20308341 awadhi cuisine

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PRASAD N. METRANI

TMTP 2006- 2008

AWADHI CUSINE

INTRODUCTION

Lucknow which was the seat of awad culture,brings to

mind the tradition of 'pelhe aap'<after u> , the language

dripping with politeness n the life style 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 n science. The daily repast is an integral partpoint for the family. For the three generations in awadh

the family sits together around the ‘ DASTARKHWAN’

dining spread to enjoy their meal. In this region

exculsive use of ingredients such as various spices, ghee

or clarified butter is used this makes it different and

remarkable cuisine. Also the people and cooks in this

region believes that sahaj pakey so meetha hoi meaningthat which is cooked by slow method is more tasteful.

FACTS

The origination of word kebab is having a great historical

significance and importance in terms its influence is from

Persian word and it means kum means less and aab means

water so the dish which is cooked in less water is called

kebab.



PRASAD N. METRANI

TMTP 2006- 2008

Famous varieties of mangoes obtained in awadh are of

dussheri. Also famous kakori kebab is named specially

after a province in lucknow called as kakori. The famous

kebab called as tuned ke kebab is from this region ofawadh which got famous through its shops name itself.

CULINARY TERMS TECHNIQUES N EQUIPMENT

1.GHEE DURUST KARNA

this is a vital step in cooking almost any awadhi dish.it is

essentially the tempering or seasoning of the cookingmedium n flavouring it with kewra water n cardamoms.the

method is as follows- heat 500gm ghee or oil to a

smoking point,then reduce the heat n sprinkle 1 tbsp

kewara water. add 6 green cadmoms,stir till the water

evaporates n the ghee off a pleasent aroma. remove 4m

the fire,strain through a musline cloth n keep 4 further

use.tempered ghee is used 4 all the recipes in this bookexcept 4 baghar n deep frying.

2. DHUNGAR

this is a quick procedure used to flavour a meat dish,dals

or even raita.the smoke very effectively permeates every

grain of the ingr.. n impart a suitable aroma which

enhances the quality of the dish.the meathod is as

follow- in a shallow utensil or a lagan in which the meat or

mince has been marinated,a a small bay is made in the

centre n a katori or onion skin or even a betel leaf is

placed. in it a piece of live coal is placed n hot ghee



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TMTP 2006- 2008

sometime mixed with aromatic herbs or spices is poured

over it n covered immediately with a lid to prevent the

smoke 4m escaping.the lid is nt removed till about 15 min

so as to allow the smoke to work on the ingredientsinsidethe coal is then removed 4m the utensil n the meat

put through further cooking processes.

3. DUM DENA

dum literally means breath n the process involves placing

the semi-cooked ingr.. in a pot or deg. sealing the utensil

with flour dough n applying very slow charcoal fire 4m topby placing sum live charcoal on the lid n some below . the

magic of dum is the excellent aroma flavour n texture

which results 4m slow cooking.the method is followed 4 a

n0o. of delicacies such as the shabdeg pulao n biryani any

dish cooked by this method is dum pukth or dum bakht.

4.GALAVAT refers 2 the use of softening agents such as papain or

kalmi shora 2 tenderise meat.

5. BAGHAR

this is a meathod of temp.. a dish with hot oil/ghee n

spices. it may be done either at the begin... of the

cooking as in curries or at the end as 4 pulses in the 4mer

the fat is heated in a vessel 2 a smoking point n after

reducing the flame spices r added 2 it

6.GILE HIKMAT



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TMTP 2006- 2008

gil in persian is earth or mud n hikmat implies the

procedure of the hakims. this method is generally

followed 2 prepare kushtas which r the ash like residue

of substances which cannot be consumed in their naturalform as they r toxic 4 instant gems n metals the meathod

is as follow - the meat or vegeta... to be cooked is

generally taken whole n syuffed with nuts n spices it is

then wrapped in a banana leaf or cloth n covered

completely with clay or multani mitti so as 2 seal it. it is

there after buried about 4-6 inches deep a slow fire is

then placed on top 4 6-8 hrs after which the food is dugout n is ready 2 be served.

7.LOAB

this is tearm which reafers 2 the final stage in cooking

when the oil used during cooking rises 2 the surface

giving the dish a finished appearance. this occurs mostly

when slow cooking of gravy dishes is involved.

8.MOIN

it is the shortening of dough. in this fat is rubbed into

the flour n made into a dough 4 kachoris or pooris or

parathas this makes the final product crisp flaky n

crumby

9.ITTR



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the use of perfumes play an impt.. role in awadh cuisine

they r used 2 enhance the aroma of the dish n make it

delicate most commonly they r made 4m musk deer.

10.ROASTING OF SPICES

sum spices r lightly roasted b4 grinding. roast.. helps in

enhancing the aroma of the condiments. the infusion of

aroma into the dish becum easier as on heating, oil r

released which r responcible 4 imparting the extra scent.

11.YAKHNI CUT<mutton>the cut of yakhni r genera... bony pieces with flesh on

them. these cuts r usually taken 4m the joints n the rib

of the animals.

12.CHANDI WARQ

this is a process in which small pieces of silver r placed

between 2 sheets of paper n then patted continuouslywith a hammer till it bcum papery thinthese r used in

decorating the dishes b4 presentation eg chandi kaliya,

moti pulao

13.ZAMIN DOZ

this is a style of cooking in which a hole is dug in the

ground n the ingr... r placed n covered with mud. then

burning charcoal is placed over it. the cooking process

takes about 6 hrs



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UTENSILS USED

1.BHAGONA

or the patili is gener... of brass with a lid.it is used whena great deal of BHUNNA or SAUTE is required or even 4

boiling n simmering. it is also used 4 preparing yakhni or

salan korma or kaliya.

2.DEG/DEGCHI

is a pear shaped pot with a lid of either brass,copper or

aluminium. the shape of this utensil is ideally suited 4 theDUM method n is used 4 cooking pulao, biryani, nehari or

shab deg

3.KADHAI

is a deep, concave utensil made of brass iron or aluminium

n is used 4 deep frying pooris n the like

4.LAGAN

is a round n shallow copper utensil with a slightly concave

bottom. used 4 cooking whole or big cuts of meat or

poultry especially when heat is applied 4m both the

bottom n top.

5.LOHE KA TANDOOR

is an iron tandoor as distinct 4m the clay tandoor more

common in delhi. it is a kind of dome-shaped iron oven

used 4 making most breads such as the sheermal taftan

bakarkhani etc



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TMTP 2006- 2008

6.MAHI TAWA

is the awadh version of the griddle shaped like a big

round flat bottomed tray with raised edgeg used 4cooking kebabs.

7.SEENI

is a big thali<round tray> usually used as a lid 4 the lagan

or mahi tawa when heat is 2 be applied 4m the top. live

charcoal is placed on it n the heat is transmitted through

it 2 the food. thus the indirect heat has the desiredeffect of browning n cooking the ingr....

LAZZAT-E-TAAM ( SPECIAL MASALA USED )

cloves 5

green cardmom 7gm



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large cardmom 5gm

mace 3gm

cinnamom 2gm

nutmeg 1black pepper 5gm

coriander seed 5gm

baobeer 5gm

allspices 5gm

coconut 5gm

jarakush 5gm

cumin 5gmcaraway seeds 5gm

sandal wood p/w 5gm

dry rose patals 5gm

makhana 5gm

bay leaf 1gm

poppy seeds 5gm

fennel seed 5gmanise seed 5gm

white pepper 5gm

dry fennel leaves

kewera jal

mitha itre

20308341 awadhi cuisine

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