FOOD OF LUCKNOW

1. MADE BY- CHANDRA PRAKASH SRIVASTAVA
(BTA-2 SEMESTER)

2.  Awadhi cuisine is from the city of Lucknow,
which is the capital of the state of Uttar
Pradesh in Central-South Asia and Northern
India.
 The Awadh region has been greatly influenced
by Mughal cooking techniques.
 The city is also known for its Nawabi foods.
 The bawarchis (chefs) of Awadh invented
the dum style of cooking
 The richness 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.

4.  The Seekh kebab, a unique Awadhi
dastarkhwan. Introduced by the Mughals it
was originally prepared from lamb mince and
cooked on charcoal fire.
 The 100-year-old Tunde ke Kabab in Chowk
is the most famous outlet for Kababs even
today.
 Tunde kabab is so named because it was the
speciality of a one-armed chef.
 It is said to incorporate 160 spices.

5.  Kakori kabab is considered blessed since it
was originally made in the place by the same
name in the dargah of Hazrat Shah Abi Ahder
Sahib with divine blessings.
 The mince for the kabab comes from the raan
ki machhli (tendon of the leg of mutton) other
ingredients include khoya, white pepper and
a mix of powdered spices .

6.  Shami kebab is made from mince meat, with
usually with chopped onion, coriander, and
green chillies added.
 The kebabs are round patties filled with spicy
mix and tangy raw green mango.

7.  We are sure you must have heard about the
famous Galouti kebab of Lucknow.
 'Galouti' or 'Galawati' means melt in the mouth.
 The history of Galouti kebab is quite interesting.
This kebab was especially created for the ageing
Nawab Wajid Ali Shah of Lucknow.
 The Nawab had lost all his teeth. But his passion
for meat remained intact. So, this melt in the
mouth kebab was prepared in his royal kitchens
to satisfy the Nawab's love for meat.

9.  Biryani derives from the Persian
word Birian, which means "roasted before
cooking”.
 Biryani is a mixture of basmati rice, meat,
vegetables, yogurt, and spices.
 Both meat and rice are cooked separately,
then layered and baked.
 Sweet flavours are added. The handi is
sealed and cooked over low heat.

11.  Rumali Roti is an elaborately prepared ultra
thin bread made on a large, convex metal pan
from finely ground wheat flour.
 The Urdu word Rumali literally means a
kerchief.

12.  Tandoori Roti is a relatively thick bread that
ranges from elastic to crispy consistency,
baked in a cylindrical earthen oven.
 The Urdu word tandoor means an oven.

13.  Sheermaal is a sweetened Naan made out of
Maida, baked in a Tandoor or oven.
Originally, it was made just like Roti.
 The warm water in the recipe for Roti was
replaced with warm milk sweetened with
sugar and flavoured with saffron.