Indian restaurant Awadh at Broadway between 97th and 98th street, opened on Wednesday and we got ahold of the menu. Chef and owner Gaurav Anand is cooking dishes from the Awadh region of India, using a technique by which the food is coked over a slow fire.
Gaurav Anand, known for his delicately balanced spicing and melt-in-your-mouth kebabs, has immersed himself in the dum pukht technique of Awadhi cooking for the opening, traveling to Lucknow, “the city of the Nawabs,” in the center of the Awadh region (now the capital city of the modern Uttar Pradesh state). Dum pukht involves slow cooking in a traditional (sealed) handi over a low flame for many hours. The restaurant will showcase this slow-cooking method along with a sophisticated wine and cocktail program. Awadhi cooking is not well represented in NYC – although an occasional dum pukht -cooked dish can be found at other Indian restaurants, Awadh will be the only one highlighting the cuisine and techniques of the region.
For the wine program, Anand has enlisted acclaimed sommelier John Slover (Daniel, Le Bernardin, Charlie Bird, Cru) to create an accessible global winelist that pairs well with the intricate flavors of the menu. Slover’s list will feature wines beyond the traditional and expected pairings with Indian cuisine.