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/foodieland_magazine

Lucknow is famous for its Chicken Karigiri, Food and “Pehle aap Pehle aap me chhuti hui Nawab Sahab ki gaadi”. Well, Chicken Karigiri is

definitely has nothing to do with Murgh (Chicken), nor we are even distantly related to any Nawab, so what interests us the most about Lucknow

is their food.

In this edition of Foodieland, we will explore a cuisine which is rich, yet relatively less known and less written about. Awadhi cuisine originated

from the “nawabi” region of Lucknow in Uttar Pradesh. The richness of Awadhi cuisine comes from the overall mix of ingredients and elaborate

techniques practiced for decades. At first impression, Awadhi cuisine looks like a vast collection of vegetarian and non-vegetarian dishes

prepared in Indian exotic spices along with dry fruit garnishing. Awadhi cuisine is simply represented by “kababs” everywhere, but that is just the

tip of the iceberg. Apart from kebabs, Awadhi cuisine is incomplete without kormas, kulchas, sheermals(Saffron Flatbreads) and pulaos. Awadhi

cuisine is not just rich because of the spicy food, but also because of the desserts and sweets that form its integral part. It would surprise many

of our readers but one theory states that the origin of chaats and samosas lies in Uttar Pradesh, around the Awadh region.

Happy Eating!!!

Foodieland Theme Contest:

This time we had a contest for our readers. We gave few hints about our theme and they had to guess our theme of this month, two readers

guessed the theme correctly. Our winners are Dr. Hemant Sant (3 clues) and Dr. Reema Mehta (4 Clues).A heartly Congratulations to both of

you!

Few words on the theme by the winners:

“I like Dum kaa murgh...and machlee I eat at awadhee above Lilleria, Vadodara. The Rich gravy of badam, Kaju, Mellon seeds, khus khus and

slow coal cooking after good marination. It elevates ordinary into sublime softness to palate as meat crumbles under it. Gravy is certified as the

vessel is licked clean. Giving that ghee coal Burnt Dum is art and care as they finish the dish before presenting.”

- Dr. Hemant Sant

“I like Awadhi cuisine because of the slow process of cooking, aroma and taste of all the spices blend in the dish so well. I like all the dishes but

the main drawback of it for me as a vegetarian is that it has much more non vegetarian dishes than vegetarian dishes.”

- Dr. Reema Mehta

-

Lucknow is a city teeming with kebab offerings in streets. Specialty of Awadhi kebabs as compared to traditional kebabs is that the grilling

happens on a “chula” rather than a “tandoor”. Shami kebabs, kakori kebabs, galawat or galouti kebabs, boti kebabs and seekh kebabs are some

of the popular varieties. Many restaurants across India sell “Tunde ke kababs”. The original Tunde ke kebabs are so named as a one-armed chef

used to prepare it specially. It is said that the original recipe is secret and known only to the family. Not many kebabs include a yoghurt or curd

base, but “Boti Kebab” is a unique variety comprising of yoghurt marinated lamb, followed by skewering and cooking. Almost all non-vegetarian

kebabs include minced meat, which is another traditional ingredient of Awadhi cuisine. The Awadhi cuisine also consists of vegetarian kebab

varieties, such as Rajma galoti kebab, kathal ke kebab and dalcha kebab. An ingredient worth noting is the “kebab chini” or Allspice, which is

typically, a bunch of berries smelling like a blend of multiple spices used as a food preservative.

(Image : Kebab Chini/ Allspice)

Sheermals, roomali roti, and nihari-kulchas are the popular and unique bread offerings of Awadhi cuisine. Sheermals are prepared from refined

flour dough (with milk, sugar and ghee). The bread is flavored with kewra and saffron water and baked in an iron tandoor. It is served with

kebabs with a brush of melted ghee. “Nihari” is an Awadhi delicacy prepared by overnight cooking which results in extremely delicious and

tender meat morsels. Nihari, in special cases, is also buried underground that adds to the flavor. Nihari is best served with kulchas.

(Image : Nalli Nihari(above) and Kulcha(below))

Curries are synonymous to “Kormas” in Avadhi cuisine. Kormas typically consist of braised meat with a curry base. Kormas have a rich texture

and flavor owing to the usage of ground nuts, butter, cream and spiced sauces. Kormas, although rich, are mild as they lack chillies. A popular

vegetarian korma is “Navratan Korma” which has a sweetish flavor. Fish, chicken and lamb are generally used to prepare non-vegetarian kormas.

Another gravy preparation in the Avadhi cuisine is “Kaliya”. Kaliya is prepared with chicken, fish or lamb, and is yellow in color owing to usage of

saffron or turmeric. “Kundan Kaliya” is an all time favorite made with lamb shanks and garnished with gold leaves.

(Images : Navratna Korma)

(Image: Zafrani Pulao)

Pulaos and biryanis are a traditional part of the Awadhi cuisine. It is said that during the nawabi rule, a special type of pulao was prepared daily

that consisted of seers of 34 meat types. This pulao was considered to be tasty as well as light for the stomach, and rice would simply melt in the

mouth. The Awadhi biryani has a 3 layered complicated process for preparation, which we will not elaborate here, but just state that it is worth

eating.

(Image : Phirnai)

Any cuisine is incomplete without desserts. Phirni, sheer brunj (or Biranji) and kheer are popular desserts of the Awadhi cuisine. Halwas, which

are prepared in different parts of India with different flavors and ingredients, also occupy a place of pride in Awadhi cuisines.

Vegetable Seekh Kabab

Ingredients

• Potato,boiled and mashed 1 medium

• Carrot,grated 1 medium

• Green peas,crushed 1/2 cup

• French beans,crushed 5-6

• Ginger paste 1 teaspoon

• Dry mango powder (amchur) 1 teaspoon

• Chaat masala 2 teaspoons

• Green chillies,chopped 3-4

• Chhunda 1 1/2 tablespoons

• Roasted chana dal powder 3 tablespoons

• Skimmed milk cottage cheese (paneer),grated 150 grams

• Salt to taste

Method

Heat a non-stick kadai. Add ginger paste and cook for half a minute. Add mashed potato, carrot, green peas and French beans and

roast till a nice aroma is given out. Add amchur, chaat masala, green chillies, chhunda, roasted chana powder and continue to cook for

two to three minutes. Add cottage cheese and mix well. Add salt and mix again. Divide into eight equal portions. Take each portion

and spread it around a skewer in a cylindrical shape. Heat a non-stick tawa and place the skewers on it. Cook on medium heat, rotating

the skewers from time to time so that the kabab gets cooked evenly from all sides, to a golden brown. Serve hot with chutney of your

choice.

Navratna Korma

Ingredients

• Carrots ,1/2 inch cubes 2 medium

• Potatoes ,1/2 inch cubes 2 medium

• Cauliflower 6-8 florets

• French beans 5-6 1/2 inch pieces

• Green peas,shelled 1/2 cup

• Button mushrooms,halved 8-10

• Cashewnuts 1/2 cup

• Oil 2 tablespoons+ to deep fry

• Lotus seeds 30 grams

• Cloves 2

• Black peppercorns 4

• Cinnamon 1 inch stick

• Green cardamoms 2

• Boiled onion paste 1 cup

• Garlic paste 1 tablespoon

• Ginger paste 1 tablespoon

• Yogurt 1/2 cup

• Green chillies,chopped 2-3

• Salt to taste

• Paneer (cottage cheese) ,1/2 inch cubes 75 grams

• Fresh cream 1/2 cup

• Raisins 1 tablespoon

Method

Soak half the cashewnuts in half a cup of warm water for ten minutes. Drain and grind to a fine paste. Chop the remaining cashewnuts.

Boil carrots, cauliflower, French beans, potatoes and green peas in three cups of boiling salted water till done and then refresh in cold

water. Drain and keep aside. Heat sufficient oil in a kadai and deep fry makhana for two minutes. Drain onto an absorbent paper and

keep aside. Heat two tablespoons of oil in a kadai. Add cloves, peppercorns, cinnamon and cardamoms. When they begin to crackle,

add boiled onion paste. Cook the onions for five to eight minutes till the raw flavour goes. Add ginger-garlic paste, yogurt and stir

well. Add chopped green chillies and cashewnut paste. Cook on low heat for five minutes. Add mushrooms and boiled vegetables.

Cook for two to three minutes and add salt and three fourth cup of water. Add the fried makhana and paneer pieces. Stir and cook for

half a minute. Bring to a boil and finish with fresh cream. Serve hot garnished with chopped cashewnuts and raisins.

Sr. City Restaurant Address

1. Ahmedabad Awadhpuri First Floor, Pushpak Complex, Opposite

Prahlad Nagar Garden, Prahlad Nagar,

Ahmedabad

079 30257202

2. Mumbai Dum Pukht - ITC Maratha

ITC Maratha, Sahar Road, Andheri East,

Mumbai

022 28303030

3. Banglore K&K - Kebabs and Kurries -

ITC Gardenia

ITC Gardenia, 1, Residency Road,

Bangalore

080 22119898