Cuisines of Uttar Pradesh

Daphne Joan Pierce 04116603912

Kundan Kaliya
Kaliya is a mutton preparation with gravy along with the compulsory inclusion of turmeric or saffron. This was a delicacy designed by the bawarchis and rakabdars to please their Nawabs. The carefully carved mutton pieces wrapped in gold leaf, placed on a bed of rich gravy shimmering with gold amalgamated in it, is a stimulant for jaded appetites.

Shami Kabab
A formal spread in any Nawabi banquet of a nawab in Awadh was considered incomplete without the inclusion of the Shami Kabab. Made from mince meat, the kababs are round patties filled with spicy surprises and the tangy `kairi' or raw green mango. The texture of the kabab is extremely soft and simply melts in the mouth.

de resistance in the Awadhi dastarkhwan. The beautifully executed kabab is what every Lucknowi is proud of. It is said that these kebabs were invented by the chefs of Kakori for an old and toothless Nawab of Awadh. Nawab asked chefs all over his kingdom to prepare special meat for him and this is how these kebabs came into existence. Ands these kebab just melts in the mouth

Kakori Kabab The Seekh has long been considered a piece

Gulnaar Kababs

The Gulnaar Kabab is a gourmet's delight. The blending of tomatoes with spices and chicken, with a garnish of red rose petals is one of the most aesthetic dishes of the bawarchis of Awadh.

 the Nehari, interestingly, is also derived from a Hakimi Nuskha and it is especially suited to the body constitution in the winter months as it keeps the body warm. It has a mild flavor unlike the pungent unseasoned mustard oil, and is also less hot. Mustard oil is used in the cooking of curries and even dry vegetables. The Nehari is invariably cooked in mustard oil and is a hot favorite of all the princes and paupers, the high and low, the rich and poor.

Nehari Khaas

Nargisi Kofta
In Urdu poetry one finds frequent references to the "Narcissus-like eyes" (Nargisi aankhen) of the beloved. And sure enough, the bawarchis of Awadh designed the Nargis Kofta, extending the simile to the dastarkhwan! The Nargisi Kofta is essentially a hard boiled egg, wrapped in mince and deep fried, when halved lengthwise it resembles the eye! Purists go to the length of selecting eggs which are more slim than round to get the perfect shape!

Patili Kabab
This particular kabab is prepared especially well by Begum of Kurki who still maintains high standards of gastronomy. The cooking of mince on slow fire with ghee and spices infuses the meat with a subtle aroma, and the superbly soft texture of the kabab makes partaking of it a pleasurable experience!

Pasanda Kababs
The raan or mutton offers numerous possibilities for the daskarkhwan. The Pasanda Kabab is one such mouth watering preparation. The pasanda is a two inch square boneless cut flattened out by beating with the blunt side of knife. It can either be skewered or cooked in a vessel.

Shab Deg
. "Shab Deg" is a beautiful blend of whole turnips, Kashmiri ver, mutton balls and spices cooked in a `deg' through the night or "shub". The treatment of turnips with saffron, the special Kashmiri vers brought all the way from Kashmir with the distinctive aroma of saffron and Kashmiri onions, and the koftas, cooked on the slow fire in a sealed deg till the break of dawn, lend this dish its distinguished status.

Zamin Doz
An old recipe for cooking fish is the `Zamin Doz Machhli. Apart from the carefully crafted ingredients, pieces of fish are also cooked in the gravy. they are cooked to the perfect texture.

Lucknowi Biryani
The method of cooking the Biryani is the `Dum Pukht' method which imparts a typical Awadh flavour to this rice preparation. Biryani literally means fried or `bhuna', and in this preparation, the rice is lightly fried before being cooked in the mutton stock. Hence the name, differentiating it from the pulao where the rice is parboiled.

Roomali Roti
The `Roomali Roti' is suggestive of the scarf or handkerchief like appearance of this bread. Shaped without rolling on a board and cooked on a convex iron griddle, this bread is very special to Awadh. The fine texture of the bread makes it an excellent accompaniment for delicate kebabs and kormas.

 The `Sheermal', invented in Lucknow by an ace bread-maker by the name of Muhammadan, is a rich bread consisting mainly of flour, milk, fat and saffron. Though traditionally cooked in an iron tandoor, it can be cooked in a mahi tawa also by covering with a lid and applying heat from the top and bottom.

Sheermal

Come tingle your taste buds!!!