Detailed information about Awadhi cuisine,thier boundaries and their speciality dishes.....!!

3. Ghazi-ud-Din Haider (1769–1827),
Nawab of Awadh
Wajid Ali Shah, the
last nawab of Avadh,
was a patron of
embroidery in
Lucknow

4. THE VERY MENTION OF
LUCKNOW, WHICH WAS THE
SEAT OF AWADH CULTURE,
BRINGS TO MIND THE
TRADITION OF ‘PEHLE AAP’
(AFTER YOU), THE LANGUAGE
DRIPPING WITH POLITENESS
AND THE LIFESTYLE OF THE
NAWABS. BUT WHAT APPEALS
THE MOST IS THE CUISINE OF
AWADH, WHICH IN SOME
WAYS , WAS A CULMINATION
OF ALL THAT WAS BEST IN
ART, CULTURE AND SCIENCE.

5. The bawarchis and rakabdars
of Awadh gave birth to
the dum style of cooking or the
art of cooking over a slow fire,
which has become
synonymous with Lucknow
today. Their spread consisted
of elaborate dishes
like kebabs, kormas, biryani,
kaliya, nahari-kulchas, zarda,
sheermal, roomali rotis,
and warqi parathas. The
richness of Awadh cuisine lies
not only in the variety of
cuisine but also in the
ingredients used
like mutton, paneer, and rich
spices
including cardamom and
saffron.

7. Dastarkhwan, a Persian term,
literally means a meticulously
laid-out ceremonial dining
spread. It is customary in
Awadh to sit around and share
the Dastarkhwan. Laden with
the finest and the most varied
repertoire of the khansamas
(chefs), the Dastarkhwan of the
raeis (the rich) were called
Khasa (special).

8. The Awadhi dastarkhwan would not be
complete unless it had the following
dishes:
 Qorma (braised meat in thick gravy),
 salan (a gravy dish of meat or
vegetable),
 qeema (minced meat),
 kebabs (pounded meat fried or roasted
over a charcoal fire),
 lamb
 pasinda (fried slivers of very tender
meat, usually kid, in gravy)
 Rice is cooked with meat in the form in
the form of a pulao,

9.  Pulao (fried rice) or
served plain.
There would also be a variety of rotis.
Desserts comprise
 kheer (milk sweetened and boiled with
whole rice to a thick consistency),
 sheer brunj, (a rich, sweet rice dish
boiled in milk),
 firni

10.  THIS IS THE EFFECT OF FOOD ON THE
HUMAN BODY UPON CONSUMPTION. THE
FOODS CAN THEREFORE BE CLASSIFIED AS
HAVING A GARAM TASEER (WARMING
EFFECT) OR A THANDI TASEER( COOLING
EFFECT)
 MOST FOODS HAVING A GARAM TASEER
ARE CONSIDERED APRODISIAC IN NATURE
AND ARE MAINLY CONSUMED IN WINTERS.
 FOODS THAT COOL THE BODY , OR HAVE A
THANDI TASEER ARE MAINLY CONSUMED
IN SUMMERS.

12. THIS IS A METHOD OF TEMPERING A DISH WITH
HOT OIL/GHEE AND SPICES. IT MAY BE DONE
EITHER AT THE BEGINNING OF COOKING OF A
DISH, AS IN CURRIES, OR AT THE END AS IN
THE COOKING OF DALS. IN THE FORMER CASE
THE FAT IS HEATED IN A VESSEL TO A
SMOKING POINT AND AFTER REDUCING THE
FLAME, SPICES ARE ADDED TO IT. WHEN THEY
BEGIN TO CRACKLE, THE RAW INGREDIENTS
ARE ADDED AND FURTHER COOKED. IN THE
LATTER CASE THE SAME PROCESS IS
CARRIED OUT IN A LADLE WHICH IS IMMERSED
IN A COOKED DISH AND IMMEDIATELY
COVERED WITH A LID.

13. THIS IS A QUICK SMOKE PROCEDURE , WHERE A
BOWL IS KEPT FLOATING IN THE DISH WITH
BURNING COAL , BLACK PEPPERCORN , BAY
LEAF AND GHEE , IS USED TO FLAVOR A MEAT
DISH, DALS OR EVEN RAITA. THE SMOKE VERY
EFFECTIVELY PERMEATES EVERY GRAIN OF THE
INGREDIENT AND IMPARTS A SUBTLE AROMA
WHICH ENHANCES THE QUALITY OF THE DISH .
THIS IS A COMMON TECHNIQUE EMPLOYED
WHILE MAKING KEBABS.

14. THIS IS THE FREQUENTLY USED METHOD USED IN
AWADH COOKING. ‘DUM’ LITERALLY MEANS
‘BREATH’ AND THE PROCESS INVOLVES PLACING
THE SEMI-COOKED INGREDIENTS IN A POT, SEALING
THE UTENSIL WITH A FLOUR DOUGH AND APPLYING
VERY SLOW CHARCOAL FIRE ON TOP,BY PLACING
LIVE CHARCOAL ON THE LID, AND SOME FROM
BELOW.. THIS METHOD IS FOLLOWED FOR A
NUMBER OF DELICACIES SUCH AS PULAO AND
BIRYANI. ANY DISH COOKED BY THIS METHOD IS
‘DUM PUKHT’ OR ‘DUM BAKHT’.

15. THIS REFERS TO THE USE OF SOFTENING
AGENTS SUCH AS PAPAIN (FROM RAW
PAPAYA) OR KALMI SHORA (KNO3) TO
TENDERISE MEAT.

16. THIS IS A VITAL STEP IN COOKING ALMOST ANY
AWADHI DISH. IT IS ESSENTIALLY THE TEMPERING
OR SEASONING OF THE COOKING MEDIUM. THIS IS
IMPORTANT TO REMOVE THE RAW FLAVOR OF THE
GHEE OR OIL AND FLAVOR IT WITH KEVRA,
CARDAMOMS. THE METHOD IS AS FOLLOWS :
HEAT 500GM OF GHEE OR OIL TO A SMOKING POINT
THEN REDUCE THE HEAT AND SPRINKLE 1 TBSP
KEWRA-WATER AND ADD 6 GREEN CARDAMOMS
AND STIR TILL THE WATER EVAPORATES AND THE
GHEE GIVES A PLEASANT AROMA. REMOVE FROM
THE FIRE, STRAIN THROUGH A MUSLIN CLOTH AND
KEEP FOR FURTHER USE.

17. IS A TERM WHICH REFERS TO THE FINAL
STAGE IN COOKING WHEN THE OIL USED
DURING COOKING RISES TO THE SURFACE,
GIVING THE DISH A FINISHED APPEARANCE.
THIS OCCURS WHEN SLOW COOKING OF
GRAVY DISHES IS INVOLVED.

18. IT IS THE SHORTENING OF DOUGH. IN
THIS PROCESS FAT IS RUBBED INTO
THE FLOUR AND MADE INTO A DOUGH
FOR KACHORIS OR POORIS OR
PARATHAS. THIS MAKES THE FINAL
PRODUCT CRISP AND FLAKY AND
CRUMBLY.

19. STAPLE
FOOD
As wheat is the staple food of the state,
breads are very significant. Breads are
generally flat breads; only a few
varieties are raised breads. Tawa roti is
bread made on crude iron pans.
Improvisations of the roti (or bread)
are of different types and made in
various ways and include the rumaali
roti, tandoori roti, naan (baked in
a tandoor), kulcha, lachha paratha,
sheermaal and baqarkhani.

21. IS GENERALLY A BRASS ONE. IT COMES
WITH A LID. IT IS USED WHEN GREAT
DEAL OF ‘BHUN-NA’ OR SAUTE IS
REQUIRED, OR EVEN BOILING AND
SIMMERING. ITIS ALSO REQUIRED FOR
YAKHNI OR SALAN, KORMA OR KALIYA.

23. IT IS A PEAR SHAPED POT WITH A LID MADE OF
BRASS, COPPER OR ALUMINIUM. THE SHAPE OF
THIS UTENSIL IS IDEALLY SUITED FOR THE ‘DUM’
METHOD. IT IS USED FOR COOKING PULAO,
BIRYANI, NEHARI ETC.

24.  IT IS A DEEP, CONCAVE UTENSIL MADE OF
BRASS, IRON OR ALUMINIUM AND IS USED
FOR DEEP FRYING.

25. IT 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
TOP AND BOTTOM.

26.  IT IS AN IRON
TANDOOR, AS DITINCT
FROM THE CLAY
TANDOOR MORE
COMMON IN DELHI. IT
IS A KIND OF DOME-SHAPED
IRON OVEN
USED FOR MAKING
MOST OF THE
BREADS SUCH AS
THE SHEERMAL,
TAFTAN,
BAKARKHANI ETC.

27. IT IS THE AWADH VERSION OF THE
GRIDDLE SHAPED LIKE ABIG ROUND,
FLAT BOTTOMED TRAY WITH RAISED
EDGES, IT IS USED FOR COOKING
KABABS. ALSO USED FOR DISHES WHERE
HEAT IS APPLIED FROM BOTH ENDS,
WHEN COVERED.

28. IT IS A BIG THALI OR
ROUND TRAY USUALLY
USED AS A LID FOR THE
LAGAN OR MAHI TAWA
WHEN HEAT IS TO BE
APPLIED FROM THE TOP.
LIVE CHARCOAL IS
PLACED ON IT AND HEAT
IS TRANSMITTED
THROUGH IT TO THE
FOOD. THUS THE
INDIRECT HEAT HAS THE
DESIRED EFFECT OF
BROWNING AND COOKING
THE INGREDIENTS.

30. Kebab's are the integral part of
Awadhi. Lucknow is proud of
its Kebabs. There are several
varieties of popular kebabs in
Awadhi cuisine viz. Kakori
Kebabs, Galawat ke Kebabs,
Shami Kebabs, Boti Kebabs,
Patili-ke-Kebabs, Ghutwa
Kebabs and Seekh Kebabs are
among the known varieties.

31. The 100-year-old Tunde ke Kabab in Chowk is the
most famous outlet for Kababs even today. Tunde
kabab is so named because it was the speciality of a
one-armed chef. The tunde kabab claims to be unique
because of the zealously guarded family secret recipe
for the masala (homemade spices), prepared by
women in the family. It is said to incorporate 160
spices.

32. Kakori kabab is considered blessed since it
was originally made in the place by the same
name in the dargah of Hazrat Shah Abi Ahder
Sahib with divine blessings. The mince for
the kabab comes from the raan ki machhli
(tendon of the leg of mutton) other
ingredients include khoya, white peppercorn
and a mix of powdered spices that remains
secret.

33. Shami Kebab is made from mince meat, with
usually with chopped onion, coriander, and
green chillies added. The kebabs are round
patties filled with spicy mix and tangy raw
green mango. The best time to have them is May,
when mangoes are young. When mangoes are not
in season, kamrakh or karonda may be
substituted for kairi, as both having a tart flavour
reminiscent of the raw mango.

34. GALAWAT KEBAB
A variant made without any admixture or
binding agents and comprising just the
minced meat and the spices is the Galawat
kabab.
PASANDA KEBAB
An unusual offering is the Pasanda
Kebab, piccata of lamb marinated and
then sautéed on a griddle.

35. BOTI KEBAB
Boti kebab is lamb marinated in yoghurt and
skewered, then well cooked. Traditionally,
Boti Kebab (Lamb) is cooked in a clay oven
called a tandoor.
VEGETARIAN KEBABS
Vegetarian kebabs include Dalcha Kebab,
Kathal ke Kebab, Arbi ke Kebab, Rajma
Galoti Kebab (kidney bean kebab cooked
with aromatic herbs), Zamikand ke Kebab
(Lucknowi yam kebabs), etc.

36. Korma is actually the Indian name for the
technique of braising meat. It originated in
the lavish Moghul cuisine wherein lamb or
chicken was braised in velvety, spiced sauces,
enriched with ground nuts, cream and butter.
While kormas are rich, they are also mild,
containing little or no cayenne or
chillies. There are both vegetarian(navratan
korma) and non-vegetarian(chicken, lamb,
beef & fish korma) varieties of korma. Murgh
Awadhi Korma is a classic from Lucknow.

37. Kaliya is a mutton preparation with gravy
along with the compulsory inclusion of
turmeric or saffron.
NAWARATAN KORMA CHICKEN KORMA

38. Lucknowi biryani : Biryani derives from the
Persian word Birian, which means "roasted
before cooking." Biryani is a mixture of
basmati rice, meat, vegetables, yogurt, and
spices. Lucknow biryani or awadh airyani is a
form of pukki biryani. Pukki means
"cooked." Both meat and rice are cooked
separately, then layered and baked. The
process also lives up to the name biryani in
the Persian meaning "fry before cooking'.

39. Tehri: Tehri is the name given to the
vegetarian version of the dish and is very
popular in Indian homes.
CHICKEN DUM
BIRYANI
MUTTON
BIRYANI
PULAO

40.  Sheermaal is a sweetened Naan made out of
Maida (All-purpose flour), leavened with yeast,
baked in a Tandoor or oven. It typically
accompanies aromatic quorma (gravied chicken
or mutton). Originally, it was made just like Roti.
The warm water in the recipe for Roti was
replaced with warm milk sweetened with sugar
and flavoured with saffron. Today, restaurants
make it like a Naan and the final product
resembles Danish pastry.
 Baqarkhani is an elaborate variation of the
sheer-maal that is fried on a griddle rather than
baked in a tandoor.

41. Winters are dedicated to halwas of all
kinds that came
from Arabia and Persia to stay in
India. There are several varieties of
these, prepared from
different cereals, such as gram flour,
sooji, wheat, nuts and eggs. The
special halwa or halwa sohan, which
has four varieties, viz Papadi, Jauzi,
Habshi and Dudhiya is prepared
especially well in Lucknow.

42.  LAUKI KI KHEER
 CHAWAL KI KHEER
 FIRNI
 SHAHI TUKRE
 SHEER BRANJ
 BALAI KE TUKDE
 SHAKRAMBA: SOOJI AND RAW
MANGO KHEER
 MUTANJAN - A SPICED MEAT, SUGAR
AND RICE PREPARATION
 SAFAIDA, A SIMPLE, SWEET RICE
DISH

43.  JALEBIS(ZALEBIA IN ARABIC),
SWEETS FORMED IN A SPIRAL,
GLAZED WITH A SYRUP
 IMERTIS, THICK SWEETS WITH
SYRUP
 BALU SHAHIS, MOIST, ROUND
SYRUPY SWEETS
 PERA
 TAR HALWA, A SWEET MADE WITH
CLARIFIED BUTTER, AND EATEN
WITH PURIS, IS PURELY HINDU