried, when
halved lengthwise it resembles the eye!
Purists go to the length of selecting eggs
which are more slim than round to get the
perfect shape!

8. Patili Kabab
• This particular kabab is prepared
especially well by Begum of Kurki
who still maintains high standards
of gastronomy.
• The cooking of mince on slow fire
with ghee and spices infuses the
meat with a subtle aroma, and
the superbly soft texture of the
kabab makes partaking of it a
pleasurable experience!

9. Pasanda Kababs
• The raan or mutton offers
numerous possibilities for the
daskarkhwan. The Pasanda
Kabab is one such mouth
watering preparation.
• The pasanda is a two inch
square boneless cut flattened
out by beating with the blunt
side of knife. It can either be
skewered or cooked in a
vessel.

10. Shab Deg
• . "Shab Deg" is a beautiful blend of whole
turnips, Kashmiri ver, mutton balls and
spices cooked in a `deg' through the night
or "shub".
• The treatment of turnips with saffron, the
special Kashmiri vers brought all the way
from Kashmir with the distinctive aroma of
saffron and Kashmiri onions, and the
koftas, cooked on the slow fire in a sealed
deg till the break of dawn, lend this dish its
distinguished status.

11. Zamin Doz
• An old recipe for cooking fish is the `Zamin
Doz Machhli‘.
• Apart from the carefully crafted ingredients,
pieces of fish are also cooked in the gravy.
• they are cooked to the perfect texture.

12. Lucknowi Biryani
• The method of cooking the Biryani is
the `Dum Pukht' method which
imparts a typical Awadh flavour to this
rice preparation.
• Biryani literally means fried or
`bhuna', and in this preparation, the
rice is lightly fried before being
cooked in the mutton stock. Hence
the name, differentiating it from the
pulao where the rice is parboiled.

13. Roomali
Roti
• The `Roomali Roti' is suggestive of the scarf or
handkerchief like appearance of this bread.
• Shaped without rolling on a board and cooked on a
convex iron griddle, this bread is very special to
Awadh.
• The fine texture of the bread makes it an excellent
accompaniment for delicate kebabs and kormas.

14. Sheermal
• The `Sheermal', invented in Lucknow
by an ace bread-maker by the name of
Muhammadan, is a rich bread
consisting mainly of flour, milk, fat and
saffron.
• Though traditionally cooked in an iron
tandoor, it can be cooked in a mahi
tawa also by covering with a lid and
applying heat from the top and
bottom.

15. Come tingle your taste buds!!!

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