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Awadhi Cuisine
Awadhi cuisine (, ) is a cuisine native to the Awadh region in Northern India and Southern Nepal. Awadhi cuisine can be divided in two parts; Traditional Awadhi cuisines and Nawabi cuisines. Cooking patterns of Lucknow are similar to those of Central Asia, the Middle East, and Northern India and Western India with the cuisine comprising both vegetarian and non-vegetarian dishes. The Awadh region has been influenced by Mughal cooking techniques, and the cuisine of Lucknow which bears similarities to those of Central Asia, Kashmir, Punjab and Hyderabad. The city is also known for its Nawabi foods. Nawabi Cuisine The ''bawarchis'' (chefs) and ''rakabdars'' (gourmet cooks) of Awadh invented the dum style of cooking or the art of cooking over a slow fire, which has become synonymous with Lucknow today. Their spreads consisted of elaborate dishes such as kebabs, kormas, biryanis, kaliyas, nahari-kulchas, zarda, sheermal, rumali rotis, and warqi parathas. The richness of Awad ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Awadh
Awadh (), known in British Raj historical texts as Avadh or Oudh, is a historical region in northern India and southern Nepal, now constituting the North-central portion of Uttar Pradesh. It is roughly synonymous with the ancient Kosala Region of Hindu scriptures, Hindu, Buddhist scriptures, Buddhist, and Jain scriptures. It was a province of all the major Muslim period in the Indian subcontinent, Islamic dynasties in India including the Mughal Empire. With the decline of late Mughal Delhi, Awadh became a major source of literary, artistic, religious, and architectural patronage in northern India under the rule of its eleven rulers, called Nawab of Awadh, Nawabs. From 1720 to 1856, the nawabs presided over Awadh, with Ayodhya and Faizabad serving as the region's initial capitals. Later, the capital was relocated to Lucknow, which is now the capital of Uttar Pradesh. The British conquered Awadh in 1856, which infuriated Indians and was recognised as a factor causing the Indian ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nawab Of Awadh
The Nawab of Awadh or Nawab of Oudh was the title of the rulers of Kingdom of Awadh (anglicised as Oudh) in northern India during the 18th and 19th centuries. The Nawabs of Awadh belonged to an Iranian dynasty''Encyclopædia Iranica'', R. B. Barnett of Sayyid origin from Nishapur, Iran. In 1724, Nawab Sa'adat Khan established the Kingdom of Awadh with their capital in Faizabad and Lucknow. History The Nawabs of Awadh were semi-autonomous rulers within the fragmented polities of Mughal India after the death of Aurangzeb in 1707. They fought wars with the Peshwa, the Battle of Bhopal (1737) against the Maratha Confederacy (which was opposed to the Mughal Empire), and the Battle of Karnal (1739) as courtiers of the Moghul. The Nawabs of Awadh, along with many other Nawabs, were regarded as members of the nobility of the Mughal Empire. They joined Ahmad Shah Durrani during the Third Battle of Panipat (1761) and restored Shah Alam II ( and 1788–1806) to the imperial thro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saffron
Saffron () is a spice derived from the flower of '' Crocus sativus'', commonly known as the "saffron crocus". The vivid crimson stigma and styles, called threads, are collected and dried for use mainly as a seasoning and colouring agent in food. The saffron crocus was slowly propagated throughout much of Eurasia and was later brought to parts of North Africa, North America, and Oceania. Saffron's taste and iodoform-like or hay-like fragrance result from the phytochemicals picrocrocin and safranal. It also contains a carotenoid pigment, crocin, which imparts a rich golden-yellow hue to dishes and textiles. Its quality is graded by the proportion of red stigma to yellow style, varying by region and affecting both potency and value. As of 2024, Iran produced some 90% of the world total for saffron. At US$5,000 per kg or higher, saffron has long been the world's costliest spice by weight. The English word saffron likely originates from the Old French ''safran'', which ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cardamom
Cardamom (), sometimes cardamon or cardamum, is a spice made from the seeds of several plants in the genus (biology), genera ''Elettaria'' and ''Amomum'' in the family Zingiberaceae. Both genera are native to the Indian subcontinent and Indonesia. They are recognized by their small seed pods: triangular in cross-section and spindle-shaped, with a thin, papery outer shell and small, black seeds; ''Elettaria'' pods are light green and smaller, while ''Amomum'' pods are larger and dark brown. Species used for cardamom are native throughout tropical and subtropical Asia. The first references to cardamom are found in Sumer, and in Ayurveda. In the 21st century, it is cultivated mainly in India, Indonesia, and Guatemala. Etymology The word ''cardamom'' is derived from the Latin , as a Latinisation (literature), Latinisation of the Greek language, Greek (), a compound of (, "Garden cress, cress") and (), of unknown origin. The earliest attested form of the word signifying "cres ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Paneer
Paneer (), is a fresh acid-set cheese, common in cuisine of South Asia, made from cow milk or buffalo milk. It is a non-aged, non-melting soft cheese made by curdling milk with a fruit- or vegetable-derived acid, such as lemon juice. Paneer was predominantly used in most north Indian dishes and is now commonly used throughout India due to its versatility as an ingredient in diverse dishes. Etymology The word ''paneer'' entered English from the Hindi-Urdu term ''panīr'', which comes from Persian () 'cheese', which comes from Old Iranian. Armenian (), Azerbaijani , Bengali ''ponir'' (পনির), Turkish and Turkmen , all derived from Persian , also refer to cheese of any type. History The origin of paneer is debated. Ancient Indian, Afghan, Iranian and Portuguese origins have been proposed for paneer. Legends about Krishna make several references to milk, butter, ghee and dahi (yogurt), but do not mention sour milk cheese. According to Arthur Berriedal ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mutton
Lamb and mutton, collectively sheep meat (or sheepmeat) is one of the most common meats around the world, taken from the domestic sheep, ''Ovis aries'', and generally divided into lamb, from sheep in their first year, hogget, from sheep in their second, and mutton, from older sheep. Generally, "hogget" and "sheep meat" aren't used by consumers outside Norway, New Zealand, South Africa, Scotland, and Australia. Hogget has become more common in England, particularly in the North (Lancashire and Yorkshire) often in association with rare breed and organic farming. In South Asian and Caribbean cuisine, "mutton" often means goat meat.''Oxford English Dictionary'', 3rd edition, June 2003Italian, make similar or even more detailed distinctions among sheep meats by age and sometimes by sex and diet—for example, ''lechazo'' in Spanish refers to meat from milk-fed (unweaned) lambs. Classifications and nomenclature The definitions for lamb, hogget and mutton vary considerably between ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Paratha
Paratha (, also parantha/parontah) is a flatbread native to the Indian subcontinent, with earliest reference mentioned in early medieval Sanskrit, India. It is one of the most popular flatbreads in the Indian subcontinent and the Middle East. Etymology and alternative names ''Paratha'' is an amalgamation of the words ''parat'' and ''Atta flour, atta'', which literally means layers of cooked dough. The word is derived from Sanskrit (S. पर, or परा+स्थः, or स्थितः). Alternative spellings and names include ''parantha'', ''parauntha'', ''prontha'', ''parontay'', ''paronthi'' (Punjabi language, Punjabi), ''porota'' (in Bengali language, Bengali), ''paratha'' (in Odia language, Odia, Urdu, Hindi), ''palata'' (; in Myanmar), ''porotha'' (in Assamese language, Assamese), ''forota'' (in Chittagonian language, Chittagonian and Sylheti language, Sylheti), ''faravatha'' (in Bhojpuri), ''farata'' (in Mauritius and the Maldives), ''prata'' (in Southeast Asia), ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rumali Roti
Manda roti (also called rumali roti) is a traditional Indian and Pakistani bread. They can be made with cardamom, ghee, sugar and milk. This roti is extremely thin and limp, and served folded like a handkerchief. Manda roti is usually made with a combination of whole-wheat atta flour and white wheaten maida flour and cooked on the convex side of a kadahi. It is also known as veechu roti in Tamil or mandige in other parts of South India. Etymology and history The word ''manda roti'' is a compound of two words: ''manda'' and ''roti''. The word ''manda'' is derived from the Sanskrit Sanskrit (; stem form ; nominal singular , ,) is a classical language belonging to the Indo-Aryan languages, Indo-Aryan branch of the Indo-European languages. It arose in northwest South Asia after its predecessor languages had Trans-cultural ... word ''maṇḍaka'' and ''roti'' from the Sanskrit word ''roṭikā. Maṇḍaka'' is a wheat-based flatbread mentioned in Sanskrit literature fr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kulcha
Kulcha is a Persian term for a disc-shaped loaf of leavened bread. In India India, officially the Republic of India, is a country in South Asia. It is the List of countries and dependencies by area, seventh-largest country by area; the List of countries by population (United Nations), most populous country since ..., this term is commonly used for regular English bread (which is disc-shaped). Origin and terminology The term ''kulcha'' is Persian and describes a disc-shaped loaf of bread, bun or even biscuit. However, in India this term came to be associated with round breads popularized during the British colonial period. In some parts of India, naan or tandoori parantha is often confused with kulcha. See also * List of Indian breads * List of Pakistani breads References External links * {{Indian Dishes Indian breads Pakistani breads Indian cuisine Kashmiri cuisine Punjabi cuisine Punjabi words and phrases Roti Flatbread dishes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Biryani
Biryani () is a mixed rice dish originating in South Asia, made with rice, meat (chicken, goat, lamb, beef) or seafood (prawns or fish), and spices. To cater to vegetarians, the meat or seafood can be substituted with vegetables or paneer. Sometimes eggs or potatoes are also added. Biryani is one of the most popular dishes in South Asia and the South Asian diaspora. Similar dishes are also prepared in many other countries like Iraq and Malaysia, and was often spread to such places by South Asian diaspora populations. ''Biryani'' is the single most-ordered dish on Indian online food ordering and delivery services, and has been labelled as the most popular dish overall in India. Etymology Some theories suggest that the it originated from the ''vrīhí'' (), meaning rice. Other theories suggest originated from ''birinj'' (), the Persian word for rice. Another theory states that it was derived from ''biryan'' or ''beriyan'' (), which means "to fry" or "to roast". It may ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korma
Korma or qorma (; ; ; ; ) is a dish with its origin in the Indian subcontinent, consisting of meat or vegetables braised with yogurt, water or stock, and spices to produce a thick sauce or gravy. Etymology The English name is an anglicisation of the Hindi-Urdu ''qormā'' (क़ोरमा, قورمہ), meaning " braise".Perry, C. "Korma, Kavurma, Ghormeh: A family, or not so much?" in Hosking (ed.) ''Food and Language: Proceedings of the Oxford Symposium on Food and Cooking 2009'', p. 254 It refers to the cooking technique used in the dish."korma" Merriam-Webster, accessed 30-01-18 All these words, and the names of dishes such as the ian g ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
