awadhi cuisine

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awadhi cuisine

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Awadhi cuisine (Hindi: अवधी भोजन, Urdu: اودھی کھانا‎) is a cuisine native to the city of Lucknow, which is the capital of the state of Uttar Pradesh in Northern India. It is very closely related to Bhojpuri cuisine of it neighboring region, Bhojpur. The cooking patterns of Lucknow are similar to those of Central Asia, the Middle East, and Northern India with the cuisine comprising both vegetarian and non-vegetarian dishes. The Awadh region has been greatly influenced by Mughal cooking techniques, and the cuisine of Lucknow bears similarities to those of Central Asia, Kashmir, Punjab and Hyderabad. The city is also known for its Nawabi foods.

kebabs

 

List of popular Kababs

The Seekh Kebab has long been considered a piece de resistance in the Awadhi dastarkhwan. Introduced by the Mughals it was originally prepared from beef mince on skewers and cooked on charcoal fire. Now lamb mince is preferred for its soft texture.
The 100-year-old Tunde ke Kabab in Chowk is the most famous outlet for Kababs even today. Tunde kabab is so named because it was the speciality of a one-armed chef. The tunde kabab claims to be unique because of the zealously guarded family secret recipe for the masala (homemade spices), prepared by women in the family. It is said to incorporate 160 spices.
Kakori kabab is considered blessed since it was originally made in the place by the same name in the dargah of Hazrat Shah Abi Ahder Sahib with divine blessings.[citation needed] The meat used is from the tendon of the leg of mutton, combined with khoya and spices.
Shami Kebab is made from mince meat, usually with chopped onion, coriander, and green chillies added. The kebabs are round patties filled with spicy mix and tangy raw green mango. The best time to have them is May, when mangoes are young. When mangoes are not in season, kamrakh or karonda may be substituted for kairi, as both have a tart flavour reminiscent of raw mango.
A variant made without any admixture or binding agents and comprising just the minced meat and the spices is the Galawat kabab.
An unusual offering is the Pasanda Kebab, piccata of lamb marinated and then sautéed on a griddle.
Boti kebab is lamb marinated in yoghurt and cooked on skewers in a tandoor oven.
Vegetarian kebabs include Dalcha Kebab, Kathal ke Kebab, Arbi ke Kebab, Rajma Galoti Kebab (kidney bean kebab cooked with aromatic herbs), Zamikand ke Kebab (Lucknowi yam kebabs), etc.
Here is the List of some popular Kebabs
Kakori Kebabs
Kebabs of Galawat
Shami Kebabs
Boti Kebabs
Patili-ke Kebabs
Ghutwa Kebabs
seekh kebabs

Korma is actually the Indian name for the technique of braising meat. It originated in the lavish Moghul cuisine wherein lamb or chicken was braised in velvety, spiced sauces, enriched with ground nuts, cream and butter. While kormas are rich, they are also mild, containing little or no cayenne or chillies. There are both vegetarian (navratan korma) and non-vegetarian (chicken, lamb, beef and fish korma) varieties of korma. Murgh Awadhi Korma is a classic from Lucknow.

 


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