{"id":3143,"date":"2022-12-08T14:26:08","date_gmt":"2022-12-08T06:26:08","guid":{"rendered":"https:\/\/www.theawadh.com\/?p=2682"},"modified":"2023-07-26T12:32:37","modified_gmt":"2023-07-26T12:32:37","slug":"deciphering-the-rich-and-authentic-history-of-the-awadhi-cuisine-2","status":"publish","type":"post","link":"https:\/\/theawadh.com\/deciphering-the-rich-and-authentic-history-of-the-awadhi-cuisine-2\/","title":{"rendered":"Deciphering the Rich and Authentic History of the Awadhi Cuisine"},"content":{"rendered":"\n
The celebrated history of the Awadhi era feels incomplete without mentioning the grandeur of Awadhi cuisine. While the elements were partially derived from the Persian inhabitants and their culinary culture, the Awadhi cuisine primarily assumed an independent form, based on the preferences of the Nawabs. <\/p>\n\n\n\n
In the subsequent sections, we shall talk about the history of the Awadhi cuisine while drawing innovative parallels with the dietary inclinations of the Nawabs.<\/p>\n\n\n\n
The flamboyant Nawabs of Awadh were quite selective regarding the dietary elements. The major emphasis was always on the inclusion of vegetables, dry fruits, grains, and fruits. Moreover, the Nawabs liked their meat tender and devoid of overpowering species. These preferences laid the foundation for Awadhi cuisine, where the bawarchis and rakabdars were instructed to add exotic but restrained flavours to the recipes.<\/p>\n\n\n\n
Despite including a few Persian elements and even rudiments from Mughlai cuisine, the Awadhi style of cooking is primarily an original rendition. Moreover, this cuisine also strikes the perfect balance between the slow cooking process and a host of other innovative techniques, exclusively introduced by the cooks of this era.<\/p>\n\n\n\n
From a geographical point of view, this cuisine started flourishing once the Nawabs shifted the capital to Lucknow. The old capital, i.e., Faizabad, continued to draw inspiration from the Mughlai style of cooking, but the shift to Lucknow allowed the Nawabs to try out the local chefs, who rendered a sense of exclusivity to the cuisine. The legacy continued as the provincial Nawabs were food connoisseurs and kept encouraging and honing the skills of the bawarchis.<\/p>\n\n\n\n
Unlike some of the other cuisines prevalent during the Nawabi era, the Awadhi style of cooking stood out primarily due to the innovative techniques that were invented along the way. Ghee Durust Karna was one of the oldest and most authentic renditions of the Awadhi cooking art. This technique is still being used in some of the restaurants that serve an authentic form of this cuisine.<\/p>\n\n\n\n