Exploring the Diverse Flavors of Awadhi Cuisine Beyond Biryani and Korma
While biryani and korma are undoubtedly the most well-known dishes of Awadhi cuisine, there is a rich tapestry of lesser-known delicacies that deserve attention. Awadhi food, shaped by Persian, Mughal, and local influences over centuries, offers a delightful array of flavors beyond the iconic rice and meat dishes.
One such hidden gem is phulki ka salan, a dish of soft besan dumplings cooked in a fragrant gravy. The phulki, or dumplings, are made by mixing besan (chickpea flour) with cumin seeds, turmeric, baking soda, and a bit of water to achieve a pakora-like consistency. These are then fried until well-browned and immersed in warm water for a couple of minutes before being added to the gravy.
The gravy itself is a delightful blend of spices and aromatics. Onions are ground and fried in mustard oil until they turn brown, at which point turmeric, ginger-garlic paste, coriander powder, amchoor (raw mango) powder, and red chili powder are added and cooked until the masalas are well-incorporated. Water is then added to create the salan, or gravy, into which the phulki are gently simmered. The dish is garnished with fresh coriander leaves and slit green chilies, adding a vibrant touch to the dish.
Another lesser-known Awadhi delicacy is kache kele ka salan, where green or raw banana slices are fried and then cooked in a gravy tempered with mustard seeds. Channa dal ka bharta, a mashed channa dal preparation tempered with dried red chilies and mint, is yet another example of the diverse flavors that Awadhi cuisine has to offer.
Awadhi food, while sharing some similarities with other Muslim cuisines in India, has its own distinct characteristics. As historian Rana Safvi points out, an early 20th century book called ‘Khwan nemat-e-kalan’ mentions 44 varieties of rogini rotis, a type of oily bread that was once a staple of Awadhi breakfasts. Rogini roti khassagi, for instance, is prepared with maida (refined flour), ghee, milk, saffron, cardamom, and salt.
These lesser-known dishes serve as a reminder that Awadhi cuisine is a treasure trove of flavors waiting to be explored. While biryanis and kormas will always hold a special place in the hearts of food enthusiasts, it is important to recognize and celebrate the diversity that this rich culinary tradition has to offer.
