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Cuisines
The Bawarchis
and rakabdars of Awadh, by their experience of blending spices, achieved a
high degree of finesse in cooking and presentation of food that took
culinary art to the highest realms. This gave birth to the Dum Style of
Cooking or the art of cooking over a slow fire, which has become
synonymous with Lucknow today.
The richness of cuisines lie not only in the variety of cuisine but also
in the ingredients used.
Kababs, Kormas, Kaliya, Nahari-Kulchas, Zarda, Sheermal, Roomali Rotis and
Warqi Paranthas are some of the elaborate dishes.
Biryani, a yet
another item cooked in Dum Style.
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© 2002 Indian Trends Tour Projects
