The levels of innovation adopted by the cooks of the Awadhi era cannot be explained by mere theories. Instead, every individual must try out the Awadhi recipes at least once to understand what “authenticity of taste” actually means. Unlike other cuisines with Central Asian lineage, the Lucknowi style of cooking is way more expressive and captures the essence of spices, condiments, and involved elements in an indigenous manner.
Moreover, the rakabdars and bawarchis of the Awadhi era were experts in preparing secret concoctions with spices and herbs, and the techniques are still being used in 2020 sans modifications. The deep-rooted existence of the Awadhi preparatory techniques makes this an elusive cuisine to indulge in, at least once.
All things aside, here are the five reasons why Awadhi cuisine is something no individual should miss out on:
1. Usage of Ghee
Although several global and Indian cuisines use ghee or clarified butter in generous quantities, not many come close to the Lucknowi style of cooking when it comes to extracting the most out of this resourceful ingredient.
In Awadhi cuisine, ghee isn’t used in its basal form because bawarchis feel that the aroma might overpower the fragrance of other ingredients. Ghee Durust Karna is, therefore, a technique where clarified butter is reduced using cardamom, spices, and even kewra water to tone down the overpowering nature of ghee and make it more admissible as a cooking ally.
2. Smoke-flavored meat
Awadhi cuisine, without a doubt, brings forth the best meat-centric recipes known to humans.
The reason for the exceptional taste is often a technique known as “dhungar” which signifies adding burning coal to the cooking process. Unlike the traditional forms of cooking, the bawarchis of the Awadhi era preferred stuffing the marinated meat with herbs, nuts, and even clarified butter before subjecting it to clay covering and slow cooking techniques.
3. Nutritional Value
Almost every Awadhi dish flaunts a decent nutrition profile courtesy of the slow cooking techniques in play. Unlike the Mughlai style of cooking, where the marinated meat and veggies are subject to tandoor cooking, the Awadhi style of food preparation mainly uses earthen containers, or flat tawas, in order to control the heat supplied to the ingredients.
Therefore, the essential elements aren’t drained out with the juices, which are also allowed to stay inside the preparations.
4. Perfect Usage of Spices, Herbs, and Condiments
The Awadhi cuisine uses several herbs and spices but never allows them to sideline the main component of the dish, i.e., the meat or the involved veggies. Be it preparing the Potli Masala for kebabs or using a special mix of herbs and condiments, instead of using several spices, the Awadhi style of cooking includes only the elusive ones and that too in adequate quantities. Moreover, Awadhi bawarchis have always refrained from the excessive usage of garlic and made it a point to use saffron in a diverse array of dishes to make them more palatable and fragrant.
5. Aesthetic Innovation
Awadhi cuisine is all about aesthetic innovation when it comes to preparing recipes.
The bawarchis used to harness the potential of seasonal produce like fruits, dry fruits, and vegetables while maintaining a delicate balance between pulses, lentils, dairy, and other food items. Be it flavouring the dum-cooked biryanis with Yakhni stocks or adopting selective slow cooking strategies where the dish involves incrementally, this form of cooking thrives on finesse instead of force. Therefore, every preparation reeks of juices, flavours, and a heart-warming aroma.
If you are excited about trying out the best Awadhi preparations, you should order from The Awadh. Our trained chefs with Awadhi lineage will make sure that you get to experience authentic Awadhi cuisine in its entirety without having to look elsewhere.
To enjoy the real experience visit Awadh at
01-33H, The Centrepoint,
176 Orchard Rd,
Phone: (+65) 93855337
Delivery Ordering Link: https://order.theawadh.com/#/