Daawat-e-Awadh

Lisa Roy

Daawat-e-Awadh

Known for its spices, India is a country with diverse multi-cuisine available in every restaurant, evoking the concept of unity in diversity. One such cuisine is Awadhi Cuisine, from the land of the Nawabs, Lucknow. The term "Awadh" itself has a regal ring. So, let us delve slightly deeper into the history of Awadh, the Royal Land.

City Of Nawabs, Awadh; Image Source- Pinterest

Located in the fertile plain between the Ganges and the Yamuna rivers, Awadh was known as India's granary and was strategically important for controlling the Doab. Awadh was known to be one of the wealthiest kingdoms of the time who managed to maintain its independence even after the malicious threats from Marathas, Afghans, and Britishers.

The Mughals first occupied this area in the 16th century, and by the 18th century, it was under the control of the Nawabs of Awadh, who had become powerful as the Mughals' influence gradually waned. By 1856, the Britishers took control of Awadh and exiled Nawab Wajid Ali Shah to Calcutta. The Britishers reorganized this region’s administrative and territorial jurisdiction, renaming it the United Province of Agra and Oudh. The power and patronage dynamics in the area shaped and influenced Awadhi cuisine.

Another speciality of this cuisine is its dumpukht style which has been adopted from Persia and Central Asia. Awadhi cuisine is believed to give a royal taste when it’s cooked on low flame for hours.

The dumpukht technique entails allowing the food to breathe in its own aromas or juices while also becoming deeply infused with the flavor of the accompanying spices. Along with dumpukht, Gil Hikmat is another unique technique used to make this royal cuisine. In this technique, all the stuffings can be meat-based for the non-vegetarians and vegetable-based for vegetarians. It is then wrapped in the banana leaf and layered with Multani mitti and buried in the earth. A low flame fire is placed on it. Isn’t it interesting how people used to be so creative with their food preparation?

This series will take you to an exotic land of Awadhi food, making you fall even more in love with this region.

Under the rule of the Nawabs of Awadh, the most-loved Awadhi Cuisine developed its distinct flavor. Burhan-ul-Mulk Saadat Khan was the first Nawab ruler from Persia. Thus, there was a heavy influence of Persian Cuisine in Awadhi Kitchen. An artful fusion of Mughal, Persian and regional influences was developed in the royal kitchens of the Nawabs.

The most distinguishing feature of Awadhi Cuisine is the blending of spices carefully. Awadhi cuisine was later perfected by the royal khansamas, who took some hints from the Mughals and local influences. However, there is a fine line between the two.

One of the most noticeable differences between Awadhi and Mughlai cuisine is that, whereas the latter is distinguished by a zealous use of spices, cream, milk, nuts, the former is distinguished by subtle and delicate flavors and a nuanced use of spices.