Awadhi Cuisine - Difference Between Awadhi and Mughlai Cuisine

Difference Between Awadhi and Mughlai Cuisine

Awadhi cuisine has drawn a considerable amount of influence from Mughal cooking style and bears resemblance to those of Hyderabad and Kashmir. The cuisine consists of both vegetarian and meat dishes that employ the dum style of cooking over a slow fire that has become synonymous with Lucknow.

Mughlai food is known for its richness and exotic use of spices, dried fruit, and nuts. The Mughals did everything in style and splendor. Since they ate very rich food they reduced the number of intake during the day. Mughlai dishes as they are called have lots of milk and cream with spices to make rich and spicy meal that is the reason why Mughlai recipes are rich in fat, carbohydrates and proteins.

Awadhi food does not use over a hundred spices as some claim, but use a handful of uncommon spices. The slow-fire cooking lets the juices absorb into the solid parts. In addition to the major process of cooking food in Awadhi style, other important processes, such as marinating meats, contribute to the taste. This is especially the case with barbecued food that might be cooked in a clay oven of over an open fire.

Fish, red meats, vegetables and cottage cheese may be marinated in curd and spices. This helps to soften the taste and texture of them as well as remove any undesired odors from the fleshy materials. They were often cooked on tawa, the flat iron griddle, as opposed to Mughlai influence and bear a testimony to the local influence and convenience.

Difference between Awadhi and Mughlai kebabs is that, while the former is usually cooked on the tawa, the latter is grilled in a tandoor. This is gives the difference in flavour.