Awadhi Cuisine is one of the most famous Indian Cuisine originating in the city of Lucknow; capital of the state of Uttar Pradesh in India. Generally, all cuisines have a good deal of exciting history behind them. It also applies to Awadhi cuisine, and this is very captivating, not only in taste, but also in history.
The Awadhi cuisine or Lucknow cuisine has its own Nawabi style that is highly popular all over the world. The cuisine has its own distinctive characteristics in respect of taste, flavor and quality. Several kinds of Biryanis and kebabs are the principal dishes that are regarded as the typical Awadhi cuisines.
The chefs (bawarchis) of Awadh gave birth to the ‘Dum’ style of cooking (the art of cooking over the slow fire), which has become synonymous with Lucknow cuisine today. The complete spread consists of intricate dishes like Biryanis, zarda, nahari-kulchas, kebabs, kormas, kaliya, Roomali rotis, warqi paranthas and sheermal. The affluence and richness of Awadhi cuisine lie not only in the diverseness of cuisine but also in the constituents used like rich spices such as saffron and cardamom, mutton and Paneer.
The style of cooking Awadhi cuisine is altogether different from other types of Indian cuisines. The dishes are prepared by a special procedure which is called “Dum Pukht”. Most of the Awadhi dishes are cooked by this process. In this process of cooking, all the necessary ingredients are cooked in a large pot (handi). The most significant point of Dum Pukht process of cooking is that the ingredients ought to be cooked over a low and steady flame. This procedure allows the juices from very in ingredients to be soaked up well.
Some of the famous Awadhi cuisines are: Almond Kulfi, Fish Kebab, Almond Seera, Kanji Ke Vade, Badam Halwa, Murgh Musallam, Boondi Raita, Navratan Pulao, Carrot Halwa, Shammi Kebab, Chicken Korma, Vegetable Biryani, Dahi Vada, Duck Pancakes, Frozen Paneer Masala, Kachori, Egg Paratha, Lachcha Paratha, Malai Kofta, Yakhni Pulav, Methi Parathas, Gulab Jamun, Jalebi, Imarti, Malpua, Zafrani Kheer, Malai Kofta, Kurmura Ladoo, Rabdi and Kaddu Ki Kheer.
