The bawarchis (chefs) and rakabdars (gourmet cooks) of Awadh invented the dum style of cooking or the art of cooking over a slow fire, which has become synonymous with … See more

Korma is the Indian name for the technique of braising meat. It originated in Mughlai cuisine wherein lamb or chicken was braised in … See more

Biryani is widely popular in Awadhi cuisine. When cooking it, pulao is first made by cooking basmati rice in ghee with warm, aromatic spices and then layered with a type of meat curry or marinade (depending on the type of biryani), sealed, and cooked over low … See more

Chaat originated in Uttar Pradesh but are now popular across South Asia as a staple of street food. The chaat variants are all based on fried dough, with various other ingredients. The original chaat is a mixture of potato , chickpeas, spices, chilli, Saunth (dried ginger and … See more

Awadhi cuisine, although similar to Mughlai cuisine, differentiates on the methodology of cooking. Where Mughal dishes are rich in fats due to extensive use of milk, cream and spices, Awadhi food is more subtle. Some Awadhi culinary techniques are given: See more

As wheat is the staple food of the state, breads are very significant. Breads are generally flatbreads baked in a pan; only a few varieties are … See more

Halwas of all kinds are a common dessert within the cuisine, particularly in winter. There are several varieties of these, prepared from different cereals, such as gram flour, sooji, wheat, nuts, and eggs. The special halwa or halwa sohan, has four varieties: … See more