Awadhi cuisine is an all-encompassing experience of dining, etiquette, elegance, and luxury. The array of dishes that form the Awadhi spread were meticulously crafted by the master chefs of the Nawabs’ royal kitchens in Awadh. This cuisine epitomizes the refinement, elegance, and sophistication of the Nawabi lifestyle.

Today, Awadhi food is prevalent in North Indian cities. Yet, many modern eateries fail to capture the true sophistication and subtleties of authentic Awadhi fare. It’s primarily in the historic streets of Lucknow and a few other select areas where one can still savour the traditional flavours. Modern adaptations were inevitable, given the labour, intricacy, and finesse required for the Nawabs’ cooking are challenging to sustain. Despite this, certain distinct characteristics remain, forming the heart and soul of Awadhi cuisine.

Awadhi cuisine, as its name implies, hails from the Awadh region in North India. This historically and culturally rich area lies in the heart of the Gangetic Valley, encompassing present-day Lucknow and its surroundings. The region fell under Mughal rule in the 16th century, but by the 18th century, the Nawabs of Awadh, semi-independent rulers, rose to prominence as Mughal power waned.

Under the patronage of the Nawabs, Awadhi cuisine developed its unique flavour profile. The first Nawab, Burhan-ul-Mulk Saadat Khan, was of Persian descent, infusing Persian cultural practices into the Nawabi court, including its culinary traditions. Thus, the royal kitchens of the Nawabs became a melting pot of Mughal, Persian, and local influences, perfecting what we now recognize as Awadhi cuisine.

The hallmark of Awadhi cuisine is its meticulous blend of spices. Often confused with Mughlai cuisine, Awadhi cooking, while inspired by Mughal traditions, stands apart. Mughlai dishes are characterized by the liberal use of spices, nuts, milk, and cream. In contrast, Awadhi cuisine is celebrated for its subtle, delicate flavours and the nuanced application of spices, creating a refined and sophisticated dining experience.

Let’s explore some mouth-melting Awadhi traditional dishes:

Kebabs

Galouti Kebab: Galouti Kebab, also known as ‘Gilawat’ or ‘Galawat,’ boasts a rich and fascinating history. Created by the master chefs (Khansamas) during the reign of Nawab Asad-Ud-Daula, the ruler of Awadh, this kebab has a unique origin story. Despite losing his teeth due to old age, the Nawab’s craving for meaty delights remained strong. To satisfy his desire, the royal cooks crafted a kebab so tender it melted in the mouth, giving birth to the legendary Galouti Kebab.

To recreate this delicacy, start with high-quality mutton or beef, ground into a smooth paste with a bit of fat. Marinate the meat with raw papaya to tenderize it. Then, blend in a mixture of spices, including cloves, black cardamom, cinnamon, mace, nutmeg, and chilli. Shape the spiced meat into patties, refrigerate briefly to help them hold their shape, and cook over a medium flame with oil. The result is a batch of tender, flavourful kebabs that truly melt in your mouth.

Seekh Kebab: Legend has it that Seekh Kebab, originally known as Shish Kebab, was introduced to India by the Turks. In Turkish, “Shish” means “sword” or skewer, and “Kebab” means “to roast,” giving the dish its literal meaning of roasting meat on a sword.

Another captivating tale suggests that kebabs arrived in South Asia with the Mughal emperors who invaded India in the 1500s. They brought their love for tender meat grilled on skewers, which blended seamlessly with Indian spices, giving rise to the beloved seekh kebabs, now a popular and affordable street food across India.

Seekh Kebab is a highly sought-after Indian appetizer, often enjoyed with a side of green chutney (mint and chilli sauce). It’s essentially a flavourful South Asian sausage without a casing. Finely minced meat is mixed with grated onion, fresh cilantro, and a handful of spices like turmeric and Kashmiri chilli powder. This mixture is then pressed around a wide, flat sword-like skewer, known as a “seekh,” and grilled over flames until the meat renders its fat, forming a tube that is crispy on the outside and tender on the inside.

Kakori Kebab: Kakori kebabs, a signature delicacy of Awadhi cuisine, originated in Lucknow. These tender, succulent kebabs, made with minced meat and spices, were created to impress a British official with their softness.

The story behind the birth of Kakori kebabs is as captivating as the Awadhi cuisine itself. It is said that Nawab Syed Mohammad Haider Kazmi from the Kakori district in Lucknow once hosted a dinner party, inviting several friends, including a British official. The Nawab chose an Awadhi menu to impress his guests, with seekh kebab as one of the starters. However, the British official complained about the tough, chewy texture of the seekh kebabs, leaving the Nawab feeling insulted. He then commanded his chefs to create a kebab that was soft and tender.

After several days of relentless effort in the kitchen, the chefs finally presented the Nawab with a batch of soft, succulent Kakori kebabs. These kebabs are made with minced meat, spices, and a secret tenderizer—raw mango.

Curries and Gravies

Nihari: Nihari was originally a breakfast dish served to the Muslim Nawabs of Lucknow and Delhi. Over time, it transitioned from royal kitchens to the tables of labourers, who were given this protein-rich meal instead of wages, as it kept them energized throughout the day. The name “nihari” comes from the Arabic word “nahaar” (morning), highlighting its role as a morning meal, traditionally enjoyed after the fajr namaz (Islamic morning prayer).

While the basic ingredients for Nihari are straightforward, the magic lies in the precise balance of spices. Up to 50 different spices can be used, tailored to each chef’s preference. From the familiar warmth of cloves to the exotic allure of Peepli (long pepper), these spices add layers of depth and complexity, turning Nihari into a culinary masterpiece.

Korma: Korma, with its roots in Mughlai cuisine, is a hallmark of the Indian subcontinent’s rich culinary heritage. Dating back to the 16th century during the Mughal expansion into South Asia, this dish has become synonymous with royal feasts. Traditionally, korma involves braising meat or vegetables with yoghurt or stock, creating a rich, flavourful sauce. The magic of korma lies in its blend of spices, such as ground coriander and cumin, which are carefully mixed with yoghurt at a low temperature to prevent curdling and allow the flavours to meld with the meat juices.

Historically, this meticulous process was carried out in a pot over a low fire, with charcoal on the lid to ensure even heating. Korma can range from mildly spiced to fiery hot and can feature lamb, goat, chicken, beef, or game. Some versions even combine meat with vegetables like spinach and turnips. The term “shahi” (meaning “royal”) often precedes korma, highlighting its status as a prestigious dish associated with the grandeur of the court, rather than an everyday meal.

Pasanday: The royal Nawabs had a deep reverence for their curries and kormas, and their chefs were dedicated to crafting the most fragrant and tender meat dishes. Pasanday, or pasandas, are boneless mutton fillets flattened with a mallet, and then marinated in a blend of spices, yoghurt, and raw papaya.

Ideally, they are left to marinate overnight, ensuring maximum flavour. These fillets are then cooked in a generous amount of clarified butter, with the marinade added to the pan to create a rich gravy. Pasandas make a hearty curry, perfect when paired with naan or homemade rotis.

Rice Dishes

Awadhi Biryani: Biryani, the timeless classic adored by all, reigns supreme as India’s most beloved delicacy. Originally hailing from Persia, this dish journeyed to Hindustan, evolving with regional flavours and preferences to become a finger-licking favourite across the nation. Among its many variants, Awadhi Biryani stands out, originating from the Awadh region of India.

Awadhi Biryani is a delectable rice preparation made using the distinctive dum style, or dumpukht, a signature technique of Awadhi cuisine. Traditionally crafted with mutton, it can also be made with chicken, offering a subtle, flavourful, and aromatic experience.

During the Mughal era, Awadh (now Lucknow) served as the capital, lending its name to this delicate biryani. Awadh cuisine, deeply influenced by the Nawabs of Awadh from Persia, gave rise to variations like vegetarian Awadhi dishes like Awadhi Veg Biryani. These adaptations cater to India’s diverse palate, ensuring that everyone, whether vegetarian or non-vegetarian, can savour the exquisite taste of Awadhi Biryani without disappointment.

Tehri: Tehri is a simple yet delicious one-pot meal cherished by families in North India. Mothers and grandmothers from Uttar Pradesh, Bihar, and Haryana often serve it for lunch alongside coriander chutney, raita, papad, and pickle.

While it might be mistaken for vegetable biryani or yellow pulao, Tehri has its own distinct charm. Unlike biryani, it doesn’t involve marinated ingredients, and unlike pulao, it doesn’t use stewed meat. Tehri finds a unique middle ground: it features the “bhun-na” (sautéing) of vegetables with fragrant spices reminiscent of biryani and combines rice and veggies without layering, similar to pulao.

Tehri’s origins trace back to the Kayastha community of Hindu bookkeepers in the courts of Awadh. This dish has many variations beyond Uttar Pradesh. In Jammu and Kashmir, a version called tehar is a staple comfort meal for Kashmiri Pandit households. This simpler version involves cooking rice with turmeric and adding a tadka (tempering) of mustard oil.

A Gourmet Tour of Awadhi Gastronomy

A Gourmet Tour of Awadhi Gastronomy showcases the elegance, sophistication, and rich flavours of Awadhi cuisine. Developed in the royal kitchens of the Nawabs, these dishes blend Mughal, Persian, and local influences to create a unique culinary experience.

Signature dishes range from a grand variety of kebabs, such as Galouti and Seekh to hearty biryanis and kormas. The cuisine also features breads like roomali roti and sheermal, and sweet delicacies such as shahi tukda and kheer. Awadhi cuisine is celebrated for its complex flavour profiles and royal heritage, making it a true feast for the senses.

Whether it’s the tender Kakori kebabs or the aromatic Awadhi biryani, this cuisine offers a timeless and exquisite dining experience that reflects the grandeur of its heritage.

Read more: Food Voyager

Often termed the ‘Queen of Fish’, Hilsa or Ilish fish is possibly the most popular fish among Bengalis. Full of bones and with a sweet flavour, Ilish maach has many multitudes—from being the centrepiece of debates and socio-economic markers to a metaphor for life and above all a symbol of Bengaliness with all its cultural legacy.

Unlike most fishes, Hilsa is a seasonal fish whose harvest commences at the early onset of monsoon every year and continues till September, with April being the most fertile month. Fish-loving Bengalis not only take pride in savouring this periodical delight but also dole out tips on buying the perfect catch. A decent-sized fish is pressed down on the belly to ascertain its firmness—the more upriver it has been caught, the fatter it is, and thus tastier.

Another considering factor is that the fish should not have a roe. Also, the flavour of the fish is subject to the kind of feed it gets. Decades of fascination for this piscine queen amongst Bengalis have made this fish a cult gastronomic status.

Many restaurants and hotels in Kolkata gear up to celebrate the piscine queen with its specially curated menu. Be it a quick steam, exotic gravy or a hearty stew—there are hundreds of recipes available while a few are tried and tasted delicacies of all time.

In this space, we have shared the most delectable and famous Ilish dishes that incorporate Bengal‘s cultural and geographical diversity.  

Panikhola Ilish

Panikhola Ilish (also known as Saada Ilish) is a rustic dish that hails from Bangladesh. It is a stew-based delicacy that is light, delicious and can be prepared anytime if there is some Hilsa stock at home. Known for its white texture, this Hilsa delicacy just requires tedious onion mixing, some green chillies and a generous glug of mustard oil.

Ilish Er Jhol

This particular preparation is one of the most comforting dishes among Bengali households.

It is a sparsely spiced jhol (thin curry) where fish is cooked in tempered kalonji (black cumin) and green chillies in mustard oil.

Potato wedges and aubergine are added on tempered spices and sautéed with salt, cumin and coriander powder, turmeric. Once done, enough water is added and when it starts to boil, fried Hilsa pieces (one can use raw fish as well) are added and cooked to perfection.

Bhapa Ilish

Bhapa Ilish which literally means ‘Steamed Ilish’ is a classic, delectable Bengali dish cooked in a potent mustard paste.

Even though it sounds very polished, it is a considerably easy recipe to execute and requires no special techniques. In this dish, Hilsa pieces are seasoned and coated in a mustard-coconut-yoghurt paste and steamed in a good old tiffin box. The addition of pungent mustard oil and slit green chillis on top of freshly cooked fish renders the delicacy a whole new dimension.

Doi Ilish

With a distinctive culinary appeal, Doi Ilish is an authentic Bengali signature dish enjoyed by almost every fish-loving patron.

As the name suggests, here fresh Hilsa chunks are simmered in a yoghurt-based gravy. Although a touch of preferably white mustard paste is added, the ideal flavour insists it should in no way overpower the subtleties of the tangy base.

Ilish Paturi

This iconic recipe is curated to bring out the flavours of the fresh Hilsa in all its glory.

A succulent, thick piece of the fish is coated in chilli and mustard paste and wrapped in a banana leaf and then steamed.

Perfect when teamed with piping hot rice and some green chillies—oh, the bliss!

Shorshe Ilish

The name itself conjures up a myriad of tantalizing tastes and aromas.

Relished by both epar bangla (West Bengal) and opar bangla (Bangladesh), this popular dish is not just a monsoon delicacy but also an integral part of auspicious occasions like Annaprasan and Marriage ceremonies and even Matshamukhi (after-death ceremony) as well. Here fresh, good and large Hilsa chunks are gently simmered in a mustard-laden gravy.

Though there are slight variations as some prefer fried fish over raw one and the optional mix of poppy (posto) paste to enhance the gravy, the undisputed king of zing in the Bengali kitchen is the constant.

Ilish Pulao

Ilish Pulao is quite an age-old dish attributed to the 17th-century ancestors of Siddhartha Bahubalindra of the Moynagarh Rajbari.

One can witness the aromatic delight of ghee, Gobindobhog rice (chinigura rice) and garam masala in this recipe.

Unlike Biryani, the pulao doesn’t overpower the piscine queen and to ensure the same, spices and aromatics are added in moderation.

The umami flavours of the Hilsa are balanced by the sweetness of mishti doi and coconut milk and the heat of fresh garam masala.

Ilish Korma

Well, if you think Hilsa and Shorshe (mustard) are synonymous, then think again.

Though the origin of the dish is debatable, it is loved and enjoyed on both sides of the Bengal border.

The fish is cooked in onion-garlic paste and green chillies. A little dahi (yoghurt) is added to thicken the gravy along with cashew paste and raisins that renders a badshahi touch. Once the fish is cooked, dollops of ghee, garam masala and fried onions are added on top. If this is not a royal affair, then we don’t know what is.

Mawa Ghat-er Ilish Bharta

Mawa Ghat is one of the largest Ferry Ghats in Bangladesh and is around 50 Km away from the country’s capital, Dhaka.

As evident from the name, this culinary delight hails from the other side of  Bengal and is quite sensational to the taste buds.

The speciality of this quintessential dish lies in the fact that it is prepared with left-out fish-tails only. The process is tedious since the chunks of fish-tails are fried first and deboned (this requires patience and a lot of time!) and then cooked bharta style.

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The Chairman and Treasurer of this state chapter is Mr.Sumit Vidhani Director & COO The Aananda Imperial, the Senior Vice President WCCF India and In Charge Chhattisgarh Chapter being Mr.Rajib Roy Choudhury along with veteran Chef Awadh Lal Shukla as the President of the state chapter.

The Association targets advancement of cuisines, culture and hospitality and tradition of Chhattisgarh through the chefs, culinary talents, culinary entrepreneurs, hospitality professionals, hotel owners of the region… bringing all the stakeholders under a common umbrella to create opportunities for awareness of Incredible Chhattisgarh on a national platform as well as Globally. The association aims at working with the State Tourism Board closely to strike a formidable camaraderie towards advocacy of the afore said.

On this occasion Mr.Rajib Roy Choudhury quoted “The time is ripe to expose and explore this silver lining… let the sun shine bright and productive on Chhattisgarh and its Tourism and Hospitality.”

He goes on to describe the region saying, “the sun sets beautiful in Chhattisgarh, birds fly past and return to the nest, the din and bustle gradually fades out and one can hear the sound of silence gently fluttering around, creating a soft peace before oblivion. Amidst the pristine stands tall the beautiful and culturally rich monuments, scenic dams, forests and temples which are witness to history, modern scientific developments, culture and the rich flora fauna of this beautiful but yet to be explored state.

“After a bout of strategic and mandatory lockdown, when the entire country came to a grinding halt to counter and fight the perils of the pandemic, the entire logistics, industries and various forms of mobility were all cloistered and closed, it is a great relief to know that a number of vaccines have finally arrived, some more on their way… resulting in people daring out of their houses and abodes. Riding this sentiment, Domestic Tourism in India is going to witness a new high in the coming days” he further quoted.

Chairman WCCF Chhattisgarh Mr Sumit Vidhani strongly feels that the state is also slated to see a new dawn in inbound Travel and Tourism, which otherwise has remained dormant till now. The resurgence has started setting in and green shoots are somewhat visible, with India ranking 5th in the world in terms of revival. He believes that Chhattisgarh can definitely be a major contributor.

The silver lining, he believes is that certain demand is expected to  impact on account of the ongoing concerns, India and its states are also expected to benefit from it as demand for MICE from within the country and from other Asian countries which got affected the most are expected to be diverted to and within Green zones in India to a greater extent… benefits of which are already visible.

Complementing this sentiment, Roy Choudhury added “Wedding Destinations within Chhattisgarh are also going to benefit because they are in the comparatively safer zones. The state is definitely one such attractive destination, given its rich flora, fauna, historical & cultural relevance.

“On the back of marginally positive sentiments for the domestic tourism led by social and industrial activities, we expect the momentum to pick up and going forward, the industry should be able to register some positive revenues starting from the third quarter,” he points out.

 India is a country with diverse religious sentiments which has led to considerable emotional travel, so it has an advantage largely to contribute to the domestic tourism demand and Chhattisgarh is one with ultimate pilgrimage resources in lieu to encompass.

Sumit Vidhani reiterated that the upcoming trend in the New Normal era is going to be of solo tourism or in small groups of families and close friends indulging in religious and spiritual backpacking. There is also a decent scope of smart business and revenge leisure travel within and post Covid and the state is definitely going to lead and yield from being a dormant offbeat destination till date to being a vibrant one as a part of the ”Dekho Apna Desh” campaign by the Government of India.

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