| abstract | - Most cuisines have a great deal of interesting history behind them. Awadhi cuisine is no exception, and this is what makes this cuisine even more captivating. Not just its taste, but also its history is enthralling, particularly because of the fact that it had once been used to help people Yes, Awadhi cuisine has a history that describes how it was used to help hungry people. Awadh was a region in which at one point in history there was a shortage of food. A ruler in this land was concerned about this situation, and he then gave orders to his men to cook large amounts of food in huge handis. The food was supposed to be cooked throughout the day in order to serve people whenever they needed to eat. The food contained, meats, potatoes, vegetables, and other important food substances that would provide a whole nutrition. The process involved cooking all the ingredients on a slow flame so that all the juices would be well absorbed into the solid food. This meant that there would be less nutrition less in the cooking process. Another interesting aspect of Awadhi cooking is that many people believe that this cuisine has evolved due to the use of various kinds of ingredients. Some say that more than 120 spices are used to cook these dishes. However, one chef commented on this belief, and said that there would not be much taste left in the meat after adding so many spices. Particularly referring to the kabab, as it is a well-marinated dish, it is not really soaked and seasoned in so many spices as is commonly believed. However, the taste of such dishes in Awadhi cuisine is such that it might give you that impression. Awadhi cuisines are popular and taste great. Those who try it will surely want to try it again and again. This is because of the unique tastes that are produced in the dishes prepared using Awadhi styles of preparation. The Awadhi style of cooking includes cooking food slowly and steadily so that all ingredients are well soaked and cooked into each other. Dum Pukht is a common and popular method used in Awadhi cuisine. While cooking food through this process, you will have to use handis. This is because it allows a great quantity of food to be prepared at once. In addition to this, handis allow a large equal distribution of heat in the process of cooking large quantities. The end result of cooking delicious dishes like Murg Mussallam and Shami Kebab is that there will be a memorable aroma left in the air. In addition to this, the food cooked through Awadhi style includes the cooking of roti and bread. These may also be chapati, lentils, rice, and vegetables. This largely refers to non-vegetarian and simple food, which tastes great. Other smaller portions but important parts of the Awadhi cuisine are Pooris and kachoris. These are particularly relished on occasions and festivals. You will even find these available commonly in the market. In addition to them being available in the market, people cook them at home. Therefore, it can be asserted that Awadhi cuisine is a part of home cooked food. It is the smaller parts of Awadhi cuisine that make it more complete. Its roti, kachoris, and vegetable dishes complete what is left out in such an amazing cuisine. Though its main dishes that are cooked in big handis are overwhelming, Awadhi cuisine cannot be complete without the smaller and integral dishes.
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