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Awadhi cuisine ((ヒンディー語:अवधी भोजन), ) is a cuisine native to the city of Lucknow, which is the capital of the state of Uttar Pradesh in Central-South Asia and Northern India. The cooking patterns of Lucknow are similar to those of Central Asia, the Middle East, and Northern India with the cuisine comprising both vegetarian and non-vegetarian dishes. The Awadh region has been greatly influenced by Mughal cooking techniques, and the cuisine of Lucknow bears similarities to those of Central Asia, Kashmir, Punjab and Hyderabad. The city is also known for its Nawabi foods. 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.〔(The Sunday Tribune – Spectrum – Lead Article ). ''The Tribune''. (13 July 2003). Retrieved 2012-08-06.〕 Their spreads consisted of elaborate dishes such as kebabs, kormas, biryanis, kaliyas, 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, which include cardamom and saffron. footer = | align = right | image1 = Kebab.jpg|thumb | width1 = Kebabs 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 a tandoor 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.〔(The Week ). Week.manoramaonline.com. Retrieved 2012-08-06.〕 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 (homemade 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 the dargah of Hazrat Shah Abi Ahder Sahib with divine blessings. The meat used is from the tendon of the leg of mutton, combined with khoya and spices. 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 sautéed on a griddle. Boti kebab is lamb marinated in yoghurt and cooked on skewers in a tandoor oven. 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. ==Curry preparations== 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.〔Jennifer Brennan, ''Curries and Bugles: A Memoir and a Cookbook of the British Raj'', Tuttle, 2000, ISBN 9625938184〕 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.〔(Tastes of royalty ). ''The Hindu''. (19 July 2008). Retrieved 2012-08-06.〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Awadhi cuisine」の詳細全文を読む スポンサード リンク
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