Tastes Of India: Let's Dive Into The Delicate Flavours Of Awadh

Awadhi cuisine is a dining, manners, sophistication, and luxury experience all in one. The cuisine reflects the refinement, finesse, and sophistication of the nawabi way of life.

Awadhi cuisine reflects the nawabi way of life's refinement, finesse, and sophistication. (Representational Image)

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Awadhi cuisine is a complete dining, manners, sophistication, and luxury experience. Expert chefs from the royal kitchens of the Nawabs of Awadh perfected the various dishes that comprised the Awadhi spread. The cuisine reflects the nawabi way of life's refinement, finesse, and sophistication.

Awadhi cuisine is now widely available in North Indian cities. Most modern-day restaurants serving this cuisine, however, do not do justice to the sophistication and nuance involved in authentic Awadhi food. Only in the old city of Lucknow and a few other places in the country are the traditional flavours of this cuisine preserved to some extent. However, modern adaptations were unavoidable because the labour, sophistication, intricacy, and finesse involved in cooking during the Nawabs' reign are difficult to replicate today. Awadhi food has distinct characteristics that constitute the soul and essence of this cuisine.

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HISTORY OF AWADH CUISINE: 

Under the patronage of the Nawabs of Awadh, Awadhi cuisine developed its distinct flavour. The first Nawab, Burhan-ul-Mulk Saadat Khan, was of Persian origin. Thus, under the Nawabs, Persian cultural practises became an inseparable part of courtly culture. The culinary culture was no different. The cuisine perfected in the Nawabs' royal kitchens was a harmonious blend of Mughal, Persian, and local influences.

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DIFFERENCE BETWEEN AWADHI AND MUGHLAI CUISINE: 

The careful blend of spices used is the most distinguishing feature of Awadhi cuisine. Awadhi food is frequently confused with Mughlai food. Although Awadhi cuisine is heavily influenced by Mughal cuisine, there are significant differences between the two. One of the most noticeable differences between Awadhi and Mughlai cuisine is that, whereas the latter is distinguished by a zealous use of spices, nuts, milk, and cream, the former is distinguished by subtle and delicate flavours and nuanced use of spices.

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SOME FAMOUS DELICACIES OF AWADH CUISINE: 

Makhmali Murg: This delicacy's sauce is made of milk and cream, which gives it a white colour. This creamy sauce soaks into the chicken pieces. The sauce has a sweetish and intriguing flavour. The better the sauce tastes, the creamier it is.

Murg Musallam (stuffed roasted chicken): Murg Musallam is a stuffed roasted chicken. The chicken is marinated for several hours before being stuffed with boiled eggs and dry fruits and cooked in a variety of spices. This dish is a favourite of the British royal family. The dish is beautifully garnished with chandi vark.

Seek Kebabs: Kebabs have long been a staple of Awadhi cuisine. These are lamb kebabs with a twist. The lamb is mixed with various special spices and cooked over charcoal, which gives it tenderness and a juicy flavour. The aroma of these kebabs is tantalising.

Tunday Ke Kebabs: These are considered a must-try Lucknow dish. Their forefathers had worked for the Nawabs of Lucknow. The preparation of these kebabs is very special and secretive, and they have been doing it for many years. These kebabs will melt in your mouth, leaving the flavour of each spice indelible.

Shami Kebab: This kebab can be found in both vegetarian and non-vegetarian varieties. The minced meat or paneer is mixed with the "khadda masala" to give it an Awadhi twist. These are so common in Lucknow that they are now classified as street food.

Biryani: It consists of rice cooked with meat, various spices, and dry fruits. It is prepared in a unique method known as "dum." The dish is always accompanied by dahi raita and green chutney, which enhances its flavour. A dish is garnished in an unusual way, such as with sliced-up fried onions.

Warqi Paratha: This is a layered paratha that is typically served with curries. It's the ideal complement to non-vegetarian curry.

Zarda: This sweet cum dessert is made with cardamom sugar syrup and special basmati rice. Zarda is a very royal dish. It is a special dish made in Lucknow during festive occasions or other celebrations.  The dessert's saffron colour and flavour are both refreshing and mesmerising. It is beautifully garnished with chandi vark (silver layer) and dry fruits. If you have a sweet tooth, this is a must-have dish.

Shahi Tudka: The word shahi always means royal, and this dish is no exception. The dessert is made with bread as the base and a rabri and dry fruit topping flavoured with saffron and cardamom. The deep-fried bread at the bottom has been soaked in cardamom-flavoured sugar syrup. This delicacy's aroma and presentation are incredible.

Nihari Ghost: It's a spicy sauce and tender meat dish. This dish's sauce contains more tender mutton that has been soaked in it. This dish's spicy sauce will blow your mind.

Galaouti Kebab: The name tells you everything you need to know about this delicacy. The ground flesh of lamb or beef combined with a variety of spices gives it a delicious flavour. The fried kebabs melt away as soon as you keep them on your tongue, reviving all of your taste buds.