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  • Awadhi Cuisine

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    Nitin Durgapal
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    The document summarizes the key differences between Awadhi cuisine from Lucknow, Uttar Pradesh and Hyderabadi cuisine from Hyderabad, Telangana. Some key differences are the use of saffron and longer cooking methods in Awadhi cuisine due to influences from North India, while Hyderabadi cuisine utilizes ingredients like coconut and tamarind and rice as the staple food due to South Indian influences. Both cuisines present elaborate spreads known as dastarkhwans featuring an array of kebabs, curries, breads and desserts.

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    The document summarizes the key differences between Awadhi cuisine from Lucknow, Uttar Pradesh and Hyderabadi cuisine from Hyderabad, Telangana. Some key differences are the use of saffron and longer cooking methods in Awadhi cuisine due to influences from North India, while Hyderabadi cuisine utilizes ingredients like coconut and tamarind and rice as the staple food due to South Indian influences. Both cuisines present elaborate spreads known as dastarkhwans featuring an array of kebabs, curries, breads and desserts.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PPTX, PDF, TXT or read online from Scribd
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    2K views18 pages

    Awadhi Cuisine

    Uploaded by

    Nitin Durgapal
    The document summarizes the key differences between Awadhi cuisine from Lucknow, Uttar Pradesh and Hyderabadi cuisine from Hyderabad, Telangana. Some key differences are the use of saffron and longer cooking methods in Awadhi cuisine due to influences from North India, while Hyderabadi cuisine utilizes ingredients like coconut and tamarind and rice as the staple food due to South Indian influences. Both cuisines present elaborate spreads known as dastarkhwans featuring an array of kebabs, curries, breads and desserts.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PPTX, PDF, TXT or read online from Scribd
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    of 18

    Awadhi Hyderabadi

    Cuisine

    Awadhi cuisine
    Cuisine comes from the city of Lucknow which is the

    capital of the state of Uttar Pradesh

    Hyderabadi Cuisine
    Cuisine come from the city of Hyderabad
    which is the capital of the state of Andra
    Pradesh
    Historical, Social &Culture
    Influences

     Dum Pukht-Long cooking on slow flame and sealed with
    dough.
     The used of saffron, Cashew Nut, Almond
     More lamb preparations
    Geographical & Topographical
    Influences
    North India’s
     The use of Saffron Awadhi
     Different kind of bread

    Telugu’s
    – Use of tamarind
    Hyderabadi South India’s
    – Use of coconut
    – Rice as staple food
    Dastarkhwan

     Persian term literally means a meticulously laid-out
    ceremonial dining spread
     It is customary in Awadh to sit around and share the
    Dastarkhwan
     Laden with the finest and the most varied repertoire of
    the khansamas (chefs)
     the Dastarkhwan of the raeis (the rich) were called
    Khasa (special)
    Dastarkhwan

    Qorma Keema

    Salan

    Kebabs Breads
    Utensils
     Lagan 
    Round Shallow copper
     Lohe ka Tandoor
    Dome shaped iron tandoor
     Mahi Tawa
    Awadh version of a griddle plate. It is a big,
    round flat bottomed tray with raised edges.
     Bhagona or the patilli
    An equipment of brass with a lid used for
    sauteing in bulk.
    Utensils
     Degchi 
    Pear shaped pot with a lid of brass,
    copper or aluminium.(Used for Dum
    Phukth Method)
     Kadhai
    Deep concave vessel made of brass,
    iron or aluminium. Used forn deep
    frying
     Seeni
    Round thin tray used as a lid for
    lagan.
     Kafgir
    Flat, long handled equipment used
    Cooking Terms

     Ghee Durust Karna
    Tempering or seasoning with kewra water &
    cardamom.
     Dhungar
    Quick smoke procedure used to flavour meat dishes,
    dals & raitas.
     Dum Dena
    The literal meaning of dum is to breath. It is aSlow
    cooking method.
    Cooking Terms

     Galavat
    Refers to the softening agents used to tender meats.
     Baghar or tadka
    involves heating of fat in a vessel then addition of
    spices with the flame lowered.
     Gile Hikmat
    Gil in Persian means Mud, Hikmat implies
    procedure of Hakims. Procedure of cooking whole
    meats under the ground.
    Cooking Terms

     Loab
    Refers to the final stage of cooking when the oil used for cooking
    rises on the surface.
     Moin
    Shortening of dough in which fat is rubbed into the flour.
     Chandi Warq
    Small pieces of slver that are paper thin. Used to decorate dishes.
     Zamin in Doz
    Hole is dug in the ground, ingredients are added to the same &
    are covered in mud. Burning charcoal is placed on the top for
    heat & food cooked
    Bread

    ni
    sheermal bakarkha

    naan
    Kebabs

    Boti kebab

    b
    Seekh keba

    Shammi kebab
    Kebabs 

    ebab
    Tunde ke k

    Chicken kebab
    Main Course

    Chicken
    Qorma
    biryani

    a
    Navratan korm
    Desserts

    Khubani ka
    meetha

    Kulfi
    falooda

    ma
    Sheer kor

    Phirni
    Drinks

    kappi

    lassi

    sherbat

    Let’s experience the food...

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