The Awadh Legacy

The richness of Awadh cuisine lies not only in the variety of cuisine but also in the ingredients used.The Khansamas of Awadh gave birth to the dum style of slow cooking. Their spread would consist of elaborate dishes like kebabs, kormas, biryani, nahari-kulchas, sheermal and warqi parathas.

The Awadhi style of cooking is a slow and steady process, which ensures that all ingredients are fully absorbed to bring out their rich flavour and aroma. The perfect blend of spices, famous of this region, exquisitely create mouthwatering dishes that are full of flavour yet subtle in taste.

Tunde Galawat Kebab is a unique and traditional Awadhi cuisine. Kesar-e-Puktan is “sangam” of panneer and saffron in cashew-nut gravy. Dal-e-Dum, is Black Daal simmered with Indian spices. Cooking time of this Dal is 12 hours.

These are couple of examples of rich Awadhi cuisine. We are proud to carry forward this rich legacy.

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