IN.01.0001
Dum Pukht — Sealed Dough Lid Biryani (दम पुख्त)
Dum pukht (دم پُخت, 'breath cooking' in Persian) is the Awadhi technique of sealing a cooking vessel…
Dum pukht cooking was sys
IN.01.0002
Galawat Ke Kebab — Texture Through Fat Content (गलौटी कबाब)
Galawat ke kebab (गलौटी कबाब, 'that which melts') is the legendary Lucknowi kebab attributed to Haji…
Attributed to Haji Murad
IN.01.0003
Kakori Kebab — Ultra-Fine Mince and Raw Papaya Tenderiser (काकोरी कबाब)
Kakori kebab (काकोरी कबाब) is the ultimate expression of Awadhi ground meat refinement — named for K…
Kakori village, Uttar Pra
IN.01.0004
Kakori Kebab — Ultra-Fine Mince Melt-in-Mouth Skewer (काकोरी कबाब)
Kakori kebab (काकोरी कबाब) is the most refined of Awadhi kebabs, developed in the late 19th century …
Kakori town, Uttar Prades
IN.01.0005
Lucknowi vs Hyderabadi Biryani Distinction (لکھنوی بریانی فرق)
The fundamental distinction between Lucknowi (Awadhi) and Hyderabadi biryani is the relationship bet…
Lucknow, Uttar Pradesh; t
IN.01.0006
Mughlai Shahi Korma — Nut-Paste Rich Curry (শাহী কোরমা)
Shahi korma (শাহী কোরমা — 'royal korma') is the Mughlai-Awadhi technique of braising meat in a cream…
Mughal court cuisine, ada
IN.01.0007
Nihari — Overnight Bone Broth with Wheat Thickening (निहारी)
Nihari (निहारी, from Arabic nahar — 'morning') is the Mughal-origin dawn stew: bone-in shank and mar…
Delhi (Old Delhi, specifi