When Chef/Owner Gaurav Anand first visited the city of Lucknow in the Awadh region, the historical legacy and the vibrancy of Awadhi cuisine changed the course of his life forever. He mastered “Dum Pukht,” the art of cooking over a slow fire, from the culinary masters of the region. The technique, some 200 years old, involves cooking in a sealed heavy bottomed pot or “handi” over a very low flame, which allows meats to cook in their own juices.
The attention to detail and use of a handful of uncommon spices is what earned Awadhi food its reputation. A traditional Awadhi spread includes complex elaborately prepared kebabs, kormas, biryanis and breads, unique to the region. Gaurav became one of the few to learn and master the secret of the Galouti kebab that balances an array of ingredients and melts in your mouth.
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Photo Credits: SEBA-MIKA Photography