Gems Of Awadhi Cuisine, 8 Dishes From This Region To Try

Awadhi cuisine is one of India’s most culturally and historically rich parts of the country’s food landscape. The erstwhile region of Awadh is situated in the Ganegtic Valley, which comprises modern-day Lucknow and some surrounding towns. In the 16th century, Awadh was under Mughal rule and by the 18th century, that power passed to the Nawabs of Awadh in 1856, the British assumed power of the region, renaming it the United Province of Agra and Oudh. This varied history has shaped the region’s food and it owes many of its distinctive dishes to the era of the Nawabs. 

The first Nawab, Burhan-ul-Mulk Saadat Khan, had Persian roots and that practice found a place in court. The Mughal past also shines through in many dishes and together with the Persian influence and local traditions, they form a distinctive cuisine. The hallmark of Awadhi cuisine is its meticulous combination of spices, a feature that helps to distinguish it from Mughlai cuisine. Awadhi cooking has certainly borrowed from Mughal traditions, but there are significant distinctions such as its preference for subtle and refined flavours in contrast to the hearty use of spices, nuts, milk, and cream that characterises Mughlai cuisine.

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Here are 8 dishes from Awadhi Cuisine you must try:

Awadhi Dum Biryani:

The dumpukht style of cooking is integral to Awadhi cuisine. It involves cooking in a heavy-bottomed pot with a lid sealed with dough. The word dum means ‘to breathe’, and pukht means ‘to cook’, so the dumpukht method is designed to let food ‘breathe’ in its own aromas and infuse the dish with a rich flavour over a long period. This slow-cooking technique allows the flavours to blend harmoniously, resulting in a biryani known for its subtle and delicate taste. The Awadhi Dum Biryani stands out from other biryani varieties in the Indian subcontinent due to its unique preparation method, making it a true culinary delight for those who appreciate the art of cooking.

Qorma:

This rich curry gets its name from the style of cooking where meat is braised on high heat and then sealed to slow cook in a rich mixture of onions, spices yoghurt, cream, and water or stock. This combination creates a thick and luscious sauce. Qorma is a testament to the richness and depth of flavour that can be achieved in Indian cuisine through the careful blending of ingredients and slow-cooking techniques, making it a popular choice for those seeking a comforting and indulgent meal.

Nihari:

A favourite especially during cold winter months, Nihari is a hearty mutton or goat-meat stew (although it was originally made with beef) renowned for its slow-cooking process. The meat is simmered for hours until it becomes incredibly tender and melds seamlessly with the stew's texture. It’s usually cooked overnight and enjoyed for breakfast since it’s nourishing and prepares people for the day ahead. 

Galawati Kebab:

Also known as "Galouti Kebab," hails from the city of Lucknow in the Awadhi region of India and is famous throughout the country for its soft and delicate texture. The name "Galawati" itself means "melt in the mouth," and these kebabs certainly live up to their name. As the legend goes, Nawab Asad-ud-Daula had lost his teeth but still wanted to enjoy kebabs, so the Galawti was made soft with pounded meat to appease his wishes. 

Qeema:

Also known as "Keema," or “kheema”, depending where you are, this is a classic, simple dish that features minced meat, usually beef or lamb, cooked with a medley of spices and aromatics.  It’s believed the first written recipe was found in writings about Emperor Akbar and the word itself can be traced back to the Turkish word "kiyma" meaning ground or minced meat.  The meat is cooked with select spices and herbs until it's tender and infused with the rich flavours

Nargisi Kofta:

There are many koftas and kebabs to sample in Awadhi cuisine, but Nargisi Kofta is one of the most unique. It’s thought to have been the root of the British favourite Scotch Eggs, but its true origins are hazy. This dish presents a hard-boiled egg –traditionally a duck egg – wrapped in a layer of minced meat and then deep-fried. The dish gets its name from the Persian word "nargis," which means narcissus flower, as the koftas are often shaped to resemble the shape of a flower. 

Zarda:

Rice takes on a new identity in this colourful and aromatic treat that graces special occasions and festivals. To prepare Zarda, basmati rice is cooked with ghee, sugar, saffron, and a variety of nuts and dried fruits. The saffron imparts a rich golden hue to the rice, while the nuts and fruits add texture and sweetness. Cardamom and rosewater are often used to infuse the dish with a delightful fragrance.

Sheermal:

The name "Sheermal" is derived from two Persian words: "sheer," meaning milk, and "mal," meaning flour, reflecting the two primary ingredients in the bread. To make Sheermal, a dough is prepared using flour, sugar, milk, ghee and yeast. Saffron and cardamom is used not only to impart a golden hue but also to infuse the bread with its distinct aroma. The dough is then kneaded and allowed to rise, creating a soft and fluffy texture before being baked in a tandoor.