awadhi cuisine
TRANSCRIPT
Awadhi Hyderabadi
Cuisine
Awadhi cuisineCuisine comes from the city of Lucknow which is the capital of the state of Uttar Pradesh
Hyderabadi Cuisine Cuisine come from the city of Hyderabad which is the capital of the state of Andra Pradesh
Historical, Social &Culture Influences
Dum Pukht-Long cooking on slow flame and sealed with dough.
The used of saffron, Cashew Nut, Almond More lamb preparations
Geographical & Topographical Influences
North India’s The use of Saffron Different kind of
bread
Telugu’s– Use of tamarind
South India’s– Use of coconut– Rice as staple food
Awadhi
Hyderabadi
Persian term literally means a meticulously laid-out ceremonial dining spread
It is customary in Awadh to sit around and share the Dastarkhwan
Laden with the finest and the most varied repertoire of the khansamas (chefs)
the Dastarkhwan of the raeis (the rich) were called Khasa (special)
Dastarkhwan
Dastarkhwan
Qorma Keema
Salan
Kebabs Breads
LaganRound Shallow copper
Lohe ka TandoorDome shaped iron tandoor
Mahi TawaAwadh version of a griddle plate. It is a big, round flat bottomed tray with raised edges.
Bhagona or the patilliAn equipment of brass with a lid used for sauteing in bulk.
Utensils
DegchiPear shaped pot with a lid of brass, copper or aluminium.(Used for Dum Phukth Method)
KadhaiDeep concave vessel made of brass, iron or aluminium. Used forn deep frying
SeeniRound thin tray used as a lid for lagan.
KafgirFlat, long handled equipment used for turning kebabs & parathas.
Utensils
Ghee Durust Karna
Tempering or seasoning with kewra water & cardamom.
DhungarQuick smoke procedure used to flavour meat dishes, dals & raitas.
Dum DenaThe literal meaning of dum is to breath. It is aSlow cooking method.
Cooking Terms
Galavat
Refers to the softening agents used to tender meats.
Baghar or tadkainvolves heating of fat in a vessel then addition of spices with the flame lowered.
Gile HikmatGil in Persian means Mud, Hikmat implies procedure of Hakims. Procedure of cooking whole meats under the ground.
Cooking Terms
Loab
Refers to the final stage of cooking when the oil used for cooking rises on the surface.
MoinShortening of dough in which fat is rubbed into the flour.
Chandi WarqSmall pieces of slver that are paper thin. Used to decorate dishes.
Zamin in DozHole is dug in the ground, ingredients are added to the same & are covered in mud. Burning charcoal is placed on the top for heat & food cooked
Cooking Terms
naan
Bread
sheermal bakarkhan
i
Kebabs
Boti kebab
Seekh
kebab
Shammi
kebab
Kebabs
Tunde ke kebab
Chicken kebab
Main Course
biryaniChicken Qorma
Navratan korma
Desserts
Khubani
ka meetha
Kulfi
falooda
Phirni
Sheer
korma
Drinks
kappi
lassi
sherbat
Let’s experience the
food...