ON

COMPILED

BY:

Rajib Ranjan

A2706006104

Amity School of Hospitality

INDEX

GUIDE CERTIFICATE

ACKNOWLEDGEMENT

OBJECTIVE

METHODOLOGY

LIMITATION

INTRODUCTION

ABOUT AWADH CUISINE

CULINARY TERMS

MUTTON

FISH

VEGETABLE FARE

PULSES

RICE

BREADS

SWEET DISHES

CURD DISHES

USE OF HERB & SPICES IN AWADA CUISINE

CONCLUSION

SUGGESTION

BIBLOGRAPHY

QUESTIONNAIRE

GUIDE’S CERTIFICATE

I have the pleasure to certify that __________________ a

student of ______________________ , has pursed his research

work and prepared the project “AWADH CUISINE ” under

my supervision and guidance . The present STUDY is the

result of this own research to the best of my knowledge.

This is being submitted to Amity School of Hospitality for

the Partial fulfillment of the requirements of the four year

full- time degree in hotel Management.

Guides Signature

ACKNOWLEDGEMENT

This Project AWADH CUISINE is a successful out come

of my hard work with the help and guidance of my respectable

Sir.

I sincerely acknowledge the contribution of the suggestions

given by Mr. Pranshu Chomplay without which his project

could never became a ratify. Last but not least I acknowledge

all my friends who gave me suggestion and full support by

heart.

OBJECTIVES

1. To find the Overview of Awadh.

2. To find the Cuisine of Awadh.

3. To find the Food of Awadh.

4. To find the Dishes of Awadh.

5. To find the Dining of Awadh.

6. To find the Receipes of Awadh.

7. To find the Food Style of Awadh.

8. To find the Food Equipment of Awadh.

METHODOLOGY

1. Desk research, which includes: books, Internet,

magazines and journals.

2. Through personal and telephonic interviews.

3. Through correspondence with export managers, owners

of vineyards and eminent people in the industry by

means of e-mail and paper mail.

4. By attending shows, seminars, lectures, talks, forums,

etc.

LIMITATIONS

1. Non-availability of appropriate books regarding the

subject.

2. Contradictory statements regarding Awadh food in

different books.

3. Lack of opportunities to solve queries regarding Awadh

Food.

4. Since the subject of Awadh food is a very new one,

gaining knowledge from the people concerned was very

difficult as few experts are available in this field.

5. Trying to gain access to these experts to interview

them was another problem.

INTRODUCTION

Food occupies the highest position in most cultures and

religions. A most unique example of spiritualism manifested

in a physical form… the evidence of the bounties of God and

human motivation for existence.

'Pahile Taam Badahu Kalaam'

'First food then communication,' is the evidence of its

supreme position, Considerable spirituality revolves around

food, which is blessed and elevated to the position of'

Nemat' - the special creations of God for His most special

creation, the human being, this opens a different dimension

to the subject of food….

What. How much, which meal is blessed, when. ,Where and

how - and how much and most importantly when to negate

food fasting, dieting, etc.

From the finer layers of all this is born the culture of food.

The evolution of the 'Zaiqa', the taste,.. And it pervades the

entire milieu, from festivities to celebrations, from intimate

'nashishts' to public 'mahfils', The aroma rises from smoke

filled kitchens to elaborate 'dastarkhwans' where words and

images are as cleverly woven, as condiments and herbs,..

where the same m~at tells a different story through its

varied 'Zaiqa', Yet, food is an intimate feeling of loving care

and

warmth of human relationships. It is the most regular and

the most consistent form of reinforcing tenderness.

Food in Awadh had evolved to become a total experience of

an occasion - fragrant, visually appealing and almost

magical.. and truly such is the scope of this book - extremely

detailed, well researched and evocative of the ambience of a

bygone era. It brings to life a number of recipes and

techniques that had gone into oblivion; and with it a new

interest in this rich

Form of cuisine; it opens an enormous future for the refined

international palate, the art of cooking and above all the

promotion of Lucknow - because there is no substitute for

enjoying this fare other than in its own milieu. It ranges from

simple to the rich, exotic to the earthy, and for the gourmet

opens up a vast canvas to create and balance a wide range

of menus to suit every possible taste to leave an everlasting

impression...

ABOUT AWADH CUISINE

It was 137 years ago that the last of the kings of Avadh

walked on the sarzameen (land) of their beloved

Lucknow. While these monarchs sat on the throne of

Avadh, there was nothing that they left untouched,

thankfully, for their touch was like the proverbial magic

wand. It could raise the most mundane of activities into

the realm of art and to unattained heights of excellence.

Little wonder that even bawarchis became master

creator of culinary delights. Powerful courts all over India

vyed with each other to wean away a cook who had

either worked or was trained in Lucknow. To belong to

Lucknow was the highest qualification a cook could hold.

The ruler of Avadh engaged in peaceful pursuits since

the battle of Buxar, and laid the foundation of a culture

which dazzled the world. Under their patronage

developed a cuisine which did not remain the

prerogative of royalty alone. Recipes traveled from the

royal kitchens of the nobilities and from there, to the

kichens of ordinary people.

All the while, research and innovation proceeded

unabated in the bawarchi khanas of the royalty and

aristocracy where money was no constraint, neither was

time. In the mid 18th century, in the personal bawarchi

khana of Nawab Shuja-Ud-Daula, Rs. 60,000 was spent

per month or Rs. 7.2 lakhs per year on the preparation of

dishes. The dishes which adorned his dastarkhwan did

not come from the kitchen alone but from five other

bawarchikhanas, including that of his mother Nawab

Begum and his wife Bahu Begum. These ladies

separately spent Rs. 9,000 per every month on the

preparation of food. The staggering salaries of the

hierarchy of cooks and other kitchen staff came from a

separate budget. 

However, high salaries were not the only reason for the

excellent performance of the cooks. They were given

total freedom to pursue their work their own way.

Examples of cooks laying down conditions of

employment before crowned heads, and the latter

meekly accepting them, would only be found in

Lucknow. And in Lucknow alone would you find cooks

strutting off in a huff if the king did not sit down for a

meal when told to do so by the cook because the food

was hot. A tale is told of a cook employed only to

prepare mash ki dal (arhar ki dal) on a monthly salary of

Rs. 500. The dal was not cooked daily but once in a

while, and the king was condition bound to sit down at

the dastarkhwan when he cook announced that dal was

ready. The king once delayed, so the cook left. Before

leaving, he emptied the contents of the dish at a place

where stood a stalk of a dead tree. In a few days, leaves

started sprouting from the stalk and before long, the

tree turned a healthy green colour (source: Abdul

Sharar’s The last phase of an Oriental Culture). The story

may appear like an exaggeration but the fact remains

that the ingredients that went into the preparation of the

royal dishes were very nutritious.  

It was unwritten law that the master would sanction

whatever quantity of ingredients the cook demanded. No

questions were asked nor doubts expressed. Another

popular story goes that king Ghazi-ud-din Haider slapped

his vazir Agha Meer for reducing the quantity of ghee

used by the cook in preparing parathas. The king was no

fool. He said that even if the cook pilfered some ghee, so

what? The parathas he made were excellent, while ”you

rob the whole monarchy and think nothing of it.” 

It was not royalty alone who pampered their cooks. The

nobility, aristocracy and people of lesser means too

maintained well stocked and well staffed kitchens from

where were turned out the most exotic of dishes.

Begums and ordinary housewives too preserved in their

kitchens and acquired an excellence that could match

the skills of a professional bawarchi. 

Lazeez Lauki

Broadly, there are three categories of cooks in Lucknow.

The bawarchis cook food in large quantities. The

rakabdars cook in small gourmet quantities. Rakabdars

also specialize in the garnishing and presentation of

dishes. The nanfus make a variety of roti, chapattis,

naans, sheermals, kulchas and taftans.

Normally, one cook does not prepare the entire meal.

There are specialists for different dishes and also a

variety of helpers like the degbos who wash the utensils,

the masalchis who grind the masala and the mehris who

carry the khwan (tray) to be spread on the dastarkhwan.

The wealthy always had their kitchens supervised by

an officer called daroga-e-bawarchi khana or mohtamim.

It was this officer’s seal on the khwan that guaranteed

quality control. 

The Lucknow dastarkhwan would not be complete unless

it had the following dishes. Qorma (braised meat in thick

gravy), salan (a gravy dish of meat or vegetable), qeema

(minced meat), kababs (pounded meat fried or roasted

over a charcoal fire), bhujia (cooked vegetables), dal,

pasinda (fried slivers of very tender meat, usually kid, in

gravy) Rice is cooked with meat in the form in the form

of a pulao, chulao (fried rice) or served plain. There

would also be a variety of rotis. Deserts comprise gullati

(rice pudding), kheer (milk sweetened and boiled with

whole rice to a thick consistency), sheer brunj, (a rich,

sweet rice dish boiled in milk), muzaffar (vermicelli fried

in ghee and garnished with saffron).

The Lucknowi’s menu changes with the seasons and with

the festival which mark the month. The severity of

winters is fought with rich food. Paye (trotters) are

cooked overnight over a slow fire and the shorba (thick

gravy) eaten with naans. Turnips are also cooked

overnight with meat koftas and kidneys and had for

lunch. This dish is called shab degh and a very popular in

Lucknow. The former Taluqdar of Jehangirabad would

serve it to his friends on several occasions during

winter. 

Zamin Doz Machchli

Birds like patridge and quail are had from the advent of

winter since they are heat giving meats. Fish is relished

from the advent of winter till spring. It is avoided in the

rainy season. Lucknowis prefer river fish particularly

rahu (carp), for fish bones are the last thing they would

like to struggle with for this reason, fish kababs (cooked

in mustard oil) are preferred. 

Peas are the most sought after vegetable in Lucknow.

People never tire of eating peas. One can spot peas in

salan, qeema, pulao or just fried plain. 

Sawan (spring) is celebrated with pakwan (crisp snacks),

phulkis (besan pakoras in salan), puri-kababs and birahis

(paratha stuffed with mashed dal) khandoi (steamed

balls of dal in a salan), laute paute (gram flour pancakes,

rolled and sliced and served in a salan) and colocasia-

leaf cutlets served with salan add variety. Raw mangoes

cooked in semolina and jaggery or sugar, makes a

delicious dessert called curamba, in summer. These

dishes come from the rural Hindu population of

Lucknow. 

Activity in the kitchen increases with the approach of

festivals. During Ramzan, the month of fasting, the

cooks and the ladies of the house are busy throughout

the day preparing the iftari (the meal eaten at the end of

the day’s fast), not only for the family but for the friends

and the poor. 

Id is celebrated with varieties of siwaiyan (vermicelli) –

Muzzaffar is a favouritein Lucknow. Shab-e-barat is

looked forward to for its halwas particularly of semolina

and gram flour. Khichra or haleem , a del;icious mixture

of dals wheat and meat, cooked together, is had during

Muharram, since it signifies a sad state of mind. 

There are dishes which appear and disappear from the

Lucknow dastarkhwan with the season and there are

those which are a permanent feature, like the qorma,

the chapatti and the roomali roti. The test of a good

chapatti is that you should be able to see the sky

through it. The dough should be very loose and is left in

a lagan (deep broad vessel) filled with water for half an

hour before the chapattis are made. 

Sheermals were invented by mamdoo bawarchi more

than one and a half century ago. They are saffron

covered parathas made from a dough of flour mixed with

milk and ghee and baked in iron tandoors. No other city

produces sheermals like Lucknow does and the festive

dastarkhwan is not complete without it. Saffron is used

to flavour sweets too. 

Utensils are made either of iron or copper. Meat kababs

are cooked in a mahi tawa (large, round shallow pan),

using a kafgir which is a flat, long handled ladle for

turning kababs and parathas. Bone china plates and

dishes were used in Lucknow since the time of Nawabs.

Water was normally sipped from copper or silver kato

ras and not glasses. The seating arrangement, while

eating was always on the floor where beautifully

embroidered dastarkhwans were spread on dares and

chandnis (white sheets). Sometimes this arrangement

was made on a takht or low, wide wooden table. 

CULINARY TERMS

DHUNGAR

This is a quick smoke procedure used to flavour a meat dish,

daIs or even raita. The smoke very effectively permeates

every grain of the ingredients and imparts a subtle aroma,

which enhances the quality of the dish. The procedure may

be carried out either at the intermediate or the final stage of

cooking. This is a common technique employed while making

kababs. The method is as follows. In a shallow utensil or a

lagan in which the meat or mince has been marinated, a

small bay is made in the center and a katori or onion skin or

even a betel leaf (depending on the dish) is placed. In it a

piece of live coal is placed and hot ghee, sometimes mixed

with aromatic herbs or spices, is poured over it and covered

immediately with a lid to prevent the smoke from escaping.

The lid is not removed till about 15 minutes, so as to allow

the smoke to work on the ingredients inside. The coal is then

removed from the utensil and the meat put through further

cooking processes.

DUM DENA

This is a frequently method used in Awadh cooking. 'Dum'

literally means 'breath' and the process involves placing the

semi-cooked ingredients in a pot or deg, sealing the utensil

with flour dough and applying very slow charcoal fire from

top, by placing some live charcoal on the lid, and some

below. The Persian influence is most evident in this method

though in Awadh it has acquired its own distinct character.

The magic of dum' is the excellent aroma, flavor and texture

which results from slow cooking. This method is followed for

a number of delicacies such as the Shabdeg, Pulao and

Biryani. Any dish cooked by this method is 'Dum Pukht' or

'Dum Bakht'.

GALAVAT

Refers to the use of softening agents such as papain (from

raw papaya) or kalmi shora to tenderise meat.

BAGHAR

This is a method of tern pering a dish with hot oil / ghee and

spices. It may be done either at the beginning of the cooking

as in curries, or at the end as for (pulses). In the former, the

fat is heated in a vessel to a smoking point and after

reducing the flame, spices are added to it. When they begin

to crackle. the same process is carried out in a ladle which is

immersed in the cooked dish and immediately covered with

a lid, so that the essence and the aroma of the spices, drawn

out by the hot ghee are retained in the dish giving it their

flavour.

GILE HIKMAT

Talking of Persian influence on Awadh cuisine one cannot

ignore this in teresting method adopted for cooking. 'Gil' in

Persian is earth or mud and 'Hikmat' implies the procedure

of the Hakims. This method is generally followed to prepare

'Kushtas' which are the ash-like residue of substances which

cannot be consumed in their natural form as they are toxic,

for instance gems or metals. But when adopted for cooking

purposes the method is as follows. The meat or vegetable to

be cooked is generally taken whole and stuffed with nuts and

spices, It is then wrapped in a banana leaf or cloth and

covered completely with clay or 'Multani Mitti' (Fuller's Earth)

so as to seal it. It is thereafter buried about 4-6 inches deep.

Aslow fire is then placed on top for 6-8 hours after which the

food is dug out and is ready to be served!

LOAB

This is a term which refers to the final stage in cooking when

the oil used during cooking, rises to the surface. giving the

dish a finished appearance, This occurs mostly when slow

cooking of gravy dishes is involved.

MOIN

It is the shortening of dough. In this process fat is rubbed

into the flour and made into a dough for kachoris or pooris

orparathas. This makes the final product crisp, flaky and

crumbly.

ITTR (Perfumes)

The use of perfumes play an important role in Awadh cuisine

they are used to enhance the aroma of the dish and make it

delicate. Most commonly they are made from musk deer,

hunting of which is now banned worldwide.

Yakhni cuts (Mutton)

The cuts for Yakhni are generally bony pieces with flesh on

them. These cuts are usually taken from the joints and the

ribs of the animal. The basic purpose of mea t in preparing

Yakhni is to derive the juice and flavour and hence the shape

of the meat does not count much.

Chandi warq

This is the process in which small pieces of silver are placed.

between two sheets of paper and then patted continuously

with a hammer till it becomes papery thin. These are used in

decorating the dishes before presentations, e.g. Chandi

kaliya, Moti pulao.

Zamin doz

This is a style of cooking in which a hole is dug in the ground

and the ingredients are placed and covered with mud. Then

burning charcoal is placed over it. The cooking process takes

about 6 hours.

Bhagona

Or the patili is generally of brass with a lid. It is used when a

great deal of 'bhunna' or saute is required. or even for

boiling and simmering. It is also used for preparingYakhni or

Salan, Korma or Kaliya.

Deg/Degchi

This is a pear-shaped pot with a lid of either brass, copper or

aluminium. The shape of this utensil is ideally suited for the

'd:Jm' method and is used for cooking Pulaa, Biryani, Nehari

or Shab Deg.

Kadhai

is a deep, cancave utensil made afbrass, iron or aluminium

and is used far deep frying paoris and the like.

Lagan

is a round and shallow copper utensil with a slightly concave

bottom. Used for cooking whole or big cuts of meat or

poultry especially when heat is applied from both the top

and bottom.

Lobe ka tandoor

It is an iron tandoor. as distinct from the clay tandoor more

common in Delhi. It is a kind of dome-shaped iron oven used

for making most breads such as the Sheermal. Taftan,

Bakarkhani etc.

Mahi tawa

is the Awadh version of the griddle shaped like a big round,

flat bottomed tray with raised edges. used for cooking

kababs. Also used for dishes where heat is applied from both

ends. when covered.

SEENI

is a big thali (round tray) usually used as a lid for the lagan

or mahi tawa when heat is to be applied from the top. Live

charcoal is placed on it and the heat is transmitted through it

to the food. Thus the indirect heat has the desired effect of

browning and cooking the ingredients. All the copper and

brass utensils are almost always used after 'kalai' or tin

plating the insides.

MUTTON

The verdant plains of north India abound in cattle population.

Traditional farming also encompasses rearing of other

animals such as goats, sheep and pigs. Poultry farming is

also common.' In and around Lucknow rearing goat and

poultry for the table is most prevalent. Religion and tradition

have led to the choice of lamb, chicken and fish as the

favourite meats. But mutton is the fare that has stimulated

the culinary genius of the cooks of Awadh in a way no other

meat has. The passion for perfection and style has led the

cooks, and even the butchers, to evolve specific

preparations, for instance the pasanda, chop, raan and so

on. It is commonplace here to find customers at the

butcher's shop patiently waiting for the cuts of their choice.

Frozen and pre-cut mutton is almost unthinkable in these

parts. For the cook as well as the gourmet, the quality of

meat is something that can not be compromised on. The

meat of the male goat is preferred as it is believed to

have more flavour and marrow in the bones, The age of the

animal is also considered while buying meat. If tender meat

is required, as for 'Hakeem' then a younger animal is

preferred.whereas when flavour gets precedence. then the

more mature goat is ordered. Thus the selection of meat is

an art espoused by passion and not as mundane as buying

Beluga Caviar or Smoked Salmon off a K-mart shelf. It would

be pertinent, here to acquaint the reader with the typical

mutton cuts used in this region for its cuisine. Roughly

following the order of dissection. the various cuts are as

follows:

The neck portion of the lamb has non-fibrous meat and is

therefore suited for cooking a korma. salan. pulao or biryani.

The rib cage offers a variety of cuts. The 'chops' are cuts on

the backbone and are part of the ribs. Usually a single rib is

cut. However, if the goat is young two ribs are combined.

Because of the high bone marrow content and the tender

meat which is least fibrous. this cut is used for delicate

kormas. kaliyas, pulaos and biryani.

Another cut is the pasli ka panja which comprises four to five

ribs of the floating end. that is, ribs on the breast side

forming the cage, connected with tissues and very tender

meat. The flesh outside the rib cage is tender and has a lot

of fat attached to it known as the rawaz which is used for

cooking purposes and also incorporated in the dough for

breads such as Sheermal.

When the fat is removed from the flesh the meat still

remains streaky. Cut into small pieces, they are called

parchas a,nd are specially used for biryani and pulao, If

minced, it is called chikna keema which is a high quality

mild flavoured mince used for delicate kabab preparation

such as the Galavat Kabab.

The front legs or agli dast and the hind legs or the raan are

the most versatile in terms of the cuts.

The trotter or the Paye are essentially the bones. which are

used for making the Paya Shorba, a kind of soup which is a

popular ingredient of the Nehari in the winter months and

also prescribed by the Hakims for convalescing patients.

These are also used for making jelly saffron and sweetened

with sugar chilled and served as a dessert.

The two central bones of each leg contain a good amount of

marrow and are always cut into two halves. The cut obtained

is called the nalli and is always in good demand. The meat

surrounding the nalli boti consists of several bands of

tendons covered with tissues. This elongated piece of flesh

tapers down to a band which is connected to the bone joints.

This portion is called the kareli or machhli (fish) owing to its

silvery and slippery appearance. The cut obtained by cutting

across the grain of the muscles is called the kareli boti which

is delicious when cooked in Nehari, korma or kaliya. The

upper leg portion of the hind leg is the raan. The raan can be

cooked while like the Western 'roast' and is called the 'Raan

Mussallam', Besides, flat pieces can be obtained from the

raan which are called pasanda used for the delectable

Pasanda Kababs which can either be skewered or cooled in

the lagan, The mince obtained from the raan or the rookha

keema is fat free and used for making kababs such as Patili

Kababs, Kakori Kababs and Shami Kababs.

The rump or the puth is basically a bony structure but

contains the liver and kidneys and a lot of fat attached to it

called the charbi which is used for cooking purposes, The

fleshy portion is called the puth ka parda and is used whole

on skewers for the Parda Kababs or for obtaining mince. The

botis or cuts along the backbone are used in salans and

Yakhni. The liver and kidneys are cooked separately as a dry

preparation and are quite delicious and nutritious.

FISHThe court of the Nawabs of Awadh were not only resplendent

with musicians and dancers but also sportsmen like

wrestlers and swimmers who performed feats for the

noblemen. The authors were able to trace out one of the last

vestiges, of that ancient tradition in Nawab Agha of

Sheeshmahal. He is the grandson of Nawab Mir Fazle Ali

Khan Bahadur who was honoured by the title of 'Mir Machhli'

by Nawab Ghazi-ud-din Halder.

and can stay afloat. He is known in Lucknow as 'Mainaz-e-

Fairak' (the ace swimmer). Even now at the age of 70, he

can dive from the top of the Husainabad Clock Tower like his

illustrious grandfather.

Apart from water sports. the water of the Gomti and several

ponds in this region offer the best variety of fresh water fish

like the Rohu. Sole. Taingan. Pata, Moh.and Mahasher. The

biggest fish market in Lucknow is in the Qaiserbagh where

you can get the choicest variety offresh water fish. The best

time to consume the fish is between September and April.

Though mutton is more popular among the people of Awadh,

their passion for fish is also remarkable. The wide array of

fish recipes requiring different techniques of cooking are

ample proof of this. A saying thus goes. "Ask a fish what is

its last wish is and it will say - 'to be eaten by an Awadhi'."

KANTA GALI

MACHHLIINGREDIENTS

1 kg Fish

2 kg Curd

1-kg Onion

6 cloves Garlic

1 tsp Garam masala

Salt to taste

250 gms Ghee

Y2litre Water

125 gms Mustard oil

Cut fish into halves. Place a mahi tawa on fire and pour

mustard oil on it. When hot put the fish on it and fry both

sides. Meanwhile, keep 112litre hot water ready. When the

fish is fried on both sides, immerse it in hot water for 5

minutes and then in cold water. Next, remove the skin of the

fish. Finely slice the onions and fry in the ghee to a golden

brown. Add chopped ginger, garlic, red chilli powder and

garam masala, curd and salt. Stuff some masala in the fish

by slitting it lengthways. Place a patili on fire, make a bed of

masala in it, place the fish on it, and top with the remaining

masala. Cover the patili and seal with dough. Cook on a very

slow fire for 6-7 hours. The bones of the fish by now would

have been cooked. Serve hot with chapati.

VEGETARIAN FAREThe Gangetic plain, which cradled the erstwhile kingdom of

Awadh, has been a great melting pot of diverse religious and

cultures. In Awadh, the Hindus and the Muslims have

coexisted amicably for years, and sohas their cuisine.

Whilethe Muslims favour a eat-based diet, the Hindus have

been predominantly, vegetarians. Though these days, owing

to centuries of intermingling of cultures.

sherbets, gourds and kulfi whereas in winter the appetite is

perked up with Nimona (a green pea and lentil dumpling

preparation), gobhi mussallqm and hot kheer. The fertile

plains yield a variety of crops and vegetables. Whether

homegrown or bought from the local 'sabzi-mandi'

(vegetable market), the accent is always on the freshness of

the vegetables. Apart from vegetables, milk and milk

products are a vital component of the vegetarian diet. Owing

to a long tradition of cattle rearing, milk has been a common

source of nutrition. Milk products such as balai, khoya,

butter, ghee and curds are put to good use in Awadhi

cuisine. Lentils or pulses are also an important source of

proteins for the vegetarian and almost always feature on the

daily vegetarian menu. Rice and wheat breads such as the

roti, paratha. puri, kachori are the common accompaniments

alongwith relishes such as pickles, chutneys and 'murabbas'

(preserves).

KARELA KA DULMA

INGREDIENTS

6 Bitter gourds (karela)

3 Onions

6 Cloves garlic

2 tsp Coriander powder

1 tsp Turmeric powder

1 V2tsp Aniseed

1 tsp Black onion seeds

1 tsp Chironji

5 Cashewnuts

4 tsp Salt

150 gms Ghee or oil

Wash the gourds, lightly scrape the skin with a knife, cut off

the top and keep aside. Gently scrape out the fish and

seeds with a knife with a narrow blade. In Y2litre of water,

dissolve 3 tsp. salt and soak the gourds in it for 10 minutes.

Meanwhile, grate the onions, extract juice of the garlic and

keep aside. Lightly roast the aniseed and black onion seeds

on a griddle and pound. Also lightly roast the chronic and

cashew nuts and grind to a paste. Now, in a griddle heat a

tablespoon of ghee/oil to a smoking point. Reduce the name

and sprinkle the garlic juice. Then add the grated onions and

saute for 5 minutes. Next add all the dry masalas including

mango and turmeric powder. nut paste. salt and saute on a

slow name for 5 minutes. Remove and keep. Remove the

karelas from brine, and squeeze out water. Invert and keep

in a sieve or dry in the sun for 15 minutes. Then fill each

gourd with the masala paste, put the cut end on the gourd

and stitch with a needle and thread to make it secure. Heat

ghee or oil in a kadhai or frying pan to a smoking point.

Reduce the name and carefully place all the gourds in it and

cover and cook on a slow FLAME. Cover and cook till all sides

are evenly done. Remove with a slotted spoon, draining

away excess oil. Serve hot or at

room temperature with chapatis. Remove the thread before

serving.

GOBHI MUSSALLAM

INGREDI E N T S

1 (medium size) Cauliflower

1 large Onion

1" piece Ginger

1 tbsp Poppy seeds

5 Cashewnuts

1tsp Turmeric powder

1tsp Chilli powder

Salt to taste

1 Blade Mace

1 Stick Cinnamon

5 Green cardamoms

5 Cloves

150 gms Curd

100 gms Ghee

250 gms Shelled green peas

1/.1tsp Cumin seeds

Wash the whole cauliflower, cut off the main stalk and

remove the leaves. Finely slice the onion, fry to a golden

brown colour and grind to a paste using some of the curd.

Separately grind the ginger, mace, cinnamon, cardamom

and cloves. Lightly roast the poppy seeds and cashewnuts on

a griddle and grind to a paste. Parboil cauliflower in half litre

salted water. Remove. Now in a kadhai. heat the ghee in

which the onions were fried and place the cauliflower upside-

down first so as to lightly brown it. Turn and cook the stem

side for 5 minutes. Remove and place in the curd. Mix all the

ground ingredients, chilli and turmeric powder and salt and

pour over the cauliflower. In a lagan, place the cauliflower

along with the marinade. Pour ghee on the top and sides,

saving 1 tbsp for the peas. Cover and place slow charcoal

fire on the lid and also below the lagan. Cook till the masala

is dry but moist and the cauliflower is done. Meanwhile. in

the kadhai heat a tbsp. of ghee and add the cumin seeds.

When they begin to crackle, add the shelled peas. a pinch of

salt and cook till tender. When the cauliflower is done. serve

on a bed of peas.

PULSESThe Awadh diet is based on meats, vegetables. cereals and

legumes. Pulses or 'daIs' are commonly consumed and are

relatively cheap, and rich in proteins. A dal is a vital

component of the poorman's diet. Even the dastarkhwans of

the rich. Full 'ofmeat and sweets, extended to accommodate

a wide array of dals. which were prepared with great

passion. With their Midas touch, the rakabdars transformed

the humblest of dals to the esoteric. Legend has it that a

certain rakabdar of Nawab Wajid Ali Shah, specialised in

cooking daIs. He would use one 'asharfi' (gold coin) for every

'Baghar'. This practice intrigued the treasurer who suspected

some foul play. Hoping to catch the cook red-handed, he

appeared in the kitchen one day to enquire about the fate of

the gold coins. On being questioned, the cook politely told

him t!:Iat there was no need for such suspicion and pointed

towards a shelf where all the coins were neatly stacked. But

when the amazed officer tried to pick up a coin. It turned to

dust in his hands Gone are the Nawabs and the 'asharfis' but

the people of this region are still enthusiastic about the

various dals. They are particularly passionate about the

Arhar ki Oal or Pigeon-pea, which incidentally is a legume

which takes the longest time (about 9 months) to mature in

the field.

RICE

North Indians pride themselves in growing the world's finest

variety of scented rice known as 'Pilaf Rice or Basmati Rice.

In the region of Awadh, the cooking of rice attained

superlative heights of fineness, both in terms of variety and

method of preparation, often considered a symbol of

prosperity in these parts. No festive occasion or celebration

goes without a rice preparation. Also, no other region of

India can boast of more varieties of Rice, which is

appreciated more in Delhi and Hyderabad, is considered to

be a poor cuisine of the exalted Pulao. The former was

considered an affront on the sensibilities of the exalted to

the. method of cooking colour and form, which were

considered rat her crude. The Yakhn1'Pulao,'on the other

hand, is a beautiful. aesthetic. blend of rich mutton stock,

aromatic spices, balai and rice. The delicate flavour and

aroma of this pulao is a treat to the senses.

BREADS

Indian breads have a unique character. very different from

their Western counterparts in terms of taste and variety. The

knowledge of the art of making bread is very basic to any

cook. Always prepared fresh and hot for every meal. or at

the most. carried over for the next meal, a day bread is not

considered.

The variety of breads is immense ranging from the humble

roti to the naan the poori and paratha. Each of these

categories, in turn has several varieties too. In Awadh alone

as many as 15b'varietles of bread are known to have been

cooked! The dough for one bread differs from the others ill

the composition of fat ingredients.

ROOMALI ROTI

Sift the wheat flour and refined flour with salt. Rub in the

melted ghee. Slowly add water and make a soft dough. Keep

it covered with a damp cloth for 30 minutes. The dough

should be very elastic. Knead well again. Divide the dough in

6 equal portions. Shape them into round balls. Roll out each

ball into small rounds on the floured 'chakla' (wooden disk).

Hold this on the back of your palm and circle it/twist it anti-

clockwise and swing it, then again catch it on the back of

palm of the same hand. Keep repeating until the diameter of

the same becomes about 30 cms. Care should be taken to

maintain the round shape and even thickness throughout.

These rotis are cooked on the convex side of the griddle,

something like an inverted kadhai or wok and takes just

about a minute to cook. These rotis are folded into quarters

or sixes.

INGREDIENTS

150 gms Whole wheat flour

50 gms Refined flour Salt to taste

10 ml Melted ghee

Cold water for kneading

TAFTANINGREDIENTS

450 gms Flour

25 gms Yeast

2 tbsp Curd

3 tsp Sugar

2 tsp Salt.

2 Eggs

150. ml Milk

25 gms Ghee

25 gms Oil

1 tbsp Kalonji

Warm milk. sprinkle yeast and sugar keep aside till it starts

to froth. Sift flour with salt. Make a bay paste in the centre.

Pour the fermented yeast mixture. curd. eggs (beaten) and

oil. Knead the dough to a smooth and elastic consistency.

Place in a greased bowl and keep in a warm place for 6-8

hours. Punch the dough and make medium-sized round balls

of equal size. Brush with oil and again keep aside for another

20 minutes. Roll out each with a rolling pin so that it is broad

at one end and very narrow at the other. Then pull the

narrow end gently so as to give it the shape of a tear drop.

Brush with ghee. sprinkle kalonji. and bake in a hot tandoor.

basting with milk and ghee. Serve hot.

DAL KACHORI

INGREDIENTS

FOR DOUGH

450 gms Flour

50 gms Sooji

25 gms Ghee/Mustard oil

1 tbsp Salt

Cold water to knead

FOR FILLING

200 gms Urad dal

5 gms Fennel seeds

A pinch asafoetida

1 tbsp Garam Masala

10 gms Red Chilli Powder

Salt to taste

5 gms Cumin powder

25 gms Ghee/oil

FOR FRYING

250 gms Ghee or oil

Soak urad dal overnight and grind to a coarse paste Coarsely

pound the fennel seeds. Add asafetida. garam

masala. chilli powder. salt. cumin powder and fennel seeds

powder. Cook in a kadhai with ghee till it leaves the sides

and becomes dry. Keep aside and cool. Prepare hard dough

with flour and sooji using cold water. Cover with a damp

cloth and keep aside for 30 minutes. Then make walnut

sized balls from the dough for rolling. Flatten the dough on

the palms and stuff a little filling. Seal and roll to the size of

5-7 cm in diameter and deep fry in ghee turning once. Strain

after the kachori puffs up and becomes golden brown

in colour. Serve hot with vegetables or mango pickle. Dal

Kachori is a festive bread. almost always incorporated in a

vegetarian menu in north India. Stuffed with urad dal it is

eaten as a snack as well as a meal. served with vegetables

or raita.

KULCHA

INGREDIENTS

450 gms Flour

50 gms Yogurt

15 gms Ghee

1 tbsp Sugar

150 ml Milk

15 gms Yeast

1 tbsp Salt

Sprinkle yeast. sugar and salt in warm milk and leave it to

froth for 20 minutes. Sift flour, make a bay in the center. Add

the fermented mixture, melted ghee and make a dough with

yogurt. Cover with a damp cloth and leave it to rise for 3-4

hours. Divide into equal rounds and bake it in a hot tandoor

basting with milk. Serve hot.

SWEET DISHES

The degree of finesse of a cuisine can be judged by a look at

its sweets and desserts. The rich, extravagant and highly

decorated sweets of Lucknow reflect its past glories. The

contribution of both the Hindu halwai and Muslim rakabdar

have resulted in a confluence of expertise in the making of

an exquisite varieties of sweets. The Barfi, Peda, Jalebi, Balai

ke Tukre, Shahi Tukre, Halwa, Kheer Sewain are just a few

varieties to illustrate the

Each of these has several varieties too. These sweets mostly

milk based with a liberal.

SEWAIN KA MUZAFFAR

INGREDIENTS

400 gm Roasted vermicelli/Sewain

400 gm Sugar

150 gm Ghee

400 ml Milk

½ tsp Saffron

FOR GARNISH

200 gm Khoya

10 gm Pistachio nuts

30 gm Almonds

50 gm Cashewnuts

3-4 Silver foil

Soak saffron in little milk and grind. Cut nuts into 'hawaiyan I

slivered'. Mash and 'fry khoya for few minutes until light

brown. Heat ghee at moderate Harne in a shallow pan. Fry

sewai on slow fire till light brown. Add milk. Stir quickly to

blend. Cook for 2-3 minutes. Add sugar. mix well and cover.

Cook gently until sugar which turns into syrup is absorbed

and sewai are dry. Add half of the khoya and mix well.

Arrange into serving dish and garnish with remaining khoya,

nuts and silver leaf (warq) on top.

HALWA-E- BADAAM INGREDIENTS

500 gms Almonds

250 gms Poppy seeds

4 litre Milk

500 gms Khoya

750 gms Sugar

750 gms Ghee

1/1tsp Saffron

10 Green cardamoms

2 Silver leafs

Soak the almonds in 1 litre water overnight. Soak the poppy

seeds in a cup of milk mixed with a cup of water for 1 hour.

Mash khoya to fine crumbs and keep aside. Pound the

cardamom to a fine powder. Peel and grind the almonds to a

fine paste. Drain all the liquid from the poppy seeds by

passing them through a fine sieve and grind to a paste.

Blend the almonds and poppy seeds paste in the milk to

form a smooth mixture. pour in a thick kadhai and cook on

slow flame. preferably wood or charcoal fire. Stirring

constantly. When the mixture begins to thicken. add the

sugar and saffron dissolved in warm milk and stir till the

sugar dissolves. When the mAA halwa leaves the sides of the

kadhai and turns to a golden pink colour, remove in a bowl

or a tray. It tastes best when had hot.

SHEER BRANJBoil milk, add washed rice and cook gently till tender. Add

half of the sugar. Do not stir until it boils again. Stir and cook

gently for few minutes. Add mashed khoya little by little

mixing well to avoid lump formation. Add half of the kewra

jal. and remaining sugar. Mix and keep on adding remaining

kewra jal. Keep stirring. Cook until thickened and it sticks to

the spoon. Pour melted ghee mixing well. Grind malai. with

cashewnut paste and mitha ittr. Add to sheerbranj. Add

elaichi powder. Cool to room temperature. Serve garnished

with cream and hawaiyan (slivers) of pista and almonds.

INGREDIENTS

3 litres Milk

60 gms Basmati Rice

400 gms Sugar

200 gms Khoya

100 gms Ghee

60 gms Cashewnut paste

200 gms Balai (Malai)

200 gms Cream

60 gms Pista + Almonds

Few drops mitha ittr

1% cup Kewra jal

¼ tsp Elaichi powder

SHAKRAMBA

Wash and peel the mangoes and cut long slices of it Remove

the seeds. Heat the ghee and saute the mango slices for 5

minutes on a medium flame. Remove with a slotted spoon

and keep. In the same ghee add the cloves and cardamoms

and roast the sooji flour for 10 minutes on a slow flame.

Then add milk and stir constantly to prevent lump formation.

Cook for 10 minutes. In a separate vessel make sugar syrup

with the sugar and a cup of water. When the sugar dissolves

boil the mango slices in it for 5 minutes. Then add the

mango slices with the syrup to the sooji and milk mixture.

Blend well. Cool and serve at lunch or

breakfast.

INGREDIENTS

1 litre Milk

3 tbsp Sooji (Semolina)

2 Cloves

4 Green cardamoms

30 ml Ghee

CURD DISHES

Curd or natural yoghurt has been part of the Indian diet

since time immemorial. Its cooling and digestive properties

are well known. Used as a marinade. a cooling agent, salad

dressing. beverage or dessert. it has a wide array of

possibilities. In Indian cuisine its use in 'curries and raitas' is

well- known. Raita is served as a side dish with meats and

vegetables. the main purpose being to tone down the effect

of the hot spices.

BOORANI INGREDIENTS

250 gm Curd

Salt to taste

½ tsp Pepper

Sieve the curd through muslin cloth or a fine sieve. Add salt

and pepper and blend well. Serve in a bowl along with a

korma and pulao dish.

KHEERA KA RAITA

I N G R E DIE N T S

250 gms Curd

1 medium Cucumber

1 tbsp Cumin

Salt to taste

Chilli powder to taste (optional)

½ tsp Black salt

Roast the cumin seeds on a griddle till they turn light brown.

Dry grind finely. The black salt. which is usually sold in

crystal form should also be ground to a powder. Nowwhisk

the curd and keep. Peel and grate the cucumber and mix in

the curd. Add the cumin. black salt. Ordinary salt and chilli

powder. Blend well and serve cold in a bowl along with

curries and rice.

FALON KA RAITA

INGREDIENTS

500 gms Curd

100 gms Snakegourd

1 Apple

3 Pineapple rings

Salt to taste

Tie the curd in a muslin cloth and hang for 1hour to allow the

water to drip off. Then sieve and keep aside. Peel the gourd.

remove the pith and seeds and cut into small cubes. Boil in

half cup water till tender but not too soft.

Drain and keep aside. Peel and cube the apple. Also cube the

pineapple. Now mix all the 3 ingredients in curd with a little

salt. Blend and serve in a bowl.

USE OF HERBS & SPICES IN AWADHI KITCHEN

Herbs and spice

Herbs are leaves of small shrubs and can be used dried

or fresh to impart flavors and zest to any dish. Examples

of commonly used herbs are rosemary, parsley, thyme,

basil, sage, dill, oregano and celery leaves. Spices are

derived from the fruit, seed, root and bark of tropical

plants and trees. Whole spices can be added at the start

of the cooking so that the flavor is imparted into the

dish. Seed herbs can be lightly toasted to bring out their

best flavor.

Herbs and spices are sometimes tied in a muslin bag and

placed in the saucepan during the cooking process. The

advantage is that the whole spices won't come in the

way while chewing and swallowing. Herb spice blend

powders can be blended at home. A pinch in your dishes

- and you will have everyone asking for more helpings! A

fragrant herb spice blend of cinnamon, anise, fennel,

pepper and cloves can be powdered and stored.

Ginger - inhibits nausea and vomiting caused by travel

sickness and morning sickness. Ginger speeds the body

metabolic rate. This spice combines well in curries and

soups. Its antiseptic properties have been known to cure

colds, sore throats and other ailments. You can use

fresh, dried or powdered ginger.

Cinnamon - Used often as an antidote for stomach

upsets and diarrhea. This spice is also known to be a

metabolic booster. A pinch of cinnamon can perk up your

hot cocoa and breathe life into your steamed puddings,

custard and pears.

Nutmeg - The flavor of this spice is strong and is used in

small amounts. Use it in spinach and white sauce.

Nutmeg finds pride of place in Christmas delicacies such

as eggnog and cakes.

Mace - This spice is the outer shell of the nutmeg fruit

and has a milder flavor. Powdered mace is used in

cakes, doughnuts and soups.

Garlic - The distinctive taste of garlic goes well with

other herbs and seasonings. Garlic is known to decrease

blood pressure and cholesterol levels. Regular

consumption of garlic aids digestion and prevents

flatulence.

Anise - This spice has its origin in the Mediterranean

region and is hailed as a digestive aid. It adds flavor to

cakes, breads, cookies and liquors.

Cayenne pepper - This important ingredient in many

Mexican dishes has fat burning abilities and can boost

metabolism. It is obtained from fruited varieties of

capsicum. Very small amounts are used in salad

dressings.

Mustard - This spice is a stimulant and is effective

against respiratory complaints.

Allspice - Though allspice suggests a mixture of spices,

it is derived from the Jamaican bayberry. It is used whole

in vegetable and meat dishes. It is ground and added to

cookies, puddings and gravies.

Turmeric - Extracted from the root of the Curcuma long

plant, turmeric is an essential ingredient of curries and

other Asian dishes. It is a powerful antioxidant and helps

protect against cancer.

Sesame seeds - The crunchy nutty flavor of sesame

seeds adds texture to salads and sautéed vegetable

dishes. These seeds are used in breadsticks, crackers

and rolls. The oil derived from the sesame seeds is rich

in polyunsaturated fatty acids and is a good choice for

salad dressings and cooking.

Mint - A decoction of this herb is known to give relief

from headache, nausea, indigestion and cold.

Peppermint is used to flavor tea, salads, stews and

sweets.

Coriander - This spice with a mild and distinctive taste

is another essential ingredient of most Indian curries.

Cloves - Popularly known as the 'flower spice', cloves

have been used as anesthetics for dental ailments for

centuries. The rich flavor of cloves is used in cakes and

pies. Using too much can result in a bitter flavor.

Saffron - The rich and distinct flavor of saffron comes

from the dried flower bloom. It is used in rice dishes and

cakes. Very little is needed to flavor and color your

dishes.

Caraway - These spice seeds have a spicy aroma that

lends flavor to soups, breads and baked fruit.

Cardamom - The unique flavor of cardamom is delicate

and sweet but powerful. From coffee to deserts, curries

to meat loaves, cardamom finds it way into many

recipes.

Pepper - Peppercorns are found in black and white

color. They are used in meat and vegetable dishes.

Fennel - This spice is used widely in Indian and Egyptian

cooking. Its mild flavor is used in Italian sausages too.

Cumin - The strong spicy taste of cumin seeds can be

used whole or ground to a fine powder. Use it in soups

and meats and pickles.

Herbs

Fresh herbs can be preserved by cutting a bit of their

stems and refrigerating them after submerging the

stems in a jar of water. Snip fresh herbs just at the time

of adding them to your dishes. Fresh herbs can

substitute dried herbs in any recipe, but remember to

double the quantity prescribed. Fresh herbs are usually

added at the end of cooking lest they lose their flavor

and color. Fresh herbs must possess good color and no

brown spots.

Dried herbs must be stored in airtight containers away

from sunlight and heat. Dampness causes loss of quality.

Never store herbs and spices near the stove as the heat

will shorted their life. Whole spices and herbs keep

longer than ground spices. Leaf herbs keep longer than

grounded ones. Besides grinding the spices as needed

assures greater freshness.

Never season more than a dish in a meal with the same

herb. Do not use too many strong-flavored herbs in the

same dish. A herb is used to flavor a dish not overpower

it. Certain herbs have a special affinity for certain foods.

Combine a strong herb like rosemary, basil or sage with

milder ones like chives, parsley or chives. Indian recipes

sometimes call for nearly a dozen spices in a single

curry. But as a rule, other regional recipes do not use

more than 3 herbs or spices in a dish.

Basil - The strong flavor of basil leaves goes well with

tomato-based sauces and garlic. Basil is said to

stimulate the appetite and relieve kidney and diarrhea

problems.

Thyme - This herb is used for everyday cooking and

goes well with heavy dishes like clam chowder, stews,

roast chicken and pork. Thyme is known to have

disinfectant properties and is used as a mouthwash. It

must be used in small quantities on account of its sharp

flavor. Lemon thyme has a milder flavor and has a

lemony tang.

Oregano - Oregano lends pizzas their characteristic

flavor. This herb has a pungent odor and flavor.

Bay leaves - This herb is a common ingredient in soups,

meat and vegetable dishes and stews. Other than its

strong aroma and spicy flavor, bay leaves are a good

remedy for earaches.

Cilantro - This herb is the young coriander plant and

finds its way into most Asian, Mexican and Middle

Eastern dishes.

Rosemary - This herb has a reputation as a memory

booster and is a symbol of friendship and fidelity.

Medicinal properties of rosemary include increased blood

flow and expansion of tissues.

CONCLUSION

One of the old & richest cuisine of India has now become

limited in small region.

They has been great attempt at bringing back the glory of

the past.

There are no famous chefs except chef qureshi who really

done the great work for the Cuisine of Awadh.

SUGGESTIONS

We have to introduce the Cuisine of Nawabs to different

kind of people and region in more effective way for example

Dumpukht is doing for all over the country.

As well as in this age of experimentation fusion of cuisines is

attracts lots of people for example last year Hotel Niko

Metropolitan fused Awadhi the Japinese cuisine and people

really appreciated the concept.

BIBLIOGRAPHY

INTERNET

www.google.com

www.ask.com

NEWSPAPER

Hindustan Times

The Times of India

MAGAZINE

First City

FHRAI

Hotelier

HOTEL

Bristol , Gurgaon, New Delhi

QUESTIONNAIRE

Name:____________________

Age:______________________

Address:__________________

_________________________

Q.1 How often do you dine out ?

Weekly

Fortnightly

Monthly

Seldom go out

Q.2 When you dine out which cuisines do you prefer

the most ?

Chinese

South Indian

Awadhi

Mughlai

Q.3 How did you come to know about

it ?

Friends

Television

Newspaper

Any other Source

Q.4 Which Awadhi delicacy do you prefer the most ?

Shorba

Korma

Biryani

Kebabs

Any Other

Q.5 Which of the Awadhi cuisine characterictics do

you enjoy the most ?

Spices and Flavour

Richness of Cuisine

Cooking Methods

All the above

Q.6 What shortcomings do you feel that Awadhi

cuisine has ?

Too rich

Too Oily

Lenghty Cooking Methods

Unavailibility of authentic Awadhi Cuisine at your place

Any Other

Q.7 How you think that any changes in the Awadhi

Cuisine will help in the betterment of the same ?

Yes

No

Q.8 How do you rate the Service Standards of Awadhi

Cuisine ?

Excellent

Good

Fine

Bad

Q.9 How often do you cook Awadhi cuisine at your

house ?

Daily

Weekly

Fortnightly

Do not cook