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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.
Lucknow’s iconic eating joint Tunday Kababi, started in 1905, is famous for serving buffalo meat galouti kebab. [ 6 ] [ 7 ] In India due to dietary and religious restrictions galouti kebab is also made with minced mutton and minced chicken flesh with a variety of assorted spices and some sort of grounded millet for binding.It is generally ...
Mubashir Saddique (Urdu: مبشر صدیق; born 7 February 1985), is a Pakistani YouTuber, travel vlogger, and food vlogger who is known for his Village Food Secrets channel and Mubashir Saddique Channel. He usually uploads videos of traditional village dishes but also provides alternative recipes on how to cook modern cuisine and fast food ...
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The food then cooks in its own juices and steam with the moisture remaining within, retaining the flavour of the ingredients. Simultaneously burning coal is placed on the lid, allowing the food to be heated from the bottom and the top at the same time. [10] One of the most popular dum pukht dishes is the Dum Pukht Biryani. [10] [14]
"For some of you lovely people, the word 'entertaining' or 'elegant', when used regarding food, might be intimidating, scary or simply dreadful.
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Sheermal served at Lucknow, India. Shirmal is a mildly sweet naan made out of maida, leavened with yeast and baked in a tandoor or oven. Shirmal was traditionally made like roti. Today, shirmal is prepared like naan. The warm water in the recipe for naan roti was replaced with warm milk sweetened with sugar and flavored with saffron and cardamom.