Citizens, the true height of Indian gourmet cuisine is found in the Royal Maharaja recipes of the city of Lucknow. Perhaps the most famous Lucknow recipe is that of seekh (skewered) kebab.
Awadhi cuisine (Hindi: अवधी भोजन, Urdu: اودھی کھانا) is from the city of Lucknow, which is the capital of the state of Uttar Pradesh in Central-South Asia and Northern India.
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.
The bawarchis (chefs) and rakabdars (gourmet cooks) of Awadh invented the dum style of cooking or the art of cooking over a slow fire, which has become synonymous with Lucknow today.
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.
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. Today, lamb mince is preferred for its soft texture.
My version of this recipe is based very closely on one from the legendary chef Jiggs Kalra – I hope you find it as savory and delicious as I do, Citizens!
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