Lucknowi cusine

LUCKNOWI CUISINE KNOW AS AWADHI CUISINE

1. LUCKNOWI CUISINE PRESENTED BY SUBHAM PANDEY

2. lucknow Lucknow is the capital city of the Indian state of Uttar Pradesh.  It is the eleventh most populous city and the twelfth most populous urban agglomeration of India. Lucknow has always been known as a multicultural city that flourished as a North Indian cultural and artistic hub, and the seat of power of  Nawabs  in the 18th and 19th centuries. It continues to be an important centre of governance, administration, education, commerce, aerospace, finance, pharmaceuticals, technology, design, culture, tourism, music and poetry. According to one legend, the city is named after  Lakshmana , a hero of the ancient Hindu epic Ramayana. The legend states that Lakshmana had a palace or an estate in the area, which was called  Lakshmanapuri

3. Climate Lucknow has a humid subtropical climate with cool, dry winters from mid-November to February and dry, hot summers with thunderstorms from late March to June. The rainy season is from July to September when the city gets an average rainfall of 896.2 millimetres (35.28 in) from the south-west monsoon winds, and occasionally frontal rainfall will occur in January. In winter the maximum temperature is around 25 °C (77 °F) and the minimum is in the 3 °C (37 °F) to 7 °C (45 °F) range.  Fog is quite common from mid-December to late January. Occasionally.

4. Flora and fauna Lucknow has a total of only 5.66 percent of forest cover, which is much less than the state average of around 7 percent. Different varieties of mangoes, especially  Dasheri , are grown in the  Malihabad . The main crops are wheat, paddy, sugarcane, mustard, potatoes, and vegetables such as cauliflower, cabbage, tomato, and  brinjals .   Similarly, sunflowers, roses, and marigolds are cultivated over a fairly extensive area. Many medicinal and herbal plants are also grown here. The Lucknow Zoo, one of the oldest in the country, was established in 1921. It houses a rich collection of animals from Asia and other continents. The zoo also has enjoyable toy train rides for the visitors. The city also has a botanical garden, which is a zone of wide plant diversity.

5. Lucknowi cuisine Awadhi cuisine is a cuisine native to the city of Lucknow, which is the capital of the state of Uttar Pradesh in Northern India. It is very closely related to Bhojpuri cuisine of it neighboring region,  Bhojpur . The cooking patterns of Lucknow are similar to those of Central Asia, the Middle East, and Northern India with the cuisine comprising both  vegetarian  and non-vegetarian dishes. The  Awadh  region has been greatly influenced by  Mughal cooking techniques, and the cuisine of Lucknow bears similarities to those of Central Asia, Kashmir, Punjab and Hyderabad. The city is also known for its  Nawabi  foods

6. The  bawarchis  (chefs) and rakabdars (gourmet cooks) of Awadh invented the  dum style of cooking or the art of cooking over a slow fire. Their spreads consisted of elaborate dishes such as kebabs, kormas,  biryanis , kaliyas ,  nahari-kulchas , zarda , sheermal ,  rumali rotis , and  warqi parathas . The richness of Awadh cuisine lies not only in the variety of cuisine but also in the ingredients used like mutton,  paneer , and rich spices, which include cardamom and saffron.  Lucknow is proud of its Kebabs. There are several varieties of popular kebabs in Awadhi cuisine viz. Kakori Kebabs, Galawat ke Kebabs, Shami Kebabs, Boti Kebabs, Patili - ke -Kebabs, Ghutwa Kebabs and Seekh Kebabs are among the known varieties.

7. List of popular Kebabs The  Seekh Kebab has long been considered a piece de resistance in the Awadhi dastarkhwan . Introduced by the  Mughals  it was originally prepared from beef mince on skewers and cooked on charcoal fire.   Tunde ke Kabab  in Chowk is the most famous outlet for Kababs even today. The tunde kabab claims to be unique because of the zealously guarded family secret recipe for the masala , prepared by women in the family. It is said to incorporate 160 spices. Kakori kabab  is considered blessed since it was originally made in the place by the same name in the  dargah  of Shah Abi Ahder Sahib with divine blessings.

8. Shami Kebab is made from mincemeat, usually with chopped onion, coriander, and green chillies added. The kebabs are round patties filled with spicy mix and tangy raw green mango. An unusual offering is the  Pasanda Kebab,  piccata  of lamb marinated and then sautéed on a griddle. Boti kebab is lamb marinated in yoghurt and cooked on skewers in a  tandoor  oven. Vegetarian kebabs include Dalcha Kebab, Kathal ke Kebab, Arbi ke Kebab, Rajma Galoti Kebab (kidney bean kebab cooked with aromatic herbs), Zamikand ke Kebab ( Lucknowi yam kebabs), etc.

9. Curry preparations Korma is actually the Indian name for the technique of braising meat. It originated in the lavish Moghul cuisine wherein lamb or chicken was braised in velvety, spiced sauces, enriched with ground nuts, cream and butter. kormas are rich, they are also mild, containing little or no cayenne or chillies.There are both vegetarian ( navratan korma) and non-vegetarian (chicken, lamb, beef and fish korma) varieties of korma. Murgh Awadhi Korma is a classic from Lucknow.

10. Rice preparations Pullao is made by cooking meat in ghee with warm aromatic spices and then layered with meat curry or marinade (depending on the type of biryani ), then sealed and cooked over low heat until done. The vegetarian version is called  tehri . Nawabi Chicken Dum Biryani

11. Bread preparations As wheat is the staple food of the state, breads are very significant. Breads are generally flat breads baked in a pan; only a few varieties are raised breads. Improvisations of the roti are of different types and made in various ways and include the rumaali roti , tandoori roti ,  naan   kulcha , lachha   paratha , sheermaal and baqarkhani . Breads made of other grains have descriptive names only, thus we have  Makai ki roti ,  Jowar ki roti  ,  Bajre ki roti ,  chawal-ki-Roti  .

12. Chapati  is the most popular roti in India, eaten for breakfast, lunch, or dinner. Puri  are small and deep fried so they puff up. Paratha  is a common roti variant stuffed with fillings of vegetables, pulses, cottage cheese, and even mince meat and fried in ghee or clarified butter. This heavy and scrumptious round bread finds its way to the breakfast tables of millions. Rumali Roti  is a thin bread baked on a convex metal pan. The Urdu/Hindi word  rumaali  means kerchief. Tandoori Roti  is thicker bread that is baked in a  tandoor , and can be crispy or chewy depending on its thickness. Naan  is a pan-baked soft thick bread. Sheermaal  is a sweet baked yeast naan made with flour, milk, sugar, and saffron. Baqarkhani  is a variation of sheermaal that is cooked on a griddle rather than baked.

13. Chaat Chaat  and  Samosa  originated in Uttar Pradesh but now are popular nationwide and abroad. these are the integral part of street foods across India. The chaat variants are all based on fried dough, with various other ingredients. The original chaat is a mixture of potato pieces, gram or chickpeas and tangy-salty spices, with sour home-made Indian chilli and  Saunth  , fresh green coriander leaves and yogurt for garnish, but other popular variants included  Aloo tikkis  ,  dahi puri ,  golgappa ,  dahi vada  and  papri chaat . There are common elements among these variants including  dahi , or yogurt; chopped onions and coriander; sev and  chaat masala , a spice mix typically consisting of  amchoor   cumin, Kala Namak   coriander, dried ginger, salt, black pepper, and red pepper. The ingredients are combined and served on a small metal plate or a banana leaf, dried and formed into a bowl.

14. Desserts Winters are dedicated to  halwas  of all kinds that came to stay in India. There are several varieties of these, prepared from different cereals, such as gram flour, sooji , wheat, nuts and eggs. The special halwa or halwa sohan , has four varieties: Papadi , Jauzi , Habshi and Dudhiya .

15. Most Famous dishes of Awadhi Cuisine Murg Musallam Murg Musallam is a stuffed roasted chicken. The chicken is first marinated for several hours and stuffed with boiled eggs and dry fruits, which is further cooked in different spices. This dish is considered as favorite one of the royal family. The dish is garnished beautifully with chandi vark .

16. 2 . Biryani One of mu favorite, it is a dish consisting of rice cooked with meat, different spices, and dry fruits. It is cooked in a special way known as “ dum ”. The dish is always served with dahi raita and green chutney which adds up its flavor. The garnishing of a dish is done in a very different way i.e. with sliced up fried onions.

17. 3. Makkhan Malai The Awadhi cuisine is not just famous for its vegetarian and non-vegetarian dishes, but also for its amazing desserts too. This is a special dessert made of churned milk flavored with saffron and cardamom. It is lighter than air and you will not even feel a thing in your mouth except refreshing flavor of saffron, cardamom and dry fruits.

18. 4.Mutton Korma The dish is prepared by cooking mutton in the spicy gravy made out of dry fruits, yogurt, and cream. The mutton is cooked on a low flame so that the spices added to the curry add its flavors to it. The mutton becomes tender and juicy in taste. It is served with paratha or rice and tastes delicious.

19. 5. Nihari Ghost It’s a dish made of spicy sauce and tender meat. The content of sauce of this dish is more with tender mutton soaked into it. The spicy sauce of this dish will blow your mind.