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This web-site is for the lovers of Awadh Cuisine

 

ABOUT AWADH AND ITS CUISINE

Awadh was ancient name for present Lucknow and surrounding regions, capital of Uttar Pradesh in North India. Left is a map of erst-while Awadh, obtained from Archaeological Survey Department of the Government, which was issued by the Awadh Imperial Court in the year 1849.

"Shab-Deg" literally a mutton preparation slow cooked through the night in a vessel

Dastarkhwan-e-Awadh

The only book, available on the cuisine of this region, "Dastarkhwan-e-Awadh" describes the history and cultural roots of the Awadh cuisine of a bygone era of gracious living. The Nawabs of Awadh were renowned for their extravagance and patronage of the best courtesans, craftsmen and cooks.

Bhul-Bullaya
Bhul-bhulayya : an old building of Lucknow

Like the internationally acclaimed dance form of Kathak, the exquisite ‘chikan’ embroidery, the cuisine of Awadh is famous for its "nafaasat" and "nazaakat" (delicateness), achieved through a magical blending of spices, slow fire cooking, and its harmony with the seasons of nature.

"Dastarkhwan" literally means a meticulously laid-out ceremonial dining spread. It is customary in the Awadh region for three generations to sit around and share the Dastarkhwan. Laden with the finest and the most varied repertoire of the ‘Bawarchis’ (cooks), the Dastarkhwan of the ‘Roessa’ (the rich) were called ‘Khasa’ (special). This book presents the cornucopia of recipes from the ‘Khasa’ category.

ABOUT THE AUTHORS

Sangeeta Bhatnagar received her college and university education in the capital city of Lucknow, the seat of Awadh culture. She also obtained her Ph.D. in Economics from Lucknow University and also lectured there for a few years. Complete dearth of books on Lucknawi cuisine fuelled the inspiration and the generous backing of U. P. Tourism Department and Hotel Management Institute , Lucknow made it a feasible proposition. Contact: sangeetabhatnagar@hotmail.com.

R. K. Saxena has two decades of rich experience in the hotel and catering industry. After graduating from Bombay University he got his Post Graduate Diploma in Specialised Hotel Management from Bombay Catering Institute. Thereafter , he spent ten years in the hotels of Lucknow, Bombay, Goa and Washington D.C. mostly operating and managing the catering outlets and hotels spending a lot of time in the kitchens. After heading the catering department of the Bangalore Hotel School for six years , he presently heads the Hotel Management Institute at Lucknow. Having been associated with Awadh cuisine for long the author was motivated to write a book on the subject because he felt that one of the finest cuisines in the world was heading towards an end due to under-research, under-documentation, lack of knowledge and publicity. 
Contact: rk_saxena@hotmail.com

'The Cook' - A sketch by an invalid English lady, 1838
[From the book The King of Oudh, his brother and Attendants]

Using anecdotes and information from the descendants and scions of the Nawabs and Taluqdars; Bawarchis and ‘Rakabdars’ (specialist cooks) ; both Sangeeta Bhatnagar and R.K.Saxena have endeavoured to provide a glimpse of the fastidious culture and cuisine of Awadh in its true ambience. It is the first book to present timeless classic recipes from the stately kitchens of the Awadh region renowned for the finest food.

RECIPES

KAKORI KABAB (MUTTON)

ZAMIN DOZ MUCHHLI (FISH)

MURG MUSSALAM (CHICKEN)

LAZEEZ LAUKI (VEG)

DUM BHINDI (VEG)

NIMONA (VEG)

MORE RECIPES

 
Typical Awadhi Dish : Yakhni Pulao 

The colour pictures in the book are not only illustrative but provide in themselves a glimpse of past and present day Awadh.

AVAILABILITY OF THE BOOK

Book can be obtained directly through publisher :

Harper Collins (INDIA) Private Limited,
7/16 Ansari Road, Daryaganj,
NEW DELHI-110 002. INDIA
Tel. 91-11-3278586
http://www.harpercollinsindia.com/cookery.htm

And also through,

http://www.rupaandco.com/cookery.htm

http://www.gobookshopping.com/allbooks/3124.htm

http://www.tasleemlucknow.com

Price Indian Rs. 395/- in India, Pakistan and Sri Lanka
In other countries U.S.$ 19.95

For more recipes, visit following :

http://www.nettlinx.com/travel/indian_states_foodcuisUP.htm

http://www.up-tourism.com/cuisine.htm

http://www.upportal.com/culture/cuisine_non.shtml

For any suggestion please
Contact Satyendra K Gupta at rsmultimediauk@yahoo.com