Indians love their curries and have long perfected the use of spices in diverse dishes. Not just those, but the implications of the Indian culinary culture on the advent and evolution of different Persian cuisines are also evident. One such benefactor has to be the Awadhi style of cooking, which originated in Central Asia but acquired its truest possible form when adopted by the Nawabs of Lucknow. 

What started out as a blurring line between Mughlai and Awadhi cuisine eventually evolved into a well-demarcated sphere for both of these cooking forms! Upon arriving in India, the Mughlai cuisine was toned down based on the dietary preferences of the Nawabs. While even the Nawabs migrated from Central Asia, they started admiring the Indian cooking style and thought of pairing the best practises with their existing cuisine.

At this point, the bawarchis and rakabdars started innovating and extrapolating the known recipes based on the Indian context. The gastronomic culture of the north-Indian region started percolating inside the food preferences of the Nawabs, thereby emphasising the restrained inclusion of spices. The Indian style of cooking relied heavily on the usage of indigenous items, and the bawarchis of the Lucknowi era started focusing on the same.

Different food softening techniques using papain started getting the requisite levels of attention. However, the Nawabs started liking the taste of Tawa cooked dishes, which added a sense of exclusivity to the Awadhi dishes. It isn’t a hidden fact that the Persians were adamant about using the tandoor for fast cooking the food items. However, the Indian style of cooking concentrated on slower methods, which eventually allowed the item to maintain its nutritional sanity. The bawarchis of Lucknow were quick to grasp the concept and started implementing it as the underlining cooking method for the Nawabs.

Other Similarities

Another interesting factor is that even the Indian cooking culture acquired a lot of context from the Awadhi preparations. 

Some of the best kebabs that are being served in most Indian restaurants are from the Awadhi era. The Indian cooking influence, mixed with the skills of the bawarchis of the Nawabi era, made sure that the Awadhi cuisine evolved into something significant.

Charcoal-induced cooking zones are synonymous with Indian culture,but due to slow-cooking considerations, Lucknowi cooks started using this technique for amplifying the taste and quality of preparations. Moreover, several Awadhi cooks closely followed the Gile Hikmat cooking technique by using earth as the natural tandoor.

Last but not least, Ghee also found a lot of relevance in the Nawabi era, courtesy of the Indian influence. However, the bawarchis of the Awadhi era innovated the style of usage by reducing it with a host of delectable spices.

The Awadh and Legacy of Lucknowi Cuisine

Awadhi cuisine is one of the more popular styles of cooking, bolstered further by several Indian cultural references. To have an unmatched dining experience filled with Lucknowi aromas and delicious flavours, you can easily head towards AWADH located in The CentrePoint Shopping Centre, at Level-1, in the heart of Orchard Road, Singapore.

Satiate your appetite with Awadhi cuisine, influenced by royal recipes, created by an expert team of chefs with who hail from Lucknow, before filling your heart with satisfaction & pleasure. They stay open throughout the day until midnight.

Weekend evenings at AWADH are filled with soothing & melodious Live Hindi Music and delicious servings of food. Be prepared to witness the pinnacle of dining when you dine in at AWADH! Island wide delivery also available.

To enjoy the real experience visit Awadh at 


01-33H, The Centrepoint, 

176 Orchard Rd, 

Singapore 238843

Phone: (+65) 93855337

Reservation: https://www.theawadh.com/

Delivery Ordering Link: https://order.theawadh.com/#/

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