From aromatic biryanis to succulent kebabs, this Locknowi food festival in Mumbai promises patrons a wide array of Awadhi dishes
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Awadhi cuisine, an indigenous part of the city of Nawabs, Lucknow, with its rich history and royal heritage, offers a tantalising array of flavours and aromas that captivate food enthusiasts worldwide.
Presently, Barbeque Nation is hosting a food festival ‘Dawat-e-Lucknow’ in Mumbai, featuring a rich variety of mouth-watering Awadhi dishes.
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From aromatic biryanis to succulent kebabs, here are 10 must-try dishes that exemplify the culinary excellence of Awadh:
Lucknowi Biryani
A fragrant rice dish cooked with tender meat (usually mutton or chicken), saffron-infused milk, and a blend of spices. Lucknowi biryani is known for its delicate flavours and exquisite presentation, making it a timeless favourite among food connoisseurs.
Galouti Kebab
Originating from the kitchens of Nawabs, Galouti Kebab is a melt-in-your-mouth delicacy made from finely minced meat (traditionally beef or lamb), infused with aromatic spices and tenderisers. Served with ulte tawa ke parathe, it's a true culinary masterpiece.
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Sheermal
A traditional Awadhi bread, Sheermal is enriched with saffron, milk, and ghee, giving it a distinct flavour and soft texture. Often enjoyed with kebabs or curries, this sweet-scented bread is a delightful accompaniment to any meal.
Tunday Kebab
Legend has it that Tunday kebab originated in the 17th century, created by Haji Murad Ali, a one-armed chef known for his culinary prowess. Made from finely minced meat and a secret blend of over 100 spices, these soft and flavorful kebabs are a true testament to Awadhi culinary artistry.
Nihari
A slow-cooked stew made with tender meat, spices, and marrow bones, Nihari is a hearty and flavorful dish that originated in the royal kitchens of Awadh. Served with naan or khameeri roti, it's a beloved comfort food that warms the soul.
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Kakori Kebab
Named after the town of Kakori near Lucknow, these succulent kebabs are made from finely ground meat (usually lamb or goat) marinated in a blend of spices, raw papaya, and yoghurt. Grilled to perfection, Kakori kebabs are renowned for their melt-in-your-mouth texture and exquisite flavour.
Shahi Tukda
A decadent dessert fit for royalty, Shahi Tukda consists of deep-fried bread slices soaked in sugar syrup, layered with thickened milk (rabri), and garnished with nuts and saffron. Indulgent and irresistible, it's a delightful finale to any Awadhi meal.
Dum Pukht
Literally translating to "slow-cooked," Dum Pukht is a cooking technique that involves sealing meat and spices in a clay pot and slow-cooking it over a low flame. This method of cooking results in tender, flavorful dishes like Dum Pukht Biryani and Dum Pukht Chicken, known for their rich and aromatic flavours.
Pasanda
A classic Mughlai dish adopted and perfected by the chefs of Awadh, Pasanda features thinly sliced meat (usually beef or lamb) marinated in a yoghurt-based mixture and cooked in a rich, creamy sauce flavoured with nuts and aromatic spices. Elegant and indulgent, it's a dish fit for royalty.
Malai Gilori
A delicate sweet treat originating from Lucknow, Malai Gilori is made from khoya (reduced milk), sugar, and flavored with saffron and cardamom. Wrapped in a thin layer of edible silver foil (varak) and shaped like a paan (betel leaf), it's a delightful confection that showcases the artistry and attention to detail characteristic of Awadhi sweets.
From aromatic biryanis to indulgent desserts, each dish offers a unique blend of flavours and textures that will leave you craving more.
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