awadhi cuisine
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AWADHI CUISINE
1SUNIL KUMAR
DESINGED BY
Sunil KumarResearch Scholar/ Food Production FacultyInstitute of Hotel and Tourism Management,MAHARSHI DAYANAND UNIVERSITY, ROHTAKHaryana- 124001 INDIA Ph. No. 09996000499email: skihm86@yahoo.com , balhara86@gmail.com linkedin:- in.linkedin.com/in/ihmsunilkumarfacebook: www.facebook.com/ihmsunilkumar webpage: chefsunilkumar.tripod.com
HISTORY THE VERY MENTION OF LUCKNOW,
WHICH WAS THE SEAT OF AWADH CULTURE, BRINGS TO MIND THE
TRADITION OF ‘PEHLE AAP’ (AFTER YOU), THE LANGUAGE DRIPPING
WITH POLITENESS AND THE LIFESTYLE OF THE NAWABS. BUT WHAT APPEALS THE MOST IS THE
CUISINE OF AWADH, WHICH IN SOME WAYS , WAS A CULMINATION
OF ALL THAT WAS BEST IN ART, CULTURE AND SCIENCE.
2SUNIL KUMAR
THE ERSTWHILE PROVINCE OF AWADH WAS FAMOUS FOR ITS STANDARDS OF
GASTRONOMIC ETIQUETTE. THIS CULTURE IS STILL FOUND PRESERVED IN
THE SANCTORUM OF THE ERSTWHILE LANDED ARISTOCRACY OF LUCKNOW
AND A FEW ADJOINING DISTRICTS, THAT FORMED PART OF AWADH ; AND OF COURSE THE FAMOUS ’BAWARCHIS’
WHO, WITH TREMENDOUS DISCIPLINE, BORDERING ON RELIGIOUS FERVOR,
STILL FOLLOW THE TRADITIONAL STYLE OF COOKING HANDED DOWN TO THEM BY
THEIR ANCESTORS.
3SUNIL KUMAR
TRADITIONS AND CUSTOMS
TEHZEEB-O-ADAB: ETIQUETTES
THE COLLECTIVE NAME FOR FOODS SELECTED FOR FEASTS AT HOME OR SENT OUT IS TORA. IT CONSISTS OF
PULAU, MUZAFAR, MUTANJAN, SHIRMAL, SAFAIDA, SHIR BRANJ, SHAMI KEBABS ALONG WITH MURRABBA, ACHAR, AND
CHUTNEYS.
DASTARKHAWN
4SUNIL KUMAR
RAMZAN: THIS IS THE MONTH THAT THE MUSLIMS FAST; NOT EVEN WATER IS DRUNK DURING THE DAY. EARLY MORNING FOOD IS EATEN AND THEN IN THE
EVENING THE FAST IS BROKEN. ( SAHERI AND
IFTARI)5SUNIL KUMAR
FATIAH: THIS IS THE SERVICE DONE AFTER A PERSONS DEATH
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THE HINDU INFLUENCE
HALWAIS THE STANDARDS OF THE MUSLIM CHEFS ARE HIGHER, AND THE HINDU HALWAIS
PLAY AN IMPORTANT PART WHEN THE DESSERTS HAVE TO BE PREPARED FOR THE MASSES
HINDU CONFECTIONERS ARE ON THE WHOLE MUCH BETTER AND MORE POPULAR THAN MUSLIMS, AND THE PEOPLE WHO REALLY APPRECIATE SWEETS ARE THE HINDUS.
POSSIBLY BECAUSE MUSLIMS ARE MEAT-EATERS, THEY PREFER FOOD CONTAINING SALT. HINDUS ON THE OTHER HAND PREFER A SWEET
TASTE.
7SUNIL KUMAR
SEASONAL CHANGES EFFECTING FOOD
SPRING: A SEASON OF REJUVENATION, OF EXULTATION AND FESTIVITY; A GARB OF
YELLOW AT VASANT; ZARDA PULAO IS EATEN DURING THIS PERIOD,
SUMMERS: COOLANTS SUCH AS AAM KA PANNA, SHIKANJVI AND LASSI ARE HAD AS A
PART OF A DAILY MEAL. FRUITS SUCH AS MANGO, MELONS, WATER MELONS ARE
ALSO CONSUMED IN GREAT QUANTITIES. CHUTNEYS, MURRABBAS AND ACHARS ARE
MADE IN GREAT QUANTITIES. LOTS OF RAITAS ARE ALSO HAD
WINTERS: FOOD THAT HAS A WARM “ TASEER” ARE HAD IN THE WINTERS
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IN WINTERS THE WOMEN FOLK SIT IN THE CENTRAL COURTYARD OF THE HOUSE, GOSSIP AND MAKE PICKLE WINTER VEGETABLES IN
GREAT QUANTITIES.
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OUR AIM IN THIS GASTRONOMIC JOURNEY IS TO
INTRODUCE THE CHARACTERISTIC TASTES AND
FLAVORS OF THIS REGION WITH THE HOPE THAT THE AUTHENTIC DISHES FROM
AWADH WILL BE RE-CREATED IN THE KITCHEN .
10SUNIL KUMAR
THE STORY OF AWADH CUISINE WOULD NOT BE
COMPLETE IF THE VARIOUS SYSTEMS AND METHODS OF
COOKING WERE NOT DESCRIBED.
SOME OF THEM UNIQUE TO AWADH REGION.
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METHODS OF COOKING
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BAGHAR
THIS IS A METHOD OF TEMPERING A DISH WITH HOT OIL/GHEE AND SPICES. IT MAY BE DONE EITHER AT THE BEGINNING OF COOKING OF A DISH, AS IN CURRIES, OR
AT THE END AS IN THE COOKING OF DALS. IN THE FORMER CASE THE FAT IS
HEATED IN A VESSEL TO A SMOKING POINT AND AFTER REDUCING THE
FLAME, SPICES ARE ADDED TO IT. WHEN THEY BEGIN TO CRACKLE, THE RAW
INGREDIENTS ARE ADDED AND FURTHER COOKED. IN THE LATTER CASE THE
SAME PROCESS IS CARRIED OUT IN A LADLE WHICH IS IMMERSED IN A COOKED DISH AND IMMEDIATELY
COVERED WITH A LID, 13SUNIL KUMAR
DHUNGER
THIS IS A QUICK SMOKE PROCEDURE USED TO FLAVOR A MEAT DISH,
DALS OR EVEN RAITA. THE SMOKE VERY EFFECTIVELY PERMEATES
EVERY GRAIN OF THE INGREDIENT AND IMPARTS A SUBTLE AROMA
WHICH ENHANCES THE QUALITY OF THE DISH.THE PROCEDURE MAY BE
CARRIED OUT EITHER AT THE INTERMEDIATE STAGE OR AT THE
FINAL STAGE OF COOKING . THIS IS A COMMON TECHNIQUE EMPLOYED
WHILE MAKING KEBABS.
14SUNIL KUMAR
DUM DENATHIS IS THE FREQUENTLY USED
METHOD USED IN AWADH COOKING. ‘DUM’ LITERALLY MEANS ‘BREATH’ AND THE PROCESS INVOLVES PLACING THE SEMI-COOKED INGREDIENTS IN A POT, SEALING THE UTENSIL WITH A FLOUR DOUGH AND APPLYING VERY SLOW
CHARCOAL FIRE ON TOP,BY PLACING LIVE CHARCOAL ON THE LID, AND SOME
FROM BELOW.. THIS METHOD IS FOLLOWED FOR A NUMBER OF
DELICACIES SUCH AS PULAO AND BIRYANI. ANY DISH COOKED BY THIS METHOD IS ‘DUM PUKHT’ OR ‘DUM
BAKHT’. 15SUNIL KUMAR
GALAVAT
THIS REFERS TO THE USE OF SOFTENING AGENTS SUCH AS PAPAIN (FROM RAW PAPAYA) OR KALMI
SHORA (KNO3) TO TENDERISE MEAT.
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GHEE DURUST KARNATHIS IS A VITAL STEP IN COOKING ALMOST ANY AWADHI DISH. IT IS ESSENTIALLY THE
TEMPERING OR SEASONING OF THE COOKING MEDIUM. THIS IS IMPORTANT TO REMOVE THE RAW FLAVOR OF THE GHEE
OR OIL AND FLAVOR IT WITH KEVRA, CARDAMOMS. THE METHOD IS AS
FOLLOWS :
HEAT 500GM OF GHEE OR OIL TO A SMOKING POINT THEN REDUCE THE HEAT
AND SPRINKLE 1 TBSP KEWRA-WATER AND ADD 6 GREEN CARDAMOMS AND STIR
TILL THE WATER EVAPORATES AND THE GHEE GIVES A PLEASANT AROMA. REMOVE FROM THE FIRE, STRAIN
THROUGH A MUSLIN CLOTH AND KEEP FOR FURTHER USE.
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LOAB
IS A TERM WHICH REFERS TO THE FINAL STAGE IN COOKING WHEN THE OIL USED DURING
COOKING RISES TO THE SURFACE, GIVING THE DISH A FINISHED APPEARANCE. THIS
OCCURS WHEN SLOW COOKING OF GRAVY DISHES IS INVOLVED.
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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 OR PARATHAS. THIS MAKES THE FINAL PRODUCT
CRISP AND FLAKY AND CRUMBLY.
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TASEER: THIS IS THE EFFECT OF FOOD ON THE
HUMAN BODY UPON CONSUMPTION. THE FOODS CAN THEREFORE BE CLASSIFIED AS HAVING A GARAM TASEER (WARMING EFFECT) OR A THANDI TASEER( COOLING
EFFECT)
MOST FOODS HAVING A GARAM TASEER ARE CONSIDERED APRODISIAC IN
NATURE AND ARE MAINLY CONSUMED IN WINTERS.
FOODS THAT COOL THE BODY , OR HAVE A THANDI TASEER ARE MAINLY
CONSUMED IN SUMMERS.20SUNIL KUMAR
METHOD OF PREPARING LIQUID REFRESHMENT(ABDAR KHANA, ) . RED CLOTH, WHICH WAS KEPT DAMP,WAS TIED ROUND THE PITCHER OR DRINKING VESSEL IN ORDER TO COOL IT BY THE WIND. THE HOTTER THE WIND, THE COLDER IT MADE THE CLOTH, WHICH IN TURN REDUCED THE TEMPERATURE OF THE WATER INSIDE THE RECEPTACLES. OFTEN CLOTH WAS TIED ON THE MOUTHS OF GOBLETS, PICTURES AND EVEN JARS WHICH WERE THEN HUNG UPSIDE DOWN FROM THE BRANCHES OF TREES AS THEY WERE COMPLETELY SEALED THE WATER DID NOT SPILL OUT AND THEY BECAME BEAUTIFULLY COLD. IN THE RAINY SEASON, EARTHENWARE JARS WERE HUNG INSIDE A HALL.
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JHALNA
PITCHER PULLING.
AN ELABORATE PRACTICE WAS TO IMMERSE SMALL PICTURES IN A LARGE EARTHENWARE VESSEL FILLED WITH BRACKISH WATER
AND THEN SPIN THEM ROUND AND ROUND. IN A SHORT TIME THE
WATER IN THE PITCHERS BECAME AS COLD AS ICE
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INGREDIENTSALLSPICE ( KEBAB CHINI): USED WHOLE OR
GROUND. BERRIES SMELL LIKE THE BLEND OF CINNAMMON, CLOVES AND NUTMEG.
ANISE( SAUNF): LIQUORICE -LIKE FLAVOR, USED IN VEGETABLES, BREADS AND DESSERTS
ASAFOETIDA( HING): RESINOUS GUM OF A TREE, USED IN BAGHARS
BAY LEAF( TEJ PATTA): USED IN BAGHARS AND CURRIES
BLACK PEPPERCORNS( KALI MIRCH): USED IN MEAT, SOME FISH AND VEGETABLE DISHES, USED WHOLE OR GROUND AND UPLIFTS THE
SIMPLEST OF DISHES
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CARAWAY SEEDS( KALA OR SHAHI JEERA): SUBTLE FLAVOUR, USED IN MEAT AND RICE DISHES
CARDAMOM: 2 VARIETIES
GREEN CARDAMOM( HARI ELAICHI) : HAS A COOL SCENTED FLAVOUR, USED IN CURRIES AS WELL ASDESSERTS
BROWN CARDAMOM( BARI ELAICHI); USED WITH SAVOURY FOODS 24SUNIL KUMAR
CHILLIES
GREEN CHILLIES: ADD A SPICY FLAVOUR
RED CHILLIES: HOTTEST
YELLOW CHILLIES: THE GROUND SEEDS OF THE DRIED RED CHILLIES
CINNAMON( DALCHINI): GENTLE, SWEET, MUSKY FLAVOUR; USED IN BOTH SWEET AND SAVOURY PREPARATIONS
CLOVES(LAUNG): HARD, DRIED, POWERFUL AROMA AND SWEET TANGY FLAVOUR; USED IN FISH MEAT, VEGETABLE OR PULSES; ALSO USED TO GIVE DHUNGAR
25SUNIL KUMAR
CORIANDER LEAVES( DHANIA PATTA): USED FOR GARNISHING OR TO MAKE
CHUTNEYS
CORIANDER SEEDS( DHANIA): MILD, SWEET, PUNGENT FLAVOUR; USED FOR THE AROMA; POWDER GIVES THE DISH
MORE FLAVOUR AND BODY
CUMIN( JEERA); STRONG FLAVOUR AND AROMA; USED IN BAGHARS; CAN BE USED
RAW, DRY-ROASTED, WHOLE OR POWDERED
FENUGREEK: METHI DANA
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UTENSILS AND EQUIPMENT USED
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BHAGONA OR PATILI
IS GENERALLY A BRASS ONE. IT COMES WITH A LID. IT IS USED WHEN GREAT
DEAL OF ‘BHUN-NA’ OR SAUTE IS REQUIRED, OR EVEN BOILING AND
SIMMERING. ITIS ALSO REQUIRED FOR YAKHNI OR SALAN, KORMA OR KALIYA.
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DEG/ DEGCHI
IT IS A PEAR SHAPED POT WITH A LID MADE OF BRASS, COPPER OR ALUMINIUM. THE SHAPE OF THIS UTENSIL IS IDEALLY SUITED FOR THE ‘DUM’ METHOD. IT IS USED FOR COOKING PULAO, BIRYANI, NEHARI ETC.
30SUNIL KUMAR
KADHAI
IT IS A DEEP, CONCAVE UTENSIL MADE OF BRASS, IRON OR ALUMINIUM AND IS USED FOR DEEP FRYING.
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LAGAN
IT IS A ROUND AND SHALLOW COPPER
UTENSIL WITH A SLIGHTLY
CONCAVE BOTTOM. USED FOR
COOKING WHOLE OR BIG CUTS OF
MEAT OR POULTRY ESPECIALLY WHEN HEAT IS APPLIED FROM BOTH TOP
AND BOTTOM.
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IT IS AN IRON TANDOOR, AS DITINCT FROM THE CLAY TANDOOR MORE COMMON IN DELHI. IT IS A KIND OF DOME-SHAPED IRON OVEN USED FOR MAKING MOST OF THE BREADS SUCH AS THE SHEERMAL, TAFTAN, BAKARKHANI ETC.
33SUNIL KUMAR
LOHE KA TANDOOR
MAHI TAWA
IT IS THE AWADH VERSION OF THE GRIDDLE SHAPED LIKE ABIG ROUND, FLAT BOTTOMED TRAY WITH RAISED EDGES, IT IS USED FOR COOKING KABABS. ALSO USED FOR DISHES WHERE HEAT IS APPLIED FROM BOTH ENDS, WHEN COVERED.
34SUNIL KUMAR
SEENI
IT IS A BIG THALI OR ROUND TRAY USUALLY USED AS A LID FOR THE LAGAN OR MAHI TAWA WHEN HEAT IS TO BE APPLIED FROM THE TOP. LIVE CHARCOAL IS PLACED ON IT AND HEAT IS TRANSMITTED THROUGH IT TO THE FOOD. THUS THE INDIRECT HEAT HAS THE DESIRED EFFECT OF BROWNING AND COOKING THE INGREDIENTS.
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SURAHI (EARTHENWARE PITCHERS),ABKHORAS (EARTHENWARE DRINKING VESSELS)
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ALL THE COPPER AND BRASS UTENSILS ARE ALMOST ALWAYS USED AFTER ‘KALAI’ OR TIN-PLATING THE INSIDES.
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DELICACIES
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KEBABS
GALAVAT KE KABABGOLA KABAB (GRILLED MINCED MEAT BALL KABAB)
SHAMI KABABKAKORI KEBABS
GULNAAR KEBABS: KEBAB OF CHICKEN FLAVOURED WITH TOMATOES AND SPICES, GARNISHED WITH ROSE PETALS: COOKED IN A SHALLOW PAN
39SUNIL KUMAR
NON- VEGETARIAN DELIGHTS
NAHARI
MURG WAJID ALI -SAFFRON FLAVOURED CHICKEN BREASTS DONE IN RICH ALMOND BASED GRAVY.
MURG MUSSALLAMKUNDAN KALIYANARGISI KOFTA
40SUNIL KUMAR
MURG KORMAPISTEY KA SAALAN
MURG-DO-PYAZA
ZAMIN DOZ: WHOLE FISH STUFFED WITH SPICES, SEALED IN AN EARTHENWARE CASE, BURIED IN THE GROUND AND COOKED BY PLACING COW DUNG CAKES ON THE GROUND ABOVE.
41SUNIL KUMAR
VEGETARIAN DELIGHTS
GOBHI MUSSALLAMDHINGRI SHABNAM
MASALEDAAR BHARWAAN BHINDEE
NIMONA: STRICTLY HOME FARE
42SUNIL KUMAR
PULAOS AND BIRYANIS
SHAH JAHANI PULAO
DEGI BIRYANI DURING THE DAYS OF THE EAST INDIA COMPANY, WHEN THE NAWABS OF AWADH TOURED THEIR KINGDOMS, DEGI BIRYANI FOUND MUCH FAVOUR WITH THEM. IT IS HIGHLY NUTRITIOUS AND IS MADE FROM MARINATED LAMB CHOPS AND RICE WITH SUBTLE BLENDING OF CURD AND SPICES, DECORATED WITH SILVER LEAVES.
43SUNIL KUMAR
LUCKNOWI BIRYANI: DUM PUKHT METHOD OF COOKING IS USED IN THE PREPARATION OF THIS LAMB AND RICE PREPARARTIONYAKHNI PULAO
44SUNIL KUMAR
BREADS
• NAANS
• VARQI PARANTHA
• JALEBI PARANTHA
• GILAFI KULCHA
• SHEERMAL• TAFTAN• ROOMALI ROTI• BAKHARKHANI
45SUNIL KUMAR
DESSERTS• LAUKI KI KHEER• CHAWAL KI KHEER• FIRNIV• SHAHI TUKRE
• SHEER BRANJ• BALAI KE TUKDE• SHAKRAMBA: SOOJI AND RAW
MANGO KHEER• MUTANJAN A SPICED
MEAT, SUGAR AND RICE PREPARATION
• SAFAIDA, A SIMPLE, SWEET RICE DISH
46SUNIL KUMAR
JALEBIS(ZALEBIA IN ARABIC), SWEETS FORMED IN A SPIRAL, GLAZED WITH A SYRUPIMERTIS, THICK SWEETS WITH SYRUPBALU SHAHIS, MOIST, ROUND SYRUPY SWEETS PERATAR HALWA, A SWEET MADE WITH CLARIFIED BUTTER, AND EATEN WITH PURIS, IS PURELY HINDU
47SUNIL KUMAR
• HALWA SOHAN, • PAPRI, HARD AND DRY• MALAI PAAN,• DUDHIA, LIKE A THICK
MILK JELLY• BARFI, DRY, WHITE AND
SOFT SHOWS THAT IT ORIGINATED IN PERSIA
• KHURME, HARD FOLDED PANCAKES
48SUNIL KUMAR
• GULAB JAMUN, SOFT, SYRUPY CROQUETTES
• JAUZI HALWA WHOLE WHEAT HALWA
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OUR TRIP TO LUCKNOW
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The famous imaam bara
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An assorted bread platter
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