Awadhi
cuisine
Awadhi cuisine (Hindi: अवधी खाना, Urdu: اودھی کھانا) is from the city of Lucknow, which is the capital of the state of Uttar
Pradesh in Central-South
Asia and Northern
India, and the cooking patterns of the city are similar
to those of Central
Asia, the Middle
East, and Northern
India as well. The cuisine consists of both vegetarian
and non-vegetarian dishes. Awadh
has been greatly influenced by Mughal
cooking techniques, and the cuisine of
Lucknow bears similarities to those of Persia, Kashmir, Punjab and Hyderabad; and the city is known for 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, 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.
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).
No comments:
Post a Comment