We have reached the fag-end of the state wise culinary journey and today, we are in Uttar Pradesh. Regular day-to-day lunch is the common dal-chawal-subzi-roti combination (Rice with dal, roti and veggies), so I thought I would turn to the capital city Lucknow’s rich Awadhi cuisine.
Awadh is the current Lucknow (and some surrounding regions) now and is known for its royal Nawabs and rich food fit for the kings. Dum style cooking (slow covered cooking over low fire) is what the place is most famous for.
This is what the wiki says: “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 consisted of elaborate dishes like kebabs, kormas, biryani, kaliya, nahari-kulchas, zarda, sheermal, 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. “
The thali here is a simple affair with a nawabi pulao that’s cooked in milk. Sultani dal is nothing but toor dal made rich with yogurt, cream and milk. Mattar ka nimona which is a green peas preparation. The bhindi is cooked in dum, though I couldn’t make out too much of taste difference.
Boondi ka raita is a simple yogurt prepared with ready made boondi(gram flour mini dumplings).
The lachha paratha is a favourite with my son. The rice too turned out to be good for my son since it was not spicy.
Thali idea : Ribbons To Pastas
- Nawabi Pulao : A simple pulao cooked in milk. I added the vegetables too at the time of cooking itself. This is then layered and baked later.
- Sultani dal : A toor dal preparation made rich by the addition of yogurt, milk and cream
- Dum Bhindi : Bhindi curry, cooked dum style
- Mattar ka nimona : Green peas curry
- Boondi raita : Gram flour dumplings (boondi) in yogurt. A simple raita
- Lachha Paratha : A layer pattered paratha.
- Salad : Onion rings and lemon wedges