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 Kundan
Kaliya
Kaliya is a mutton
preparation with
gravy along with the
compulsory inclusion
of turmeric or
saffron. It is a
preparation commonly
served at lunch or
dinner or both. To
create novelty in
this popular dish
some variations have
been devised by the
cooks of Awadh, for
instance Mahi Kaliya,
Chandi Kaliya and
the unbeatable
Kundan Kaliya. The
latter is a delicacy
designed by the
bawarchis and
rakabdars to please
their Nawabs. The
use of gold leaf in
this dish lends a
touch of luxury to
it. The carefully
carved mutton pieces
wrapped in gold
leaf, placed on a
bed of rich gravy
shimmering with gold
amalgamated in it,
is a stimulant for
jaded appetites. |
 Shami
Kabab
A formal spread in
any Nawabi banquet
of a nawab in Awadh
was considered
incomplete without
the inclusion of the
Shami Kabab, an
important
constituent of the "Tora"
(presentation of
food). It would be
no exaggeration to
say that it was the
`National' kabab of
Awadh. Made from
mince meat, the
kababs are round
patties filled with
spicy surprises and
the tangy `kairi' or
raw green mango. So
ideally the best
time of the year to
have these kababs is
around the month of
May when the fruit
of the mango tree is
in its infancy. In
other seasons the
kairi can be
substituted with `kamrakh'
or `karonda' both
having a tart
flavour reminiscent
of the raw mango. If
none of these are
available then one
can make do with the
juice of lime
squeezed into the
mince paste. The
texture of the kabab
is extremely soft
and simply melts in
the mouth. |
 Kakori
Kabab
The seekh has long
been considered a
piece de resistance
in the Awadhi
dastarkhwan. The
beautifully executed
kabab is what every
Lucknowi is proud
of. The seekh kabab,
introduced in this
region by the
Mughals, was
originally prepared
from beef mince on
skewers and cooked
on charcoal fire.
But later influences
and innovations led
to the use of lamb
mince which was
preferred for its
soft texture.
Besides, serving it
on the dastarkhwan
did not offend the
sensibilities of the
Hindu guests. The
immense popularity
of this kabab led to
further refinements
and improvements and
one bawarchi from
Kakori found much
acclaim for his
efforts in this
direction. Kakori is
a small hamlet on
the outskirts of
Lucknow, in the
Lucknow-Malihabad
mango belt. During
the freedom
struggle, it become
well-known for the
famous `Kakori Case'
when a band of
freedom fighters
looted the train
carrying the British
Treasury money at
this obscure place.
In the same period
of British rule, it
was also customary
in this region for
the rich Rajas and
Nawabs to entertain
senior British
officers and ply
them with the best
hospitality they
could offer. |
Gulnaar Kababs
The Gulnaar Kabab is
a gourmet's delight.
The blending of
tomatoes with spices
and chicken, with a
garnish of red rose
petals is one of the
most aesthetic
dishes of the
bawarchis of Awadh. |
Nehari Khaas
The richness of
Awadh Cuisine is not
only in terms of the
ingredients used but
also the variety in
cuisine. If some
dishes taste good
owing to the rich
flavour of pure ghee
and cream, some are
incomparable though
they may be cooked
in the humble
mustard oil. Mustard
oil is a common
cooking medium in
north India. The
mustard plant grown
extensively in these
parts is harvested
in February and
March. In Awadh,
even the mustard
oil, extracted from
the best quality of
mustard seeds, is
heated in large
cauldrons till it
smokes. Then it is
passed through
muslin cloth to
remove any
impurities. This oil
is then collected
and sealed in large
earthenware pots or
urns and buried in
the earth,
preferably under the
shade of a tree or a
cool place. It is
left to mature for a
period of 9 to 10
months, i.e. through
the rainy season so
that the oil is
further cooled when
the rain water seeps
into the ground.
Then it is dug up
and is ready for
use. The long period
of underground
storage transforms
the oil to a
granular texture
which is used for
cooking purposes. It
has a mild flavor
unlike the pungent
unseasoned mustard
oil, and is also
less hot. |
|
 Nargisi
Kofta
A very interesting
aspect of Awadh
cuisine is the
inspiration it draws
from a myriad
sources - seasons
and celebrations,
flora and fauna,
personalities,
poetry and colour.
In Urdu poetry one
finds frequent
references to the
"Narcissus-like
eyes" (Nargisi
aankhen) of the
beloved. And sure
enough, the
bawarchis of Awadh
designed the Nargis
Kofta, extending the
simile to the
dastarkhwan! The
choice of egg for
this dish was most
appropriate. The
Nargisi Kofta is
essentially a hard
boiled egg, wrapped
in mince and deep
fried, when halved
lengthwise it
resembles the eye!
Purists go to the
length of selecting
eggs which are more
slim than round to
get the perfect
shape! |
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