AdvAcademy01 at 13:18, 1 May 2026

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{{Short description|Culinary traditions of Awadh}}
{{Use Indian English|date=February 2017}}
{{Use dmy dates|date=May 2021}}
{{Indian cuisine}}
'''Awadhi cuisine''' ({{langx|hi|अवधी पाक-शैली}}, {{langx|ur|{{Nastaliq|اودھی کھانے}}}}) is a cuisine native to the [[Awadh]] region in [[North India|northern India]] and southern [[Nepal]].<ref>{{cite web|url=http://indianexpress.com/article/lifestyle/food-wine/heaven-on-your-plate-4624078/|title=Heaven on Your Plate: From kebabs to biryani, food is serious business in Lucknow|date=23 April 2017|access-date=24 April 2017|archive-date=24 April 2017|archive-url=https://web.archive.org/web/20170424180913/http://indianexpress.com/article/lifestyle/food-wine/heaven-on-your-plate-4624078/|url-status=live}}</ref> Awadhi cuisine can be divided into traditional Awadhi cuisines and Nawabi cuisines. The cooking styles of [[Lucknow district|Lucknow]] are similar to those of [[Central Asia]], the [[Middle East]], and northern India and [[Western India]] with the cuisine comprising both [[Vegetarians in India|vegetarian]] and [[Non-vegetarian food in India|non-vegetarian]] dishes. The [[Ayodhya district|Awadh]] region has been influenced by [[Mughlai cuisine|Mughal cooking techniques]] and the cuisine of Lucknow, which bears similarities to those of [[Central Asian Cuisine|Central Asia]], [[Kashmiri cuisine|Kashmir]], [[Punjabi cuisine|Punjab]] and [[Hyderabadi cuisine|Hyderabad]]. The city is also known for its [[Nawab of Awadh|Nawabi]] foods.<ref>{{cite book|url=https://books.google.com/books?id=v-2TyjzZhZEC&pg=PA10 |title=Royal Mughal Ladies and Their Contributions|access-date=6 March 2015|isbn=9788121207607|last1=Mukherjee|first1=Soma|year=2001|publisher=Gyan Books }}</ref>

==Nawabi cuisine ==

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| caption2 = [[Shami kebab]]
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The ''bawarchis'' (chefs) and ''rakabdars'' (gourmet cooks) of Awadh invented the [[Dum Pukht|dum style of cooking]], or the art of cooking over a slow fire, which is strongly associated with Lucknow today.<ref>[http://www.tribuneindia.com/2003/20030713/spectrum/main2.htm The Sunday Tribune – Spectrum – Lead Article] {{Webarchive|url=https://web.archive.org/web/20130614192620/http://www.tribuneindia.com/2003/20030713/spectrum/main2.htm |date=14 June 2013 }}. ''The Tribune''. (13 July 2003). Retrieved 2012-08-06.</ref> Their meals consisted of elaborate dishes such as [[kebabs]], [[korma]]s, [[biryani]]s, kaliyas, [[Kulcha|nahari-kulchas]], zarda, sheermal, [[rumali roti]]s, and [[Paratha|warqi parathas]]. The richness of Awadh cuisine lies not only in the variety of cuisine but also in the ingredients used like [[mutton]], [[paneer]], and rich spices, which include [[cardamom]] and [[saffron]].{{citation needed|date=May 2026}}

[[File:Machli Kababs With Tomato Dip.jpg|thumb|upright|[[Awadh]] ''machli kababs'' (with fish) ]]

[[Kebabs]] are an integral part of Awadhi cuisine. There are several varieties of well-known kebabs in Awadhi cuisine, including kakori kebabs, galawat ke kebabs, shami kebabs, boti kebabs, patili ke kebabs, ghutwa kebabs and seekh kebabs.{{citation needed|date=March 2015}}

The kebabs of Awadhi cuisine are distinct from the kebabs of Punjab insofar as Awadhi kebabs are grilled on a [[Improved cookstove|chula]] and sometimes in a skillet as opposed to grilled in a [[tandoor]] in Punjab. Awadhi kebabs are also called "chula" kebabs whereas the kebabs of Punjab are called "tandoori" kebabs.{{citation needed|date=May 2026}}

Awadhi cuisine, although similar to [[Mughlai cuisine]], differs in its approach to cooking. Where Mughal dishes are rich in fats due to extensive use of milk, cream and spices, Awadhi food is more subtle.<ref name="Fisher 1977">{{cite journal |last=Fisher |first=Michael H. |date=February 1977 |title=Lucknow: The Last Phase of an Oriental Culture. By Abdul Halim Sharar, Translated and Edited By E. S. Harcourt and Fakhir Hussain. London: Paul Elek, 1975. 295 pp. Illustrations, Maps, Notes, Bibliography, Index. £12.50 |journal=[[The Journal of Asian Studies]] |volume=36 |issue=2 |pages=366–367 |doi=10.2307/2053751|issn=0021-9118 |jstor=2053751}}</ref>

== Dishes ==

=== Kebabs ===

Awadhi kebabs include:<ref>{{Cite web |url=http://www.cityhunt.co.in/2017/01/04/yatra-royal-modern-cuisines-awadh/ |title=Yatra of Royal & Modern Cuisines of Awadh |access-date=8 January 2017 |archive-url=https://web.archive.org/web/20170109134650/http://www.cityhunt.co.in/2017/01/04/yatra-royal-modern-cuisines-awadh/ |archive-date=9 January 2017 |url-status=dead }}</ref>

The ''seekh kebab'' was introduced by the [[Mughal era|Mughals]]; it was originally prepared from beef mince on [[skewer]]s and cooked on charcoal fires. Now lamb mince is preferred for its soft texture.{{citation needed|date=May 2026}}

Established in 1905, ''[[tunde ke kabab]]'' in Chowk is the most famous outlet for kababs even today.<ref>[http://week.manoramaonline.com/cgi-bin/MMOnline.dll/portal/ep/theWeekContent.do?sectionName=Business&contentId=5873768&programId=1073754899&pageTypeId=1073754893&contentType=EDITORIAL&BV_ID=@@@ The Week] {{Webarchive|url=https://web.archive.org/web/20230413125254/https://www.theweek.in/ |date=13 April 2023 }}. Week.manoramaonline.com. Retrieved 2012-08-06.</ref> The 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.

The ''kakori kabab'' is considered blessed since it was said to be originally made in the place by the same name in the [[dargah]] of Shah Abi Ahder Sahib with divine blessings. The meat used is from the tendon of the leg of mutton, combined with [[khoya]] and spices.
The ''[[shami kebab]]'' is made from mincemeat, 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 in 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]].
The ''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'', and ''zamikand ke kebab'', among others.{{citation needed|date=May 2026}}

=== Curries ===

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| image1 = Navratan Korma.jpg
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| caption1 = Navratan korma

| image2 = Chicken Curry.JPG
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| caption2 = Shahi korma
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[[Korma]] is the Indian name for the technique of braising meat. It originated in Mughlai 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.<ref>Jennifer Brennan, ''Curries and Bugles: A Memoir and a Cookbook of the British Raj'', Tuttle, 2000, {{ISBN|9625938184}}</ref> 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.<ref>[https://web.archive.org/web/20121107174515/http://www.hindu.com/mp/2008/07/19/stories/2008071952961100.htm Tastes of royalty]. ''The Hindu''. (19 July 2008). Retrieved 2012-08-06.</ref>

=== Rice dishes ===

[[File:Nawabi Chicken Dum Biryani.jpg|thumb|Nawabi chicken dum [[biryani]]]]

[[Biryani]] is widespread in Awadhi cuisine. When cooking it, [[Pilaf|pilau]] is first made by cooking basmati rice in [[ghee]] with warm, aromatic spices and then layered with meat curry or marinade (depending on the type of biryani), sealed, and [[Dum pukht|cooked over low heat (dum cooking)]] until done.{{citation needed|date=May 2026}}

=== Breads ===

As wheat is the staple food of the state, breads are significant. Breads are generally flatbreads baked in a pan; only a few varieties are raised breads. Improvisations of the roti (or bread) are of different types and made in various ways and include the rumaali roti, tandoori roti, [[naan]] (baked in a [[tandoor]]), [[kulcha]], lachha [[paratha]], sheermaal and [[bakarkhani]]. Breads made of other grains have descriptive names only, such as ''makai ki roti'', ''jowar ki roti'' ([[barley]] flour roti), ''bajre ki roti'' ([[pearl millet]] roti), and ''chawal ki roti'' (roti of [[rice flour]]).{{citation needed|date=May 2026}}

*[[Chapati]] is eaten for breakfast, lunch, or dinner.
*[[Puri (food)|Puri]] are small and deep-fried so they puff up.
*Paratha is a common roti variant that is flaky, layered and lightly fried. It is frequently stuffed with vegetables, pulses, cottage cheese, or mincemeat.
*[[Rumali roti]] is a thin bread baked on a convex metal pan. The Hindi word ''rumaali'' means 'handkerchief'.
*Tandoori roti is thicker bread baked in a tandoor, and can be crispy or chewy depending on its thickness.
*Naan is a pan-baked soft thick bread.
*[[Sheermaal]] is a sweet baked yeast naan made with flour, milk, sugar, and saffron.
*Baqarkhani is a variation of sheermaal cooked on a griddle rather than baked.

<gallery class=center mode=nolines widths=200 heights=200>
Indian naan bread.jpg|Indian [[naan]]
Avadhi breakfast sabji paratha 1q.jpg|Sabji with [[paratha]]
</gallery>

=== Desserts ===

[[File:Halva1.jpg|thumb|Halvas including ''sooji'', ''chana'', and ''gajar halva'']]

[[Halwa]]s of all kinds are a common dessert within the cuisine, particularly in winter. There are several varieties of these, prepared from different [[cereal]]s, such as gram flour, sooji, wheat, nuts, and eggs. The special halwa or halwa sohan, has four varieties: Papadi, Jauzi, Habshi, and Dudhiya.{{citation needed|date=May 2026}}

=== Chaats ===

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| caption2 = Aloo tikki served with chutneys
}}

[[Chaat]] originated in Uttar Pradesh but are now popular across South Asia as a staple of street food. The chaat variants are based on fried dough, with added ingredients. The original chaat is a mixture of potato, chickpeas, spices, chilli, [[Sooth (chutney)|saunth]] (dried ginger and tamarind sauce), coriander leaves, and yogurt, but other popular variants include [[aloo tikki]]s (garnished with onion, coriander, hot spices and a dash of curd), [[dahi puri]], [[golgappa]], [[dahi vada]] and [[papri chaat]].{{citation needed|date=March 2015}}

There are common elements among these variants including [[Yogurt|dahi]], or yogurt; chopped onions and [[coriander]]; sev (small dried yellow salty [[noodles]]); and [[chaat masala]], a [[spice mix]] typically consisting of [[amchoor]] (dried [[mango]] powder), [[cumin]], [[kala namak]] (rock salt), [[coriander]], dried [[ginger]], salt, [[black pepper]], and [[Capsicum|red pepper]]. The ingredients are combined and served on a small metal plate or a banana leaf, dried and formed into a bowl.{{citation needed|date=May 2026}}{{-}}

<gallery class=center mode=nolines widths=180 heights=180 caption="Traditional vegetarian Awadhi dishes">
File:Tehri With Kachumbar Salad.JPG|Tehri
File:Pilav.JPG|Pilao
File:Aalu gobhi avadhi cuisine.jpg|Alu gobhi
File:Avadhi breakfast sabji paratha 1q.jpg|Breakfast
File:Vegetarian Curry.jpeg|Uttar Pradeshi thali
File:Vegthali.jpg|Vegetarian thali
File:Halva Poori.JPG|Halva poori
File:Chana masala.jpg|Chhola
File:Naan with fish curry avadhi cuisine.jpg|Naan with fish curry
File:Samosachutney.jpg|Samosa served with chutney
File:Aloo Tikki served with chutneys.jpg|[[Aloo tikki]], [[chutney]]s, and [[Yogurt|dahi]]
File:Indian naan bread.jpg|[[Naan]] a staple bread of Awadh
File:Teaparatha.jpg|Paratha served with tea
File:Poori wih accompaniments.jpg|Puri with accompaniments
File:Khatte Mithe Aloo ( sweet & sour potato curry ) with Maida Poori ( Deep Fried Puffy Bread).jpg|Puri Sabji
File:Kulchachole.jpg|Kulcha with [[chhole]]
File:Mint lassi.jpg|Mint salted [[lassi]]
File:Samosas and pakoras in Jaipur, India.jpg|Awadhi samosa
File:Awadhi jalebi.jpg|Awadhi jalebi
File:Awadhi kheema.jpg|Awadhi kheema
File:Raj kachauri.jpg|Bharwa Kachaudi
File:Awadhi gobhi.jpg|Awadhi gobhi
File:Awadhi chaat.jpg|Awadhi chaat
File:Awadhi awadhi gobhi roti.jpg|Awadhi gobhi roti
File:Awadhi chana 2b.jpg|Awadhi chana
File:Awadhi chaat corner.jpg|Awadhi chaat
File:Awadhi light 2b.jpg|Awadhi light
File:Awadhi daal rice.jpg|Awadhi daal rice
File:Awadhi chaat 2b.jpg|Awadhi chaat
</gallery>

<gallery class=center mode=nolines widths=180 heights=180 caption="Awadhi Non-Vegetarian and Nawabi dishes">
File:Awadhi mutton biryani.jpg|Awadhi mutton biryani
File:Awadhi seekh kebab.jpg|Awadhi seekh kebab
File:Shamikebab.jpg|[[Shami kebab]]
File:Dum Biryani Plate.jpg|Awadhi chicken Dum Biryani
File:Chicken Curry.JPG|Chicken curry
File:Tanduri chicken avadhi cuisine.jpg|Tanduri chicken
File:Haleem.JPG|Haleem (Khichda)
File:Chicken Ginger.JPG|Chicken Ginger
File:Chicken Tikka.jpg|Chicken tikka
File:Indian Curry Chicken.jpg|Chicken curry with [[chapati]]s
File:Chicken pakauda avadhi cuisine 1q.jpg|Chicken pakauda
File:Spicy fried King Prawns.jpg|Awadhi prawns.
File:Punjabi pullao.JPG|Pullao
File:Fish Curry.JPG|Fish curry
File:Fried Fish.JPG|Fried Fish
File:Naan with fish curry avadhi cuisine.jpg|Naan with fish curry
File:Awadhi oven chicken.jpg|Awadhi oven chicken
</gallery>

==See also==

* [[Cuisine of Uttar Pradesh]]
* [[Desi cuisine]]
* [[Faizabad]]
* [[Indian cuisine]]

==References==

{{Reflist}}

==External links==

{{Commons category|Awadhi cuisine}}

* [http://www.indiamarks.com/biryani-their-kings-and-kinds Biryani : Their Kings and Kinds]
* [https://web.archive.org/web/20100905215030/http://www.ameinfo.com/196530.html Indian Ambassador opens The thirteen-day Indian Food Festival 'Awadhi 'Lucknowi' in Doha]
* [http://www.happydiwali.org/Almond_Seera.aspx 'Almond Seera'] {{Webarchive|url=https://web.archive.org/web/20200222062441/http://www.happydiwali.org/Almond_Seera.aspx |date=22 February 2020 }}

[[Category:Awadhi cuisine| ]]
[[Category:Indian cuisine by city|Lucknow]]
[[Category:North Indian cuisine]]
[[Category:South Asian cuisine]]
[[Category:Mughlai cuisine]]
[[Category:Uttar Pradeshi cuisine]]
[[Category:Muhajir cuisine]]

Awadhi cuisine - Revision history

AdvAcademy01 at 13:18, 1 May 2026