Breathe in the aroma of this princely mutton biryani, cooked the royal Awadhi style! Perfect for your dinner table feasting!
Melt in your mouth kebabs from the Awadhi table. Try this aromatic and flavorsome galouti kebab recipe.
A royal delicacy from Awadh, this dish is absolutely sensational. The prawns are first cooked in ghee till they're nice and crisp and then in a yogurt-based gravy along with fenugreek seeds and leaves, ginger-garlic ...
Chicken cooked elaborately in different masalas. A true Nawabi feast.
Tender chunks of chicken tossed with the tang of tomatoes, an array of spices and chillies.
A creamy chicken curry with a distinctive nutty taste.
Chicken marinated in yoghurt and spices - grill it, bake it or use a tandoor.
So spicy, so easy! Chicken loaded with masalas & absolutely mouth-watering. Serve with a tandoori roti topped with butter, and go straight to heaven.
Thoroughly marinated, mutton cubes are cooked and then grilled on a skewer.
This is a traditional recipe of marinated mutton cooked in a spicy curry made with yogurt, cream, tomatoes and various spices.
Awadhi biryani that evolved in Kolkata in the 19th century differs from others because it contains boiled potatoes along with rice and gosht (mutton).
Every now and then, especially if we had unexpected guests at home, the chicken chaap would make an appearance.
With more and more youngsters taking a turn towards fitness, vegetarianism is getting high on the agenda of the people of Lucknow.
Lucknow is probably the best place in the country to explore Awadhi cuisine and sample some of the most delicious culinary creations of all-time.
As Avadh grew in importance, a distinct, refined courtly culture developed, influenced by the sophistication of the Persians, but equally an outcome of what we now call the Indo-Islamic culture of India-our Ganga-Jamuna tehzeeb.
Hitting the food trail in Lucknow is a pilgrimage! In this land of indulgent nawabs and haute Awadhi cuisine, a lavish dastarkhwan - Persian for a well-laid-out spread of dishes - awaits worshippers of good ...
The famous Kakori Kebabs are believed to have been invented by the rakabdars of an insulted Awadhi Aristocrat.
Interestingly, tehri finds a dedicated spot in the repertoire of Awadhi cuisine.
The word Keema is believed to have been borrowed from the Turkish word Kyma, which means minced meat.Here are eight keema recipes that would leave you licking your fingers.
The famous Ulte Tawe ka Paratha is generally savoured with Lucknow's favourite melt-in-the-mouth Galouti Kebabs. Let us take you through what this special dish is and of course a recipe to try at home.