This slide show will guide you about the very famous cuisine of India.

2.  Uttar Pradesh , abbreviated as UP, is the most
populous state in the Republic of India as well as
the most populous country subdivision in the world.
The state, located in the northern region of the Indian
subcontinent, has over 200 million inhabitants. It was
created on 1 April 1937 as the United Provinces during
British rule, and was renamed Uttar Pradesh in
1950. Lucknow is the capital city.

3.  UTTTAR PRADESH HAS A RICH AND DIVERSE
CUISINE RANGING FROM TRADITIONAL TO THE
MODERN FROM THE COURT CUISINE OF AWADH
TO THE GANGAS GHAT .
 The very mention of Lucknow ( capital of UP)
which was the seat of awadh culture brings to
mind the tradition of “PHELE APP “ ( AFTER
YOU)

4.  THE LANGUAGE DRIPPING WITH POLITNESS AND
THE LIFSTYLE OF THE NAWABS. BUT WHAT
APPEALS IS THE CUISINE OF AWADH , WHICH IS
IN SOME WAYS WAS A CULMINATION OF ALL
THAT WAS BEST IN ART CULTURE AND SCIENCE .
 THE ESTWHILE PROVINCE OF AWADH WAS
FAMOUS FOR ITS GASTRONOMIC ETIQUETTE
THIS CULTURE IS STILL FOUND AND PRESERVED
IN THE SANCTORUN OF THE ESTWHILE LANDED
ARISTOCRACY OF LUCKNOW.

5. DIVISION OF UP CUISINE
AWADHI :- AWADH IS AN AREA
REPRESENTING LUCKNOW AND NEAR BY PLACES
 AWADH HAS BEEN GRATLY INFLUENCE BY
MUGHALS COOKING TECHNIQUES
 THE BAWARCHIES & RAKABDARS OF AWADH
GIVE BIRTH TO THE ‘DUM STYLE COOKING’
 RICHNESS OF AWADH CUISINE LIES IN THE
INGREDIENTS USED LIKE MUTTON , PANEER ,
RICH SPICES ( CARDAMOM , SAFFRON , KEWRA )

6. CHARACTERS OF AWADHI CUISINE
 NO USE OF TOMATOES / VERY LESS .
 HUNG CURDS – CHAKAH IS USED INSTEAD OF
TOMATOES
 USE OF BROWN ONIONS ( FRIED ONIONS )
 USE OF DRY FRUITS AND CREAM , BUTTER AND
GHEE .

7. MUGHLAI CUISINE :- CONSIST OF
DISHES DEVELOPED IN MEDIVIAL INDIA AT THE
CENTRES OF THE MUGHAL EMPIRE .
 IT REPRESENT THE COMBINATION OF THE
COOKING STYLE AND RECEPIES OF CENTRAL
ASIA AND NORTH INDIA.
 THE TASTES OF MUGHLAI CUISINE VARY FROM
EXTREMLY MILD TO SPICY AND ARE OFTEN
ASSOCIATED WITH DISTINCTIVE AROMA AND
TASTE OF GROUND AND WHOLE SPICES

8. CHARACTERS OF MUGHLAI
CUISINE
 THE FOOD CONTAINS MEATS , POTATOES,
VEGETABLES AND OTHER IMPORTANT FOOD
SUBSTANCES THAT WOULD PROVIDE WHOLE
NUTRITION .
 THE PROCEES INVOLVED COOKING ALL THE
INGREDIENTS ON A SLOW FLAME SO THAT ALL
THE JUICES WOULD BE WELL OBSORBED INTO
THE SOLID FOOD THUS WAS THE BIRTH OF ‘DUM
PUKT’

9. OTHER MINIOR DIVISIONS
 BRAJ – COVERING THE AREA OF MATHURA,
VRINDAVAN , GOKUL, MAHAVAN , NAND NAGRI
AND BARSANE . FAMOUS FOR ITS CHAAT AND
PEDE
 VARANASI – KASHI IS THE CITY ON THE BANK OF
RIVER GANGA . FAMOUS FOR ITS PAAN
 AGRA- CATHES THE ATTENTION OF A LOT OF
TOURIST AS WELL AS VISITORS FROM ACROSS
THE GLOBE DUE TO ‘TAJ MAHAL’ FAMOUS FOR
ITS KACHORIES , PEETHA & DALMOTH .

10. STAPLE DIET
STAPLE FOOD OR A STAPLE
DIET THAT IS EATEN
ROUTENELY AND IN SUCH
QUANTITIES THAT IT
CONSITUTE ARE DOMINANTE
PORTION OF STANDARD DIET
FOR A GIVEN PEOPLE .
• WHEAT
•POTATO
•BARELY
•RICE
•ROOT VEGETABLE
•PULSES
•SAGO

11. GRAVY
 BROWN GRAVY :- GRINDED BROWN ONIONS ,
GINGER , GARLIC WITH CURD .
 ALMOND GRAVY :- SOAKED ALMONDS GRINDED
WITH RED CHILLIES AND CURD .
 MASALA GRAVY :- ONIONS , RED CHILLI POWDER,
CORIANDER POWDER , TURMERIC , GINGER AND
GARLIC .
 CHASHEWNUT GRAVY :- ONIONS AND
CASHEWNUTS GRINDED ALL TOGETHER .

12.  GARAM MASALA
 ANISEED POWDER
 PANCH PHORAN
 HING ( ASAFOETIDA )
 CARAWAY SEEDS ( KALA OR SHAHI JEERA) SUBTLE
FLAVOR,USED IN MEAT AND RICE DISHES.
 CARDAMOM (1)GREEN ELAICHI : HAS A COOL
SCENTED FLAVOUR,USED IN CURRIES AS WELL AS
DESSERTS (2) BROWN ELAICHI : BARI ELAICHI
USED WITH SAVOURY FOODS
MASALAS

13. COOKING METHODS
 DHUNGAR/DHUNAAR- THIS IS A QUICK SMOKE
PROCEDURE USED TO FLAVOUR MEAT
DISHES,DAL & EVEN RAITAS. THE SMOKE VERY
EASILY PENETRATES INTO EVERY GRAIN OF
INGREDIENTS & IMPARTS A STABLE AROMA.
THIS IS A COMMON TECHNIQUE EMPLOYED
WHILE MAKING KEBABS
 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 HRS.

14.  GALAVAT :- REFERS TO THE USE OF SOFTENING
AGENTS SUCH AS 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
 MONIN :- IT IS SHORTENING OF DOUGH . TN THIS
PROCESS FAT IS RUBBED INTO THE FLOUR AND MADE
INTO DOUGH FOR KACHORIS OR POORIS OR
PRATHAS . THIS MAKES THE FINAL PRODUCTS CRISP ,
FLAKY ANDCRUMBLY

15. FAMOUS DISHES

16. KEBABS
 GALAVAT KE KABAB :-GOLA
KEBAB MINCED MEAT BALL .
GULNAR KEBAB :- KABAB OF
CHICKEN FLAVORED WITH TOMATOES AND
SPICES , GARNISHED WITH ROSE PETALS
COOKED IN A SHALLOW PAN.

17.  KAKORI KEBABS :- A FAMOUS NAWABI DISH
MINCED LAMB OR MUTTON GRILLED WITH A
RANGE OF INDIARANGE OF INDIAN SEASONING
AND FLAVORS

18. YAKHNI PULAO
DUM PUKHT METHOD OF COOKING USED IN
THE PREPARATION OF THIS LAMB AND RICE
PREPRATION

19. MALAI PAAN
 MALAI KI GILORI – THE DELICATELY SWEET
MISHRI ENCASED IN PAPER THIN MALAI WITH A
HINT OF ROSE WATER AND KEWRA .
 THE CONCEPT OF BALAI AS IT EXISTS IN
LUCKNOW DOESN’T EXIST ANYWHERE ELSE IN
THE WORLDD

20. LUCKNOW BIRYANI
LAKHNAWI
BIRYANI IS
PREPARED IN
YAKHNI STYLE
. LAKHNAWI
BIRYANI IS
SLOW
COOKED AND
IS LIGHTER ON
STOMACH.

21. ZAMIN DOZ
 WHOLE FISH STUFFED WITH SPICES , SEALED IN
AN EARTHENWARE CASE, BURIED IN THE
GROUND AND COOKED BY PLACING COW DUNG
CAKES ON THE GROUND ABOVE.

22. ANNAKOOT
 ANNAKOOT TRANSLATED AS ( A MOUNTAIN OF
FOOD )
 WHICH IS PREPARED BY LARGE AMOUNT OF
DEVOTEES IN ORDER TO OFFER GOD AS A MARK
OF GRATITUDE .
 IT IS A COMBINATION OF VEGETABLES AND
FRUITS (APPLES & GRAPES )

23. ARHAR KI DAAL
 NOTHING SPELLS COMFORTS LIKE SOME
STEAMING ARHAR DAAL DRIZZLED ON A PLATE
FULL OF RICE A SIMPLE EVERY DAY CLASSIC
RECEPIES. EVEN A NOVIC COOK CAN MASTER IT
EVERY HOUSEHOLD IN THE STATE HAVE ITS
OWN VERSION .

24. MURG WAJID ALI
 SAFFRON FLAVOURED CHIICKEN BREASTS DONE
IN RICH ALMOND BASED GRAVY

25. FAMOUS SWEET DISHES
 GULAB JAMUN
 BALU SHAHI
 SHAHI TUKRE
 JALEBI
 BKHEER

26. FAMOUS BEVERAGES
 BHEL SHARBAT
 HIBISCUSS SHARBAT
 NIBU PANI
 AAM PANA

27. THANKYOU.
By-Suhani Upadhyay