Uttar Pradesh Cuisines
Kakori Kabab
The seekh has long been considered a piece de resistance in the Awadhi dastarkhwan.
The beautifully executed kabab is what every Lucknowi is proud of. The seekh
kabab, introduced in this region by the Mughals, was originally prepared from
beef mince on skewers and cooked on charcoal fire. But later influences and
innovations led to the use of lamb mince which was preferred for its soft texture.
Besides, serving it on the dastarkhwan did not offend the sensibilities of the
Hindu guests. The immense popularity of this kabab led to further refinements
and improvements and one bawarchi from Kakori found much acclaim for his efforts
in this direction. Kakori is a small hamlet on the outskirts of Lucknow, in
the Lucknow-Malihabad mango belt.
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.
Nehari Khaas
The richness of Awadh Cuisine is not only in terms of the ingredients used but
also the variety in cuisine. If some dishes taste good owing to the rich flavour
of pure ghee and cream, some are incomparable though they may be cooked in the
humble mustard oil. Mustard oil is a common cooking medium in north India. The
mustard plant grown extensively in these parts is harvested in February and
March. In Awadh, even the mustard oil, extracted from the best quality of mustard
seeds, is heated in large cauldrons till it smokes. Then it is passed through
muslin cloth to remove any impurities. This oil is then collected and sealed
in large earthenware pots or urns and buried in the earth, preferably under
the shade of a tree or a cool place. It is left to mature for a period of 9
to 10 months, i.e. through the rainy season so that the oil is further cooled
when the rain water seeps into the ground. Then it is dug up and is ready for
use. The long period of underground storage transforms the oil to a granular
texture which is used for cooking purposes. It has a mild flavor unlike the
pungent unseasoned mustard oil, and is also less hot.
Nargisi Kofta
A very interesting aspect of Awadh cuisine is the inspiration it draws from
a myriad sources - seasons and celebrations, flora and fauna, personalities,
poetry and colour. 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 choice of egg for this dish was most appropriate. 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!
Kundan Kaliya
Kaliya is a mutton preparation with gravy along with the compulsory inclusion
of turmeric or saffron. It is a preparation commonly served at lunch or dinner
or both. To create novelty in this popular dish some variations have been devised
by the cooks of Awadh, for instance Mahi Kaliya, Chandi Kaliya and the unbeatable
Kundan Kaliya.
Shami Kabab
A formal spread in any Nawabi banquet of a nawab in Awadh was considered incomplete
without the inclusion of the Shami Kabab, an important constituent of the "Tora"
(presentation of food). It would be no exaggeration to say that it was the `National'
kabab of Awadh. Made from mince meat, the kababs are round patties filled with
spicy surprises and the tangy `kairi' or raw green mango. So ideally the best
time of the year to have these kababs is around the month of May when the fruit
of the mango tree is in its infancy.
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