As the region prospers and gets its act together to receive visitors and investors alike in droves, there exists a real and great opportunity to bring back certain scintillating jewels of the Awadhi cuisine that have been unfortunately relegated into historical cookery books or wistfully mentioned in the kitchen discussions of cosmopolitan Lucknow.
We all know about the great entrepreneurial spirit that is gripping this land, and what better a time than now, to bring back the hidden gems into mainstream food & beverage retail outlets. Fortune beckons the brave and fastidious exponents of culinary start-ups. Here are some sneakpeak of 16 delectable vegetarian dishes that are time tested and mesmerising in their power to evoke the finest nuances of Awadhi tehzeeb.
Appetisers:
Gudhal Ke Phool Ka Sharbat (Sharbat made using hibiscus flower, lemon and sugar).
Bael Ka Sharbat. From bael (Aegle marmeelos, also known as Bengal quince), powdered sugar and powdered cardamom.
Phalsey Ka Sharbat (made from Indian Sherbet berry fruit adding sugar to it).
Denne historien er fra Issue 1/2023-utgaven av Better Kitchen.
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Denne historien er fra Issue 1/2023-utgaven av Better Kitchen.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
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