Dastarkhwan is a carefully laid-out ceremonial dining spread that is customary in Awadh. The menu changes according to seasons. During winters rich food is consumed. Paye (trotters) is cooked overnight over a slow fire and the shorba (thick gravy) is eaten with naans. Turnips are also cooked overnight with meat koftas and serves as an accompaniment during lunch. Birds like partridge and quail are had during winter as they are heat giving meats. Fish is relished in this time. River fish is preferred in Awadh. Peas are one of the used vegetable in this region.
The spring season witnesses crisp snacks like phulkis, puri-kababs and birahis, khandoi, laute paute and colocasia-leaf cutlets. Raw mangoes cooked in semolina and jaggery or sugar makes a delicious dessert called curamba which is consumed mainly in summer. These dishes are generally consumed by the rural Hindu population of Awadh region.
Sheermals are a sort of paratha that was invented by mamdoo bawarchi. The utensils are peculiar which are required to make dishes like Kebabs. Meat kababs are generally cooked in a mahi tawa. Bone china plates and dishes were used in Lucknow since the rule of Nawabs. The kebabs of Awadhi cuisine are distinct as they are grilled on a chula and sometimes in a skillet. The Seekh Kebab is one of the famous kebabs. Kakori kebab and shammi kebab are the most sought after kebabs. Other type of kebabs includes Galawat kabab, Pasanda Kebab, Boti kebab. There are even Vegetarian kebabs include Dalcha Kebab, Kathal ke Kebab, Arbi ke Kebab, Rajma Galoti Kebab, Zamikand ke Kebab and so on.
Murgh Awadhi Korma is one of the major delicacies of Lucknow. Kaliya which is a mutton preparation is another popular non vegetarian item. Lucknow Biryani or Awadh Biryani is a form of cooked Biryani.
Different types of Roti are also well known like rumaali roti, tandoori roti, naan, kulcha, lachha paratha, sheermaal and baqarkhani. Breads made of other grains like Makai ki roti, Jowar ki roti, Bajre ki roti, chawal-ki-Roti are common.
Halwas play a very important role in winters. There are several varieties of these such as gram flour, sooji, wheat, nuts and eggs. The special halwa or halwa sohan has four varieties like Papadi, Jauzi, Habshi and Dudhiya. The Jauzi Halwa Sohan is also a hot favorite
Awadhi cuisine has been highly influenced by Mughal cooking style. However Awadhi food does not make use of hundred-odd spices though there is a blend of handful but not so common spices. The manner in which the food is cooked is different; in the process all nutrients are retained. Marinating meat is one of the processes in order to produce a delightful taste. Fish, red meats, vegetables and cottage cheese are marinated in curd and spices that helps to soften the taste and texture as well as remove any bad odours from it. They were often cooked on tawa that gives it a different flavour. Some of the Awadhi recipes are: Adraki Murg, Almond Kulfi, Almond Seera, Badam Halwa, Boondi Raita, Carrot Halwa, Chicken Korma, Dahi Gosht, Duck Pancakes, Fish Kebab, Galouti Kebab, Green Peas Paratha, Gulkand Peda, Indian Keema, Kaddu Ki Kheer, Kanji Ke Vade, Kathi Kebab, Kele Ki Sabzi, Khaja, Kofta Curry, Kuttu Paratha, Mango Burfi, Methi, Parathas, Moong Dal Halwa, Mushroom Biryani, Mutton Kabab, Nargisi Kofta, Navratan Korma, Nawabi Curry, Paneer Korma, Paneer Stuffed Tomatoes, Papri, Peas Pulao, Phirni and many more exotic dishes.
|More Articles in Indian Regional Cuisines (177)|