Awadhi Cuisine

Awadhi Cuisine is from the city of Lucknow is the capital of the state of Uttar Pradesh in
CentralSouthAsia and Northern India.The cuisine consists of both vegetarian and non-
vegetarian dishes.Awadh has been greatly influenced by Mughal cooking techniques.The
cuisine of Lucknow bears similarities to those of Persia, Kashmir, Punjab and
Hyderabad.The city is famous for its Nawabi foods.The bawarchis and rakabdars of Awadh
gave birth to the dum style of cooking or the art of cooking over a slow fire.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.
Dastarkhwan, a Persian term, literally means a laid-out ceremonial dining spread. It is
customary in Awadh to sit around and share the Dastarkhwan.
The Chefs of Awadhi transformed the traditional dastarkhwan with elaborate dishes like
kababs, kormas, kaliya, nahari-kulchas, zarda, sheermal, roomali rotis and parathas.
During Ramzan, the month of fasting, the cooks and the ladies of the house are busy
throughout the day preparing the iftari (the meal eaten at the end of the day’s fast), not only
for the family but for the friends and the poor. Id is celebrated with varieties of siwaiyan
(vermicelli) – Muzzaffar is a favourite in Lucknow.Sheermals were invented by mamdoo
bawarchi more than one and a half century ago. They are saffron covered parathas made
from a dough of flour mixed with milk and ghee and baked in iron tandoors.
The Awadhi/Lucknow 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),
 Kababs (pounded meat fried or roasted over a charcoal fire)
 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,
 Chulao (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),
 Halwa,
 Phirni
Kebab
Lucknow is proud of its Kebabs. The Kakori Kebabs, Galawat ke Kebabs, Shami Kebabs,
Boti Kebabs, Patili-ke-Kebabs, Ghutwa Kebabs and Seekh Kebabs are among the known
varieties.
Seekh Kebab : It was originally prepared from beef mince on skewers and cooked on
charcoal fire. Now lamb mince is preferred for its soft texture.
Kakori kabab : The mince for the kabab is to be obtained from no other part but the raan ki
machhli (tendon of the leg of mutton) other ingredients include khoya, white pepper and a
mix of powdered spices which remains a closely guarded secret adds to the perfect blend.
Shami Kabab : Made from mince meat, with chopped onion and coriander and green chillies
usually added to the mixture, the kebabs are round patties filled with spicy surprises and the
tangy raw green mango.
Galawat kabab : A variant made without any admixture or binding agents and comprising
just the minced meat and the spices is the Galawat kabab.
Pasanda Kebab : Piccata (thin flattened chunk) of lamb marinated (red chiili powder, ginger
& garlic paste, papaya and garam masala) and then sautéed on a griddle.
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 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.
Curry preparations
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.
Ther are both vegetarian(navratan korma) and non-vegetarian(chicken, lamb, beef & fish
korma) varieties of korma. Murgh Awadhi Korma is a classic from Lucknow.
Kaliya is a mutton preparation with gravy along with the compulsory inclusion of turmeric or
saffron.
Rice preparations
Biryani derived from the Persian word 'Birian',which means 'roasted before cooking', biryani
is a mixture of rice(basmati), meat/vegetables, yogurt and spices.
Lucknow Biryani or Awadh Biryani is a form of Pukki Biryani. Pukki means 'cooked'. Both the
meat and rice are cooked separately and then layered and baked. The process also lives up
to the name Biryani in Persian meaning 'fry before cooking'
It basically has three steps. First, the meat is seared in ghee and cooked in water with warm
aromatic spices till meat is tender. The meat broth is drained out. Second, the rice is lightly
fried in Ghee, and cooked in the meat broth from the previous step. Third, cooked meat and
cooked rice are layered in a Handi. Sweet flavors are added. The Handi is sealed and
cooked over low heat. The result is a perfectly cooked meat, rice, and a homogenous flavor
of aromatic meat broth, aromatic spices and sweet flavors.
The difference between biryani and pullao is that while pullao is made by cooking the meat
in ghee with warm aromatic spices and cooking it in water till the meat is tender, then adding
the rice in the meat broth along with meat which is then sealed and cooked over low heat till
it's done, whereas biryani, the rice is boiled or parboiled separately in spiced water and then
layered with meat curry or marinade, depending on the type of biryani being cooked, which
is then sealed and cooked over low heat till it's done.
Bread preparations
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.
Chapati: It is the most popular roti in India which is eaten for breakfast, lunch or dinner.
Puri: It is small and are deep fried so they puff like balloons.
Paratha: A very common variant of roti is the celebrated and immensely popular, cooked in
the same way as a regular roti, stuffed with fillings of vegetables, pulses, cottage cheese,
and even mince meat and fried in ghee or clarified butter. This obviously heavy and
scrumptious round bread finds its way to the breakfast tables of millions.
Rumali Roti: An elaborately and dexterously prepared ultra thin bread made on a huge and
hot convex metal pan from finely ground wheat flour. It is a treat to watch one of these being
prepared with great flourish by skilled cooks. The Urdu word rumaali literally means a
kerchief.
Tandoori Roti: A relatively thick bread ranging from an elastic to a crispy consistency, baked
in a cylindrical earthen oven at a sometimes amazing speed by aggressively fast cooks at
roadside restaurants and eateries. The Urdu word tandoor means an oven.
Naan: This is a thick bread, softer and richer in texture and consistency than the tandoori
roti. It is made from finely ground wheat flour kneaded into a very elastic mass. The roghni is
a special treat for lovers of awadhi cuisine. This extraordinary bread is prepared with a rich
mixture of cream, sugar, wheat flour, butter, and essence. The taste is rich and elegant—
just perfect for the curries of the awadhi cuisine.
Sheermaal: It is sweet bread that accompany the rich and filling aromatic quorma (gravied
chicken or mutton). Sheermal is a sweetened Naan made out of Maida (All-purpose flour),
leavened with yeast, baked in Tandoor or oven. In the olden days, it was made just like Roti.
The warm water in the recipe for Roti was replaced with warm milk sweetened with sugar
and flavored with saffron. Nowadays, the restaurants make it like a Naan and the final
product resembles Danish pastry.
Baqarkhani: It is a naan which is an elaborate variation of the sheer-maal except that it is
fried on a griddle rather than baked in a tandoor.
Desserts
The special halwa or halwa sohan which has four varieties, viz Papadi, Jauzi, Habshi and
Dudhiya is prepared especially well in Lucknow.
ANANAS KA MUZAFFAR : Electric yellow rice with sugar syrup, pineapple chunks and
ghee.
Shahi Tukra : Shahi means ― Grand‖ Tukra means ― Pieces ― Here the grand refers to
the richness of the dish. Fried breads dip in sugar syrup simmer in balai / rabari. Tradionally
cooked or served from Mahi Tawa.
Culinary terms
Dhungar
This is a quick smoke procedure used to flavour a meat dish, daIs or even raita. The smoke
very effectively permeates every grain of the ingredients and imparts a subtle aroma, which
enhances the quality of the dish. The procedure may be carried out either at the intermediate
or the final stage of cooking. This is a common technique employed while making kababs.
The method is as follows. In a shallow utensil or a lagan in which the meat or mince has
been marinated, a small bay is made in the center and a katori or onion skin or even a betel
leaf (depending on the dish) is placed. In it a piece of live coal is placed and hot ghee,
sometimes mixed with aromatic herbs or spices, is poured over it and covered immediately
with a lid to prevent the smoke from escaping. The lid is not removed till about 15 minutes,
so as to allow the smoke to work on the ingredients inside. The coal is then removed from
the utensil and the meat put through further cooking processes.
Dum dena
This is a frequently method used in Awadh cooking. 'Dum' literally means 'breath' and the
process involves placing the semi-cooked ingredients in a pot or deg, sealing the utensil with
flour dough and applying very slow charcoal fire from top, by placing some live charcoal on
the lid, and some below. The Persian influence is most evident in this method though in
Awadh it has acquired its own distinct character. The magic of dum' is the excellent aroma,
flavor and texture which results from slow cooking. This method is followed for a number of
delicacies such as the Shabdeg, Pulao and Biryani. Any dish cooked by this method is 'Dum
Pukht' or 'Dum Bakht'.
Galavat
Refers to the use of softening agents such as papain (from raw papaya) or kalmi shora to
tenderise 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). In the former, 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 same process is carried out in a ladle which is immersed in
the cooked dish and immediately covered with a lid, so that the essence and the aroma of
the spices, drawn out by the hot ghee are retained in the dish giving it their flavour.
Gile hikmat
Talking of Persian influence on Awadh cuisine one cannot ignore this interesting method
adopted for cooking. 'Gil' in Persian is earth or mud and 'Hikmat' implies the procedure of the
Hakims. This method is generally followed to prepare 'Kushtas' which are the ash-like
residue of substances which cannot be consumed in their natural form as they are toxic, for
instance gems or metals. But when adopted for cooking purposes the method is as follows.
The meat or vegetable to be cooked is generally taken whole and stuffed with nuts and
spices, It is then wrapped in a banana leaf or cloth and covered completely with clay or
'Multani Mitti' (Fuller's Earth) so as to seal it. It is thereafter buried about 4-6 inches deep.
Aslow fire is then placed on top for 6–8 hours after which the food is dug out and is ready to
be served!
Loab
This 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 mostly when slow
Moin
It is the shortening of dough. In this process fat is rubbed into the flour and made into a
dough for kachoris or pooris orparathas. This makes the final product crisp, flaky and
crumbly.
Ittr (Perfumes)
The use of perfumes play an important role in Awadh cuisine they are used to enhance the
aroma of the dish and make it delicate. Most commonly they are made from musk deer,
hunting of which is now banned worldwide.
Yakhni cuts (Mutton)
The cuts for Yakhni are generally bony pieces with flesh on them. These cuts are usually
taken from the joints and the ribs of the animal. The basic purpose
of mea t in preparing Yakhni is to derive the juice and flavour and hence the shape of the
meat does not count much.
Chandi warq
This is the process in which small pieces of silver are placed. between two sheets of paper
and then patted continuously with a hammer till it becomes papery thin. These are used in
decorating the dishes before presentations, e.g. Chandi kaliya, Moti pulao.
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 hours.
Utensils used
Bhagona
Or the patili is generally of brass with a lid. It is used when a great deal of 'bhunna' or saute
is required. or even for boiling and simmering. It is also used for preparingYakhni or Salan,
Korma or Kaliya.
Deg/Degchi
This is a pear-shaped pot with a lid of either brass, copper or aluminium. The shape of this
utensil is ideally suited for the 'dum' method and is used for cooking Pulao, Biryani, Nehari or
Shab Deg.
Kadhai
Kadhai is a deep, concave utensil made of brass, iron or aluminium and is used far deep
frying paoris puri and the like.
Lagan
Lagan is a Tradition 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 the
top and bottom.
Lohe ka tandoor
Is typically an iron tandoor, distinct from the clay tandoor which is more common in Delhi. It
is a dome-shaped iron oven covered with iron sheet, used for cooking a variety of Breads
like – Sheermal, Taftan, Bakarkhani etc.
Mahi tawa
Mahi tawa is the Awadh version of the griddle shaped like a big round, flat bottomed tray
with raised edges. used for cooking kababs. Also used for dishes where heat is applied from
both ends. when covered.
Seeni
Seeni is a big thali (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 the heat is transmitted through it
to the food. Thus the indirect heat has the desired effect of browning and cooking the
ingredients. All the copper and brass utensils are almost always used after 'kalai' or tin
plating the insides.