MADE BY- CHANDRA PRAKASH SRIVASTAVA(BTA-2 SEMESTER)

Awadhi cuisine is from the city of Lucknow, which is the capital of the state of Uttar Pradesh in Central-South Asia and Northern India.

The Awadh region has been greatly influenced by Mughal cooking techniques.

The city is also known for its Nawabi foods. The bawarchis (chefs) of Awadh invented

the dum style of cooking 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.

The Seekh kebab, a unique Awadhi dastarkhwan. Introduced by the Mughals it was originally prepared from lamb mince and cooked on charcoal fire.

The 100-year-old Tunde ke Kabab in Chowkis the most famous outlet for Kababs even today.

Tunde kabab is so named because it was the speciality of a one-armed chef.

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Kakori kabab is considered blessed since it was originally made in the place by the same name in the dargah of Hazrat Shah Abi AhderSahib with divine blessings.

The mince for the kabab comes from the raanki machhli (tendon of the leg of mutton) other ingredients include khoya, white pepper and a mix of powdered spices .

Shami kebab is made from mince meat, with usually with chopped onion, coriander, and green chillies added.

The kebabs are round patties filled with spicy mix and tangy raw green mango.

We are sure you must have heard about the famous Galouti kebab of Lucknow.

'Galouti' or 'Galawati' means melt in the mouth.

The history of Galouti kebab is quite interesting. This kebab was especially created for the ageing Nawab Wajid Ali Shah of Lucknow.

The Nawab had lost all his teeth. But his passion for meat remained intact. So, this melt in the mouth kebab was prepared in his royal kitchens to satisfy the Nawab's love for meat.

Biryani derives from the Persian word Birian, which means "roasted before cooking”.

Biryani is a mixture of basmati rice, meat, vegetables, yogurt, and spices.

Both meat and rice are cooked separately, then layered and baked.

Sweet flavours are added. The handi is sealed and cooked over low heat.

Rumali Roti is an elaborately prepared ultra thin bread made on a large, convex metal pan from finely ground wheat flour.

The Urdu word Rumali literally means a kerchief.

Tandoori Roti is a relatively thick bread that ranges from elastic to crispy consistency, baked in a cylindrical earthen oven.

The Urdu word tandoor means an oven.

Sheermaal is a sweetened Naan made out of Maida, baked in a Tandoor or oven. Originally, it was made just like Roti.

The warm water in the recipe for Roti was replaced with warm milk sweetened with sugar and flavoured with saffron.