Awadhi Cuisine

Awadhi cuisine is the cuisine of the Awadhi people of the Awadh region in northern central India.

Lucknow is a cultural center.

Awadhi cuisine has significant Mughal influence from Central Asian cuisines, particularly Persian cuisines.

Slow oven cooking(دُم‌ پخت dum pukht) is a signature style of Awadhi cuisine. It involves slowly roasting food over a low fire in an oven, generally made of sealed clay. The name is Persian, meaning to cook food by keeping it over a slow fire. This process generally uses fewer spices and allows the food to mature, maximizing the natural flavor of ingredients.

The region is famous for the Taj Mahal and other Mughal-influenced historic architecture.

Ingredients

Wheat is a staple ingredient, commonly used to make flatbreads. Basmati rice is used for biryani.

Lamb is a favorite meat. Chicken is also common.

Ghee is widely used.

Dishes

• biryani: seasoned basmati rice
• roti: unleavened whole-wheat flatbread
• naan: soft wheat flatbread baked in a tandoor oven
• paratha: flaky flatbread, sometimes with filling
• chaat: fried dough with additional ingredients such as chickpea, potato, and spices
• korma: braised meat in a mild, seasoned dairy-based sauce
• kebab: roasted skewered meat, usually lamb
• kulfi: frozen dairy dessert