If you want to taste the food of Uttar Pradesh, then must visit Uttar Pradesh with Theotherhome.com
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1. Cuisines ofUttar Pradesh
2. Kundan Kaliya Kaliya is a mutton preparation withgravy along
with the compulsoryinclusion of turmeric or saffron. This was a
delicacy designed by thebawarchis and rakabdars to pleasetheir
Nawabs. The carefully carved mutton pieceswrapped in gold leaf,
placed on a bedof rich gravy shimmering with goldamalgamated in it,
is a stimulant forjaded appetites.
3. Shami Kabab A formal spread in any Nawabi banquetof a nawab
in Awadh was consideredincomplete without the inclusion of theShami
Kabab. Made from mince meat, the kababs areround patties filled
with spicy surprisesand the tangy `kairi or raw green mango. The
texture of the kabab is extremelysoft and simply melts in the
mouth.
4. Kakori Kabab The Seekh has long been considered a piecede
resistance in the Awadhi dastarkhwan. The beautifully executed
kabab is whatevery Lucknowi is proud of. It is said that these
kebabs were inventedby the chefs of Kakori for an old andtoothless
Nawab of Awadh. Nawab askedchefs all over his kingdom to prepare
specialmeat for him and this is how these kebabscame into
existence. Ands these kebab just melts in the mouth
5. Gulnaar Kababs The Gulnaar Kabab is agourmets delight. The
blending of tomatoeswith spices andchicken, with a garnish ofred
rose petals is one of themost aesthetic dishes of thebawarchis of
Awadh.
6. Nehari Khaas the Nehari, interestingly, is also derivedfrom
a Hakimi Nuskha and it is especiallysuited to the body constitution
in thewinter months as it keeps the body warm. It has a mild flavor
unlike the pungentunseasoned mustard oil, and is also lesshot.
Mustard oil is used in the cooking ofcurries and even dry
vegetables. The Nehari is invariably cooked in mustardoil and is a
hot favorite of all the princesand paupers, the high and low, the
rich andpoor.
7. Nargisi Kofta In Urdu poetry one finds frequentreferences to
the "Narcissus-like eyes"(Nargisi aankhen) of the beloved. And sure
enough, the bawarchis of Awadhdesigned the Nargis Kofta, extending
thesimile to the dastarkhwan! The Nargisi Kofta is essentially a
hard boiledegg, wrapped in mince and deep fried, whenhalved
lengthwise it resembles the eye!Purists go to the length of
selecting eggswhich are more slim than round to get theperfect
shape!
8. Patili Kabab This particular kabab is preparedespecially
well by Begum of Kurkiwho still maintains high standardsof
gastronomy. The cooking of mince on slow firewith ghee and spices
infuses themeat with a subtle aroma, andthe superbly soft texture
of thekabab makes partaking of it apleasurable experience!
9. Pasanda Kababs The raan or mutton offersnumerous
possibilities for thedaskarkhwan. The PasandaKabab is one such
mouthwatering preparation. The pasanda is a two inchsquare boneless
cut flattenedout by beating with the bluntside of knife. It can
either beskewered or cooked in avessel.
10. Shab Deg . "Shab Deg" is a beautiful blend of wholeturnips,
Kashmiri ver, mutton balls andspices cooked in a `deg through the
nightor "shub". The treatment of turnips with saffron, thespecial
Kashmiri vers brought all the wayfrom Kashmir with the distinctive
aroma ofsaffron and Kashmiri onions, and thekoftas, cooked on the
slow fire in a sealeddeg till the break of dawn, lend this dish
itsdistinguished status.
11. Zamin Doz An old recipe for cooking fish is the `ZaminDoz
Machhli. Apart from the carefully crafted ingredients,pieces of
fish are also cooked in the gravy. they are cooked to the perfect
texture.
12. Lucknowi Biryani The method of cooking the Biryani isthe
`Dum Pukht method whichimparts a typical Awadh flavour to thisrice
preparation. Biryani literally means fried or`bhuna, and in this
preparation, therice is lightly fried before beingcooked in the
mutton stock. Hencethe name, differentiating it from thepulao where
the rice is parboiled.
13. RoomaliRoti The `Roomali Roti is suggestive of the scarf
orhandkerchief like appearance of this bread. Shaped without
rolling on a board and cooked on aconvex iron griddle, this bread
is very special toAwadh. The fine texture of the bread makes it an
excellentaccompaniment for delicate kebabs and kormas.
14. Sheermal The `Sheermal, invented in Lucknowby an ace
bread-maker by the name ofMuhammadan, is a rich breadconsisting
mainly of flour, milk, fat andsaffron. Though traditionally cooked
in an irontandoor, it can be cooked in a mahitawa also by covering
with a lid andapplying heat from the top andbottom.
15. Come tingle your taste buds!!!
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