History of lucknow

Lucknow city is popularly known as the 'the city of Nawabs'. Situated on the
banks of the river Gomti, it is the capital of the north Indian state of Uttar
Pradesh.
It was founded by Nawab Asaf-ud-Daula. In the olden times, it served as the
capital of the nawabs of Awadh and it is one of the reasons why it is also called
as the city of the Nawabs. The era of the Nawabs bestowed Lucknow with the
courteous culture as well as mouthwatering delicacies for which it is famous
today.
One of India's finest cities, Lucknow is north India's city of high culture, where
the legendary etiquettes (adab and tehzeeb) is still a way of life. Under the rule
of the Nawabs of Awadh, art, culture and cuisine flowered here.

Lucknow map
Lucknow is located in the state of Uttar Pradesh in India. The city of Lucknow is pretty huge and
is known for its small lanes and narrow streets. The 'City of Nawabs' is a delightful place to be
with yourfamily and friends as there are a number of tourist attractions over here. The place has
an old world charm about it and never fails to amuse travelers. It is definitely worth the visit and
absolutely
enjoyable.
For any visitor, it may get a bit confusing to know about routes and roads at first. In order to get
around safely (without losing yourself!) we bring you the city map of Lucknow. This district map
of Lucknow shall provide information about all major routes and famous places. So make sure
you have a copy of the Lucknow Map with you when you tour the place.

Lucknow Weather
Lucknow is situated on the northern part of India in the state of Uttar Pradesh. It faces some
extremities in temperature in summers and winters. The climatic conditions of Lucknow vary in
different seasons and there is much difference in summer and wintertemperature. Lucknow
basically experiences a warm sub-tropical kind of climate. Lucknow weather is quite
unpredictable and it may rain or shine brightly at the same time! Read on to know about Lucknow
weather
and
climate.
Summer
Summers are pretty hot and last from April to July. The temperature ranges from 30o Celsius to
45o Celsius and it can get really hot in the month of June. Hot dry winds called Loo make the
temperatures go really high and it can get very uncomfortable during afternoons. Summers are
usually
hot
and
dry
with
occasional
thunderstorms.

Monsoons
The monsoons last from July to September and Lucknow receives its share of rainfall from
thesouthwest monsoons. On an average, Lucknow receives 101 centimeters of annual rainfall. It
becomes quite humid after September and sometimes the temperatures may escalate due to the
humidity. The evenings are pleasant with cool winds blowing thus reducing the night
temperatures
a
bit.
Winters
Lucknow experiences cool and dry winter months. Winters usually extend from December to
February and the temperatures go really low. The temperature ranges from 20o Celsius to 3o
Celsius. It is not uncommon for Lucknow to be enveloped in thick fog during winter mornings
and the visibility can literally go down to nil. Winters can be bone chillingly cold so it is
recommended that you carry thick woolen clothes with yourself.

Shopping in Lucknow
Your trip to Lucknow will remain incomplete if you don't head out to famous shopping places in
Lucknow. Shopping in Lucknow is fun as it is an entirely different experience. The city of
Lucknow does not have many glittering malls and multiplexes, yet shopping in those
little markets for knick-knacks and souvenirs has its own different charm. You wouldn't have to
decide what to buy in Lucknow, as the place is very famous for quite some things. For more
information
on
where
to
shop
in
Lucknow,
read
on.
The first thing that comes to mind while talking about shopping in Lucknow is of course the
famous Chikan work of Lucknow. No, it has got nothing to do with eating chicken! Chikan is a
very famous thread work that is done by the skilled craftsmen of Lucknow. It is combines with
Zardosi (embroidery with gold and silver threads) and crystal work and embroidered on clothes
for women, men, kids, mats, bed sheets, table mats and just about anything you can think of.
They
make
great
gifts
and
beautiful
souvenirs.
Lucknow is also famous for its shops of jewellery and ornaments. Right from the nose pin to the
waistband, you name it and they will have it. These exquisite works of jewellery are exclusive
and are found only in Lucknow. The jewellery pieces have unique work of metal ornamentation
that looks splendid. Another famous type of jewellery found there is the Jadau, which means
jewellery in which gems are studded. Lucknow is famous for its big danglers and Jhumkas that
are
found
in
the
wardrobe
of
each
and
every
girl.

Lucknow tourist spots

Lucknow has its own share of shopping places. Although you may not find many big malls, one
finds some malls that have sprung up here and there and are often thronged by youngsters who
come to shop for branded stuff. Some of the major and famous shopping places in Lucknow are
Aminabad, Kapoorthala, Hazratganj and Janpath. For exquisite jewellery, you can go to
Gadbadjhala, which is quite reputed for its exquisite jewellery works. Among the malls, one finds

some malls like Sahara Ganj, Fun Republic and East End Mall. One also finds some multiplexes
like PVR, Waves and Fun Cinemas, which provide entertainment around the clock.
Lucknow
chikan
Lucknow chikan is perhaps one of the finest works of embroidery that one can find here in India.
It is known for its exquisite style and fine needlework and is unparalleled when it comes to
refinement. The Mughal queen Noor Jehan revived this style in 655 A.D. in India. Lucknowi
Chikan Kari gained an entirely new look as it was much preferred and supported by the Mughal
rulers. This lead to further refinement and improvement of the Lucknow Chikan embroidery
work. Today, Lucknowi chikan Kari is synonymous with fashion and is worn by almost every
celebrity at least once.

Lucknow is a beautiful city that still retains its old world charm. Your tour to Lucknow will be a truly
memorable one when you travel in India. While arranging for Lucknow sightseeing tours, make sure
that you visit the following tourist attractions that are worth seeing. The exquisite monuments that
were built during the ancient times are still preserved for the present to see and cherish. So check out
these tourist attractions as a part of Lucknow Tours.
Bara Imambara
The Bara Imambara was built in the year 1784 by the fourth Nawab of Awadh known as Asaf-udDaula. It was built as a part of a relief project for a major famine that took place in the year 1784.
British Residency Lucknow
The British Residency of Lucknow is a famous historical landmark of this place. It is now in ruins
and has been declared a protected monument by the Archaeological Survey of India.
Chattar Manzil
One of the imposing structures built by the Nawabs of Lucknow, Chattar Manzil is a very famous
tourist attraction of Lucknow. The most unique thing about the Chattar Manzil of Lucknow is the
strikingly different architecture.
Jama Masjid
In the year 1423, Sultan Ahmed Shah constructed the Jama Masjid in Lucknow. It is built entirely
with yellow sandstone and is known for its intricate style of design and architecture.
Rumi Darwaza
The Rumi Darwaza of Lucknow is one of the most impressive architectural structures in India. It was
constructed in the year 1784 by Nawab Asaf-ud-daula. The Rumi Darwaza is an example of the fine
architectural style of Awadh.
Clock Tower
Between the Bara Imambara and Chhota Imambara is the Clock Tower of Lucknow. This huge tower
was constructed by Nawab Nasir-ud-Din Haider in the year 1880. The Clock Tower in Lucknow
reaches upto a staggering height of 221 feet and is the tallest Clock Tower in India. The Clock tower
also has the biggest fitted clock that cost the government around Rs. 1.75 lakhs at that time.

Moti Mahal
The Moti Mahal in Lucknow is one of the most beautiful monuments of India. The Nawab of
Lucknow, Saadat Ali Khan, constructed it. The Lucknow Moti Mahal is also known as Palace of
Pearls. The Moti Mahal is located on the borders of Gomti and provides a spectacular view of the city
of Nawabs. The Nawabs used this palace to view birds in flight and spend time in leisure. There are
three buildings that comprise the whole construction.
The two other buildings are known as Shah Manzil and Mubarak Manzil. These two buildings were
added later by Nawab Ghazi-ud-din Haider. These were used by the Nawab to watch animal combats
and animal fights. The Moti Mahal is preserved till date by the concerned authorities and is one of the
most popular tourist attractions of Lucknow.
Lakshmana
Tila It is said that the original site of the town was actually at Lakshmana Tila. The story goes back
to ancient times when the brother of Lord Rama, Lakshmana laid the foundation of the city of
modern Lucknow. It was known as Lakshmanpur then. This place is supposed to be one of the earliest
sites of human settlements in Lucknow.
Hussainabad Imambara
The Hussainabad Imambara is a major tourist attraction of Lucknow. The monument was built by
Mohammed Ali Shah in the year 1837. The tombs of Mohammed Ali Shah and his mother are
located over here. The walls of the monument are decorated with Arabic verses that have been carved
beautifully by efficient craftsmen. The structure has an imposing white colored dome and many pillars
or minarets. The interiors of the monument are worth seeing. They have been decorated beautifully
with elaborate chandeliers, mirrors with gold frames, the majestic throne of the King. There are small
miniatures of the Taj Mahal on either side of the monument. The Hussainabad Imambara is beautifully
decorated during the festival of Moharrum. The whole structure is bordered with thousands of little
bulbs, which give it a royal look when illuminated in the evening.

Lucknow Cuisine
Awadhi cuisine (Hindi: , Urdu:

)is from the city of Lucknow,

which is the capital of the state of Uttar Pradesh in Central-South Asia and Northern
India, and the cooking patterns of the city are similar to those of Central Asia, the

Middle East, and Northern India as well. The cuisine consists of both vegetarian and
non-vegetarian dishes. Awadh has been greatly influenced by Mughal cooking

techniques, and the cuisine of Lucknow bears similarities to those

of Persia, Kashmir, Punjaband Hyderabad; and the city is known for Nawabi foods.
The cuisine of Lucknow has its own distinct individuality and identity. The traditional food of
Lucknow was highly patronized by the Mughals thus giving it a very royal touch. The
royal chefs and cooks were trained to give that distinct royal touch and regal look to anything
they cooked. Every detail was accounted for and it was made sure that the food looked fit for the
kings.
Cooking a meal for the kings required that extra flair and touch of difference and the presentation
required that extra eye for detail. The style of cooking was called as Dum style. This basically
means that food was cooked on low flame. This style is carried on till date. The blending of
spices in the right proportion and the right way was also not easy. It is a skill that is acquired
through rigorous practice and is something that was practiced by generations to come.
The most famous dishes of Lucknow are kormas, kaliya, nahari-kulchas, zarda, sheermal, roomali
rotis and warqi parathas. It is not just the ingredients that are special but also the way they are
made by expert hands and the way they are presented. Just looking at an elaborate layout of
Lucknow cuisine will make your mouth water. The most famous of all dishes are the Kebabs or
the meatballs that come in different varieties. Some of the most famous (and delicious!) varieties
of Kebabs are Kakori Kebabs, Shami Kebabs, Boti Kebabs, Patili-ke-Kababs, Ghutwa Kebabs
and Seekh Kebabs.

The bawarchis and rakabdars of Awadh gave birth to the dum style of cooking or the
art of cooking over a slow fire, which has become synonymous with Lucknow today.
[1]

Their spread consisted of elaborate dishes like kebabs, kormas, biryani,

kaliya, nahari-kulchas, zarda, sheermal, roomali rotis, and warqi parathas. The
richness of Awadh cuisine lies not only in the variety of cuisine but also in the
ingredients used like mutton, paneer, and rich spices including cardamom and saffron.

Awadhi dastarkhwan[edit]
Dastarkhwan, a Persian term, literally means a meticulously laid-out ceremonial
dining spread. It is customary in Awadh to sit around and share the
Dastarkhwan. Laden with the finest and the most varied repertoire of the khansamas
(chefs), the Dastarkhwan of the raeis (the rich) were called Khasa (special).
The richness of Awadhi cuisine lies not only in the variety of cuisine but also is the
ingredients used in creating such a variety. The Chefs of Awadhi transformed the

traditional dastarkhwan with elaborate dishes like kababs, kormas, kaliya, naharikulchas, zarda, sheermal, roomali rotis, and parathas.
The Awadhi/Lucknow dastarkhwan would not be complete unless it had the following
dishes.

Qorma (braised meat in thick gravy),

salan (a gravy dish of meat or vegetable),

qeema (minced meat),

kababs (pounded meat fried or roasted over a charcoal fire),

lamb

pasinda (fried slivers of very tender meat, usually kid, in gravy)

Rice is cooked with meat in the form in the form of a

pulao,

chulao (fried rice) or

served plain.

There would also be a variety of rotis.

Desserts comprise

kheer (milk sweetened and boiled with whole rice to a thick

consistency),

sheer brunj, (a rich, sweet rice dish boiled in milk),

firni

The menu changes with the seasons and with the festival that marks the month. The
severity of winters is fought with rich food. Paye (trotters) are cooked overnight over
a slow fire and the shorba (thick gravy) eaten with naans. Turnips are also cooked

overnight with meat koftas and kidneys and had for lunch. This dish is called shab
degh and a very popular in Lucknow. The former Taluqdar of Jehangirabad would
serve it to his friends on several occasions during winter.
Birds like partridge and quail are had from the advent of winter since they are heat
giving meats. Fish is relished from the advent of winter till spring. It is avoided in the
rainy season. In Awadh river fish are preferred particularly rahu (carp), fish kababs
(cooked in mustard oil) are preferred.
Peas are the most sought after vegetable in Awadh. One can spot peas in salan, qeema,
pulao or just fried plain.
Spring (Sawan) is celebrated with pakwan (crisp snacks), phulkis (besan pakoras in
salan), puri-kababs and birahis (paratha stuffed with mashed dal) khandoi (steamed
balls of dal in a salan), laute paute (gram flour pancakesrolled, sliced, and served in
a salan), and colocasia-leaf cutlets served with salan add variety. In summer, raw
mangoes cooked in semolina and jaggery or sugar, make a dessert called curamba.
These dishes come from the rural Hindu population of Awadh.
Activity in the kitchen increases with the approach of festivals. During Ramzan, the
month of fasting, the cooks and women of the house are busy throughout the day
preparing the iftari (the meal eaten at the end of the days fast), not only for the family
but for friends and the poor. Id is celebrated with varieties of siwaiyan
(vermicelli). Muzzaffar is a favourite in Lucknow. Shab-e-barat is looked forward to for
its halwas, particularly of semolina and gram flour. Khichra or haleem, a mixture of
dals, wheat and meat, cooked together, is had during Muharram, since it signifies a
sad state of mind.
Some dishes appear and disappear from the Lucknow dastarkhwan seasonally, and
others are a permanent feature, like qorma, chapatti, and roomali roti. The test of a
good chapatti is that you should be able to see the sky through it. The dough should be
very loose and is left in a lagan (deep broad vessel) filled with water for half an hour
before the chapattis are made.

Sheermals were invented by mamdoo bawarchi more than one and a half century ago.
They are saffron covered parathas made from a dough of flour mixed with milk and
ghee and baked in iron tandoors. No other city produces sheermals like Lucknow does
and the festive dastarkhwan is not complete without it. Saffron is used to flavour
sweets too.
Utensils are made of iron or copper. Meat kababs are cooked in a mahi tawa (large,
round shallow pan), using a kafgira flat, long handled ladleto turning kababs and
parathas. Bone china plates and dishes have been used in Lucknow since the time of
Nawabs. Water was normally sipped from copper or silver kato ras and not glasses.
The seating arrangement, while eating was always on the floor where beautifully
embroidered dastarkhwans were spread on dares and chandnis (white sheets).
Sometimes this arrangement was made on a takht or low, wide wooden table.

KEBAB'S
Kebab's are the integral part of Awadhi. Lucknow is proud of its Kebabs. There are
several varieties of popular kebabs in Awadhi cuisine viz. Kakori Kebabs, Galawat ke
Kebabs, Shami Kebabs, Boti Kebabs, Patili-ke-Kebabs, Ghutwa Kebabs and Seekh
Kebabs are among the known varieties.

The kebabs of Awadhi cuisine are distinct from the kebabs of Punjab insofar as Awadhi
kebabs are grilled on a chula and sometimes in a skillet as opposed to grilled in

atandoor in Punjab. Awadhi kebabs are also called "chula" kebabs whereas the kebabs
of Punjab are called "tandoori" kebabs.
The Seekh Kebab has long been considered a piece de resistance in the Awadhi
dastarkhwan. Introduced by the Mughals it was originally prepared from beef mince
on skewers and cooked on charcoal fire. Now lamb mince is preferred for its soft
texture.
The 100-year old Tunde ke Kabab in Chowk is the most famous outlet for Kababs
even today.[2]Tunde kabab is so named because it was the speciality of a one-armed

chef. The tunde kabab claims to be unique because of the zealously guarded family
secret recipe for the masala (home made spices), prepared by women in the family. It
is said to incorporate 160 spices.
Kakori kabab is considered blessed since it was originally made in the place by the
same name in thedargah of Hazrat Shah Abi Ahder Sahib with divine blessings. The
mince for the kabab comes from the raan ki machhli (tendon of the leg of mutton)
other ingredients include khoya, white pepperm and a mix of powdered spices that
remains secret.
Shami Kebab is made from mince meat, with usually with chopped onion, coriander,
and green chillies added. The kebabs are round patties filled with spicy mix and tangy
raw green mango. The best time to have them is May, when mangoes are young.
When mangoes are not in season, kamrakh or karonda may be substituted for kairi, as
both having a tart flavour reminiscent of the raw mango.
A variant made without any admixture or binding agents and comprising just the
minced meat and the spices is the Galawat kabab.
An unusual offering is the Pasanda Kebab, piccata of lamb marinated and
then sauted on a griddle.
Boti kebab is lamb marinated in yoghurt and skewered, then well cooked.
Traditionally, Boti Kebab (Lamb) is cooked in a clay oven called a tandoor.
Vegetarian kebabs include Dalcha Kebab, Kathal ke Kebab, Arbi ke Kebab, Rajma
Galoti Kebab (kidney bean kebab cooked with aromatic herbs), Zamikand ke Kebab
(Lucknowi yam kebabs), etc.

KORMA
Korma is actually the Indian name for the technique of braising meat. It originated in
the lavish Moghul cuisine wherein lamb or chicken was braised in velvety, spiced

sauces, enriched with ground nuts, cream and butter. While kormas are rich, they are
also mild, containing little or no cayenne or chillies.[3] There are both
vegetarian(navratan korma) and non-vegetarian(chicken, lamb, beef & fish korma)
varieties of korma. Murgh Awadhi Korma is a classic from Lucknow.[4]
Kaliya is a mutton preparation with gravy along with the compulsory inclusion of
turmeric or saffron.[5]

BIRYANI
Lucknowi biryani : Biryani derives from the Persian word Birian, which means
"roasted before cooking." Biryani is a mixture of basmati rice, meat, vegetables,
yogurt, and spices. Lucknow biryani or awadh airyani is a form of pukki
biryani. Pukki means "cooked." Both meat and rice are cooked separately, then
layered and baked. The process also lives up to the name biryani in the Persian
meaning "fry before cooking'.[6]
It has three steps. First, the meat is seared in ghee and cooked in water with warm
aromatic spices till tender. The meat broth is drained. Second, the rice is lightly fried
in Ghee, and cooked in the meat broth from the previous step. Third, cooked meat and
cooked rice are layered in a handi. Sweet flavours are added. The handi is sealed and
cooked over low heat. The result is a perfectly cooked meat, rice, and a homogenous
flavour of aromatic meat broth, aromatic spices and sweet flavours.[7]
Among various Biryani the Lucknow and Hyderabad style are dominant, with a
friendly rivalry. Chitrita Banerji a Bengali writer in her book Eating India: exploring a
nations cuisine in an inevitable comparison between Awadhi and Hyderabadi biriyani,
picked the Awadhi version as the winner.[8]
The vegetarian version of biryani might have some Textured vegetable protein based
protein balls to present the impression of a meat-based dish for vegetarians.
The difference between biryani and pullao is that pullao is made by cooking the meat
in ghee with warm aromatic spices until the meat is tender, then adding rice and

cooking in the sealed pot over low heat till donebut with biryani, the rice is boiled
or parboiled separately in spiced water and then layered with meat curry or marinade
(depending on the type of biryani), then sealed and cooked over low heat until done.
Tehri: Tehri is the name given to the vegetarian version of the dish and is very popular
in Indian homes.

BREADS
As wheat is the staple food of the state, breads are very significant. Breads are
generally flat breads; only a few varieties are raised breads. Tawa roti is bread made
on crude iron pans. Improvisations of the roti (or bread) are of different types and
made in various ways and include the rumaali roti, tandoori roti, naan (baked in
a tandoor), kulcha, lachha paratha, sheermaal and baqarkhani.
Breads made of other grains have descriptive names only, thus we have Makai ki
roti, Jowar ki roti(barley flour roti), Bajre ki roti (bajra is a grain only grown in
India), chawal-ki-Roti (roti of rice flour).

Chapati is the most popular roti in India, eaten for breakfast, lunch, or dinner.

Puri are small and deep fried so they puff up.

Paratha is a common roti variant stuffed with fillings of vegetables, pulses,

cottage cheese, and even mince meat and fried in ghee or clarified butter. This
heavy and scrumptious round bread finds its way to the breakfast tables of
millions.

Rumali Roti is an elaborately prepared ultra thin bread made on a large,

convex metal pan from finely ground wheat flour. The Urdu
word rumaali literally means a kerchief.

Tandoori Roti is a relatively thick bread that ranges from elastic to crispy
consistency, baked in a cylindrical earthen oven. The Urdu word tandoor means
an oven.

Naan is a thick bread, softer and richer in texture and consistency than the
tandoori roti. It is made from finely ground wheat flour kneaded into a very elastic
mass.

Sheermaal is a sweetened Naan made out of Maida (All-purpose flour),

leavened with yeast, baked in a Tandoor or oven. It typically accompanies
aromatic quorma (gravied chicken or mutton). Originally, it was made just like
Roti. The warm water in the recipe for Roti was replaced with warm milk
sweetened with sugar and flavoured with saffron. Today, restaurants make it like a
Naan and the final product resembles Danish pastry.

Baqarkhani is an elaborate variation of the sheer-maal that is fried on a

griddle rather than baked in a tandoor.

Cooks
Broadly, there are three categories of cooks in Lucknow. The bawarchis cook food in
large quantities. The rakabdars cook in small gourmet quantities. Rakabdars also
specialise in the garnishing and presentation of dishes. The nanfus make a variety of
roti, chapattis, naans, sheermals, kulchas and taftans.
Normally, one cook does not prepare the entire meal. There are specialists for different
dishes and also a variety of helpers, like the degbos who wash the utensils, the
masalchis who grind the masala, and the mehris who carry the khwan (tray) to spread
on the dastarkhwan. The wealthy had their kitchens supervised by an officer called
daroga-e-bawarchi khana or mohtamim. This officers seal on the khwan guaranteed
quality control.
Culinary terms

Dhungar
This is a quick smoke procedure used to flavour a meat dish, daIs, or raita. The smoke
permeates every grain of the ingredients and imparts a subtle aroma, which enhances
the quality of the dish. The procedure may be carried out either at the intermediate or

the final stage of cooking. This is a common technique employed while making
kababs.
In a shallow utensil, or a lagan in which meat or mince has marinated, a small bay is
made in the center, and a katori or onion skin or a betel leaf (depending on the dish) is
placed. In it, a live coal is placed, and hot ghee, sometimes mixed with aromatic herbs
or spices, is poured over it and covered immediately to prevent the smoke escaping.
The lid kept on for about 15 minutes, to allow the smoke to flavour the ingredients.
The coal is then removed and the meat cooked further.

Dum dena[edit]
This is a frequently method used in Awadh cooking. 'Dum' literally means 'breath' and
the process involves placing the semi-cooked ingredients in a pot or deg, sealing the
utensil with flour dough and applying very slow charcoal fire from top, by placing
some live charcoal on the lid, and some below. The Persian influence is most evident
in this method though in Awadh it has acquired its own distinct character. The aroma,
flavour, and texture of dum results from slow cooking. This method is employed by a
number of delicacies such as the Shabdeg, Pulao and Biryani. Any dish cooked by this
method is 'Dum Pukht' or 'Dum Bakht'.

Galavat[edit]
Refers to the use of softening agents is made from raw papaya or kalmi shora to
tenderise meat.

Baghar[edit]
This is a method of tempering a dish with hot oil or ghee, and spices. It may be done
either at the beginning of the cooking, as in curries, or at the end as for (pulses). In the
former, the fat is heated in a vessel to a smoking point, and after reducing the flame,
spices are added. When they begin to crackle, the same process is carried out in a
ladle, which is immersed in the cooked dish and immediately covered with a lid. This
retains the essence and aroma of the spices, drawn out by the hot ghee.

Gile hikmat[edit]

Gil, in Persian, means earth or mud, and hikmat implies the procedure of the Hakims.
This method is generally followed to prepare kushtas, which are the ash-like residue
of substances that cannot be consumed in their natural form as they are toxic, for
instance gems or metals.
The meat or vegetable to be cooked is generally taken whole and stuffed with nuts and
spices. It is then wrapped in a banana leaf or cloth and covered completely with clay
or multani mitti (fuller's earth) to seal it. Then it is buried about 46 inches deep.
Aslow fire is placed on top for six to eight hours. Then the food is dug out and served.

Loab[edit]
Loab refers to the final stage in cooking, when the oil used during cooking rises to the
surface to give the dish a finished appearance. This occurs mostly with slow cooking
of gravy dishes.

Moin[edit]
It is the shortening of dough. In this process fat is rubbed into the flour and made into
a dough for kachoris or pooris orparathas. This makes the final product crisp, flaky
and crumbly.

Ittr (Perfumes)[edit]
The use of perfumes play an important role in Awadh cuisine they are used to enhance
the aroma of the dish and make it delicate. Most commonly they are made from musk
deer, hunting of which is now banned worldwide.

Yakhni cuts (Mutton)[edit]

The cuts for Yakhni are generally bony pieces with flesh on them. These cuts are
usually taken from the joints and the ribs of the animal. The basic purpose of mea t in
preparing Yakhni is to derive the juice and flavour and hence the shape of the meat
does not count much.

Chandi warq[edit]

In this process, small pieces of silver are placed between two sheets of paper, then
patted continuously with a hammer until papery thin. These are used to decorat dishes
before presentation, e.g., Chandi kaliya, Moti pulao.

Zamin doz[edit]
In this style of cooking, a hole is dug in the ground and the ingredients are placed and
covered with mud, then a layer of burning charcoal. The cooking takes about six
hours.
Utensils used

Bhagona[edit]
Or the patili is generally of brass with a lid. It is used when a great deal of 'bhunna' or
saute is required. or even for boiling and simmering. It is also used for
preparingYakhni or Salan, Korma or Kaliya.

Deg/Degchi[edit]
This is a pear-shaped pot of either brass, copper or aluminium. The shape of this
utensil is ideally suited for the 'dum' method and is used for cooking Pulao, Biryani,
Nehari or Shab Deg.

Kadhai[edit]
Kadhai is a deep, concave utensil made of brass, iron or aluminium and is used far
deep frying paoris puri and the like.

Lagan[edit]
Lagan is a Tradition square and shallow copper utensil with a slightly concave bottom.
Used for cooking whole or big cuts of meat or poultry especially when heat is applied
from both the top and bottom.

Lohe ka tandoor[edit]

Lohe ka tandoor typically is iron tandoor. This is distinct from the clay tandoor, which
is more common in Delhi. It is a dome-shaped iron oven covered with an iron sheet,
used for cooking a variety of breads like sheermal, taftan, and bakarkhani.

Mahi tawa[edit]
Mahi tawa is the Awadh version of a griddle shaped like a big round, flat bottomed
tray with raised edges. It is used for cooking kababs and, with a cover, other dishes.

Seeni[edit]
Seeni is a big thali (round tray), usually used as a lid for the lagan or mahi tawa when
heat must be applied from the top. Live charcoal is placed on it and the heat is
transmitted through it to the food. Thus the indirect heat has the desired effect of
browning and cooking the ingredients. All the copper and brass utensils are almost
always used after 'kalai' or tin plating the insides.