awadh cusins.docx
TRANSCRIPT
AWADH CUSINS
A RESEARCH
REPORT
ON
AWADH CUSINS
UNDER THE GUIDANCE OF
______________
SUBMITTED BY
_____________________
HM&CT ________
COLLEGE NAME
2013-2014
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Acknowledgement
The study was conducted by the assistance of several individual. We really
appreciate their help and here by thank them. We would like to give special
thanks to the following people.
1. Firstly, we would like to thank ______________________ who had
supervised to study and was in charge of the entire project. Her presence
and assistance was remarkable so I am grateful to him.
2. Secondly we would like to thank different official who were interviewed
they took out time from there busy schedule to help me proceed with my
study their assistance was very significant and so I am grateful to them as
well.
3. Thirdly, we would like to thank other people who provide me with the
resources to conduct my study there help and assistance was very
valuable so I would like to acknowledge them as well.
Over all the above mansion people had a great role in my study their
direct and indirect help indeed provide to be help.
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CONTENTS
1. Preface
2. Research Objective
3. Review of Literature
4. Research Methodology
5. Data Analysis & Interpretation
6. Conclusion & Recommendations
7. Appendix
8. Bibliography
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PREFACE
Food occupies the highest position in most cultures andreligions. 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, whichis blessed and elevated to the
position of' Nemat' - the special creations of God for His
most special creation, the humanbeing, this opens a different dimension to the subj
ect of food….What. How much, which meal is blessed, when. ,Where and how
- and how much and most importantly when to negatefood 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
entiremilieu, from festivities to celebrations, from intimate'nashishts' to public
'mahfils', The aroma rises from smoke filled kitchens to elaborate 'dastarkhwans'
where words andimages are as cleverly woven, as condiments and herbs,.. where
the same mat 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
anoccasion - 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
hadgone into oblivion; and with it a new interest in this richForm of cuisine; it
opens an enormous future for the
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refinedinternational palate, the art of cooking and above all thepromotion of Luckn
ow - because there is no substitute forenjoying 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 everlastingimpression..
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Objective of the study
To study the role of Awadhi Cuisine in Promoting Tourism in Lucknow.
To develop a SWOT profile of Awadhi Cuisine.
To explore the historical significance of Awadhi Cuisine in the context of
Tourism Promotion.
To appraise the leading outlets serving Awadhi Cuisine in Lucknow.
To study & analyse the popularity of Awadhi Cuisine among local community
& tourist visiting Lucknow.
To find the Overview of Awadh.
To find the Cuisine of Awadh.
To find the Food of Awadh.
To find the Dishes of Awadh.
To find the Dining of Awadh.
To find the Receipes of Awadh.
To find the Food Style of Awadh.
To find the Food Equipment of Awadh
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LIMITATIONS
1. Non-availability of appropriate books regarding the subject.
2. Contradictory statements regarding Awadh food indifferent 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.
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INTRODUCTION
Role of Awadhi Cuisine in Promoting Tourism in Lucknow
Background & Rationale
Lucknow, The Capital of Uttar Pradesh situated along the bank of the river Gomti
rose to prominence as the centre of Nawab’s of Awadh. Legend says that Lucknow
derived its name from Lucknow named after Lakshmana (A Character in the
famous epic Ramayan) when his elder brother Rama gave away this part of the
country to him. The huge mausoleums of the Nawab’s and the ruins of the
residency which stood witness to one of the most remarkable episode in the Indian
mutiny in 1857, make it an interesting place to visit. Historically reputed as the city
of culture, Lucknow is famous for its gharana of music and chickken (shadow
work embroidery) work. Lucknow is the location of many social and cultural
institutions of national significance, such as the Kathak, Khayal, Nawab’s and
Classical music. The city's primary official language is Standard Hindi, but the
most commonly spoken language is colloquial Hindustani. The language of Urdu
is also a part of Lucknowi culture and heritage. Mostly it is used by the more
wealthy families and the remaining members of the royal family, but also in Urdu
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poetry, and on public signs. The city's design was heavily influenced by the several
emperors and incorporates significant areas of natural imperial that have earned
Lucknow the title of the "city of Nawab’s".
Fact File of Lucknow
Area : 2,528sq.km
Population : 36, 81,416
Temperature : Summer – Min 29 C - Max 45 C
Winter - Min 11.1 C – Max 21.1 C
Rainfall : July to September (44CM)
STD Code : 0522
State : Uttar Pradesh
Structure
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The Study focuses on the following aspects:
History and Culture of Lucknow.
Introduction of Awadhi Cuisine - Its History & Literature.
Awadhi Cuisine – Recipes, Utensils and Characteristics.
Outlets Serving Awadhi Cuisine in Lucknow
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History and Culture of Lucknow.
Lucknow, the capital of Uttar Pradesh, extends along the banks of the River Gomti.
The creator of Lucknow as it is today was Nawab Asaf ud Daula. The city became
known as a centre for Urdu poetry and courtly diction, and reached its acme during
the reign of Wajid Ali Shah who was a connoisseur of music and poetry.
Area : 2528 sq.km
Population :3647834 (2001 Census)
Altitude : 123 meters above sea level
Season : October - March
Clothing (Summer) / (Winter) :Cottons / Woollens
Language : Hindi, Urdu, English
Festivals :Holi, Dussehra-Ramlila, Diwali, Jamghat, Bada Mangal Mela, Id-ul-
zuha, Id-ul-Fiter, Shab-e-Barat, Lucknow Mahotsav (Nov. 25-Dec.5)
Local Transport :Bus/Tempo/Auto Rckshaw /Taxi/Tonga/Cycle Rickshaw
STD Code : 0522
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NEW ATTRACTIONS
Dr. B.R. Ambedkar Samajik Parivartan Sthal
This major attraction of modern Lucknow, spread over 107 acres of land in Gomti
Nagar, is dedicated to the memory of Dr. B.R. Ambedkar.As one passes through
the gateway erected on the Gomti river, this architectural splendor beautifully
unfolds itself.
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AWADH RESTAURANTS AT LUCKNOW
Restaurants
The city's restaurants serve a variety of continental, Chinese and Indian cuisine.
Some of them are :
BRIJ KI RASOI, Sitapur Road, Ph : 0522 - 2394535, 2734551-52
Naushi Jaan, China Bazar, Ph : 0522 - 2280294
TOURIST INFORMATION
Directorate of Tourism, U.P.C-13, Vipin Khand, Gomti Nagar Ph : 0522 -0522-
2307028, 2308916 (PBX) Fax : 2308937
Regional Tourist Office C-13, Vipin Khand, Gomti Nagar Ph : 0522 - 2304870
Tourist Reception Counter Amausi Airport
Kumaon Mandal Vikas Nigam, Fun and Learn School, Nr. Hutch House,
Shahnajaf Rd. Ph : 0522 - 2615866
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HIGHLIGHTS OF THE CITY
ASAFI IMAMBARA (BARA IMAMBARA)
Also known as the Bara Imambara, it was built by Nawab Asaf-ud-Daula in 1784
and is one of the architectural wonders of that era. Its central hall is said to be the
largest vaulted chamber in the world. Except for the galleries in the interior, there
is no woodwork in the entire structure. It has large underground passages which
have been blocked up. A staircase from outside leads to a series of labyrinths
known as Bhool-Bhulaiyan which is a complicated entanglement of zig-zag pass.
Visitors are advised to visit only with authorized guides. Within the compound of
the Imambara is the grand Asafi Mosque. Shahi Baoli is another attraction here.
Timing : Sunrise to Sunset
Entry fee : Rs. 25.00 (Indian)
Rs. 300.00 (Foreigner) (inclusive of Bara Imambara, Chhota Imambara, Picture
Gallery, Shahi Hamam)
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CHHOTA IMAMBARA
Though Popularly called as the Chhota Imambara, the Hussainabad Imambara
stands to the west of Bara Imambara. Built by Nawab Mohammad Ali Shah (1837-
42), it is more ornate in design with exquisite chandeliers, gilt-edged mirrors, silver
mimbar and colourful stuccos which adorn the interiors. A golden dome and fine
calligraphy on the exterior of the building makes it a truly exceptional monument
of Mughal architecture (open : 0600 hrs to 1700 hrs.).
JAMA MASJID
The construction of Jama Masjid, to the north-west of Hussainabad Imambara, was
started in 1832 AD during the reign of Mohammad Ali Shah but was completed
after his death by his begum, Nawab Malika Janah. It is entirely free from the
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pseudo-Italian art then in vogue in Lucknow and reflects the Mughal style of
architecture.
CLOCK TOWER & PICTURE GALLERY
Near Rumi Darwaza, this 221 ft. high Clock Tower was built in 1887 to mark the
arrival of Sir George Couper, the first Lieutenant Governor of the United Province
of Awadh.
HUSSAINABAD PICTURE GALLERY
Nawab Mohammad Ali Shah built it as a 'Baradari' - literally meaning 'having 12
doorways.' It is now used as a gallery for display of life size portraits of the
Nawabs of Avadh (Open : 0800 hrs to 1700 hrs.).
Near the Clock Tower, housed in an imposing building, is a picture gallery which
has a fine collection of portraits of the rules of Awadh.
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SHAHNAJAF IMAMBARA
This white domed mausoleum owes its existence to Ghazi-ud-din Haider, who on
the bank of the Gomti near Sikanderbagh reproduced a copy of Hazrat Ali's burial
at Najaf in Iraq. Ghazi-ud-din Haider, and later his three wives, were buried here.
The silver tomb of Ghazi-ud-din Haider lies in the centre of this building and is
flanked by the more imposing silver and gold tomb of Mubarak Mahal on one side.
RESIDENCY
Built for the British Resident during 1780-1800, it was originally a large complex
of many buildings. It was the scene of dramatic events during the first war of
independence in 1857. The main building overlooks the river Gomti and is
surrounded by terraced lawns and gardens. Today, only the scarred ruins bear
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witness to the turmoil of 1857. SOUND & LIGHT SHOW is an added attraction
here. Entry fee : Rs. 5.00 (Indian), Rs. 100.00 (Foreigner). Tel. 2328220.
KAISERBAGH PALACE COMPLEX
The construction of the Kaiserbagh palace complex was started in 1848 by Nawab
Wajid Ali Shah and was completed in 1850. The buildings on three sides of the
Kaiserbagh quadrangle, once provided quarters for the ladies of Wajid Ali Shah's
harem. In the centre stands the white Baradari, a grand white stone edifice which
was earlier paved with silver.
TOMBS OF SAADAT ALI KHAN & KHURSHID ZADI
The imposing twin tombs of Nawab Saadat Ali Khan and his wife Khurshid Zadi,
stand near the historical Begum Hazrat Mahal Park.
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SHAHEED SMARAK (MARTYRS' MEMORIAL)
On the bank of the river Gomti, stands in a beautiful park, this white marble
memorial, dedicated to the martyrs who laid down their lives during the Freedom
Movement of India.
DILKUSHA
Dilkusha Kothi set amidst lush green, was built in the Gothic style. The Kothi and
its adjoining magnificent garden were created by Nawab Saadat Ali Khan. It is
almost an exact replica of an English country house called Seation Delavel, built in
1721.
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LORD HUMAN TEMPLES OF ALIGANJ
There are two highly revered Lord Hanuman temples in Aliganj locality, one built
in 1783 and the other built in 1798 by Chhatar Kunwar, the queen mother of nawab
Saadat Ali Khan. "Bara Mangal" fair (May -June) is held here on a grand Scale.
CHARBAGH RAILWAY STATION
Overpowering in dimensions yet aesthetically designed, Charbagh railway station
built in 1914 incorporates the best of Rajasthani and Mughal architecture. It gives
an ideal traditional warm welcome to every visitor.
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VIDHAN SABHA BHAWAN (THE COUNCIL HOUSE)
Its foundation was laid in 1922 by Sir Harcourt Butler and the construction was
completed in six years. Its octagonal shaped chamber has a domed roof decorated
with peacocks in fully plumed splendor.
GURUDWARA AT YAHIYAGANJ
This Gurudwara is associated with the memories of Guru Teg Bahadurji and Guru
Govind Singhji who had stayed here in 1671 and 1672, respectively. An art gallery
depicting various events of Sikh Panth has been established here.
NATIONAL BOTANICAL RESEARCH INSTITUTE
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Located at Sikanderbagh, where a pitched battle was fought during the first war of
independence in 1857. The botanical garden is open to public from 9.30 a.m. to
6.00 p.m. Closed on Saturday and Sunday. Tel : 2205831
LA MARTINIERE
The Finest and the largest example of European funerary monument in the
subcontinent, La Martiniere is associated with its rather strange and romantic past.
Built and designed by French soldier turned architect-Claude Martin, It
incorporates the features of Italian architecture, fusing them with native
architectural attributes of Hindu and Mughal architecture. Today it houses one of
the leading educational instructions of the city.
CHURCHES
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Christ Church, All Saints Church, St. Joseph's Cathedral Church, Assembly of
God's Church, Lalbagh Church, Isabella Thoburn Church, St. Agnes Church.
JAIN & BUDDHA TEMPLES
There are several Jain temples in the city. Prominent among them are the Lord
Shantinath and Lord Padma Prabhu Temple in Churivali Gali locality, the Lord
Parshwanath Temple in Sondhitola, Lord Sambhawnath Temple in Phulwali gali
(Chowk), five temple in Dadabari premises at Thakurganj and the Jain temple in
Daliganj-Besides Jain temples, Buddha temples on Gautam Buddha Road and at
Risaldar Park are worth visiting.
INDIRA GANDHI PLANETARIUM
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Situated at Suraj kund Park, it is a novel attraction of the city. The Saturn shaped
building of the planetarium is unique of its kind. This completely air-conditioned
planetarium has a state of art projection system, which gives special effects while
projecting. Art projecting system, digital sound and lift-ramp for handicapped
persons are the other worth mentioning facilities available here. Show timings (40
minute duration-based on title "Our world & beyond") : 01.00 pm to 1.40 pm-
reserved for school bookings. 2.00 p.m. (in English), 3.00 p.m., 4.00 p.m., 5.00
p.m., 6.00 p.m. (all in Hindu). Closed on Mondays. Entry fee : Rs. 25.00 (for
public), Rs. 15.00 (for students if they come through the schools in a group of 100
or more). No entry fee for handicapped. Tel: 2629176, 2627416
Other places of interest include Maharaja Bijli Pasi Quila, Nadan Mahal, Chhatar
Manzil, Moti Mahal, Alambagh Palace, Bari Kaliji Temple, Kalibari, Koneshwar
Temple, Siddhanath Temple, Chhachhi Kuan Temple, Tikait Rai Talab, Buddha
Park, Neebu Park, Hathi Park, Globe Park, Begum Hazrat Mahal Park, Surya
Kund, Buddheshwar Temple, Mankameshwar Temple, Baba Bhutnath Temple,
Ram Krishna Math, Pandit Deendayal Upadhyay Smritika, Dr. Ram Manohar
Lohia Park, Chandrika Devi Temple, etc.
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DR. RAM MANOHAR LOHIA PARK
Dr. Ram Manohar Lohia Park is constructed by LDA in Gomtinagar, Lucknow.
This park is devoted to Dr. Ram Manohar Lohia who was a great Socialist and
Philosopher. This park is designed and constructed by Lucknow Development
Authority and is spread over Eighty acres of land.
An artificial lake is developed in the area of 15,000 Sq. Meters of land having one
attractive tower in the park. The park is constructed under the norms and
guidelines of ecology accordingly trees are planted all over in the garden.
Entrance Fee: Rs. 5/- per head (Fee unto 12 years children)
Parking Fee: Rs. 10/- Car, Rs. 5/- Scooter, Rs. 2/- Cycle
Park Timing: 6:00 am to 10:00 pm
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SIKANDAR BAGH
Derives its name from one of the begums of Nawab Wajid Ali Shah, Sikandar
Mahal. It was 120 square yards in area surrounded by a high wall, with a summer
house in its centre. The place had also been associated with the war of
independence activities. The National Botanical Garden has been set up here after
independence.
CHHATAR MANZIL
The "Umbrella Palace" stands near the present Hanuman Setu. It derives its name
from the guilt dome with a covering umbrella, which gives a special magnificence
to the complex, constructed by Nawab Ghazi-ud-din Haider and completed by his
son Nasir-ud-din Haider. Today it houses the Central Drug Research Institute
(C.D.R.I.).
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KUKRAIL RESERVE FOREST
On the outskirts of Lucknow, it has been developed by the Forest Department.
Kukrail houses a deer park and one of the nurseries of the endangered species of
Crocodiles in India. One of the favorite picnic spots in Lucknow, it boasts of a
Children's Park, Cafeteria and Rest House. A variety of birds and Black Bucks can
also be seen in their natural habitats.
Museum and Galleries
STATE MUSEUM / ZOO
On the outskirts of Lucknow, it has been developed by the Forest Department.
Kukrail houses a deer park and one of the nurseries of the endangered species of
Crocodiles in India. One of the favorite picnic spots in Lucknow, it boasts of a
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Children's Park, Cafeteria and Rest House. A variety of birds and Black Bucks can
also be seen in their natural habitats.
MOTILAL NEHRU CHILDREN MUSEUM, CHARBAGH
A multipurpose museum for children between the age group of four to fourteen
years. Visiting hours: 10.30 a.m. to 5.00 p.m. Closed on Monday. Tel: 2636133
LOKKALA SANGRAHALAYA
Established by the Department of Culture, U.P. Govt., it preserves a rare collection
of 1600 artifacts which includes numerous photographs. It also houses a rich
library. It is now situated in its new building next to the state Museum. Timing:
10.00 a.m. to 5.00 p.m. Closed on Monday. Tel. No. 2274638
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GANDHI MUSEUM
Situated near Residency, the Gandhi Museum gives an insight into the different
aspects of Mahatma Gandhi's life. There is a rich library in the same premises
having a collection of some 18,000 books. Timing: 10.00 a.m. to 5.30 p.m. Closed
on Sunday. Tel: 2625396
REGIONAL SCIENCE CITY
Regional science centre, set up in 1989, by the National Council f Science Museum
on as sprawling 10 acre land at sector 'E' (Ekta Vihar, Aliganj Ext.), has now been
upgraded to a Regional Science City. An aesthetically designed new sing has been
built in the midst of the lush green surroundings of the science park. Three large
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exciting galleries on the themes 'UNDERWATER EXPLORATION
BIOTECHNOLOGICAL REVOLUTION' and 'BEING HUMAN' have been set up
in the new wing along with the state of art facilities like a large format Scimax
Theatre and a 3-D Science Show. TEL./FAX: 2321804
KALAGAON (ARTS VILLAGE), ANORA
Kalagaon's goal is to gift awareness to the people for village tourism, country life,
folk tradition, folk art & craft, culture, music, and the festivals of the country life.
The guests are also served with traditional meals (Jeyee-Leyee), sitting on the
'patas'- on the ground, so that they enjoy the traditional Indian village life. It is
situated at Anora, Faizabad Road, Lucknow. Tel.: 9305672691, 9336450334.
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NEW ATTRACTIONS
DR. B.R. AMBEDKAR SAMAJIK PARIVARTAN STHAL
This major attraction of modern Lucknow, spread over 107 acres of land in Gomti
Nagar, is dedicated to the memory of Dr. B.R. Ambedkar.As one passes through
the gateway erected on the Gomti river, this architectural splendor beautifully
unfolds itself. In the heart of this sprawling complex, stands a 112 ft. high
memorial resembling a Stupa with a 18 ft. high bronze statue of Dr. Ambedkar.
The various buildings such as Dr. Bhimrao Ambedkar Smarak, Samajik Parivartan
Sangrahalaya, Samajik Parivartan Gallery, Pratibimb Sthal, Drishya Sthal, Gautam
Buddha Sthal, Samajik Parivartan Stambh, expansive forecourt, Monumental
elephant gallery, bronze fountains, Ashokan Columns & urns, entrance plazas can
also be seen within this grand monument, Its lush gardens & lanes with a 20 ft.
wide canal surrounding the memorial and the serene atmosphere leave the visitors
spell bound. This memorial also comes alive at night when Sprawling Campus is
illuminated with beautiful lighting.This enchanting sight a must see for every
visitor to Lucknow.
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Parking facility, cafeteria and public toilets are available. One can also enjoy
delicious snacks at the UPSTDC Restaurant situated in front of the Dr. B.R.
Ambedkar Samajik Parivartan Sthal.
DR. BHIMRAO AMBEDKAR GOMTI BUDDHA VIHAR
Adjacent to Dr. Bhimrao Ambedkar Samajik Parivartan Sthal, a 30 meter – wide
and about 700 meter long stretch of Gomti river front has been developed as Dr.
Bhimrao Ambedkar Gomti Buddha vihar on an area of 7.5 acres. The 18 feet high
four-faceted marble statue of Tathagat Gautam Buddha installed here is worth
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seeing. The embankments on both banks of the river Gomti have been beautified
and well illuminated promenades with street furniture have also been constructed.
SAMAJIK PARIVARTAN PRATEEK STHAL
Nearby is Samajik Parivartan Prateek Shtal. It
is an excellent example of beautification of a river front. The monument is an
imposing sight and acts as a gateway to Dr. Bhim Rao Ambedkar Samajik
Parivartan Sthal.
SAMTA MULAK CHOWK
The Samta Mulak Chowk (crossing), not far away from
Samajik Parivartan Prateek Shtal, is built in a modern attractive style.at the
junction of the newly built 8-lane Gomti bridge, the Gomti-Barrage and other roads
to regulate traffic flow. The magnificent black stone statues of Chhatrapati Shahuji
Maharaj, Sant Narayan Guru & Mahatma Jyotiba Rao Phule and greenery with
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specially created land-scaping are the special attractions here.Two km from here is
Bahujan Samaj Prerna Kendra near the Lal Bahadur Shashtri Annexe Bhawan.
DR. BHIMRAO AMBEDKAR GOMTI VIHAR
The Gomti Vihar has been developed on this southern embankment of the river
Gomti on an area of about 90 acres near Dr. Bhimrao Ambedkar Parivartan Sthal.
The Vihar, ideal for strolling and picnicking has four adjacent huge parks.
DR. AMBEDKAR GOMTI PARK
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This beautiful park developed in 22 acres of land laming massive dynamic fountain
installed within draws huge public attractions.
MANYAWAR KANSHIRAM MEMORIAL
Manyawar Kanshiram Memorial, another grand memorial On the VIP road has
been built on an area of 86 acres. Its towering cupola (with a diameters of 125 feet)
is one of the largest of its kind. At a height of 177 feet, the memorial dominates the
marble clad lucknow ’s skyline chamber, bronze statues, bronze murals, galleries,
massive elephant statues, bronze fountains, granite columns, memorial
inscriptions, extensive gardens, 52 feet high bronze fountains etc. are the major
attraction here.
BAUDDHA VIHAR SHANTI UPVAN
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5 km away from Charbagh Railway Station on the V.I.P. Road, the Bauddha Vihar
Shanti Upvan is another new attraction of the city. The site, spread over an area of
about 32.5 acres, presents a rare picture of architecture and symmetry, its
magnificent building are built in sand-stone with tall pillars. The Meditation Hall,
Library, International Buaddha Shodh Sansthan, four-faceted sculptures Bhikshu
Niwas, Restaurant Parking and the lush green gardens are some of the major
attractions here.
MANYAWAR SHRI KANSHIRAM JI GREEN (ECO) GARDEN (MSKJGEG)
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Adjacent to the Manyawa Kanshiram Memorial is the new MSKJGEG, 112 acre
green garden is dedicated to the people with the aim to showcase the concept of
bio-diversity and use of technology to reverse environmental degradation due to
massive urbanization.
SMRITI UPVAN
Near Baudha Vihar Shanti Upvan is the Smriti Upvan, situated at Bijnore road
opposite the historical Bijli Pasi Quila. Spread over 11 acres of area, the structure
within the Upvan is built with granite & sand-stone. The pathway, greenery and
watch towers give the site a different look.
Adjacent to the Upvan is a big park, spread over 70 acres, where the annual
Lucknow Festival and other events are held.
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INTRODUCTION OF AWADHI CUISINE - ITS HISTORY &
LITERATURE.
AWADH
Gate of the Lal-Baugh at Faizabad; by Thomas and William Daniell, 1801*
(BL).
Country India
State Uttar Pradesh
Seat Faizabad (Old), Lucknow (New)
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Location of Awadh
Awadh (Awadhi, Hindi: अवध, Urdu: اودھ pronunciation (help·info)) is a region
in the centre of the modern Indian state of Uttar Pradesh, which was
before independence known as the United Provinces of Agra and Oudh. Also
known in various British historical texts as Oudh or Oude derived from Ayodhya,
it was established around 1722 AD withFaizabad as its capital and Sadat Ali
Khan as its first Nawab and progenitor of Nawabs of Awadh. The traditional
capital of Awadh has been Faizabad and later Lucknow the capital of the modern
day Uttar Pradesh.
The modern definition of Awadh geographically includes the districts of
Ambedkar Nagar, Bahraich, Balrampur, Barabanki, Faizabad, Gonda, Hardoi,
Lakhimpur Kheri, Lucknow, Pratapgarh, Raebareli,Shravasti, Sitapur, Sultanpur
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and Unnao from Awadh and Farrukhabad, Etawah, Kannauj, Auraiya,Kanpur,
Ramabai Nagar, Fatehpur, Kaushambi andAllahabad from Lower Doab. A strip of
the northern areas of the region, i.e. parts of Terai area (Inner Terai and Outer
Terai), now lies within Nepal (Tulsipur Dang) and main parts
of Gorakhpur district. The region is home to a distinct dialect, Awadhi, spoken
by Awadhis.
HISTORY
Awadh, known as the granary of India, was important strategically for the control
of the fertile plain between the Ganges and the Yamuna rivers known as the Doab.
It was a wealthy kingdom, able to maintain its independence against threats from
the Marathas, the British and the Afghans.
Since 1350 AD different parts of the Awadh region were ruled by the Delhi
Sultanate, Sharqi Sultanate,Mughal Empire, Nawabs of Awadh, East India
Company and the British Raj. Lucknow was one of the major centres of Indian
rebellion of 1857, participated actively in India's Independence movement, and
emerged as an important city of North India. For about eighty-four years (from
1394 to 1478) Awadh was part of the Sharqi Sultanate of Jaunpur; Emperor
Humayun made it a part of the Mughal Empire around 1555. During
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AWADH CUSINS
Emperor Jehangir's rule, he granted an estate in Awadh to a nobleman, Sheik
Abdul Rahim, who had won his favour. Sheik Abdul Rahim later built Machchi
Bhawan in this estate; this later became the seat of power from where his
descendants, the Sheikhzades, controlled the region. Until 1719, Subah of Awadh
was a province of theMughal Empire administered by a Nazim or Nawab
(Governor) appointed by the Emperor. Nawab - the plural of the Arabic word
'naib', meaning 'assistant' - was the term given to governors appointed by the
Mughal emperor all over India to assist him in managing the Empire. In the
absence of expeditious transport and communication facilities, they were
practically independent rulers of their territory and wielded the power of life and
death over their subjects. Saadat Khan also called Burhan-ul-Mulk a Persian
adventurer was appointed the Nazim of Awadh in 1722 and he established his
court in Faizabad[2] near Lucknow.
The Nawabs of Lucknow were in fact the Nawabs of Awadh, but were so refrred to
because after the reign of the third Nawab, Lucknow became the capital of their
realm. The city was North India’s cultural capital, and its nawabs, best
remembered for their refined and extravagnt lifestyles, were patrons of the arts.
Under them music and dance flourished, and many monuments were erected.[3] Of
the monuments standing today, the Bara Imambara, the Chhota Imambara, and
the Rumi Darwaza are notable examples. One of the more lasting contributions by
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the Nawabs is the syncretic composite culture that has come to be known as
the Ganga-Jamuni Tehzeeb.
ANCIENT
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 times, Awadh, reputedly the kingdom of Rama, contained five main
divisions:
Uttara Kosala or the trans-Ghaghra districts, now known
as Bahraich, Gonda, Basti andGorakhpur.
Silliana, consisting of lower range of hills to the north of Uttara Kosala, now
belonging toNepal, with tarai at its base.
Pachhimrath, which may be roughly described as the country
between Ghaghra and Gomtiwest to the line from Ayodhya to Sultanpur. This
division included about third of present district
of Faizabad (including Ambedkarnagar), a small portion of the north of Sultanpur,
greater part ofBarabanki, and sections of the Lucknow and Sitapur districts.
Purabrath, which may be roughly described as the country
between Ghaghra and Gomti east to the line from Ayodhya to Sultanpur. This
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AWADH CUSINS
division included about two-thirds of present district
of Faizabad (including Ambedkarnagar), the north-eastern corner of Sultanpur, and
parts ofMirzapur district and Jaunpur.
Arbar, extended soutwards Gomti to the Sai river.
UNDER THE MUGHALS
From the pre-historic period to the time of Akbar, the limits of the province and its
internal divisions seem to have been constantly changing, and the name of Oudh,
or Awadh, seems to have been applicable to only one of the ancient divisions
or Sarkars, nearly corresponding to old Pachhimrath. The title of Subedar of
Awadh is mentioned as early as 1280 A.D., but it can only have denoted the
governor of the tract of the country above defined. The Awadh of Akbar was one
of the twelve (or fifteen)subahs into which he divided the Mughal Empire as it
stood in the year 1590 A.D. As constituted at the end of sixteenth century,
the Subah contained five sarkars, viz. Awadh, Lucknow, Bahraich, Khairabad
and Gorakhpur, and these, again were divided in numerous mahals and dasturs.
Khan Zaman Khan Ali Asghar son of Qazi Ghulam Mustafa was appointed
as Subahdar of Awadh during the reign of Farrukhsiyar. This appointment was
made in place of ‘Aziz Khan Chughtai’.[5] Later on, Mahabat Khan was appointed
as Subahdar of Awadh in place of Khan Zaman Khan Ali Asgharwho was all over
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AWADH CUSINS
again transferred to Azimabad (Patna) as Subahdar in place of ‘Sar Buland Khan’.
[6]
Mahi Maraatib fish emblazoned over the gateway to Safdarjung's tomb
It seems to have been of nearly the same extent as theProvince of Oudh at the time
of annexation to British Indiain 1858, and to have differed only in
including Gorakhpur,Basti, and Azamgarh, and in excluding Tanda, Aldemau, and
Manikpur, or the territory to the east and South ofFaizabad, Sultanpur,
and Pratapgarh.
UNDER THE NAWABS OF AWADH
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Very powerful Saadat Ali Khan, the first Nawab of Awadh, who laid the
foundation of Faizabad.
Safdarjung, the secondNawab of Awadh, who made Faizabad a military
headquarter.
Shuja-ud-Daula, the thirdNawab in Faizabad, pictured with Four Sons, General
Barker and other Military Officers.
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Gulab Bari in Faizabad is the tomb of Shuja-ud-Daula, The third Nawab of Awadh.
Bara Imambara in Lucknowis the tomb of Asaf-ud-Daula, the forth Nawab of
Awadh.
As the Mughal power declined and the emperors lost their paramountcy and they
became first the puppets and then the prisoners of their feudatories, so Awadh
grew stronger and more independent. Its capital city wasFaizabad. Saadat Khan,
the first Nawabof Awadh, laid the foundation of Faizabad at the outskirt of ancient
city of Ayodhya. Faizabad developed as a township during the reign of Safdar
Jang, the second nawab of Avadh (1739–54), who made it his military
headquarters while his successor Shuja-ud-daulamade it full fledged capital city.
Suja-ud-daula, the third Nawab of Awadh, built a fort known as Chhota Calcutta,
now in ruins. In 1765 he built the Chowk and Tirpaulia and subsequently laid out
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the Anguribagh and Motibagh to the south of it, Asafbagh and Bulandbagh to the
west of the city. During the reign of Shuja-Ud-Daula, Faizabad attained such a
prosperity which it never saw again. The Nawabs graced Faziabad with several
beautiful buildings, notable among them being the Gulab Bari, Moti Mahal and
the tomb of Bahu Begum. Gulab Bari is a striking building of fine properties,
standing in a garden surrounded by a wall, approachable through two large
gateways. These buildings are particularly interesting for their assimilative
architectural styles. Shuja-ud-daula's wife was the well known Bahu Begum, who
married the Nawab in 1743 and continued to reside in Faizabad, her residence
being the Moti-Mahal. Close by at Jawaharbagh lies her Maqbara, where she was
buried after her death in 1816. It is considered to be one of the finest buildings of
its kind in Awadh, which was built at the cost of three lakh rupees by her chief
advisor Darab Ali Khan. A fine view of the city is obtainable from top of the
begum's tomb. Bahu Begum was a woman of great distinction and rank, bearing
dignity. Most of the Muslim buildings of Faizabad are attributed to her. From the
date of Bahu Begum's death in 1815 till the annexation of Avadh, the city of
Faizabad gradually fell into decay. The glory of Faizabad finally eclipsed with the
shifting of capital from Faizabad to Lucknow by Nawab Asaf-ud-daula.[8]
The Nawabs of Awadh were a Persian Shia Muslim dynasty from Nishapur,[9]
[10] who not only encouraged the existing Persian-language belle-lettrist activity
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to shift from Delhi, but also invited, and received, a steady stream of scholars,
poets, jurists, architects, and painters from Iran [1]
Saadat Khan Burhanul Mulk was appointed Nawab in 1722 and established his
court in Faizabad[11]near Lucknow. He took advantage of a weakening Mughal
Empire in Delhi to lay the foundation of the Awadh dynasty. His successor
was Safdarjung the very influential noble at the Mughal court in Delhi. Until 1819,
Awadh was a province of the Mughal Empire administered by a Nawab.
Awadh was known as the granary of India and was important strategically for the
control of the Doab, the fertile plain between the Ganges and the Yamuna rivers. It
was a wealthy kingdom, able to maintain its independence against threats from
the Marathas, the British and the Afghans.
The third Nawab, Shuja-ud-Daula fell out with the British after aiding Mir
Qasim the fugitive Nawab of Bengal. He was comprehensively defeated in
the Battle of Buxar by the British East India Company, after which he was forced
to pay heavy penalties and cede parts of his territory. The British appointed a
resident in 1773, and over time gained control of more territory and authority in the
state. They were disinclined to capture Awadh outright, because that would bring
them face to face with the Marathas and the remnants of the Mughal Empire.
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MOVE OF CAPITAL FROM FAIZABAD TO LUCKNOW
Asaf-Ud-Dowlah, The fourth Nawab of Awadh, who shifted the capital of Awadh
from Faizabad toLucknow.
Hyder Beg Khan, minister to Nawab of Awadh, Asaf-ud-Daula
Asaf-ud-Daula, the fourth Nawab and son of Shuja-ud-Daula, moved the capital
from Faizabad to Lucknow in 1775 and laid the foundation of a great city. His rule
saw the building of the Asafi Imambara and Rumi Darwaza, built by Raja Tikait
Rai Nawab Wazir (Diwan) of Awadh, which till date are the biggest architectural
marvels in the city. Asaf-ud-Daula made Lucknow one of the most prosperous and
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glittering cities in all India. It is said, he moved because he wanted to get away
from the control of a dominant mother. On such a thread did the fate of the great
city of Lucknow depend.
In 1798, the fifth Nawab Wazir Ali Khan alienated both his people and the British,
and was forced to abdicate. The British then helped Saadat Ali Khan to the throne.
Saadat Ali Khan was a puppet king, who in the treaty of 1801 ceded half of Awadh
to the British East India Company and also agreed to disband his troops in favour
of a hugely expensive, British-run army. This treaty effectively made part of the
state of Awadh a vassal to the British East India Company, though they continued
to be part of the Mughal Empire in name till 1819.
Silver rupee of Awadh, struck in the name of the Mughal emperor Shah Alam II at
Lucknow in AH 1229 (=1814-15 CE). The coin features a stylized fish on the
reverse, the dynastic symbol of the Nawabs of Awadh, seen also on the Awadh
flag. At this time, the fiction that Awadh was subject to the Mughal emperor was
maintained.
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Silver rupee of Wajid Ali Shah, struck at Lucknow in AH 1267 (= 1850-51 CE)
and showing the Awadh coat of arms. Starting in 1819, coins no longer mentioned
the Mughal emperor, but were struck in the nawab's own name.
Coins were struck under the nawab's control for the first time in 1737, at a new
mint opened in Banaras, although the coins named the Mughal emperor, not the
nawab.[12] After the Battle of Buxar, the British seized Banaras, and so the mint
was moved in 1776 to Lucknow. From there, coins in the name of the Mughal
emperor continued to be struck, and they continued to name Muhammadabad
Banaras as the mint. It was only in 1819 that Nawab Ghaziuddin Haidar finally
started to strike coins in his own name. Soon thereafter, Awadhi coins started to
feature the kingdom's European style coat of arms.
The wars and transactions in which Shuja-ud-Daulawas engaged, both with and
against the British East India Company, led to the addition
of Karra,Allahabad, Fatehgarh, Kanpur, Etawah, Mainpuri,Farrukhabad, Rohilkhan
d, to the Oudh dimensions, and thus they remained until the traty of 1801
withSaadat Ali Khan, by which province was reduced considerably as half of Oudh
was ceded to the British East India Company. Khairigarh, Kanchanpur, and what is
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now the Nepal Terai were ceded in 1816, in liquidation of Ghazi ud din Haider's
loan of a million sterling towards the expense of Nepal war; and at the same time
pargana of Nawabganj was added to Gonda district in exchange for Handia, or
Kawai, which was transferred from Pratapgarh toAllahabad.
THE BRITISH INFLUENCE
Gates of the Palace at Lucknow by W. Daniell, 1801
The treaty of 1801 formed an arrangement that was very beneficial to the
Company. They were able to use Awadh's vast treasuries, repeatedly digging into
them for loans at reduced rates. In addition, the revenues from running Awadh's
armed forces brought them useful revenues while it acted as a buffer state. The
Nawabs were ceremonial kings, busy with pomp and show but with little influence
over matters of state. By the mid-19th century, however, the British had grown
impatient with the arrangement and wanted direct control. They started looking
about for an excuse, which the decadent Nawabs readily provided.
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UNDER THE BRITISH
United Provinces of Agra and Oudh, 1903
In 1856 the East India Company first moved its troops to the border, then annexed
the state under theDoctrine of Lapse , which was placed under a chief
commissioner – Sir Henry Lawrence. Wajid Ali Shah, the then Nawab, was
imprisoned, and then exiled by the Company to Calcutta. In the subsequent Revolt
of 1857 his 14-year old son Birjis Qadra son of Begum Hazrat Mahal was crowned
ruler, and Sir Henry Lawrence killed in the hostilities. Following the rebellion's
defeat, Begum Hazrat Mahal and other rebel leaders obtained asylum in Nepal.
In the Indian Rebellion of 1857 (also known as theFirst War of Indian
Independence and the Indian Mutiny), those company troops who were recruited
from the state, along with some of the nobility of the state, were major players. The
rebels took control of Awadh, and it took the British 18 months to reconquer the
region, months which included the famous Siege of Lucknow.
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Oudh was placed back under a chief commissioner, and was governed as a British
province. In 1877 the offices of lieutenant-governor of the North-Western
Provinces and chief commissioner of Oudh were combined in the same person; and
in 1902, when the new name of United Provinces of Agra and Oudhwas
introduced, the title of chief commissioner was dropped, though Oudh still retained
some marks of its former independence.
The Tarai to the north of Bahraich including large quantity of valuable forest and
grazing ground, was made over to the Nepal Darbar in 1860, in recognition of their
services during the Revolt of 1857, and in 1874 some further cessions, on a much
smaller scale, but without any apparent reason, were made in favour of the same
Government.[7]
In 1877 the offices of lieutenant-governor of the North-Western Provinces and
chief commissioner of Oudh were combined in the same person; and in 1902,
when the new name of United Provinces of Agra and Oudh was introduced, the
title of chief commissioner was dropped, though Oudh still retained some marks of
its former independence.
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Regions of Uttar Pradesh
CULTURE
The region of Awadh is considered to be the center ofGanga-Jamuni culture.[13]
SHAM-E-AWADH
Sham-e-Awadh is a famous term popular for glorious evenings in Awadh
capitals Faizabad and later in greater extent to Lucknow even today the evening
ofLucknow is unique. Awadh was established in 1722 AD. with Faizabad as its
capital. Nawab Shuja-ud-Daula's son Nawab Asaf-ud-Daula, the fourth Nawab of
Awadh, shifted the capital from Faizabad to Lucknow; this led to decline
to Faizabad and glory toLucknow.
Just as Banares (Varanasi) is famous for its morning, Lucknow is famous for
evenings. Many of famous building were made on bank of river Gomti in time of
Nawabs. You can view its architectural beauty taking a trip in river Gomti in
evening time. Nawabs also used to take a view of river at the evening time, so why
Sham-e-Awadh is so romantic.
There is a saying: 'Sham-e-Awadh, Shubah-e-Benares' meaning evening of Awadh
and morning of Benares (Varanasi) are unique.
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AWADHI CUISINE
Kebabs are an important part of Awadhi cuisine
Awadhi Cuisine is primarily from the city of Lucknow and its environs. 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. Awadh has been greatly influenced by Mughal cooking
techniques, and the cuisine of Lucknow bears similarities to those
of Kashmir, Punjab and Hyderabad; and the city is famous for its Nawabi foods.
The bawarchis and rakabdars of Awadh gave birth to the dum style of cooking or
the art of cooking over a slow fire, which has become synonymous with Lucknow
today.[15] Their spread would consist of elaborate dishes
like kebabs, kormas, biryani, kaliya, nahari-kulchas, zarda,
sheermal,Taftan, roomali rotis and warqi parathas. 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 including cardamom and saffron.
IN POPULAR CULTURE
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The events surrounding the 1856 overthrow of Wajid Ali Shah and the annexation
of Awadh by the British are depicted in the 1977 film The Chess Players by the
acclaimed Indian director Satyajit Ray.
The movies of Umrao Jaan are based on two cultural cities of
Awadh Lucknow and Faizabad.
The region has been in the center of various period films of Bollywood and
modern films like Main, Meri Patni Aur Woh and Paa to name a few. It has also
been shot in various songs of Bollywood.
GALLERY NAWABS
Saadat Ali Khan I 1st Nawab of Awadh.
Safdarjung 2nd Nawab of Awadh.
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Shuja-ud-Daula 3rd Nawab of Awadh.
Wazir Ali Khan.
Sadat Ali II.
Ghazi-ud-Din Haider.
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Nasir-ud-din Haidar.
Muhammad Ali Shah.
Amjad Ali Shah.
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Wajid Ali Shah.
Begum Hazrat Mahal.
Brijis Qadr.
Gallery Strucres
Roomi Darwaza.
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Gulab Bari, tomb of Nawab Shuja-ud-Daula.
Bahubegum, tomb of queen Unmatuzzohra.
Gateway to Bara Imambara.
The Chhota Imambara.
Bhulaiya Front View.
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Full Front View of Bouli.
Roomi Darwaza
Depiction of The fort, now ruined, was built byShujaudaula of FaizabadHodges,
William (1744-1797).
Depiction of Faizabad Fort by William Hodges, 1787.
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Gate of the Loll-Baug at Fyzabad; by Thomas and William Daniell, 1801* (BL).
Entrance to Bahu Begum ka Maqbara.
"Gateway, Faizabad," a photo, c.1880's.
Roomi Darwaza
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Roomi Darwaza
Roomi Darwaza
Facade of Maqbara inFaizabad.
another view of Maqbara inFaizabad.
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Ramparts of Maqbara
Tomb of queen bride lined by palm trees in Faizabad.
The majestic Awadhi architecture in Faizabad.
Arched entrance to halls inside Maqbara.
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Rear of Tomb, Faizabad.
Inside the mausoleum ofqueen bride in Faizabad.
Entrance of Bahu Begum ka Maqbara in November 2010.
Awadhi cuisine is from the city of Lucknow, which is the capital of the state
ofUttar Pradesh 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-
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vegetarian dishes. Awadh has been greatly influenced by Mughal cooking
techniques, and the cuisine of Lucknow bears similarities to those
of Persia, Kashmir, Punjab and Hyderabad; and the city is known
for Nawabi foods.
The bawarchis and rakabdars of Awadh gave birth to thedum style of cooking or
the art of cooking over a slow fire, which has become synonymous with Lucknow
today.[1]Their spread consisted of elaborate dishes like kebabs,kormas, biryani,
kaliya, nahari-kulchas, zarda, sheermal,roomali rotis, and warqi parathas. 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 including cardamom and saffron.
AWADHI DASTARKHWAN
Dastarkhwan, a 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).
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A variety of dishes cooked under the barbecue method
The richness of Awadhi cuisine lies not only in the variety of cuisine but also is the
ingredients used in creating such a variety. The Chefs of Awadhi transformed the
traditional dastarkhwan with elaborate dishes like kababs, kormas, kaliya, nahari-
kulchas, zarda, sheermal, roomali rotis, and parathas.
Chicken curry with Chapati.
Uttar Pradeshi thali (platter) with Naanbread, Daal, Raita, Shahi paneer, and Salad.
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The Awadhi/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),
FOOD COLORING
LAMB
PASINDA (FRIED SLIVERS OF VERY TENDER MEAT, USUALLY KID, IN
GRAVY)
FRESH CAKE MIX
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.
DESSERTS COMPRISE
KHEER (MILK SWEETENED AND BOILED WITH WHOLE RICE TO A
THICK CONSISTENCY),
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SHEER BRUNJ, (A RICH, SWEET RICE DISH BOILED IN MILK),
FIRNI
The menu changes with the seasons and with the festival that marks 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.
Birds like partridge and quail are had from the advent of winter since they are heat
giving meats. Fishis relished from the advent of winter till spring. It is avoided in
the rainy season. In Awadh river fish are preferred particularly rahu (carp), fish
kababs (cooked in mustard oil) are preferred.
Peas are the most sought after vegetable in Awadh. One can spot peas in salan,
qeema, pulao or just fried plain.
Spring (Sawan) 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, sliced, and served
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in a salan), and colocasia-leaf cutlets served with salan add variety. In summer,
raw mangoes cooked in semolina and jaggery or sugar, make a dessert called
curamba. These dishes come from the rural Hindu population of Awadh.
Activity in the kitchen increases with the approach of festivals. During Ramzan,
the month of fasting, the cooks and women 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 friends and the poor. Id is celebrated with varieties of siwaiyan
(vermicelli). Muzzaffar is a favourite in Lucknow. Shab-e-barat is looked forward
to for its halwas, particularly of semolina and gram flour. Khichra or haleem, a
mixture of dals, wheat and meat, cooked together, is had during Muharram, since it
signifies a sad state of mind.
Some dishes appear and disappear from the Lucknow dastarkhwan seasonally, and
others are a permanent feature, like qorma, chapatti, and 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
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Lucknow does and the festive dastarkhwan is not complete without it. Saffron is
used to flavour sweets too.
Utensils are made of iron or copper. Meat kababs are cooked in a mahi tawa (large,
round shallow pan), using a kafgir—a flat, long handled ladle—to turning kababs
and parathas. Bone china plates and dishes have been 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.
DIFFERENCE BETWEEN AWADHI AND MUGHLAI CUISINE
Awadhi cuisine has drawn a considerable amount of influence from Mughal
cooking style and bears resemblance to those of Hyderabad and Kashmir. The
cuisine consists of both vegetarian and meat dishes that employ the dum style of
cooking over a slow fire that has become synonymous with Lucknow.
Mughlai food is known for its richness and exotic use of spices, dried fruit, and
nuts. The Mughals did everything in style and splendor. Since they ate very rich
food they reduced the number of intake during the day. Mughlai dishes as they are
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called have lots of milk and cream with spices to make rich and spicy meal that is
the reason why Mughlai recipes are rich in fat, carbohydrates and proteins.
Awadhi food does not use over a hundred spices as some claim, but use a handful
of uncommon spices. The slow-fire cooking lets the juices absorb into the solid
parts. In addition to the major process of cooking food in Awadhi style, other
important processes, such as marinating meats, contribute to the taste. This is
especially the case with barbecued food that might be cooked in a clay oven of
over an open fire.
Fish, red meats, vegetables and cottage cheese may be marinated in curd and
spices. This helps to soften the taste and texture of them as well as remove any
undesired odors from the fleshy materials. They were often cooked on tawa, the
flat iron griddle, as opposed to Mughlai influence and bear a testimony to the local
influence and convenience.
Difference between Awadhi and Mughlai kebabs is that, while the former is
usually cooked on thetawa, the latter is grilled in a tandoor. This is gives the
difference in flavour.
COOKS
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
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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 spread on the dastarkhwan. The wealthy had their kitchens supervised by
an officer called daroga-e-bawarchi khana or mohtamim. This officer’s seal on the
khwan guaranteed quality control.
AWADHI CUISINE – RECIPES, UTENSILS AND CHARACTERISTICS.
KEBAB
SEEKH KEBAB
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BOTI SEEKH KEBAB
GALOUTI KABAB
SHAMI KEBAB
KHEEMA A DELICACY OF AWADH
Kebab's are the integral part of Awadhi. Lucknow is proud of its Kebabs. There are
several varieties of popular kebabs in Awadhi cuisine viz. Kakori Kebabs, Galawat
ke Kebabs, Shami Kebabs, Boti Kebabs, Patili-ke-Kebabs, Ghutwa Kebabs and
Seekh Kebabs are among the known varieties.
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The kebabs of Awadhi cuisine are distinct from the kebabs of Punjab insofar as
Awadhi kebabs are grilled on a chula and sometimes in a skillet as opposed to
grilled in a tandoor in Punjab. Awadhi kebabs are also called "chula" kebabs
whereas the kebabs of Punjab are called "tandoori" kebabs.
The Seekh Kebab has long been considered a piece de resistance in the Awadhi
dastarkhwan. Introduced by the Mughals it was originally prepared from beef
mince on skewers and cooked on charcoal fire. Now lamb mince is preferred for its
soft texture.
The 100-year old Tunde ke Kabab in Chowk is the most famous outlet for Kababs
even today.[2] Tunde kabab is so named because it was the specialty of a one-
armed chef. The tunde kabab claims to be unique because of the zealously guarded
family secret recipe for the masala (home made spices), prepared by women in the
family. 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 Ahder Sahib with divine blessings.
The mince for the kabab comes from the raan ki machhli (tendon of the leg of
mutton) other ingredients include khoya, white pepperm and a mix of powdered
spices that remains secret.
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
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mix and tangy raw green mango. The best time to have them is May, when
mangoes are young. When mangoes are not in season, kamrakh or karonda may be
substituted for kairi, as both having a tart flavour reminiscent of the raw mango.
A variant made without any admixture or binding agents and comprising just the
minced meat and the spices is the Galawat kabab.
An unusual offering is the Pasanda Kebab, piccata of lamb marinated and
then sautéed on a griddle.
Boti kebab is lamb marinated in yoghurt and skewered, then well cooked.
Traditionally, Boti Kebab (Lamb) is cooked in a clay oven called a tandoor. You
can achieve an authentic tandoor flavor using your own barbecue grill.
Vegetarian kebabs include Dalcha Kebab, Kathal ke Kebab, Arbi ke Kebab, Rajma
Galoti Kebab (kidney bean kebab cooked with aromatic herbs), Zamikand ke
Kebab (Lucknowi yam kebabs), etc.
CURRY PREPARATIONS
NAVRATAN KORMA
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CHICKEN CURRY
Korma is actually the Indian name for the technique of braising meat. It originated
in the lavish Moghul cuisine wherein lamb or chicken was braised in velvety,
spiced sauces, enriched with ground nuts, cream and butter. While kormas are rich,
they are also mild, containing little or no cayenne or chillies.[3] There are both
vegetarian(navratan korma) and non-vegetarian(chicken, lamb, beef & fish korma)
varieties of korma. Murgh Awadhi Korma is a classic from Lucknow.[4]
Kaliya is a mutton preparation with gravy along with the compulsory inclusion of
turmeric or saffron.
RICE PREPARATIONS
AWADHI MUTTON BIRYANI
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AWADHI CHICKEN DUM BIRYANI
PULAV
Biryani derives from the Persian word Birian, which means "roasted before
cooking." Biryani is a mixture of basmati rice, meat, vegetables, yogurt, and
spices. Lucknow biryani or awadh airyani is a form of pukki biryani. Pukki means
"cooked." Both meat and rice are cooked separately, then layered and baked. The
process also lives up to the name biryani in the Persian meaning "fry before
cooking'.
It has three steps. First, the meat is seared in ghee and cooked in water with warm
aromatic spices till tender. The meat broth is drained. Second, the rice is lightly
fried in Ghee, and cooked in the meat broth from the previous step. Third, cooked
meat and cooked rice are layered in a handi. Sweet flavors are added. The handi is
sealed and cooked over low heat. The result is a perfectly cooked meat, rice, and a
homogenous flavor of aromatic meat broth, aromatic spices and sweet flavors.[7]
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Among various Biryani the Lucknow and Hyderabad style are dominant, with a
friendly rivalry. Chitrita Banerji a Bengali writer in her book Eating India:
exploring a nation’s cuisine in an inevitable comparison between Awadhi and
Hyderabadi biriyani, picked the Awadhi version as the winner.
The vegetarian version of biryani might have some Textured vegetable protein
based protein balls to present the impression of a meat-based dish for vegetarians.
The difference between biryani and pullao is that pullao is made by cooking the
meat in ghee with warm aromatic spices until the meat is tender, then adding rice
and cooking in the sealed pot over low heat till done—but with biryani, the rice is
boiled or parboiled separately in spiced water and then layered with meat curry or
marinade (depending on the type of biryani), then sealed and cooked over low heat
until done.
Tehri is the name given to the vegetarian version of the dish and is very popular in
Indian homes.
BREAD PREPARATIONS
HALWA WITH PURI
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TEA WITH PARATHA
NAAN IS ONE OF THE STAPLE BREADS OF AWADH
SABJI WITH PARATHA
PURI WITH ACCOMPANIMENTS.
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As wheat is the staple food of the state, breads are very significant. Breads are
generally flat breads; only a few varieties are raised breads. Tawa roti is bread
made on crude iron pans. Improvisations of the roti (or bread) are of different types
and made in various ways and include the rumaali roti, tandoori roti, naan (baked
in atandoor), kulcha, lachha paratha, sheermaal and baqarkhani.
Breads made of other grains have descriptive names only, thus we have Makai ki
roti, Jowar ki roti (barley flour roti),Bajre ki roti (bajra is a grain only grown in
India), chawal-ki-Roti (roti of rice flour).
Chapati is the most popular roti in India, eaten for breakfast, lunch, or dinner.
Puri are small and deep fried so they puff up.
Paratha is a common roti variant stuffed with fillings of vegetables, pulses, cottage
cheese, and even mince meat and fried in ghee or clarified butter. This heavy and
scrumptious round bread finds its way to the breakfast tables of millions.
Rumali Roti is an elaborately prepared ultra thin bread made on a large, convex
metal pan from finely ground wheat flour. The Urdu word rumaali 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 wordtandoor means an
oven.
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Naan is a thick bread, softer and richer in texture and consistency than the tandoori
roti. It is made from finely ground wheat flour kneaded into a very elastic mass.
This bread is prepared with a rich mixture of cream, sugar, wheat flour, butter, and
essence.
Sheermaal is a sweetened Naan made out of Maida (All-purpose flour), leavened
with yeast, baked in a Tandoor or oven. It typically accompanies aromatic quorma
(gravied chicken or mutton). Originally, it was made just like Roti. The warm
water in the recipe for Roti was replaced with warm milk sweetened with sugar
and flavored with saffron. Today, restaurants make it like a Naan and the final
product resembles Danish pastry.
Baqarkhani is an elaborate variation of the sheer-maal that is fried on a griddle
rather than baked in a tandoor.
DESSERTS
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Some assorted halva including sooji, chana, and gajar halva
Winters are dedicated to halwas of all kinds that came fromArabia and Persia to
stay in India. There are several varieties of these, prepared from different cereals,
such as gram flour, sooji, wheat, nuts and eggs. The special halwa or halwa sohan,
which has four varieties, viz Papadi, Jauzi, Habshi and Dudhiya is prepared
especially well in Lucknow.
The Jauzi Halwa Sohan is a hot favorite even today, but the art of preparing it is
confined to only a few households. Prepared for the most part from germinated
wheat, milk, sugar, saffron, nuts etc., it has love and patience as its vital
ingredients.
CHAAT
A CHAAT CORNER
A CHAAT DISH
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GOLGAPPE
ALOO TIKKI SERVED WITH CHUTNEYS
Chaat and Samosa were originated in Uttar Pradesh but now are popular
nationwide and abroad. these are the integral part of street foods across India. The
chaat variants are all based on fried dough, with various other ingredients. The
original chaat is a mixture of potato pieces, crispy fried bread Dahi vada, gram or
chickpeas and tangy-salty spices, with sour home-made Indian chilli
and Saunth (dried ginger and tamarind sauce), fresh green coriander leaves and
yogurt for garnish, but other popular variants included Aloo tikkis (garnished with
onion, coriander, hot spices and a dash of curd), dahi puri, golgappa, dahi
vadaand papri chaat.
There are common elements among these variants including dahi, or yogurt;
chopped onionsand coriander; sev (small dried yellow salty noodles); and chaat
masala. This is a masala, or spice mix, typically consisting
of amchoor (driedmango powder), cumin, Kala Namak (rock salt), coriander,
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dried ginger, salt, black pepper, and red pepper. The ingredients are combined and
served on a small metal plate or a banana leaf, dried and formed into a bowl.
CULINARY TERMS
DHUNGAR
This is a quick smoke procedure used to flavour a meat dish, daIs, or raita. The
smoke 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.
In a shallow utensil, or a lagan in which meat or mince has marinated, a small bay
is made in the center, and a katori or onion skin or a betel leaf (depending on the
dish) is placed. In it, a live coal is placed, and hot ghee, sometimes mixed with
aromatic herbs or spices, is poured over it and covered immediately to prevent the
smoke escaping. The lid kept on for about 15 minutes, to allow the smoke to
flavour the ingredients. The coal is then removed and the meat cooked further.
DUM DENA
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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 aroma, flavor, and texture of dum results from slow cooking. This
method is employed by a number of delicacies such as the Shabdeg, Pulao and
Biryani. Any dish cooked by this method is 'Dum Pukht' or 'Dum Bakht'.
DUM PUKHT
AWADHI CUISINE
Dum pukht (Persian: دمپخت, "slow oven") has become one of the most refined
forms of cooking in India and Pakistan, even though the technique is no more than
200 years old. Slow oven means cooking on very low flame, mostly in sealed
containers, allowing the meats to cook, as much as possible, in their own juices and
bone-marrow.
ORIGINS
The cuisine of Awadh, India is the original cuisine which introduced Dum Pukht to
the world. Now it is also commonly used in other cuisines
like Mughlai, Punjabi andHyderabadi.
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Less spices are used than in traditional Indian cooking, with fresh spices and herbs
for flavouring. In some cases, cooking dough is spread over the container, like a
lid, to seal the foods.
This is known as purdah (veil), but on cooking becomes a bread which has
absorbed the flavours of the food and the two are best eaten together. In the end,
dum pukht food is about aroma, when the seal is broken on the table and the
fragrance of an Avadhi repast floats in the air.
Dum means to ‘breathe in’ and pukht to 'cook'. Dum Pukht cooking uses a round,
heavy – bottomed pot, a handi, in which food is tightly sealed and cooked over a
slow fire. There are two main aspects to this style of cooking; bhunao and Dum, or
‘roasting’ and ‘maturing’ of a prepared dish. In this style of cuisine, Herbs and
spices play an extremely critical role. The process of slow roasting gently
persuades each to release maximum flavor. And the sealing of the lid; the sealing
of the lid of the handi with dough achieves maturing. Cooking slowly in its juices,
the food retains all its natural aromas and becomes imbued with the richness of
flavors that distinguishes the cuisines.
LEGENDARY ORIGIN
History remembers the Nawabs of Awadh for their love of music and dance,
epicurean delights and grand gestures. When Nawab Asaf-ud-daulah, found his
Kingdom in the grip of famine, he initiated a food for work programme, employing
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thousands in the construction of the exquisite Bada Imambara. Large cauldrons
were filled with rice, meat, vegetables and spices and sealed to make a simple, one-
dish meal that was available to workers day and night. Then, one day, the Nawab
caught a whiff of the aromas emanating from the cauldron and the royal kitchen
was ordered to serve the dish.
Gradually refined to please the royal palate, dum pukht cooking soon spread to
other Indian courts of Hyderabad, Kashmir and Bhopal. In each, the maestros that
supervised the kitchen added their own distinctive magic. Apart from this, dum
pukht also has the distinction of ushering in the art of Indian fine dining in the
Indian cuisine scenario.
GALAVAT
Refers to the use of softening agents is made from raw papaya or kalmi shora to
tenderise meat.
BAGHAR
This is a method of tempering a dish with hot oil or 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. When they begin to crackle, the same process
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is carried out in a ladle, which is immersed in the cooked dish and immediately
covered with a lid. This retains the essence and aroma of the spices, drawn out by
the hot ghee.
GILE HIKMAT
Gil, in Persian, means 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 that cannot be consumed in their natural form as they are
toxic, for instance gems or metals.
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) to seal it. Then it is buried about 4–
6 inches deep. Aslow fire is placed on top for six to eight hours. Then the food is
dug out and served.
LOAB
Loab refers to the final stage in cooking, when the oil used during cooking rises to
the surface to give the dish a finished appearance. This occurs mostly with slow
cooking of gravy dishes.
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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
In this process, small pieces of silver are placed between two sheets of paper, then
patted continuously with a hammer until papery thin. These are used to decorat
dishes before presentation, e.g., Chandi kaliya, Moti pulao.
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ZAMIN DOZ
In this style of cooking, a hole is dug in the ground and the ingredients are placed
and covered with mud, then a layer of burning charcoal. The cooking takes about
six hours.
UTENSILS USED
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 of either brass, copper or aluminium. The shape of this
utensil is ideally suited for the 'dum' method and is used for cooking Pulao,
Biryani, Nehari or Shab Deg.
KADHAI
Kadhai is a deep, concave utensil made of brass, iron or aluminium and is used far
deep frying paoris puri and the like.
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LAGAN
Lagan is a Tradition square 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.
LOHE KA TANDOOR
Lohe ka tandoor typically is iron tandoor. This is distinct from the clay tandoor,
which is more common in Delhi. It is a dome-shaped iron oven covered with an
iron sheet, used for cooking a variety of breads like – sheermal, taftan, and
bakarkhani.
MAHI TAWA
Mahi tawa is the Awadh version of a griddle shaped like a big round, flat bottomed
tray with raised edges. It is used for cooking kababs and, with a cover, other
dishes.
SEENI
Seeni is a big thali (round tray), usually used as a lid for the lagan or mahi tawa
when heat must 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
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browning and cooking the ingredients. All the copper and brass utensils are almost
always used after 'kalai' or tin plating the insides.
In North India, one of the most famous city for its delicious food is Lucknow.
The traditional food of Lucknow was highly patronized by the Nawabs of
Lucknow during their time, thus giving it a very royal touch. The royal chefs
and cooks were trained to give that distinct royal touch and regal look to
anything they cooked. Every detail was accounted for and it was made sure that
the food looked fit for the Nawabs. Given below are some details of the famous
Lucknowi food.
Lucknow Kababs
One of the famous dishes of Lucknow are the Kababs. There are different
varieties of Kababs but some of the delicious one’s are Seekh Kebabs, Galavati
Kababs, Kakori Kebabs, Shami Kebabs, Boti Kebabs, and Patili-ke-Kababs.
The most famous name regarding Kababs in Lucknow is Tunday Kababi, with
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their melt-in-the-mouth 'Galavati Kababs'. This variety of Kababs is specially
served with Parathas or the “Sheermal”, another speciality of Lucknow.
Galavati Kababs
Galavati Kabab with Paratha
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Seekh Kabab
Lucknow Biryani
The word Biryani is derived from the Persian word 'Birian'. In Farsi, Birian
means 'Fried before Cooking'.
Lucknow (Awadhi) Biryani is a form of Pukki Biryani. Pukki means 'cooked'.
Both the meat and rice are cooked separately and then layered and baked. The
process also lives up to the name Biryani in Farsi meaning 'fry before cooking'.
Lucknow serves one of the best Biryani in the world.
One of the most famous places for Lucknow Biryani is Haji Wahid Quraish’s
Wahid ki biryani of Aminabad. There are several other Biryani outlets in
Aminabad and Chowk area also.
KEBAB
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Sturgeon kebabs being cooked inTurkmenistan
A sandwich of döner
Kebab is a wide variety of skewered meals originating in the Middle East and later on adopted in
parts of Europe, as well as Central andSouth Asia, that are now found worldwide. In English,kebab
generally refers more specifically to shish kebab (Turkish: "şiş kebap") served on the skewer.[1]
kebab refers to meat that is cooked over or next to flames; large or small cuts of meat, or even ground meat; it may be served
on plates, in sandwiches, or in bowls. The traditional meat for kebab is lamb, but depending on local tastes and
prohibitions, it may now be beef,goat, chicken or fish. Like other ethnic foods brought by travellers, the kebab has become
part of everyday cuisine in many countries around the globe.
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History
Pair of firedogs with zoomorphic finials, 17th century BC, Akrotiri.
The origin of kebab may lie in the short supply of cooking fuel in the Near East. Tradition has it that the dish was invented by
medieval Persian soldiers who used their swords to grill meat over open-field fires.[2]
a Moroccan traveller, in India, kebab was served in the royal houses during the Delhi Sultanate
even commoners would enjoy it for breakfast with naan.[3] The dish has been native to the Near East
Greece since antiquity; an early variant of kebab (Ancient Greek: ὀβελίσκος - obeliskos[5]) is attested in Greece since 8th
century BCE (archaic period) inHomer's Iliad [6] and Odyssey [2] and in classical Greece, amongst others in the works
of Aristophanes,[7] Xenophon [8] and Aristotle.[9] Excavations held in Akrotiri on the Greek island of
professorChristos G. Doumas, unearthed firedogs (stone sets of barbecue for skewers; Ancient Greek: κρατευταί
- krateutai[10]) used before the 17th century BCE. In each pair of the supports, the receptions for the spits are found in
absolute equivalence, while the line of small openings in the base constitutes a mechanism for supplying the coals with
oxygen so that they are kept alight during use.[11] [12] [13]
National varieties
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Cağ kebabı, a related dish. Note that the meat is horizontally stacked.
A serving of pork souvlakia with friedgarlic bread and lemons
Main article: List of kebabs
In Afghanistan
The main varieties include kabob e chopan, chapli kabob, teka kabob, shaami
In Armenia
Kebabs in Armenia are referred to as khorovats ( ). The choice of meats used in Armenia are pork, beef, chicken,Խորոված
lamb, and also include fish. With these meats many times there are additions of tomato, peppers, eggplant. The meat and
vegetables are usually barbecued on metal skewers. Before barbecuing the meat, it is usually marinated and usually left to sit
for 24-48 hours.
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At the same time, kebab in Armenia is used to name a dish prepared of ground meat spiced with pepper, parsley and other
herbs and roasted on skewers.
In Azerbaijan
Tika kabab and lyula kabab from mutton, as served in Qəçrəş, Quba Rayon, north-eastern Azerbaijan.
The main varieties include tika kabab, lyula kabab (doyma kabab in some places), tas kababy and tava kabab. The meat for
tika kabab is sometimes prepared in basdirma (an onion gravy and thyme) and then goes onto the ramrods. When served, it
could be adorned with sauce-likepomegranate addon (narsharab) and other condiments, and may also be served wrapped
in Lavash.
In Bulgaria
In Bulgaria, the word кебап (kebap) refers to meat stews with relatively few or no vegetables. Dishes which are known in
English as different kinds of "kebab" are not perceived as a distinct group of dishes. The Döner kebab is wide spread as fast
food and is called merely дюнер(döner) thus not relating it to the Bulgarian кебап at all.Шиш кебап
or Шашлик (Shahlik) is also common and has the same name as in Turkish.
In China
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Chuan-style lamb kebab sticks sold by a street vendor.
in Uyghur or Chuanr 串called "chuàn" in Mandarin, often referred to as "Chua'r" in Pekingese throughout the (Kawap) كاۋاپ
North, is a variation of kebab originating from the Uyghursin the Western province of Xinjiang, and a popular dish in
Islamic cuisine.
It has since spread across the rest of the country and become a popular street food.
Small pieces of meat are skewered and either roasted or deep-fried. Common spices and condiments include Chinese style
of cumin called "ziran", pepper, sesame, and sesame oil.
Although the most traditional form of chuanr uses lamb or mutton, other types of meat, such as chicken, beef, pork, and
seafood, can be used as well.
During Chinese New Year, it is common to find fruit kebabs candied and covered with a hard candy sugar coating. At the
famous Wángfǔjǐng in Beijing, it is very common to find many kinds of fruit kebabs of everything from bananas, strawberries,
and seasonal Chinese fruits, as well as scorpions, squids, and various Japanese flavored kebabs all year long.
In Greece
Souvlaki is a popular Greek fast food consisting of small pieces of meat and sometimes vegetables grilled on a skewer. It may
be served on the skewer for eating out of hand, in a pita sandwich with garnishes and sauces, or on a dinner plate, often
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with fried potatoes. The meat usually used in Greeceand Cyprus is pork, although chicken and lamb
[edit]In India
Shami kebab from Lucknow, India
Kebabs in India are more or less similar to most other kebab preparations along with their distinct taste which can be credited
to the spices native to the sub-continent. All the varieties such as Sheekh, Doner (known as Shawarma), Shammi Tikka, and
other forms of roasted and grilled meats are savoured in this part of the world. Some popular kababs are:
Kakori Kebab
Shami Kabab
Kalmi Kebab
Kacche gosht ke chapli kabab
Tunda Kabab (prepared with pumpkin)
Sambhali Kabab
Galawati Kebab
Boti Kebab
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Hara Bhara Kabab
Kathi Kabab
Reshmi Kabab
Lasoni Kabab
Chicken Malai Kabab
Tikka Kabab
Tangdi Kabab (Tangdi meaning leg of the chicken)
Kaleji Kabab
Hariali Chicken Kabab
Bihari Kabab
In Iran
Iranian kabab
Main article: Chelow kabab
Kabab (Persian: کباب) is a national dish of Iran. It is either served with steamed, saffroned basmati
in this case it is called "Chelow Kabab" (Persian: کباب (( چلو or served with with Persiannaan
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distinct Persian varieties of Kabab.
It is served with the basic Iranian mealaccompaniments, in addition to grilled tomatoes on the side of the rice, and butter on
top of the rice. It is an old northern tradition (probably originating in Tehran) that a raw egg yolk should be placed on top of
the rice as well, though this is strictly optional, and most restaurants will not serve the rice this way unless it is specifically
requested. "Somagh", powdered sumac, is also made available and its use varies based on tastes to a small dash on the rice or
a heavy sprinkling on both rice and meat, particularly when used with red (beef/veal/lamb) meat. At Persian restaurants, the
combination of one Kabab Barg and one Kabab Koobideh is typically called Soltani, meaning 'Sultan's Feast.' The traditional
beverage of choice to accompany kebab is doogh, a sour yogurt drink with mint and salt.
In the old bazaar tradition, the rice (which is covered with a tin lid) and accompaniments are served first, immediately
followed by the kebabs, which are brought to the table by the waiter, who holds several skewers in his left hand, and a piece of
flat bread (typically nan-e lavash) in his right. A skewer is placed directly on the rice and while holding the kebab down on the
rice with the bread, the skewer is quickly pulled out. With the two most common kebabs, barg and
always served. In general, bazaar kebab restaurants only serve these two varieties, though there are exceptions.
Kabab koobideh
Iranian Kabab Koobideh
Kabab koobideh (Persian: کوبیده (کباب or kūbide (Persian:کوبیده) is an Iranian minced meat kabab which is made
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fromground lamb, beef, or chicken, often mixed with parsleyand chopped onions.
Kabab Koobideh contains: ground meat, onion, salt, pepper, turmeric, and seasoning. These ingredients are mixed together
until the mixture becomes smooth and sticky. One egg is added to help the mix stick together. The mixture is then pressed
around a skewer. Koobideh Kabab is typically 7–8 inches (18–20 cm) long.
Kabab barg
Kabāb-e Barg (Persian: برگ (کباب is a Persian style barbecued lamb, chicken or beef kebab dish. The main ingredients
of Kabab Barg - a short form of this name — are fillets of beef tenderloin, lamb shank or chicken breast, onions and olive oil.
Jujeh Kabab - An Iranian chicken kebob
Marinade is prepared by the mixture of half a cup of olive oil, three onions, garlic, half teaspoon
pepper. One kilogram of lamb is cut into 1 cm thick and 4–5 cm long pieces. It should be marinated overnight in refrigerator,
and the container should be covered. The next day, the lamb is threaded on long, thin metal skewers. It is brushed with
marinade and is barbecued for 5–10 minutes on each side.Kabab-e Barg
Jujeh kabab
Jūje-kabāb (Persian: جوجهکباب) consists of pieces of chicken first marinated in minced onion and lemon juice
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with saffron then grilled over a fire. It is sometimes served with grilled tomato and pepper. Jujeh kabab is one of the most
popular Persian dishes.
Kabab bakhtiari
Combination of Jujeh Kabab and Kabab Barg in a decussate form.
In the Levant
Döner kebap in Istanbul
Shawarma and other varieties of kebabs can be found at most restaurants representing this region. The preparation of
Shawarma consists of chicken, turkey, beef, veal, or mixed meats being placed on a spit (commonly a vertical spit in
restaurants), and being grilled for as long as a day. Shavings are cut off the block of meat for serving, and the remainder of the
block of meat is kept heated on the rotating spit. Although it can be served in shavings on a plate (generally with
accompaniments), shawarma also refers to a pita bread sandwich or wrap made with shawarma meat.
In Norway
In Norway, the kebab was introduced by Turkish and Arab immigrants during the 1980s. It soon became a very popular meal
after a night out, gaining a cult status among young people during the 1990s[citation needed
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symbol of immigration from the Muslim world, and speaking Norwegian with an Arab accent or with a lot of words and
expressions borrowed from the Turkish, Arabic, Persian and Punjabi languages is sometimes referred to as "Kebabnorsk"
(Kebab Norwegian).
The kebabs in Norway are served in a variety of ways, commonly in fast-food shops selling both hamburgers and kebabs. The
kebab roll has become increasingly popular, with the kebab not served in pita bread, but rather wrapped in pizza dough
(making it look like a spring roll) for easy consumption. The most "Norwegian" kebab to date is probably the whalemeat
kebab sold at the Inferno Metal Festival. As of 2008, the average price of the kebab in Norway lies around 65 kroner, or about
€8. In Bergen the average price of a kebab is around 50 kr. In Bergen kebab is most commonly served in the
with two types of sauces, one standard and one optional hot chili variety.
The Norwegian Food Safety Authority in 2007 issued a warning about cheap kebabs. According to
estimated that more than 80% of kebab shops in Oslo use illegally produced meat. It was warned that such meat could be
dangerous to eat because it could contain salmonella or other bacteria, and that it could be connected to organised crime.
In Pakistan
Pakistani-style seekh kebabs being grilled on a skewer
Pakistani cuisine is rich with different kebabs. Meat including beef, chicken, lamb and fish is used in kababs. Some popular
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Kebabs are:
Seekh Kebab (Urdu: کباب (سيخ
Shami Kebab (Urdu: کباب (شامی
Chapli Kebab (Urdu: کباب (چپلی
Chicken Kebab (Urdu: کباب (مرغ
Lamb Kebab (Urdu: گوشت بر ہکباب% )
Bun kebab (Urdu: کباب (بن
Tikka Kebab (Urdu: کباب ہتک )
Reshmi Kebab (Urdu: کباب (ریشمی
Bihari Kebab (Urdu: کباب (بهاری
Pasinday (Urdu: پسند )
Kache Qeema Kebab
Gola Kebab
Fry Kebab
Dhaga Kabab
Fish Kebab
Sajji
Chargha
Peshawari Kebab
Adreki Murgh Kebab
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Doner kebab
[edit]In Malaysia
Kebabs in Malaysia are generally sold at pasar malam (night markets) and in shopping mall food courts
after being cut from the spit is pan fried with onions and hot sauce then placed into a pita bread pocket before being filled with
condiments such as tomatoes, mayonnaise, onion and lettuce.[citation needed]
In Turkey
İskender kebap
Before taking its modern form, as mentioned in Ottomantravel books of the 18th century,[15]
horizontal stack of meat rather than vertical, probably sharing common ancestors with the
Turkish province of Erzurum.
In his own family biography, İskender Efendi of 19th centuryBursa writes that "he and his grandfather had the idea of roasting
the lamb vertically rather than horizontally, and invented for that purpose a vertical mangal". Since then Hacı İskender is
known as the inventor of Turkish Döner Kebap.[17] [18] With time, the meat took a different marinade, got leaner, and
eventually took its modern shape.[16] The Greek gyro, along with the similar Arab Shawarma
are derived from this dish.[19]
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Shish
See also: Shashlik
Shish kebap ("Şiş", pronounced shish, meaning "skewer" is a Turkish word.[20] [21] ) is a dish consisting of meat threaded on
a skewer and grilled. Any kind of meat may be used; cubes of fruit or vegetables are often threaded on the spit as well. Typical
vegetables include tomato, bell pepper,onions, and mushrooms.
In English, the word "kebab" usually refers to shish kebab.[4] [22]
Döner
İskender kebap, the original döner kebabwith yoghurt and tomate sauce, invented inBursa, Turkey
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Slicing "döner kebap" off a rotating vertical spit.
Döner kebab, literally "rotating kebab" in Turkish, is sliced lamb, beef or chicken, slowly roasted on a vertical
The Middle Easternshawarma, Mexican tacos al pastor and Greek gyros are all derived from the
was invented in Bursa in the 19th century by a cook named Hacı İskender.[23] Döner kebab is most popularly served
in pita bread, as it is best known, with salad, but is also served in a dish with a salad and bread or
used for Turkish pizzas called pide or "kebabpizza". Take-out döner kebab or shawarma restaurants are common in many parts
of Europe. Döner kebab is popular in many European countries, Canada, New Zealand and Australia.
In parts of Europe 'kebab' usually refers to döner kebab in pita. Australian Doner Kebabs are usually served in wraps which
are toasted before eating.
In Australia and the UK, kebabs (or döner meat and chips) are most popularly eaten after a night out, representing a large part
of nightlife culture. As a result, many kebab shops (and vans) will do their main business in the hours around closing time for
local pubs and clubs (usually from 10 pm to 4 am). The same applies for Belgium, the Netherlands, Poland, Ireland, New
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Zealand, Canada, Scandinavia and Italy. It is therefore not uncommon to find similar late-night kebab vending shops in
holiday-clubbing destinations such as Ibiza and Thailand.
Health concerns about döner kebab, including unacceptable salt and fat levels and improper labeling of meat used, are
repeatedly reported in UK media.[24] [25] [26] The German-style döner kebab was supposedly invented by a Turkish
immigrant in Berlin in the 1970s, and became a popular German take-away food during the 1990s, but is almost exclusively
sold by Turks and considered a Turkish specialty in Germany.
Adana
Adana kebabı (or kıyma kebabı) is a long, hand-minced meat kebab mounted on a wide iron skewer and grilled over charcoal.
It is generally "hot". A version "less hot" is generally called Urfa kebabı.
[edit]Steam kebabSteam kebab (Turkish Buğu kebabı) is a Turkish kebab dish which is prepared in an earthenware casserole.
The casserole's lid is sealed with dough in order to cook the meat in its own juices. The dish is prepared with
onions,garlic, thyme, and other spices. In Tekirdağ, it is served withcumin; in Izmir, it is served with
Testi kebabı
Testi kebab as served in Goreme, Turkey
A dish from Central Anatolia and the Mid-Western Black Sea region, consisting of a mixture of meat and vegetables cooked
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in a clay pot or jug over fire (testi means jug in Turkish). The pot is sealed with bread dough or foil and is broken when
serving.
Other variants
For a list of kebab variants, see List of kebabs.
Left to right: Chenjeh Kebab, Kebab Koobideh, Jujeh Kebab in an Afghan restaurant.
Kebab Kenjeh کنجه کباب
Kenjeh is a popular meat dish in the Middle East. It originated in Iran and was later adopted in Asia Minor. Kebab Kenjeh is
now found worldwide. Lamb is traditionally the meat used in this dish. The ingredients include lamb, olive oil, lemon juice,
salt, and pepper. It is usually served with rice, grilled tomato, and raw onion. There are also local variations in the
pronunciation of Kenje Kebab کباب .کنجه
Kebab Halabi
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Kebab Hindi from Aleppo
A kind of kebab served with a spicy tomato sauce and Aleppo pepper, very common in Syria
city of Aleppo (Halab). Kebab halabi has around 26 variants[30] including:
Kebab karaz for cherry kebab in Arabic - meatballs (lamb) along with cherries and cherry paste, pine nuts, sugar and
pomegranate molasses. It is considered one of Aleppo's main dishes especially among Armenians
Kebab kashkhash - rolled lamb or beef with chili pepper paste, parsley, garlic and pine nuts.
Kebab hindi - rolled meat with tomato paste, onion, capsicum and pomegranate molasses.
Kebab kamayeh - soft meat with truffle pices, onion and various nuts.
Kebab siniyye for tray kebab in Arabic - lean minced lamb in a tray added with chili pepper, onion and tomato.
Kakori
Kakori kebab is a South Asian kebab attributed to the city of Kakori in Uttar Pradesh, India. There is much folklore about this
famous kebab that takes its name from a small hamlet called Kakori on the outskirts of Lucknow.
One such story says that the kakori kebab was created by the Nawab of Kakori, Syed Mohammad Haider Kazmi, who, stung
by the remark of a British officer about the coarse texture of the kebabs served at dinner, ordered his rakabdars (gourmet
cooks) to evolve a more refined seekh kebab.
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After ten days of research, they came up with a kebab so soft and so juicy it won the praise of the very British officer who had
scorned the Nawab.
The winning formula his rakabdars came upon included mince obtained from no other part but the raan ki machhli (tendon of
the leg of mutton), khoya, white pepper and a mix of powdered spices.[31]
Chapli
Chapli Kebab served in a Birmingham Balti restaurant
Chapli kebab is a patty made from beef mince,[32] and is one of the popular barbecue meals in Pakistan and Afghanistan. The
word Chapli comes from the Pashto word Chaprikh which means flat. It is prepared flat and round and served with naan. The
kebab originates from Mardan and is a common dish in Pashtun cuisine. Mardan is famous for chapli kabab not only locally
but also internationally. Chapli Kebab is made of minced meat or chicken, onions, tomatoes, green chilies, coriander seeds,
cumin seeds, salt, black pepper, lemon juice or promegranate seeds, eggs, cornstarch and coriander leaves.
Burrah
Burrah kebab is another kebab from Mughlai Cuisine, fairly popular in South Asia. This is usually made of goat meat,
liberally marinated with spices and charcoal grilled.
Kalmi
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Kalmi Kebab served with onions and cabbage in Delhi, India.
Kalmi kebab a popular snack in Indian cuisine. The dish is made by marinating chicken drumsticks and placing them in
a tandoor. Various kinds of freshly ground Indian spicesare added to the yogurt used for the marination of the chicken. When
prepared, the drumsticks are usually garnished with mint leaves and served with onions andIndian bread
Galouti
Galouti Kabab as served in Lucknow,India
One of the more delicate kebabs from South Asia, made of minced goat / bison / buffalo meat. Legend has it that the galawati
kebab was created for an aging Nawab Wajid Ali Shah of Lucknow who lost his teeth, but not his passion for meat dishes.
‘Galawati’ means “melt in your mouth” and was perfect for the toothless Nawab who continued savouring this until his last
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days.
Traditionally, green papaya is used to make it tender. After being mixed with a few select herbs and spices (great chefs rarely
reveal what they are exactly), the very finely ground meat is shaped into patties and fried in pure ghee until they are browned.
The original recipe that brought many a smile on the Nawab’s face, albeit toothless, and many a sigh of satisfaction, is
supposed to have more than 100 aromatic spices.
The Galouti Kebab is part of the "Awadhi Cuisine". Along with the Lucknowi biryani and Kakori Kebab, this is one of the
outstanding highlights of the great food tradition from the Awadh region in Uttar Pradesh, India.
Many leading Indian hotel chains have taken to popularising the Awadhi food tradition, with the Galouti Kebab being a Pièce
de résistance.
The home of this kebab is Lucknow. It is most famously had at the almost iconic eatery "Tundey Miyan" at Old Lucknow.
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Lucknow Biryani
Nahari with Kulcha
Nahari a hot favourite of Lucknow is a meat preparation with thick spicy gravy.
In 'Pai ki Nahari' leg and other bones are cooked and bone juice is mixed with a
mouth watering gravy. Nahari was originally a beef preparation eaten with
Kulchas . Now-a-days mutton is also used instead of beef in houses, but the real
taste comes with beef only.
The best place where beef Nahari is still served in Lucknow is the Rahim's shop
inside Akbarigate, the shop established by Haji Abdul Raheem in 1893, which
has produced some of the best Nahari dishes for the past five generations.
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Nahari
Kulcha
Sheermal
The `Sheermal', possibly invented in Lucknow by an ace bread-maker by the
name of Muhammadan 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.
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Originally `Lucknow Sheermal' is strictly “NOT” Sweet which some people
may think otherwise. Mostly it is eaten with Galavati Kababs or Korma.
Lucknow Sheermal
Awadhi Cuisine is a West Central Uttar Pradesh Cuisine found in the state &
Awadh Region. Awadh is a region in the center of the modern Indian State of Uttar
Pradesh.
Awadhi Cuisine is primarily from the city of Lucknow. The cooking patterns of the
city are similar to those of central Asia, The Middle East & Northern India as well.
The Cuisine Consist of both Vegetarian & Non- Vegetarian dishes. Awadh has
been greatly influenced by Mughal cooking techniques & the cuisine of Lucknow
bears similarities to those of Kashmir, Punjab & Hyderabad and the city is famous
for its Nawabi foods.
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The Cuisine of Lucknow has its own distinct individuality & identity. The
traditional food of Lucknow was highly patronized by the Mughals thus giving it a
very royal touch. The royal Chef & cooks were trained to give that distinct royal
touch & regal look to anything they cooked. Every detail was accounted for & it
was made sure that the food looked fit for the Nawab’s.
The graciousness of the Awadhi Nawab’s the almost magical & mysterious skill of
the legendary “makes it easy to see why India’s culinary golden history was as its
resplendent best during the Awadh dynasty.
Lucknow is a city that is very rich in culture as the culture of this city has evolved
through centuries & still evolving today.
Awadh bring back memories of Wajid Ali Shah, Nawabi Splendor, rich food &
flavor, history returns in the form of Dastaarkhan-e-Awadh.
Dastaarkhan, a Persian term literally means a meticulously laid out ceremonial
dining spread. It is customary in Awadhi to sit around & share the Dastaarkhan
laden with the finest and the most varied repertoire of the khansamas (Chefs).
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The bawarchies & Rakabdars of Awadh gave birth to the “Dum style of cooking
“or art of cooking over slow fire which has become synonymous with Lucknow
today. The people and cook in this region believe that “Sahaj Pakey So Meetha
Hoi” meaning that which is cooked by slow method is more tasteful.
Their spread consists of elaborate dishes like kebabs, Kormas, Biryani, Nahari-
Kulcha, Zardas, Sheermal, Roomali Roti and Warqi Paratha.
The Next best things of the Awadhi cuisine is the vast hoard of kebabs like kakori
kebabs, Galawati kebabs, Shaami Kebab, Boti Kebab, Patili-ke-kebab, Pasanda
Kebab & seekh kebab among the known varieties. The best place to have Kebab in
Lucknow is chowk where there is legendary Tundey kebab along with others like
Rahim’s.
The origination of the word kebab is having a great historical significance &
importance. In terms its influences is from Persian word & it means Kum Means
Less & Aab Means Water. So the dish which is cocked in less water is called
kebab.
Traditionally Awadhi Cuisine is rich & diverse in flavors using distinct cooking
methodologies and authentic utensils originating from a particular region of India.
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The Genesis of this study is that in Lucknow you are never too far from a good
eating joint. Uttar Pradesh is one of the most popular tourist destinations in India.
The main genre of Uttar Pradesh cuisine is Awadhi, a type of cuisine found in the
state's Awadh Region. Awadhi Cuisine is famous not only in India but also many
places abroad. Lucknow is also known for its elaborate cuisine, sweetmeat, sweet
shops in the old city dates to 1850s. Everyone in Lucknow knows about the famous
tikkas and kebabs. Awadhi food is the delight of the visitors to Lucknow and
attracts a large number of both national and international tourists, thus plays a very
important role in promoting tourism in Lucknow.
started sprouting from the stalk and before long, the treeturned a healthy green
colour (source: Abdul Sharar’s Thelast phase of an Oriental Culture). The story
may appearlike an exaggeration but the fact remains that the ingredients that went
into the preparation of the royaldishes were very nutritious.It was unwritten law
that the master would sanction whatever quantity of ingredients the cook
demanded. Noquestions were asked nor doubts expressed. Anotherpopular story
goes that king Ghazi-ud-din Haider slappedhis vazir Agha Meer for reducing the
quantity of ghee usedby 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. Thenobility, aristocracy and people of
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lesser means toomaintained well stocked and well staffed kitchens from where
were turned out the most exotic of dishes. Begumsand ordinary housewives too
preserved in their kitchensand acquired an excellence that could match the skills
of a professional bawarchi.
Broadly, there are three categories of cooks in Lucknow. The bawarchis cook food
in large quantities. Therakabdars cook in small gourmet quantities. Rakabdarsalso
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 varietyof helpers like the degbos who wash the utensils, themasalchis who grind
the masala and the mehris who carrythe khwan (tray) to be spread on the
dastarkhwan. The wealthy always had their kitchens supervised by anofficer called
daroga-e-bawarchi khana or mohtamim. It was this officer’s seal on the khwan that
guaranteedquality control.
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The Lucknow dastarkhwan would not be complete unlessit had the following
dishes. Qorma (braised meat in thickgravy), salan (a gravy dish of meat or
vegetable), qeema(minced meat), kababs (pounded meat fried or roastedover a
charcoal fire), bhujia (cooked vegetables), dal,pasinda (fried slivers of very tender
meat, usually kid, ingravy) Rice is cooked with meat in the form in the form of a
pulao, chulao (fried rice) or served plain. There wouldalso be a variety of rotis.
Deserts comprise gullati (ricepudding), kheer (milk sweetened and boiled with
wholerice to a thick consistency), sheer brunj, (a rich, sweet ricedish boiled in
milk), muzaffar (vermicelli fried in ghee andgarnished with saffron). The
Lucknowi’s menu changes with the seasons and withthe festival which mark the
month. The severity of wintersis fought with rich food. Paye (trotters) are
cookedovernight over a slow fire and the shorba (thick gravy)eaten with naans.
Turnips are also cooked overnight withmeat koftas and kidneys and had for
lunch. This dish iscalled shab degh and a very popular in Lucknow. Theformer
Taluqdar of Jehangirabad would serve it to hisfriends on several occasions during
winter.
Birds like patridge and quail are had from the advent of winter since they are heat
giving meats. Fish is relishedfrom the advent of winter till spring. It is avoided in
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therainy season. Lucknowis prefer river fish particularly rahu(carp), for fish bones
are the last thing they would like tostruggle with for this reason, fish kababs
(cooked inmustard oil) are preferred.Peas are the most sought after vegetable in
Lucknow.People never tire of eating peas. One can spot peas insalan, 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 ballsof dal in a salan), laute paute (gram flour pancakes,
rolledand sliced and served in a salan) and colocasia-leaf cutletsserved with salan
add variety. Raw mangoes cooked in
semolina and jaggery or sugar, makes a delicious dessertcalled curamba, in
summer. These dishes come from therural Hindu population of Lucknow.Activity
in the kitchen increases with the approach of festivals. During Ramzan, the month
of fasting, the cooksand the ladies of the house are busy throughout the
daypreparing the iftari (the meal eaten at the end of the day’sfast), not only for the
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family but for the friends and thepoor.Id is celebrated with varieties of siwaiyan
(vermicelli) – Muzzaffar is a favouritein Lucknow. Shab-e-barat islooked forward
to for its halwas particularly of semolinaand gram flour. Khichra or haleem , a
del;icious mixtureof dals wheat and meat, cooked together, is had
duringMuharram, since it signifies a sad state of mind. There are dishes which
appear and disappear from theLucknow dastarkhwan with the season and there
arethose which are a permanent feature, like the qorma, thechapatti and the roomali
roti. The test of a good chapattiis that you should be able to see the sky through it.
Thedough should be very loose and is left in a lagan (deepbroad vessel) filled with
water for half an hour before thechapattis are made.
Sheermals were invented by mamdoo bawarchi more thanone and a half century
ago. They are saffron coveredparathas made from a dough of flour mixed with
milk andghee and baked in iron tandoors. No other city producessheermals like
Lucknow does and the festive dastarkhwanis not complete without it. Saffron is
used to flavoursweets too.Utensils are made either of iron or copper. Meat
kababsare cooked in a mahi tawa (large, round shallow pan),using a kafgir which is
a flat, long handled ladle
forturning kababs and parathas. Bone china plates anddishes were used in
Lucknow since the time of Nawabs.Water was normally sipped from copper or
silver kato rasand not glasses. The seating arrangement, while eating was always
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on the floor where beautifully embroidereddastarkhwans were spread on dares and
chandnis (whitesheets). Sometimes this arrangement was made on a takhtor low,
wide wooden table.
Awadhi cuisine is from the city of Lucknow, which is the capital of the state
ofUttar Pradesh 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. Awadh has been greatly influenced by Mughal cooking
techniques, and the cuisine of Lucknow bears similarities to those
of Persia, Kashmir, Punjab and Hyderabad; and the city is known
for Nawabi foods.
The bawarchis and rakabdars of Awadh gave birth to thedum style of cooking or
the art of cooking over a slow fire, which has become synonymous with Lucknow
today.[1]Their spread consisted of elaborate dishes like kebabs,kormas, biryani,
kaliya, nahari-kulchas, zarda, sheermal,roomali rotis, and warqi parathas. 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 including cardamom and saffron.
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AWADHI DASTARKHWAN
Dastarkhwan, a 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).
A variety of dishes cooked under the barbecue method
The richness of Awadhi cuisine lies not only in the variety of cuisine but also is the
ingredients used in creating such a variety. The Chefs of Awadhi transformed the
traditional dastarkhwan with elaborate dishes like kababs, kormas, kaliya, nahari-
kulchas, zarda, sheermal, roomali rotis, and parathas.
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Chicken curry with Chapati.
Uttar Pradeshi thali (platter) with Naanbread, Daal, Raita, Shahi paneer, and Salad.
The Awadhi/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),
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KABABS (POUNDED MEAT FRIED OR ROASTED OVER A CHARCOAL
FIRE),
FOOD COLORING
LAMB
PASINDA (FRIED SLIVERS OF VERY TENDER MEAT, USUALLY KID, IN
GRAVY)
FRESH CAKE MIX
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.
DESSERTS COMPRISE
KHEER (MILK SWEETENED AND BOILED WITH WHOLE RICE TO A
THICK CONSISTENCY),
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SHEER BRUNJ, (A RICH, SWEET RICE DISH BOILED IN MILK),
FIRNI
The menu changes with the seasons and with the festival that marks 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.
Birds like partridge and quail are had from the advent of winter since they are heat
giving meats. Fishis relished from the advent of winter till spring. It is avoided in
the rainy season. In Awadh river fish are preferred particularly rahu (carp), fish
kababs (cooked in mustard oil) are preferred.
Peas are the most sought after vegetable in Awadh. One can spot peas in salan,
qeema, pulao or just fried plain.
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Spring (Sawan) 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, sliced, and served
in a salan), and colocasia-leaf cutlets served with salan add variety. In summer,
raw mangoes cooked in semolina and jaggery or sugar, make a dessert called
curamba. These dishes come from the rural Hindu population of Awadh.
Activity in the kitchen increases with the approach of festivals. During Ramzan,
the month of fasting, the cooks and women 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 friends and the poor. Id is celebrated with varieties of siwaiyan
(vermicelli). Muzzaffar is a favourite in Lucknow. Shab-e-barat is looked forward
to for its halwas, particularly of semolina and gram flour. Khichra or haleem, a
mixture of dals, wheat and meat, cooked together, is had during Muharram, since it
signifies a sad state of mind.
Some dishes appear and disappear from the Lucknow dastarkhwan seasonally, and
others are a permanent feature, like qorma, chapatti, and 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.
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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 of iron or copper. Meat kababs are cooked in a mahi tawa (large,
round shallow pan), using a kafgir—a flat, long handled ladle—to turning kababs
and parathas. Bone china plates and dishes have been 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.
KEBAB
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SEEKH KEBAB
BOTI SEEKH KEBAB
GALOUTI KABAB
SHAMI KEBAB
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KHEEMA A DELICACY OF AWADH
Kebab's are the integral part of Awadhi. Lucknow is proud of its Kebabs. There are
several varieties of popular kebabs in Awadhi cuisine viz. Kakori Kebabs, Galawat
ke Kebabs, Shami Kebabs, Boti Kebabs, Patili-ke-Kebabs, Ghutwa Kebabs and
Seekh Kebabs are among the known varieties.
The kebabs of Awadhi cuisine are distinct from the kebabs of Punjab insofar as
Awadhi kebabs are grilled on a chula and sometimes in a skillet as opposed to
grilled in a tandoor in Punjab. Awadhi kebabs are also called "chula" kebabs
whereas the kebabs of Punjab are called "tandoori" kebabs.
The Seekh Kebab has long been considered a piece de resistance in the Awadhi
dastarkhwan. Introduced by the Mughals it was originally prepared from beef
mince on skewers and cooked on charcoal fire. Now lamb mince is preferred for its
soft texture.
The 100-year old Tunde ke Kabab in Chowk is the most famous outlet for Kababs
even today.[2] Tunde kabab is so named because it was the specialty of a one-
armed chef. The tunde kabab claims to be unique because of the zealously guarded
family secret recipe for the masala (home made spices), prepared by women in the
family. It is said to incorporate 160 spices.
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Kakori kabab is considered blessed since it was originally made in the place by the
same name in the dargah of Hazrat Shah Abi Ahder Sahib with divine blessings.
The mince for the kabab comes from the raan ki machhli (tendon of the leg of
mutton) other ingredients include khoya, white pepperm and a mix of powdered
spices that remains secret.
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. The best time to have them is May, when
mangoes are young. When mangoes are not in season, kamrakh or karonda may be
substituted for kairi, as both having a tart flavour reminiscent of the raw mango.
A variant made without any admixture or binding agents and comprising just the
minced meat and the spices is the Galawat kabab.
An unusual offering is the Pasanda Kebab, piccata of lamb marinated and
then sautéed on a griddle.
Boti kebab is lamb marinated in yoghurt and skewered, then well cooked.
Traditionally, Boti Kebab (Lamb) is cooked in a clay oven called a tandoor. You
can achieve an authentic tandoor flavor using your own barbecue grill.
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Vegetarian kebabs include Dalcha Kebab, Kathal ke Kebab, Arbi ke Kebab, Rajma
Galoti Kebab (kidney bean kebab cooked with aromatic herbs), Zamikand ke
Kebab (Lucknowi yam kebabs), etc.
CURRY PREPARATIONS
NAVRATAN KORMA
CHICKEN CURRY
Korma is actually the Indian name for the technique of braising meat. It originated
in the lavish Moghul cuisine wherein lamb or chicken was braised in velvety,
spiced sauces, enriched with ground nuts, cream and butter. While kormas are rich,
they are also mild, containing little or no cayenne or chillies.[3] There are both
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vegetarian(navratan korma) and non-vegetarian(chicken, lamb, beef & fish korma)
varieties of korma. Murgh Awadhi Korma is a classic from Lucknow.[4]
Kaliya is a mutton preparation with gravy along with the compulsory inclusion of
turmeric or saffron.
RICE PREPARATIONS
AWADHI MUTTON BIRYANI
AWADHI CHICKEN DUM BIRYANI
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PULAV
Biryani derives from the Persian word Birian, which means "roasted before
cooking." Biryani is a mixture of basmati rice, meat, vegetables, yogurt, and
spices. Lucknow biryani or awadh airyani is a form of pukki biryani. Pukki means
"cooked." Both meat and rice are cooked separately, then layered and baked. The
process also lives up to the name biryani in the Persian meaning "fry before
cooking'.
It has three steps. First, the meat is seared in ghee and cooked in water with warm
aromatic spices till tender. The meat broth is drained. Second, the rice is lightly
fried in Ghee, and cooked in the meat broth from the previous step. Third, cooked
meat and cooked rice are layered in a handi. Sweet flavors are added. The handi is
sealed and cooked over low heat. The result is a perfectly cooked meat, rice, and a
homogenous flavor of aromatic meat broth, aromatic spices and sweet flavors.[7]
Among various Biryani the Lucknow and Hyderabad style are dominant, with a
friendly rivalry. Chitrita Banerji a Bengali writer in her book Eating India:
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exploring a nation’s cuisine in an inevitable comparison between Awadhi and
Hyderabadi biriyani, picked the Awadhi version as the winner.
The vegetarian version of biryani might have some Textured vegetable protein
based protein balls to present the impression of a meat-based dish for vegetarians.
The difference between biryani and pullao is that pullao is made by cooking the
meat in ghee with warm aromatic spices until the meat is tender, then adding rice
and cooking in the sealed pot over low heat till done—but with biryani, the rice is
boiled or parboiled separately in spiced water and then layered with meat curry or
marinade (depending on the type of biryani), then sealed and cooked over low heat
until done.
Tehri is the name given to the vegetarian version of the dish and is very popular in
Indian homes.
BREAD PREPARATIONS
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HALWA WITH PURI
TEA WITH PARATHA
NAAN IS ONE OF THE STAPLE BREADS OF AWADH
SABJI WITH PARATHA
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PURI WITH ACCOMPANIMENTS.
As wheat is the staple food of the state, breads are very significant. Breads are
generally flat breads; only a few varieties are raised breads. Tawa roti is bread
made on crude iron pans. Improvisations of the roti (or bread) are of different types
and made in various ways and include the rumaali roti, tandoori roti, naan (baked
in atandoor), kulcha, lachha paratha, sheermaal and baqarkhani.
Breads made of other grains have descriptive names only, thus we have Makai ki
roti, Jowar ki roti (barley flour roti),Bajre ki roti (bajra is a grain only grown in
India), chawal-ki-Roti (roti of rice flour).
Chapati is the most popular roti in India, eaten for breakfast, lunch, or dinner.
Puri are small and deep fried so they puff up.
Paratha is a common roti variant stuffed with fillings of vegetables, pulses, cottage
cheese, and even mince meat and fried in ghee or clarified butter. This heavy and
scrumptious round bread finds its way to the breakfast tables of millions.
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Rumali Roti is an elaborately prepared ultra thin bread made on a large, convex
metal pan from finely ground wheat flour. The Urdu word rumaali 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 wordtandoor means an
oven.
Naan is a thick bread, softer and richer in texture and consistency than the tandoori
roti. It is made from finely ground wheat flour kneaded into a very elastic mass.
This bread is prepared with a rich mixture of cream, sugar, wheat flour, butter, and
essence.
Sheermaal is a sweetened Naan made out of Maida (All-purpose flour), leavened
with yeast, baked in a Tandoor or oven. It typically accompanies aromatic quorma
(gravied chicken or mutton). Originally, it was made just like Roti. The warm
water in the recipe for Roti was replaced with warm milk sweetened with sugar
and flavored with saffron. Today, restaurants make it like a Naan and the final
product resembles Danish pastry.
Baqarkhani is an elaborate variation of the sheer-maal that is fried on a griddle
rather than baked in a tandoor.
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DESSERTS
Some assorted halva including sooji, chana, and gajar halva
Winters are dedicated to halwas of all kinds that came fromArabia and Persia to
stay in India. There are several varieties of these, prepared from different cereals,
such as gram flour, sooji, wheat, nuts and eggs. The special halwa or halwa sohan,
which has four varieties, viz Papadi, Jauzi, Habshi and Dudhiya is prepared
especially well in Lucknow.
The Jauzi Halwa Sohan is a hot favorite even today, but the art of preparing it is
confined to only a few households. Prepared for the most part from germinated
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wheat, milk, sugar, saffron, nuts etc., it has love and patience as its vital
ingredients.
CHAAT
A CHAAT CORNER
A CHAAT DISH
GOLGAPPE
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ALOO TIKKI SERVED WITH CHUTNEYS
Chaat and Samosa were originated in Uttar Pradesh but now are popular
nationwide and abroad. these are the integral part of street foods across India. The
chaat variants are all based on fried dough, with various other ingredients. The
original chaat is a mixture of potato pieces, crispy fried bread Dahi vada, gram or
chickpeas and tangy-salty spices, with sour home-made Indian chilli
and Saunth (dried ginger and tamarind sauce), fresh green coriander leaves and
yogurt for garnish, but other popular variants included Aloo tikkis (garnished with
onion, coriander, hot spices and a dash of curd), dahi puri, golgappa, dahi
vadaand papri chaat.
There are common elements among these variants including dahi, or yogurt;
chopped onionsand coriander; sev (small dried yellow salty noodles); and chaat
masala. This is a masala, or spice mix, typically consisting
of amchoor (driedmango powder), cumin, Kala Namak (rock salt), coriander,
dried ginger, salt, black pepper, and red pepper. The ingredients are combined and
served on a small metal plate or a banana leaf, dried and formed into a bowl.
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DIFFERENCE BETWEEN AWADHI AND MUGHLAI CUISINE
Awadhi cuisine has drawn a considerable amount of influence from Mughal
cooking style and bears resemblance to those of Hyderabad and Kashmir. The
cuisine consists of both vegetarian and meat dishes that employ the dum style of
cooking over a slow fire that has become synonymous with Lucknow.
Mughlai food is known for its richness and exotic use of spices, dried fruit, and
nuts. The Mughals did everything in style and splendor. Since they ate very rich
food they reduced the number of intake during the day. Mughlai dishes as they are
called have lots of milk and cream with spices to make rich and spicy meal that is
the reason why Mughlai recipes are rich in fat, carbohydrates and proteins.
Awadhi food does not use over a hundred spices as some claim, but use a handful
of uncommon spices. The slow-fire cooking lets the juices absorb into the solid
parts. In addition to the major process of cooking food in Awadhi style, other
important processes, such as marinating meats, contribute to the taste. This is
especially the case with barbecued food that might be cooked in a clay oven of
over an open fire.
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Fish, red meats, vegetables and cottage cheese may be marinated in curd and
spices. This helps to soften the taste and texture of them as well as remove any
undesired odors from the fleshy materials. They were often cooked on tawa, the
flat iron griddle, as opposed to Mughlai influence and bear a testimony to the local
influence and convenience.
Difference between Awadhi and Mughlai kebabs is that, while the former is
usually cooked on thetawa, the latter is grilled in a tandoor. This is gives the
difference in flavour.
COOKS
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 spread on the dastarkhwan. The wealthy had their kitchens supervised by
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an officer called daroga-e-bawarchi khana or mohtamim. This officer’s seal on the
khwan guaranteed quality control.
CULINARY TERMS
DHUNGAR
This is a quick smoke procedure used to flavour a meat dish, daIs, or raita. The
smoke 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.
In a shallow utensil, or a lagan in which meat or mince has marinated, a small bay
is made in the center, and a katori or onion skin or a betel leaf (depending on the
dish) is placed. In it, a live coal is placed, and hot ghee, sometimes mixed with
aromatic herbs or spices, is poured over it and covered immediately to prevent the
smoke escaping. The lid kept on for about 15 minutes, to allow the smoke to
flavour the ingredients. The coal is then removed and the meat cooked further.
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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 aroma, flavor, and texture of dum results from slow cooking. This
method is employed by 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 is made from raw papaya or kalmi shora to
tenderise meat.
BAGHAR
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This is a method of tempering a dish with hot oil or 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. 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. This retains the essence and aroma of the spices, drawn out by
the hot ghee.
GILE HIKMAT
Gil, in Persian, means 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 that cannot be consumed in their natural form as they are
toxic, for instance gems or metals.
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) to seal it. Then it is buried about 4–
6 inches deep. Aslow fire is placed on top for six to eight hours. Then the food is
dug out and served.
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LOAB
Loab refers to the final stage in cooking, when the oil used during cooking rises to
the surface to give the dish a finished appearance. This occurs mostly with slow
cooking of gravy dishes.
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.
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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
In this process, small pieces of silver are placed between two sheets of paper, then
patted continuously with a hammer until papery thin. These are used to decorat
dishes before presentation, e.g., Chandi kaliya, Moti pulao.
ZAMIN DOZ
In this style of cooking, a hole is dug in the ground and the ingredients are placed
and covered with mud, then a layer of burning charcoal. The cooking takes about
six hours.
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UTENSILS USED
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 of either brass, copper or aluminium. The shape of this
utensil is ideally suited for the 'dum' method and is used for cooking Pulao,
Biryani, Nehari or Shab Deg.
KADHAI
Kadhai is a deep, concave utensil made of brass, iron or aluminium and is used far
deep frying paoris puri and the like.
LAGAN
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Lagan is a Tradition square 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.
LOHE KA TANDOOR
Lohe ka tandoor typically is iron tandoor. This is distinct from the clay tandoor,
which is more common in Delhi. It is a dome-shaped iron oven covered with an
iron sheet, used for cooking a variety of breads like – sheermal, taftan, and
bakarkhani.
MAHI TAWA
Mahi tawa is the Awadh version of a griddle shaped like a big round, flat bottomed
tray with raised edges. It is used for cooking kababs and, with a cover, other
dishes.
SEENI
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Seeni is a big thali (round tray), usually used as a lid for the lagan or mahi tawa
when heat must 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.
Biryani
Biryani is a set of rice-based foods made with spices, rice (usuallybasmati)
and Chicken, mutton, fish, eggs orvegetables. The name is derived from
thePersian word beryā(n) (بریان) which means "fried" or "roasted".[1]
In countries of the Indian sub-continent, the recipe of biryani has evolved to its
current form but the origin of biryani was in the kitchen of Mughal
Emperors. Lahore,Kashmir, Kolkata, Lucknow, Hyderabad andDelhi/Agra are the
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main centres of biryani cuisine. Local variants of this dish are popular not only in
the Indian Subcontinent but also inSoutheast Asia, the Middle East and within
various Asian expatriate communities globally. Hyderabadi Biryani is the most
famous biryani in India today. Chicken Biryani, Mutton Biryani and Prawns
Biryani are the most known varieties.
Ingredients
The spices and condiments used in biryani may include, but are not limited
to, ghee, nutmeg, mace,[2] pepper , cloves,[2] cardamom, cinnamon, bay
leaves, coriander, mint leaves, ginger, onions, and garlic. The premium varieties
include saffron.[2] For a non-vegetarian biryani, the main ingredient that
accompanies the spices is the meat—beef, chicken, goat, lamb, fish or shrimp. The
dish may be served with dahi chutney or Raita, korma, curry, a sour dish
of eggplant (brinjal), boiled egg and salad.
The difference between biryani and pullao is that while pullao may be made by
cooking the items together, biryani is used to denote a dish where the rice (plain or
fried) is cooked separately from the thick sauce (a greatly reduced curry of meat or
vegetables). The curry and the rice are then brought together and layered, resulting
in a dish of the contrasting flavors of flavored rice (which is cooked separate with
spices) and intensely flavored sauce and meat or vegetables. This separation is
partly of necessity: the proportion of meat/vegetables to the rice is high enough to
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make biryani a one-dish meal, and the cooking time of each of the main ingredients
is significantly different from each other. In a properly made biryani, the final dish
is dry or minimally moist, with the individual rice grains separate, as opposed to
a risotto, where the rice is of a creamy consistency. However, many biryani recipes
call for the rice to be cooked for three-quarters of the usual time, followed by
layering with the meat/vegetable base, and then a final slow-steaming until fully
done: this approach allows the flavors to blend somewhat.
Styles
Bangladeshi home-made biryani.
Sri Lankan Chicken Biryani
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Chicken Dum Biryani
Biryani of Isfahan
Sindhi biryani from Sindh
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A dish of Burmese biryani (locally known as danpauk), as served at Kyet Shar
Soon in Yangon, Myanmar.
Iraqi Biryani
Nasi Biryani sold in Bukit Batok,Singapore.
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A fish biryani cooked in Punjabi style.
A version of the Bombay biryani.
Lucknowi (Awadhi) biryani
Lucknow and biryani have an almost symbiotic relationship. The Lucknow
(Awadhi) Dum biryani is the footprint that the Muslims of the Mughal Empire left
on the northern part of India. The Awadhi Dum Biryani is also known as "Pukka"
Biryani as the rice and meat are generally partially cooked separately; then layered
and cooked by Dum Pukhtmethod. This biryani is more popular in North Indian
regions of Central and Western UP, Delhi and Punjab.
Hyderabadi biryani
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Hyderabadi biryani is savored in all parts of India and forms an integral part
of Indian cuisine.[2] The Nizam's kitchen boasted of 49 kinds, which included
biryani made from fish,quail, shrimp, deer and hare. The most famous of all,
Hyderabadi Biryani is called the "Kacchi Yeqni" Biryani as both the marinated
meat and the rice are cooked together.
Sindhi biryani
The Sindhi biryani variant of Biryani is very popular inPakistani cuisine and
Biryani of all types are eaten in all parts of Pakistan and the world. Most Biryani
cuisines in Pakistan combine elements of Sindhi Biryani such as the common use
of Yogurt recipes.
Bombay Biryani
Bombay Biryani is a popular style of Biryani. Its originated in Mumbai, India. The
ingredients of Bombay Biryani
areMeat, Rice, Salt, Onions, Ginger and Garlic paste, Yogurt,
All spices powder, Chili powder powder,
White cuminpowder, Coriander, Potatoes, Green chillies, Yellow food color,
and Kewra.[3]
Calcutta biryani
Calcutta or Kolkata biryani evolved from the Lucknow style when Wajid Ali Shah,
the last nawab of Awadh was exiled in 1856 to the Kolkata suburb of Metiaburj.
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[4] But he did not forget bringing his personal Chef with him as he was very
particular about his food. Due to recession aloo (potato) had been used instead of
meat. Later on that has become the specificity of Calcutta Biryani, though meat is
also served along with it. In addition, Calcutta biryani is much lighter on spices
(Masala) than compared to other Biryani's.[5] It primarily
uses nutmeg, cinnamon, macealong with cloves and cardamom in the yoghurt
based marinade for the meat which is cooked separately from rice. This
combination of spices gives it a distinct flavor as compared to other styles of
biryani. The rice is flavored with keoda water or rose water along with saffron to
give it flavor and light yellowish color.
Ambur Biriyani
'Ambur Biriyani' is a type of Biriyani cooked in the town ofAmbur in vellore noted
for high Muslim population, once ruled by Nawab of Arcot during 18th century.
This Biriyani is famous in North Arcot District and also available
inChennai and Bangalore. The Ambur Biriyani is accompanied with 'Thalsa', a
sour Brinjal curry and 'Pachidi', which is curd mixed with sliced onions. It has a
distinctive aroma and is considered light on stomach and the usagege of spice is
moderate and curd is used as a gravy base. It also has a higher ratio of meat to rice.
[6]
Vaniyambadi Biryani
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Vaniyambadi is a town in the state of Tamil Nadu, where Biryani came along with
the Nawabs of Arcot.The Biryani of Vaniyambadi is very famous and the aroma of
this Biryani is very tempting. Biryani is a very famous dish all over the world. It is
purely a Mughal dish. Biryani was first created by Mughals to serve food for the
army. As it was very difficult to make Rotis or Prathas to cater to the need of lakhs
of army jawans, Biryani was invented, as it is easy to prepare.
Bhatkali biryani
Bhatkali biryani is a special biryani savored in all parts of coastal Karnataka and
forms an integral part of Navayathcuisine. The Bhatkal's biryani evolved from the
Bombay biryani which was further refined to give a distinct color taste and flavour.
[citation needed] Bhatkali biryani can be of various kind, which include biryani
made from eithermutton, fish, chicken, or shrimp. The biryani is quite different
from others across India in that the onions are used in larger proportions compared
to other regions. The dish is cooked with the meat and onion based sauce being at
the bottom of the cooking pot with a layers of rice on top, the rice and meat are
mixed before serving. Local spices such as cardamom, cloves and cinnamon are
used to get the distinct aroma. Served with Bhatakali kachumber. Bhatkali Biryani
is one of the most common wedding meals in Bhatkal and surrounding towns like
Honavar, Murdeshwar, Manki, Shiroor, Byndoor, Gangolli, Kundapur all the way
till Mangalore.
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Memoni biryani
Memoni biryani was developed by the Memon ethnic group and is very similar to
Sindhi Biryani. It has variations though, among families, as do most biryanis,
though theBantva Memons community most commonly makes biryani in this form.
Memoni biryani is made with lamb, yogurt, fried onions, and potatoes, and less
tomatoes compared to Sindhi biryani. Memoni biryani also uses less food coloring
compared to other biryanis, allowing the rich colors of the various meats, rice, and
vegetables to blend without too much of the orange coloring.
Malabar Biriyani
The Malabar Biriyani, variant of biriyani is very popular inKerala cuisine. This
preparation is popular across the coast of Kerala—the Malabar region particularly.
The biriyani may contain chicken, beef, mutton or fish as the main ingredient. The
biriyani is quite different from others across India in that the rice used is generally
mixed with ghee to produce a very rich flavour. Although local spices such as
nutmeg, cashew, cloves and cinnamon are used, there is only a small amount of
chilli (or chilli powder) used in the preparation making the dish much less spicy in
comparison to other biriyanis from across India. The popular Malabar biriyani,
which is the made all along the Malabar area in Kerala from Kozhikkodu (Calicut),
Kannur to Kasargod, with minor or no taste variation. There is special Malabar
biriyani, where chicken in the biriyani is fried.
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Dindigul Biriyani
The Dindigul biryani originated from the Muslim populations, but the recipe was
later modified by theTelugu speaking populations who starred serving them in
small restaurants nearby. Dindigul being a major commodity market for
agricultural produce, the confluence of farmers from neighboring districts to sell
their produce to wholesale mandi’s, a visit to famous Biryani hotels became a
must. In recent years few Dindigul Biriyani chanis has established their chains in
most towns in Tamil Nadu as well as other major cities in India.[7]
Thallapakatti biryani
This variety of biryani is quite popular in south India particularly in Dindigul,
Tamil Nadu. There are quite a number of eateries serving this type of briyani.
Thallapakattu literally means turban in Tamil.
Beary Biryani
The Beary Community is a small Muslim Community from Dakshina
Kannada with a very distinctive cuisine. The biryani is a ubiquitous feature of the
Beary feast and no major celebration is complete without it- from Eid to weddings.
The lesser known Beary biryani is famous along the west coast as it is light, less
spicy and is easy to digest. Beef, chicken, mutton, fish and prawns are the usual
meat used for the Beary Biryani. Though Mutton is the first choice meat. The
basmati rice is cooked separately and flavored with ghee and spices like star anise,
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cinnamon, cardamon and cloves. The meat is cooked separately with onions,
garlic, ginger, fresh coriander leaves. When the gravy thickens, the rice and the
meat are layered, topped with caramelized onions, fresh mint leaves, roasted
cashew nuts and sprinkled with ghee and saffron water. The Biryani is then
steamed. This cooking process ensures that the rice in the biryani is fluffy and light
without requiring too much ghee or oils while the meaty juices are incorporated
into the rice. Beary biryani is served with chicken kebabs and raita. It tastes best
when left to sit for a few hours or overnight.
Karachi Beef biryani
The Karachi Beef Biryani variant of Biryani is very popular in Pakistani
cuisine and Biryani of all types are eaten in all parts of Pakistan and the world.
Most Biryani cuisines in Pakistan combine elements of Karachi Biryani such as the
common use of Yogurt recipes. It is made by recipes of People of Karachi who
brought rich culture and trend in Pakistan. With the passage of time, all Biryani
recipes of the subcontinent amalgamated in one and a common Karachi Biryani
emerged. People of Karachi are famous for their traditional cooking trends and a
vast variety of recipes.
Types
Kacchi biryani
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Kacchi Biryani is a special preparation of the dish. It is called '’Kacchi’’ (raw)
because raw meat and rice are cooked together. Kacchi Biryani is same as Kacchi
Yeqni, meaning raw marinated meat cooked with rice. It is cooked typically
with goat meat (usually 'khasi gosht', which is meat from castrated goats and often
simply referred to as mutton) or with lamb, and rarely with chicken or beef. The
dish is cooked layered with the meat and the yogurt based marinade at the bottom
of the cooking pot and the layer of rice (usually basmati rice) placed over it.
Potatoes are often added before adding the rice layer. The pot is usually sealed
(typically with wheat dough) to allow cooking in its own steam and not opened till
ready to serve. The challenge in the art of cooking kacchi biryani is to cook the
meat till tender without overcooking the rice. When serving up the dish the chef
takes a bit of rice from the top layer and meat from the bottom layer and deftly
serves it up together. A boiled egg and mixed salad often accompanies the dish.
This is one of the most popular delicacies of
old Dhaka,Bangladesh and Hyderabad, India. It is featured in wedding feasts
in Bangladesh, usually served withborhani, a spicy drink.
Tahari
Tahari, Tehri or Tehari is the name given to the vegetarian version of Biryani and
is very popular in many Indian homes.[8] In Bangladesh, Tehari refers to Biryani
prepared by adding the meat (usually beef) to the rice as opposed to the case of
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traditional Biryani, where the rice is added to the meat. InKashmir tahari is served
out-doors on roads and streets. This is done so that a traveler, who may be hungry,
can eat this to satisfy his hunger.
Mutton biryani
Traditionally Goat meat was the more popular meat of choice.
Chicken biryani
Chicken biryani is currently the more popular biryani, being easy on the stomach
and also because of wider availability. It usually comes with a boiled egg too.
Egg biryani
Same preparation as Chicken biryani but with a boiled egg instead of chicken, but
fills the biryani appetite for people with different dietary requirements. Sometimes
the rice is taken from chicken biryani and may have chicken flavour in it.
Shrimp biryani
Shrimp Biryani
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This particular variation of Biryani brings out the tender and delicate flavor of
shrimp. Unlike other kinds of biryanis, it's quicker to prepare and does not require
long hours of complex marinating procedures. It's usually served with a side of
baingan masaledar.[9] [10]
Fish biryani
Fish Biryani has the same spices as Sindhi Biryani or Shrimp Biryani and uses
different varieties of fish instead ofshrimp, beef, mutton or chicken.
In Europe and North America, salmon is the most popular fish used in Fish
Biryani. It is also known as fish khichdi in Britain.
Daal biryani
Daal Biryani offers the addition of daal to the ingredients of vegetable biryani.
Addition of daal enhances the nutritional value, and with basmati rice, colorful
vegetables, spices and fragrance.
International styles and variations
Burmese biryani
In Myanmar, biryani (known in Burmese as danpauk or danbauk, from
Persian dum pukht) is equally popular. Featured ingredients include cashew nuts,
yogurt, raisins and peas, chicken, cloves, cinnamon, saffron and bayleaf. In
Burmese biryani, the chicken is cooked with the rice.[11] Biryani is also eaten with
a salad of sliced onions and cucumber. In Yangon, there are several restaurant
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chains that serve biryani exclusively. It is often served at religious ceremonies and
luncheons. Biryani in Myanmar utilizes a special rice grown domestically rather
than basmati.
Thai biryani
In Thailand, Thai Muslims have popularized a local variety of the dish, known as
Khao mok, which is popular throughout the country. Chicken and beef are the most
common form but there is also a goat version that is eaten almost exclusively by
the Muslim population. Along with Thai Massaman curry(Musulman Curry)
and satay it is one of the most notable Muslim Thai dishes. Biryani is also another
name for heena.
Sri Lankan biryani
In Sri Lanka, Biryani is most popular amongst Muslims and is usually served with
chicken, beef or mutton. In many cases, Sri Lankan biryani is much spicier than
most Indian varieties. Popular side dishes include Acchar, Malay Pickle, cashew
curry and Ground Mint Sambol.
A popular form of biryani uses string hoppers as a substitute for rice. It is often
served with scrambled eggs or vegetables.
Iranian beriani
During the Safavid dynasty, a dish called Berian Polo (Nastaliq script: پلو (بریان
was made with lamb or chicken, marinated overnight – with yogurt, herbs, spices,
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dried fruits like raisins, prunes orpomegranate seeds – and later cooked in
a tannour oven. It was then served with steamed rice.[12]
In its more original form, in some cities the dish is known as dam pokht/dam-
pokhtak. The compound in Persian means "steam-cooked"—a reference to the
steamed rice that forms the basis of the dish. This name is still in common use in
Iran alongside "beriani". In Southeast Asian countries such as Burma/Myanmar,
this older, general Persian term is in common use, as danpauk.
In the central Iranian city of Isfahan, Berian is made with cooked mutton or lamb,
which is stewed and minced separately, and then grilled in special small round
shallow pans in an oven or over a fire. The meat is generally served with
powdered cinnamon in a local bread, usually "nan-e taftoun", but also occasionally
"nan-e sangak".
Biryani in the Middle East
Biryani (برياني) is also popular throughout the Middle East, particularly Iraq.
[13] Typically with Iraqi biryani the rice is usually saffron-based with either lamb
or chicken being the meat or poultry of choice. Iraqi biryani is usually quite mild in
terms of its spicyness when compared to its south-east Asian variants. Some
variations include vermicelli or mixed nuts and raisins spread liberally over the
rice.
Biryani varieties in Malaysia and Singapore
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Biryani dishes were introduced to Malaysia and Singapore by the Indian Muslim as
well as the Arab diaspora. Biryani Bukhara is a local adaptation of Buhari Biryani,
originating from Tamil Nadu, India. Another popular biryani, Nasi Beriani Gam,
again is an adaptation of the Indian Dum Biryani. Gam Biryani is popular in the
southern Malaysian state of Johor, especially in Muar and Batu Pahat. Nasi
Minyak, a dish commonly served at Malays weddings in Malaysia, Singapore and
Sumatra, is also generally referred to as Nasi Beriani. However, this is actually a
variation of the Indian ghee rice. Just as with the Indian version, the rice is cooked
separately from the meat. It is typically served with chicken or
beef Rendang and acar.
Filipino dish
There's a version of Biryani in the Philippines Pampanga region on the northern
island of Luzon and in the predominantly Muslim areas of the southern island
of Mindanao and the Sulu archipelago. The Kapampangan Nasing Biringyi is
related to the Malay Nasi Beriani, see Kapampangan cuisine.
In the southern island of Mindanao, biryani style rice dishes are served during big
celebrations.
Mauritian biryani (briyani)
The Mauritian biryani is a version of the Hyderabadi Dum (Kachii) biryani and
strictly conforms to the recipe requirement such as using a sealed copper degg,
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gravy will consist of chicken or meat mixed with garlic/ginger, yogurt, mint and
coriander as herbs, fenugreek, cardomom, cinnamon, cloves etc.
The difference with the Dum biryani is that the Mauritians added fried potatoes
and roasted cumins to the gravy in replacement of kashmiri chilli generally used in
the Hyderabadi version.
The rice will be flavoured with Zafraan + cardomoms, cinnamon and whole
cumins.
Cooking is slow and meticulous as with the hyderabadi recipe
Nasi kebuli
Nasi kebuli is an Indonesian spicy steamed rice dish cooked in goat broth, milk and
ghee and popular among the Arab community in Indonesia and Betawi
people in Jakarta. Nasi kebuli is descended fromKabuli Pulao which is an Afghani
rice dish, similar to Biryani served on the Indian subcontinent.
Other mixed rice dishes
Arroz con Pollo, Arroz con gandules, Platillo Moros y Cristianos, Gallo
Pinto, Pabellón criollo,Rice and beans (Latin America)
Bibimbap (Korea)
Fried Rice (East Asia and Southeast Asia)
Jambalaya (Louisiana)
Jollof rice (West Africa)
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Hoppin' John (Southern United States)
Kabsa (Saudi Arabia)
Kedgeree (United Kingdom)
Nasi Goreng (Indonesia)
Paella (Spain)
Pilaf/Pulao (Greece, Balkans, Turkey, Iran, Central Asia, South Asia)
Rice and peas (Caribbean)
Risotto (Italy)
Spanish rice (Mexico)
Takikomi gohan (Japan)
Isfahani Biryani No rice.
Khichuri
Spiced rice
RESTAURANTS
The city's restaurants serve a variety of continental, Chinese and Indian cuisine.
Some of them are :
Brij Ki Rasoi, Sitapur Road, Ph : 0522 - 2394535, 2734551-52
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Naushi Jaan, China Bazar, Ph : 0522 - 2280294
Grand Princess, Sagar International 14-A, Jopling Road. Ph : 0522 - 2206644,
226601-05,
Food Plaza Kapoorthala & Shahnajaf Rd. Ph : 0522 - 2386778, 6537450
Spicy Bite, Hazratganj Ph : 0522 - 2217373
Shanghai Surprise 1-A, Sapru Marg, Ph : 0522 - 2201556, 2616512
The Treat Restaurant Gole Market, Mahanagar Ph : 0522 - 2387532, 2380548,
3043971
Aahar Restaurant, Lalbagh Ph : 2272030, 3010011
Cool Break, Ashok Marg Ph : 2615499, 2615400
Royal Café, Hazratganj Ph : 0522 - 2627070, 4017070
Moti Mahal, Hazratganj Ph : 0522 - 2623575, 4048102
Oudhyana Hotel Taj Residency, Gomti Nagar Ph : 0522 - 2393939
Falaknuma Hotel Clarks Avadh, 8, M.G. Marg Ph : 0522 - 2620131-35
Mehrab/Dastar Khwan & Coffe Shop, Hotel Gomti, 6, Sapru Marg Ph : 0522 -
2612291, 2614708, 2620624
Nadiya Kinare Restaurant, Near Water Sports Centre, Laxman Mela Ground
Barista, Hazratganj Ph : 0522 - 2625946
Trinka Restaurant, Gomti Ng. Ph : 0522 - 3245871, 2397104
Beez, Gomti Nagar Ph : 0522 - 4049022
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BENGPA Faizabad Road, Indira Nagar Ph : 0522 - 4007923
The Golden Treat, Gomti Ng. Ph : 0522 - 2393325, 6536504
China Town, Gomti Nagar Ph : 0522 - 4026614, 3263595
Aryan
M.G. Marg, Opp. Raj Bhawan, Hazratganj Ph : 0522 - 2236000, 2230499
Gomti Nagar, O(pp, Sahra Plaza Ph : 0522 - 2392255, 2392232
Aliganj, Opp. Sahara Towers Ph : 0522 - 2335544
Shahnajaf Road Ph : 0522 - 2201888, 2230888
Alambagh Ph : 0522 - 2455611, 2454611
Zoo Ph : 0522 - 9415501852
Pizza Hut, Hazratganj Tel.: 2235801-02-03
The Ritz Continental Goel Market, Mahanagar Ph : 0522 - 2381090
Tunde Kabab
Chowk
Aminabad (Nazirabad)
Hazratganj
Alambagh
Dminos
Faizabad Road Ph : 0522 - 2348714-17
Hazratganj Ph : 0522 - 2674554-57
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Café Coffee Day Hazratganj, Gomti Nagar
C2C Restaurant, Gomti Ngr. Ph : 0522 - 2305781-83
Restaurant Inbox, Gomtinagar
Amar Family Dhaba, Gomtinagar
UPSTDC Restaurant, Opp. Dr. B.R. Ambedkar Samajik-Parivartan Sthal, Gomti
Nagar
RESEARCH METHODOLOGY
1) Problem Definition:
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The Problem Addressed in this study throws light on role of Awadhi Cuisine
in promoting tourism with special reference to Lucknow.
2) Research Approach:
An exploratory research will be conducted to achieve the stated objective of
the study.
3) Data Collection:
a. Primary Data will be collected through Field Survey with the help of
structured questionnaire which will be administered to the tourist
(Domestic & Foreign) visiting Lucknow.
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b. Secondary data will be procured from published & unpublished
literature (Text, Books, Trade Journals, Magazines, and Related
Websites. (Refer Bibliography.)
DATA ANALYSIS AND INTERPRETATION
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Data thus procured through primary & secondary sources will be systematically
classified, tabulated (tables/pictures, charts/graphs) and interpreted to generate
findings.
Q.1How often do you dine out ?
Weekly
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Fortnightly
Monthly
Seldom go out
Q.2When you dine out which cuisines do you prefer themost ?
Chinese
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South Indian
Awadhi
Mughlai
Q.3How did you come to know aboutit ?
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Friends
Television
Newspaper
Any other Source
Q.4Which Awadhi delicacy do you prefer the most ?
Shorba
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Korma
Biryani
Kebabs
Any Other
Q.5Which of the Awadhi cuisine characterictics do youenjoy the most ?
Spices and Flavour
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Richness of Cuisine
Cooking Methods
All the above
Q.6What shortcomings do you feel that Awadhi cuisinehas ?
Too rich
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Too Oily
Lenghty Cooking Methods
Unavailibility of authentic Awadhi Cuisine at your place
Any Other
Q.7How you think that any changes in the AwadhiCuisine will help in the
betterment of the same ?
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Yes
No
Q.8How do you rate the Service Standards of AwadhiCuisine ?
Excellent
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Good
Fine
Bad
Q.9How often do you cook Awadhi cuisine at yourhouse ?
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Daily
Weekly
Fortnightly
Do not cook
CONCLUSION
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One of the old & richest cuisine of India has now becomelimited in small
region. They has been great attempt at bringing back the glory of thepast. There are
no famous chefs except chef qureshi who really donethe great work for the Cuisine
of Awadh
SUGGESTIONS
We have to introduce the Cuisine of Nawabs to different kindof people and region
in more effective way for exampleDumpukht is doing for all over the country.As
well as in this age of experimentation fusion of cuisines isattracts lots of people for
example last year Hotel NikoMetropolitan fused Awadhi the Japinese cuisine and
peoplereally appreciated the concept.
Appendix
This section will consist of any supplementary information available on the subject
in the form of annexure such as sample questionnaire, etc.
BIBLIOGRAPHY
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This chapter will have details of references used for developing the study.
Books and Web Sites of Awadhi Cuisine:
Dastarkhwan-E-Awadh by Raj Kumar Saxena
Evolution of Awadhi by B.R. Saxena
Awadhi Kitchen by Pushpesh Pant
Lucknow a Treasure by Vipul Varshneya
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http://www.awadh.in/awadhi-cuisine.php
http://en.wikipedia.org/wiki/Awadhi_cuisine
Contribution of the Study
The Subject of Awadhi food and its role in promoting tourism is a very new one. 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.
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