HAWAIIAN FOOD !!!

Most people who visit Hawaii want to try a luau and Hawaiian food during their stay. Contrary to popular belief, Hawaiian food is NOT a hamburger with pineapple on it, nor is it pizza with ham and pineapple, nor is it a piece of chicken with sweet pineapple sauce on it. Even though many people perceive Hawaii as the origin of pineapple, it isn’t. Pineapples are originally from Brazil and are not native to Hawaii at all.

Lau-Lau (rhymes with cow-cow, except with an L instead of a C).  A lau lau (sometimes spelled lau lau) is an authentic Hawaiian entree. It is made with exotic and delicious ingredients starting with either a pork (pork shoulder usually, not pork loin), chicken or vegetable filling, sometimes with a little bit of rich and flavorful salted butterfish. Each lau lau filling is then individually wrapped in 6 to 7 taro leaves, sort of like Hawaiian spinach leaves. Once bundled in its many layers, the lau lau is firmly wrapped and tied inside 2 ti-leaves to form a pouch that seals the moisture and unique flavors of the taro leaves, fillings, and seasonings. Lau laus are pressure cooked in a steamer oven or, in the old days, in an imu (underground oven).

When eaten, be sure to remove and discard the outer ti-leaves, as they are only used in the process of steaming the lau laus. They are NOT edible. Just enjoy the tender and juicy lau lau fillings and taro leaves. Just cut it open it will look like you see it here.  Generally you need to add salt and if you can you should use Hawaiian salt.

Hawaiian salt Other Names: Alaea, Alae, Hawaiian Red Salt. This Alaea Sea Salt is a traditional Hawaiian table salt used to season and preserve. A natural mineral called “Alaea” (volcanic baked red clay) is added to enrich the salt with iron oxide. This natural additive is what gives the salt its distinctive pink color. The clay imparts a subtle flavor that is said to be mellower than regular sea salt. Uses: It is the traditional and authentic seasoning for native Hawaiian dishes such as Kalua Pig, Poke and Hawaiian Jerky. Also good on prime rib and pork loin. Hawaiian Sea Salt comes in fine and coarse grain.

The next most common Hawaiian food I know of is called Kalua pig or Kalua pork) It’s pronounced the same as the alcoholic drink called Kahlua but there’s no Kahlua (or alcohol) in Kalua pig. The kalua pig is usually the centerpiece of a Hawaiian luau, where it is traditionally cooked in an “imu,” (an oven dug into the ground). You can approximate the flavor of kalua pig in your own kitchen using liquid smoke flavoring and Hawaiian salt. The flavor is delicious; smoky and salty. If you’ve ever had Mexican carnitas, Kalua pig has a similar texture; pulled pork like this is tender and juicy.

Next comes Poke. Most people on the islands pronounce it Pokey (like Gumby’s red pal) but it’s pronounced Poke (rhymes with Okay). Otherwise it would be spelled Poki in Hawaiian. Anyway, it’s usually made with ahi (the Hawaiian word for yellowfin tuna), basically it’s a raw fish salad, usually flavored with soy sauce, sesame oil, kukui nut, and seaweed. Now, before you go “Yuck!” lots of cultures eat raw fish, especially Asian cultures. The Japanese love sushi and sashimi, and of course many people eat lox (which technically isn’t raw, it’s smoked), and the Scandinavians eat something called gravlax (which is salt-cured salmon). Ceviche is Peruvian in origin and is basically a raw fish dish; Hoe is Korean sashimi; I’m sure there are many others. Point is; you should give poke a try while visiting Hawaii. There are well over 100 kinds of poke throughout Hawaii.

Lomi Salmon (pronounced low-me) is also known as lomi-lomi salmon is a seafood dish that originated in Hawaii. It is typically prepared by mixing salted, diced salmon with tomatoes, crushed ice, and green onions. Usually this mixing is done by hand with a “massaging” action, which gives the dish its name (lomi is Hawaiian for “to massage”). Lomi salmon is typically found at modern Hawaiian luaus, and it is said to complement poi, the Polynesian staple made from taro. Although lomi salmon is not, strictly speaking, a traditional Hawaiian dish, it is still considered an integral part of a luau. The color red in the Hawaiian religion has ritual significance, and the ancient Hawaiians offered kumu, a red-colored fish, to the gods. Because of the red color of the salmon flesh, the Journal of American Folklore speculates that lomi salmon is a substitute for kumu, which is not normally served at luaus nowadays.

Poi is a Hawaiian word for the primary Polynesian staple food made from the taro plant. Poi is produced by mashing the cooked taro (baked or steamed) to a highly viscous fluid. Water is added during mashing and again just before eating, to achieve a desired consistency. The bowl of poi was considered so important and sacred a part of daily Hawaiian life that whenever a bowl of poi was uncovered at the family dinner table, it was believed that the spirit of Ha-loa, the ancestor of the Hawaiian people, was present. This is because Hawaiians believed that the taro plant, or kalo, was the original ancestor of the Hawaiian people. Because of that, all conflict among family members had to come to an immediate halt. Most first-time tasters describe poi as resembling library paste—more an allusion to the texture than the flavor, which is delicate. Poi is an acquired taste, but quickly makes converts of those who persist.

Manapua is Hawaiian slang for the Chinese food cha siu bau (pork-filled bun). The 19th century marked a historical period in Hawaii as thousands of immigrants from different countries came to the islands seeking work. Over 50,000 Chinese immigrants brought their customs, cultural activities and especially their ethnic foods. Food vending in the street was a common trade in the marketplace towns of China. In Hawaii, food peddlers sold a variety of delectable items especially their famous char siu bao. The peddlers would stack their foodstuffs in large cans and sling the cans by cords at each end of a pole. Hoisting the poles on their shoulders, they roamed the neighborhoods with their savory-filled buns. Char siu bao immediately became a favorite among the locals, and was given the name mea ono pua’a (“mea ono” for cake or pastry, and “pua’a for pork) over the years it became lost in traslation and is now called Ma-na-pu-a. The food peddlers today, also known as the manapua man, don’t roam the streets on foot anymore. They can be found in a big truck parked at beaches, small neighborhoods, near the business districts and other places around the island. For many, eating a manapua can be nostalgic, bringing childhood memories of making a trip to the manapua man’s truck. Most people are aware of the (traditionally Chinese) version of the steamed variety of manapua, but there’s also a baked version that features our sweet, fluffy Hawaiian bread.

Haupia is a traditional coconut milk-based Hawaiian dessert often found at luaus in Hawai‘i and in local confections that contain coconut. Although technically considered a pudding, the consistency of haupia closely approximates gelatin desserts and is usually served in blocks like gelatin. The traditional Hawaiian recipe for haupia calls for heated coconut milk to be mixed with ground arrowroot until the mixture thickens. Most modern recipes for haupia substitute corn starch for the arrowroot. In the typical modern recipe, diluted coconut milk, sugar, and salt is mixed with cornstarch and heated until thickened and smooth, then poured into a rectangular pan and chilled as with gelatin. Other recipes actually call for unflavored gelatin in place of the corn starch.

 

MEXICAN FOOD

Mexican cuisine is primarily a fusion of indigenous Meso american cooking with European, especially Spanish, elements added after the Spanish conquest of the Aztec Empire in the 16th century. The staples are native foods, such as corn, beans, avocados,tomatoes, and chili peppers, along with rice, which was brought by the Spanish. Europeans introduced a large number of other foods, the most important of which were meats from domesticated animals (beef, pork, chicken, goat, and sheep), dairy products (especially cheese), and various herbs and spices.

While the Spanish initially tried to impose their own diet on the country, this was not possible and eventually the foods and cooking techniques began to be mixed, especially in colonial era convents. African and Asian influences were also introduced into the mixture during this era as a result of African slavery in New Spain and the Manila-Acapulco Galleons

Over the centuries, this resulted in regional cuisines based on local conditions, such as those in Oaxaca, Veracruz and the Yucatán Peninsula. Mexican cuisine is an important aspect of the culture, social structure and popular traditions of Mexico. The most important example of this connection is the use of mole for special occasions and holidays, particularly in the South and Center regions of the country. For this reason and others, traditional Mexican cuisine was inscribed in 2010 on the Representative List of the Intangible Cultural Heritage of Humanity by UNESCO.

BASIC ELEMENTS USED IN THIS CUISINE:-

Corn

Despite the introduction of wheat and rice to Mexico, the basic starch remains corn in almost all areas of the country. While it is eaten fresh, most corn is dried, treated with lime and ground into a dough called masa. This dough is used both fresh and fermented to make a wide variety of dishes from drinks  to tamales and much more. However, the most common way to eat corn in Mexico is in the form of a tortilla, which accompanies almost every dish. Tortillas are made of corn in most of the country, but other versions exist, such as wheat in the north or plantain, yuca and wild greens in Oaxaca.

Chili peppers

A molcajete and tejolote, the traditional mortar and pestle of Mexico.

The other basic ingredient in all parts of Mexico is the chile pepper. Mexican food has a reputation for being very spicy, but its seasoning can be better described as strong. Many dishes also have subtle flavors. Chiles are used for their flavors and not just their heat, with Mexico using the widest variety. If a savory dish or snack does not contain chile pepper, hot sauce is usually added, and chile pepper is often added to fresh fruit and sweets.

The importance of the chile goes back to the Mesoamerican period, where it was considered to be as much of a staple as corn and beans. In the 16th century, Bartolomé de las Casas wrote that without chiles, the indigenous people did not think they were eating. Even today, most Mexicans believe that their national identity would be at a loss without chiles.

Many dishes in Mexico are defined by their sauces and the chiles those sauces contain, rather than the meat or vegetable that the sauce covers. These dishes include entomatada (in tomato sauce), adobo or adobados, pipians and moles. A hominy soup called pozole is defined as white, green or red depending on the chile sauce used or omitted. Tamales are differentiated by the filling which is again defined by the sauce (red or green chile pepper strips or mole). Dishes without a sauce are rarely eaten without a salsa or without fresh or pickled chiles. This includes street foods, such as tacos, tortas, soups, sopes, tlacoyos, tlayudas, gorditas and sincronizadas. For most dishes, it is the type of chile used that gives it its main flavor.

 

Food and festivals

Mexican cuisine is elaborate and often tied to symbolism and festivals, one reason it was named as an example of the Intangible Cultural Heritage of Humanity by UNESCO Many of the foods of Mexico are complicated because of their relation to the social structure of the country. Food preparation, especially for family and social events, is considered to be an investment in order to maintain social relationships. Even the idea of flavor is considered to be social, with meals prepared for certain dinners and certain occasions when they are considered the most tasty.

The ability to cook well, called “sazón” (lit. seasoning) is considered to be a gift generally gained from experience and a sense of commitment to the diners For the Day of the Dead festival, foods such as tamales and mole are set out on altars and it is believed that the visiting dead relatives eat the essence of the food. If eaten afterwards by the living it is considered to be tasteless. In central Mexico, the main festival foods are mole, barbacoa, carnitas and mixiotes. They are often prepared to feed around five hundred guests, requiring groups of cooks. The cooking is part of the social custom meant to bind families and communities.

Mexican regional home cooking is completely different from the food served in most Mexican restaurants outside Mexico, which is usually some variety of Tex-Mex.Some of Mexico’s traditional foods involved complex or long cooking processes. Before industrialization, traditional women spent several hours a day boiling dried corn then grinding them on a metate to make the dough for tortillas, cooking them one-by-one on a comal griddle. In some areas, tortillas are still made this way. Sauces and salsas were also ground in a mortar called a molcajete. Today, blenders are more often used, though the texture is a bit different. Most people in Mexico would say that those made with a molcajete taste better, but few can do this now

Mole poblano is considered Mexico’s national dish.

The most important food for festivals and other special occasions is mole, especially mole poblano in the center of the country Mole is served at Christmas, Easter, Day of the Dead and at birthdays, baptisms, weddings and funerals, and tends to be eaten only for special occasions because it is such a complex and time-consuming dish.While still dominant in this way, other foods have become acceptable for these occasions, such as barbacoa, carnitas and mixiotes, especially since the 1980s. This may have been because of economic crises at that time, allowing for the substitution of these cheaper foods, or the fact that they can be bought ready-made or may already be made as part of the family business.

Another important festive food is the tamale, also known as tamal in Spanish. This is a filled cornmeal dumpling, steamed in a wrapping (usually a corn husk or banana leaf) and one of the basic staples in most regions of Mexico. It has its origins in the pre-Hispanic era and today is found in many varieties in all of Mexico. Like mole, it is complicated to prepare and best done in large amounts.Tamales are associated with certain celebrations such as Candlemas. They are wrapped in corn husks in the highlands and desert areas of Mexico and in banana leaves in the tropics.

Street food

Tacos al pastor in Merida

Mexican street food is one of the most varied parts of the cuisine. It can include tacos, quesadillas, pambazos, tamales, huaraches,alambres, al pastor, and food not suitable to cook at home, including barbacoa, carnitas, and since many homes in Mexico do not have or make use of ovens, roasted chicken.One attraction of street food in Mexico is the satisfaction of hunger or craving without all the social and emotional connotation of eating at home, although longtime customers can have something of a friendship/familial relationship with a chosen vendor.

The best known of Mexico’s street foods is the taco, whose origin is based on the pre-Hispanic custom of picking up other foods with tortillas as utensils were not used.The origin of the word is in dispute, with some saying it is derived from Nahuat and others from various Spanish phrases.Tacos are not eaten as the main meal; they are generally eaten before midday or late in the evening. Just about any other foodstuff can be wrapped in a tortilla, and in Mexico, it varies from rice, to meat (plain or in sauce), to cream, to vegetables, to cheese, or simply with plain chile peppers or fresh salsa. Preferred fillings vary from region to region with pork generally found more often in the center and south, beef in the north, seafood along the coasts, and chicken and lamb in most of the country.

Tortas being prepared in Oaxaca

Another popular street food, especially in Mexico City and the surrounding area is the torta. It consists of a roll of some type, stuffed with several ingredients. This has its origins in the 19th century, when the French introduced a number of new kinds of bread. The torta began by splitting the roll and adding beans. Today, refried beans can still be found on many kinds of tortas. In Mexico City, the most common roll used for tortas is called telera, a relatively flat roll with two splits on the upper surface. In Puebla, the preferred bread is called a cemita, as is the sandwich. In both areas, the bread is stuffed with various fillings, especially if it is a hot sandwich, with beans, cream (mayonnaise is rare) and some kind of hot chile pepper.

The influence of American fast food on Mexican street food grew during the late 20th century. One example of this is the craving of the hot dog, but prepared Mexican style. They are usually boiled then wrapped in bacon and fried together. They are served in the usual bun, but the condiments are typically a combination of diced tomatoes, onions and jalapeño peppers.

Besides food, street vendors also sell various kinds of drinks (including aguas frescas, tejuino, and tepache) and treats (such as bionicos, tostilocos, and raspados). Most tamale stands will sell atole as a standard accompaniment.

The Crostarta’s

We kicked off second year bakery practicals making amazing brownies, the second  class however was very interesting.We were going to make Italian  pies which are called “crostarta”.

A crostata is an Italian baked tart or pie also known as coppi in Naples and sfogliate in Lombardy The earliest known use of crostata in its modern sense can be traced to the cookbooks Libro de Arte Coquinaria (Art of Cooking) , published circa 1465,and Cuoco napolitano (Neapolitan recipes), published in the late 15th century containing a recipe (number 94) titled Crostata de Caso, Pane, etc.A crostata is a “rustic free-form version of an open fruit tart that may also be baked in a pie plate.Historically, it also referred to an “open-faced sandwich or canapé” because of its crusted appearance, or a chewet, a type of meat pie.

Traditionally, a crostata consisted of a base, usually three layers, of friable dough “flavoured with clarified fat and butter”. Today, shortcrust pastry is used instead. It is differentiated from a torta by its filling: a crostata has an inconsistent chunky filling, whereas a torta has a consistent filling made of blended ingredients.There are “endless variations” of both sweet and savoury crostata,the sweet ones usually served as a dessert.

Sweet variations use fruit preserves as a filling, typically apricot cherry,peach or nectarine or berries The crostata can also be blind-baked and then filled with pastry cream (crema pasticciera) topped with pieces of fresh fruit; this is called crostata di frutta. In his 1570 cookbook Opera dell’arte del cucinare, Bartolomeo Scappi included a recipe for a crostata of plums and sour cherries, and others for quince, and pears. A modern version is crostata alla nutella, which has Nutella as the filling.^[13]

Ingredients for a savoury crostata may include meat, fish, or vegetables,^[11] which are pre-cooked.^[5] Opera dell’arte del cucinare included a recipe for a “crostata of crabmeat and shrimp”, and also stated that to instead make a torta, the shrimp and crab should be crushed.A popular sweet variant, especially in central Italy, is crostata di ricotta, made with

 

ricotta mixed with sugar and lemon zest, and which may additionally include cocoa or raisins.

Scappi included many recipes for crostata in Opera dell’arte del cucinare. For meat and seafood based crostata, there were recipes using pork jowls or prosciutto,crayfish,anchovies, or oysters. Other savoury crostata recipes included a crostata with creamy cheese referred to as a butirata,those with truffles or field mushrooms, one with artichoke or cardoon hearts,and one with “the viscera of any sort of turtle”.

For this class we were divided into teams of three, and given one product each i got “crostarta de melle”  which means apple pie. My partner and i decided to do a chocolate shortcrust , cinnamon sponge and a vanilla creme patisserie. these were the products that we made.

Crostarta de melle

Crostarta de pesca

Crostarta de melle

Crostarta de fruita

The pub culture of the city of dreams “Mumbai”.

Mumbai , a city full of hardlabourers ,gangsters , dreamers,starlets and millions of people who never sleep. This city thrives on speed and leads a very hectic life. A new cuisine is developing to fulfill the needs of the people  in Mumbai which is the “Pub Cuisine”. Nowadays people are constantly on the run and tired so its mandatory to have a nice place where nice drinks are served ,good music is played and essentially good food is served.  I would list down the watering holes in Mumbai which are a must visit and guaranteed that these places will show you good times. (The list below is in random order all places are equally good).

The Irish house cafe(at phoenix marketcity kurla,palladium mall lower parel and kalaghoda)

The people here are always in  a good mood the servers the staff they always have a genuine smile on their faces which instantly lifts your mood .This place is extremely affordable during its happy hours which is 5-8 all days of the week. These people are very giving and they genuinely want you to have good time this feeling is evident in their portions.All of their portions be it food one or yummy cocktails are considerably large and their drinks are very strong ,well presented and contains lots of alcohol. A must try here is the Irish trash can  its their speciality  made of irish spirits and red bull. Another  speciality would be the blue margarita lip smackingly amazing! Now when it comes to food they have wide array of foods right from burgers, nachos to humus and spaghetti. The must try here are the grande fries they make provide a perfect companion to your drink also you must try their burritos bowl which is amazing and little to the healthy side also for the health freaks you can have waffles which are freshly made (takes about 20 to 25 mins) come with lots of seasonal fruits. So if you want to lift someones mood this is the place to be if your lucky you might also see the serving staff put up an awesome performance.

Astrix (chembur).

If you love good music this is the place to be here  they have the widest array of food and drinks. The drinks here are moderately priced they don’t have happy hours here but they have offers on each day. If there is a huge sporting event then they put up big screens for the customers to enjoy the must try here is their cocktail around the world, and their margaritas(they make a mean margarita).The reason I love this place they give unlimited cheeslings to have with your drinks. they also have the most awesomest and the freshest pizza and salads. For those who say salads cannot be yummy you must visit this place and you will be converted.

Hopipola ( khar and powai)

This is newest ‘it’ place in Mumbai trending everywhere. known for the welcoming environment of fun and games(literally), here you can choose from variety of games which you can enjoy at your tables with food and drinks here you may not get a stomach filling meal but you will get mouth-watering munchies. All the drinks here are to die for (only if the portions would be bigger). The pasta here is terrific my only complaint was that I wanted more. This place is really great if you want to spend time with your friends bonding over some childhood games.  

Colaba social( colaba obviously)

This place is weirdly awesome , it is quirky ,cool and awesome all at once. It is absolutely impossible to get in here on weekends .It is bang in front of Taj hence attracts a lot of foreigners. This place has redefined pubs, the menu here being on newspapers and food being served on jail like plates they have a different way of serving everything. When on the menu you see a drink called the red pill or pill don’t think it will be just red and blue color alcohol, but be sure that it will have a pill or like when you order trip on the drip it will come in the hospital drip bag.Not only are the drinks quirky here but are strong and yummy but you will be instantly buzzed after having one drink .The food here is also very creative the jalapeno cheese nads are a must have here and also the chinese noodles. we had this dessert called the chocolate blood bath ,it was absolute heaven for chocoholics. Must have here are all the cocktails listed under social specials.

   

Woodside inn(opposite cafe mondegaars)

If you have been to one of the pubs in England and you want the same experience here this is the place to be . Classy, sophisticated, good ambience and good food this place has it all. A great variety for food and  drinks served  in such a way that you really don’t want to eat it you just want to stare at it. The serving staff here are particularly welcoming they will make sure you have a good time. The burgers here are the best in my opinion in the whole of Mumbai, hearty generous and yummy.A non vegetarian will feel spoiled by the choice given to him by this place.

   

The cuisine of “Vidarbha”.Not for the weak hearted!!!!!

Vidarbha, the north-eastern region of Maharashtra known for its extreme climates and remaining dry almost all year round and  also known for its boldness. this region consists of Amravati and Nagpur but here we will reflect more on Nagpur division. Here  there are two cuisines  ‘ varhadi’ and ‘saoji’. Both these cuisines are particularly spicy, that’s why I say that it’s not for the people who cannot tolerate spicy food.Saoji is a community which is known for its super spicy non vegetarian food,well it does have veg food also but the real fun lies in tasting the non veg . Varhadi cuisine is a little milder than its counterpart saoji (please note I say little mild but this one is also spicy). On observing we see the that the boldness, and the on your face attitude of locals here reflects on the cuisine here. A particular day in Nagpur would start of with a plate of ‘tarri poha’,this is basically a very spicy hot curry on top of poha,Some vendors make the chole (kabul chana) or black gram pulse or green/hirwa vatana, here’s a picture of extremely delectable tarri poha

            

after breakfast when you look forward for lunch there are many options like ‘gola bhaat’,’pithla bhaat’,’thalipeeth’and if there’s any special ocassions then you can expect puranpoli with a lot ghee poured over it and wada bhaat. now as you can see there are lots of varieties of bhaats(rice) available here and also things made out of besan. here the spices that dominate the cooking styles are black pepper mustard,aamchoor(dry mango powder).  Gola bhaat is rice cooked in turmeric mustard and oil and other regular spices,gola are besan balls which are steamed and then powdered over the rice.for the gola we can use besan turmeric red chilli powder jeera all mixed up to thick consistency(shouldnt be runny)and then steam it.Pithla bhaat is a curry which is made out of besan served with rice. Now when you would look forward for dinner in Nagpur it is highly recommended that you try saoji.

Here is a photo of the famous saoji chicken which is eaten typically with bhakri   but I am warning you once again that it is extremely spicy. A special saoji masala is used to give the chicken or any meat,egg its unique and spicy  flavour(masala is available in any supermarkets).If you guys are vegetarian and want to try these saoji treats you can very well use the saoji masala to cook vegetables preferably aubergine.If you guys want to try this cuisine in Mumbai you can try Saoji tadka in worli, Minks the Nagpuri treat in marol.For varhadi cuisine you can try Aaswad in Dadar very affordable and absolutely yummy or Visawa in Dadar both very famous hotels. Now when we come to nutritive values of these foods I would say none of them are really fattening or something which will make you feel guilty after eating, all these are very light and foods full of nutrition.So all the people who are into healthy eating written above are few more dishes or two more cuisines which can be looked into.

The hidden jewel of India AWADH!!!

AWADHI cuisine originates from Lucknow the capital of Uttar Pradesh. Also known as Nawabi foods, this cuisine has  great influence of mughlai cooking techniques ,Punjabi spices and also Kashmiri flavours.It was here that the famous DUM style of cooking was invented, it is a technique where food is slow cooked so that the flavours come out and express themselves . This cooking style today is synonymous with lucknow.Lucknow is also proud of its kebab, The Kakori kebab, Galawat ke kebab, Shami kebab, Boti kebab, Patili-ke-Kebabs, Ghutwa kebab and Seekh kebabare among the known varieties. The Shami Kebab was the most important of them all. Made from mince meat, the kebabs are round patties filled with spicy surprises and the tangy raw green mango. The best time to have them is May when the fruit of the mango tree is in its infancy. In other seasons the kairi can be substituted with kamrakh or karonda both having a tart flavour reminiscent of the raw mango. Lime juice is rarely used. Before getting more deep into the cuisine I would just like to give you an overview of its history , awadh was ruled by the Delhi sultanate , Mughals, nawab, and the east india company hence it has this impact of the mughlai as well as nawabi cuisine.Saffron and dry fruits play a very essential role in this cuisine.Dastarkhwan is a ceremonial dining spread it is a part of awadh’s culture to sit around and share the dastarkhwan.

The Awadhi dastarkhwan would not be complete unless it had the following dishes.Qorma (braised meat in thick gravy),salan (a gravy dish of meat or vegetable),qeema (minced meat),kababs (pounded meat fried or roasted over a charcoal fire),lamb pasinda (fried slivers of very tender meat, usually kid, in gravy)Rice is cooked with meat in the form of a pulao,chulao (fried rice) or served plain.There would also be a variety of rotis.Desserts comprise kheer (milk sweetened and boiled with whole rice to a thick consistency),sheer brunj, (a rich, sweet rice dish boiled in milk),firni.The menu changes with the seasons and with the festival that marks the month. The severity of winters is fought with rich food. Paye (trotters) are cooked overnight over a slow fire and the shorba (thick gravy) eaten with naans. Turnips are also cooked overnight with meat koftas and kidneys and had for lunch.Among various Biryani the Lucknow and Hyderabad style are dominant, with a friendly rivalry. The vegetarian version of biryani might have some Textured vegetable protein based protein balls to present the impression of a meat-based dish for vegetarians.

RICE PREPARATIONS

The difference between biryani and pullao is that pullao is made by cooking the meat in ghee with warm aromatic spices until the meat is tender, then adding rice and cooking in the sealed pot over low heat till done—but with biryani, the rice is boiled or parboiled separately in spiced water and then layered with meat curry or marinade (depending on the type of biryani), then sealed and cooked over low heat until done.Tehri is the name given to the vegetarian version of the dish and is very popular in Indian homes.

ROTIS

As wheat is the staple food of the state, breads are very significant. Breads are generally flat breads; only a few varieties are raised breads. Tawa roti is bread made on crude iron pans. Improvisations of the roti  are of different types and made in various ways and include the rumaali roti, tandoori roti, naan(baked in a tandoor), kulcha, lachha paratha, sheermaal and baqarkhani.

Breads made of other grains have descriptive names only, thus we have Makai ki roti, Jowar ki roti (barley flour roti), Bajre ki roti(bajra is a grain only grown in India), chawal-ki-Roti (roti of rice flour).

DESSERTS

Winters are dedicated to halwas of all kinds that came to stay in India. There are several varieties of these, prepared from different cereals, such as gram flour, sooji, wheat, nuts and eggs. The special halwa or halwa sohan, which has four varieties, viz Papadi, Jauzi, Habshi and Dudhiya is prepared especially well in Lucknow.

The Jauzi Halwa Sohan is a hot favourite even today, but the art of preparing it is confined to only a few households. Prepared for the most part from germinated wheat, milk, sugar, saffron, nuts etc., it has love and patience as its vital ingredients. Now, coming to the nutritive value of some of the major dishes of awadhi cuisine

Shammi kebab(per serving)(beef)

Calories: 138

proteins:15.8 grams

carbohydrates: 11.3grams

the health benefits of shammi kebab are that it is low in sodium, high in dietary fibre,high in iron but it is also very high in cholestrol

Dum biryani (vegetarian)(1 serving)

The Awadhi Biryani is also known as “Pukka” Biryani as the rice and meat are cooked separately and then layered.

calories:215.7

proteins:5.5grams

carbohydrates:37 grams

Biryani is a very rich dish, hence i would recommend that it is eaten only on special occassion and in very small quantities . If basmati rice is swapped with brown basmati rice and veggies are baked instead of fried , and soya nuggets are added the dish can be made healthier (but definitely it will compromise the taste too).

Too sum it all up I would say AWADH is definitely a jewel of india which has not been explored . It is a culturally rich cuisine which we all should definitely try , it favours the non vegetarians more but as the flavours are so yummy I don’t think the vegetarians would be disappointed at all.

My first post

Hello everybody, i would like to tell you guys what this blog is going to be about, it is not going to be about food and food only but it will be about affordable and nutritious  food and sometimes about new recipes or variations