Spices of Awadh

The cooking patterns of the city are similar to those of Central Asia, the Middle East, and Northern India as well. Awadh has been greatly influenced by Mughal cooking techniques, and the cuisine of Lucknow bears similarities to those ofKashmir, Punjab and Hyderabad; and the city is famous for its Nawabi foods. The bawarchis and rakabdars of Awadh gave birth to the dum style of cooking or the art

of cooking over a slow fire, which has become synonymous with Lucknow today.Their spread would consist of elaborate dishes like kebabs, kormas, biryani, kaliya, nahari-kulchas, zarda, sheermal,Taftan, roomali 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 including cardamom and saffron.

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