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Awadhi cuisine is a cuisine which belongs to the city of Lucknow, which is the capital of Uttar Pradesh. It is also related to Bhojpuri cuisine of it neighboring region, Bhojpur. The cooking methodologies of Lucknow are similar to those of Central Asia, the Middle East, and Northern India with the cuisine comprising both vegetarian and non-vegetarian dishes. The Awadh region has been majorly influenced by the Mughal cooking techniques, and the cuisine of Lucknow reflects similarities to those of Central Asia, Kashmir, Punjab and Hyderabad.
The bawarchis (chefs) and rakabdars (gourmet cooks) of Awadh invented the innovative dum style of cooking or the art of cooking over a slow fire, which has become synonymous with Lucknow today. The exotic spreads consisted of traditional dishes such as kebabs, kormas, biryanis, kaliyas, nahari-kulchas, zarda, sheermal, roomali rotis, and warqi parathas. The aromas of Awadh cuisine lies not only in the variety of cuisine but also in the ingredients used like mutton, paneer, and rich spices, which include cardamom and saffron.
The most popular varieties of kebabs in Awadhi cuisine like Kakori Kebabs, Galawati Kebabs, Shami Kebabs, Boti Kebabs, Patile-ke-Kebabs, Ghutwa Kebabs and Seekh Kebabs are among the known varieties.