Top Awadhi recipes 2024

Awadh was ruled over by a legion of Nawabs, both Mughal and Non-Mughal. While a prominent Islamic influence shaped the culinary map of Awadh, many other local factors also made the cuisine in their own way. For instance, the Mughal’s may have gotten the Biryani here from Persia, but it was here that the Mughal khansamas added all the Indian spices and gave it the much-needed desi love and attention. From start to finish, a typical Awadhi spread is filled with all things rich and extravagant. When you are cooking Awadhi food, you cannot be in hurry, these dishes demand patience.   

Awadhi Recipes For Breakfast

Nihari, derived from Arabic word ‘Nahar’ which means morning was a special breakfast item that was eaten after the first morning prayer, the thin mutton stew is famously paired with sheermal, a sweet, leavened flatbread. Melt-in-the-mouth Galawati Kabab, Shami Kabab, Boti Kababs are also eaten for breakfast with a variety of complementary flatbreads like ulte tawa ka paratha and rumali roti. There are many veg kababs like zamikand kabab and Dahi kababs too for those who aren’t meat eaters 

Awadhi Recipes For Lunch

For lunch you can spice things up with none other than the Awadhi Chicken Biryani, a feisty rice and meat combo with loads of rustic spices and onions. A vegetarian gem from the Awadhi kitchens is Navratan Korma, a mild, mixed veg delicacy. The range of kormas are equally tempting. Feast on badami chicken korma or mushroom korma, the choice is yours.  

Awadhi Recipes For Dinner

Tehri or a Lucknawi mixed veg pulao is a hot, rice dish that will make sure you end your day with a bang. Pair it with raita and you are good to go. Paneer do pyaaza or mutton do pyaaza, are two perfect delicacies to understand one of the finest culinary techniques of the Awadhi cooks. Makai Korma or Dal Nawabi can also ensure that you have a wholesome feast.