Awadhi cuisine

Awadhi cuisine is a style of cooking that originated in the Awadh region in Northern India. The cuisine is influenced by the techniques of Mughlai cuisine, with its distinct flavours and dishes. Awadhi cuisine is known for its richness and the extensive use of spices, which give the dishes a unique taste and aroma.

History

Awadhi cuisine has a rich history that dates back to the era of the Nawabs of Awadh, who were great patrons of the culinary arts. The Nawabs employed a large number of cooks, known as bawarchis, who were skilled in the art of cooking. The bawarchis were known for their unique style of cooking, which involved slow cooking the food over a low flame, a technique known as Dum Pukht. This technique allows the food to be cooked in its own juices, which enhances the flavours and aroma of the dishes.

Dishes

Awadhi cuisine includes a wide variety of dishes, both vegetarian and non-vegetarian. Some of the popular dishes include Biryani, Kebab, Korma, Nihari, Sheermal, and Kulcha. The cuisine is also known for its variety of breads, such as Naan, Roti, and Paratha.

Biryani

Biryani is a popular dish in Awadhi cuisine. It is a one-pot dish made with basmati rice, meat (usually chicken or mutton), and a blend of spices. The dish is cooked using the Dum Pukht technique, which gives it a distinct flavour and aroma.

Kebab

Kebab is another popular dish in Awadhi cuisine. There are various types of kebabs, such as Shami Kebab, Galouti Kebab, and Boti Kebab. These kebabs are made with minced meat and a blend of spices, and are usually served with naan or roti.

Influence

Awadhi cuisine has had a significant influence on the cuisines of other regions in India, such as Punjab, Hyderabad, and Kolkata. The Dum Pukht technique, in particular, has been adopted by many other cuisines and is used to prepare a variety of dishes.

See also

• Indian cuisine
• Mughlai cuisine
• Biryani
• Kebab