Awadhi Cuisine: The Best North Indian Food

Awadhi cuisine is the oldest cuisine of Uttar Pradesh named after the “Awadh” region.

Awadh is a region in North India that covers part of Uttar Pradesh and a small portion of Nepal. This cuisine is  native to Lucknow and has the influence of multiple cuisines – Bhojpuri, Mughlai, Hyderabadi and Kashmiri culinary traditions. 

Although Awadhi cuisine has considerable influence from Mughlai cuisine, the difference is the methodology and the unique style of cooking.

The art of slow cooking popularly called  “Dum” is synonymous with this cuisine and has gained huge popularity.  Dum style cooking allows the spices to infuse well and retain the nutrients. Unlike Maharastrian, Rajasthani and Kathiyawadi cuisine cardamom and saffron are liberally used and the speciality of this cuisine is that the use of spices is limited to retain the subtle flavours and authentic taste of the main ingredient.

Awadhi kebabs are called “Chula” kebabs as they are grilled on a traditional charcoal stove or griddle.

Mughal cuisine is well known for the richness and abundant use of exotic spices, dry fruits, nuts, milk and cream. The other difference is the way of cooking kebabs. Mughlai kebabs are grilled in tandoor oven.

Popular Awadhi Delicacies:

Rajma Galouti Kebab: Round patties made with kidney beans, spices, herbs and then grilled on a griddle. Great starter to enjoy with a simple accompaniment such as yogurt mint sauce or spicy green chutney.

Aloo Chaat: A very popular street food made with potato and spice mixture.

Kathal ke Kebab: Patties made with raw jackfruit and a few simple pantry spices. With meat-like texture It is one of the perfect Indian vegan dishes specifically for people in a process of transition to vegetarianism or for vegans who miss meaty dishes as the raw jackfruit has a meat like texture.

Navratan Korma: Rich and creamy curry made with nine varieties of vegetables. Navratna translates to nine.

Dal Bhukari: A rich lentil curry pairs well with roti and naan. It is slightly different from Punjabi dal makhani.

Zarda Pulao: Rich and delicious sweetened pulao flavoured with rose water and filled with dry fruits.

Tehri: Simple and a flavourful one-pot rice dish made with vegetables, rice and an array of spices.

Sheemal: Saffron flavoured soft and fluffy flatbread made with all-purpose flour.

Kulcha: Soft leavened flatbread made with plain flour and cooked in a clay oven called tandoor.

Roomali Roti: Soft and thin flatbread that is folded like a handkerchief The word “Roomali” means kerchief in the Hindi language. These are cooked on a convex metal pan.

Warqi Parathas: Layered flaky flatbread made with wheat flour. The dough is flattened and folded many times to form multiple layers. Each layer brushed generously with butter and dusted with flour to help those layers stand out beautifully. Warqi translates to “layers” in the local language.

Nimish: Delectable and luscious dessert  made with cream and flavoured with rose water and saffron.