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AWADHI CUISINE

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INTRODUCTION

• Awadhi Cuisine is from the city of Lucknow which is the capital of the state of Uttar Pradesh located in Central-South Asia and Northern India, and the cooking patterns of the city are similar to those of Central Asia, the Middle East, and Northern India as well. The cuisine consists of both vegetarian and non-vegetarian dishes.

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HISTORY• Awadh's political unity can be traced back to the ancient Hindu

kingdom of Kosala, with Ayodhya as its capital. Modern Awadh finds historical mention only in the time of Akbar, in the late 16th century.

• In prehistoric Awadh, the kingdom of Rama, contained five main divisions

1. Uttara khoshla2. Silliana3. Pacchmirath4. Purbrath5. Arbar

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CULTURE

• Lucknow represents a culture that combines emotional warmth, a high degree of sophistication, courtesy, and a love for gracious living.

• Dastarkhan, a Persian term, literally means a meticulously laid-out ceremonial dining spread.

• Many of the cultural traits and customs peculiar to Lucknow have become living legends today.

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GEOGRAPHICAL LOCATION

• Although Awadh is not a state, the mughlai food of Lucknow is called Awadhi cuisine. It is situated in the gangetic plains and the entire regions is surrounded by towns and villages such as mahilabad, kakori, mohanlalgunj, gosaigunj.River gomti runs through Lucknow and divides into two parts trans gomti and cis gomti.

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CUISINE

• A ruler in this land was concerned about this situation, and he then gave orders to his men to cook large amounts of food in huge handis.

• The food was supposed to be cooked throughout the day in order to serve people whenever they needed to eat.

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CUISINE

• The food contained meats, potatoes, vegetables, and other important food substances that would provide a whole nutrition.

• The process involved cooking all the ingredients on a slow flame so that all the juices would be well absorbed into the solid food. Thus was the birth of DUM PUKT.

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SPECIAL EQUIPMENT

• Kadhai: Kadhai is a deep, concave utensil made of brass, iron or aluminum and is used for deep frying puri and other fried breads.

• Lagan: 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.

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CULINARY TERMS

• Galavat: Refers to the use of softening agents such as papain (from raw papaya) or kalmi shora to tenderize meat.

• Baghar: This is a method of tempering 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).

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• Moin: It is the shortening of dough. In this process fat is rubbed into the flour and made into dough for kachoris or pooris or parathas. This makes the final product crisp, flaky and crumbly.

• 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.

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THANK YOUBY

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