Awadhi cuisine is arguably the most rich and exotic cuisine of the country. The authenticity of the cuisine is achieved through a magical blend of spices and slow fire cooking. Awadh, the heart of the Nawabi culture, paid tribute to all tastes. The sumptuous and very sensual Awadhi gourmet cuisine, aimed primarily at feasting royalty, is an astonishingly rich tradition.
The vegetarian fare of this region is a gourmet’s delight. The nature and its bounties have inspired the culinary geniuses of the region into creating remarkable recipes for the vegetarian palate.
This Commeat’s table is about the festive vegetarian spread complimented by the seasonal produce from Awadh presented by our Home Culinaire, Mansi Seth Kapoor.
Muffarah (a saffron, kewra based sherbet with edible silver, gold leaves)
Madhu - neebu sherbet (lemonade flavoured with honey n rock salt)
Phalae or Farae(rice and dal steamed and roasted spicy dumplings)
Green Moong Dal Pakori
Aaloo ka rassa
Khatta meetha kaddu Baingan mooli
Arbi ka dulma
Dahi ki gujhiya :
Mangori matar ki tehri
Matar ki poori
Dal ki poori
Karonde ki launji
Kathal ka Achar
Annanas (pineapple) halwa
Lauki ki barfi