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Awadhi cuisine (Hindi: अवधी पाक-शैली, Urdu: اودھی کھانے) is a cuisine native to the Awadh region in Northern India and Southern Nepal. [1] The cooking patterns of Lucknow are similar to those of Central Asia, the Middle East, and Northern India and Western India with the cuisine comprising both vegetarian and non-vegetarian dishes.
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.
[citation needed] Awadhi cuisine is known for its use of aromatics and spices, such as cardamom and saffron, in a slow fire cooking process. There is also notable variety in ingredients that are cooked, such as paneer and mutton. In addition, there are rice, curry, dessert, and chaat preparations that are specific to Awadhi cuisine.
It is a part of Awadhi cuisine. It is said to incorporate 160 different spices. [2] Ingredients include finely minced buffalo meat, [3] [4] plain yogurt, garam masala, grated ginger, crushed garlic, ground cardamom, powdered cloves, melted ghee, dried mint, small onions cut into rings, vinegar, saffron, rose water, sugar, and lime.
This page was last edited on 1 September 2022, at 05:09 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.
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Being a large state, the cuisine of UP share lot of dishes and recipes with the neighboring states of Delhi, Uttarakhand, Bihar, Jharkhand and Haryana. [1] Braj , [ 2 ] Awadhi , Kannuaji , Kauravi , [ 3 ] Bundeli , Bagheli and Bhojpuri are famous subtypes of cuisine of the state.
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