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Chicken Nawabi
Chicken, yogurt and red chilies come together in this Lucknowi dish, fragrant with turmeric and ginger and simmered on the stove. Finish with paprika and garnished with the eggs.
Royal court cuisine of northern India renowned for melt-in-the-mouth kebabs, fragrant gravies, and sealed pot cooking.
Awadhi cooking reached artistic heights under the Nawabs of Awadh in Lucknow, who patronized master chefs to refine gentle dum cooking and complex aromatic spice blends.
Silky spiced minced meat patties tenderized with green papaya and pan-fried in clarified butter.
Delicate rice dish layered with tender pre-cooked meat in a subtle saffron and cardamom gravy, sealed and gently finished.
أطباق أصيلة وطهي منزلي من Awadhi (Lucknow & Rampur).
Chicken, yogurt and red chilies come together in this Lucknowi dish, fragrant with turmeric and ginger and simmered on the stove. Finish with paprika and garnished with the eggs.
Lucknow's melting kebab: mutton minced to a paste, tenderized with raw papaya and seasoned with dozens of spices, then seared into soft discs that dissolve on the tongue. Served with warqi paratha, it is the peak of Awadhi kebab craft.
Mutton, lentils and papayas come together in these Lucknowi kebabs, fragrant with ginger and chilli and cooked in a pan.
The nawabi counterpoint to Hyderabad's fire: meat first cooked in a delicate yakhni korma, then layered with parboiled rice and sealed under dum — pale, restrained, and perfumed with kewra and saffron rather than chili.