Raasa Awadh, to your plate

  Perfect Pairings: How to Enjoy Awadhi Flavours at Their Best More than just the main course, Awadhi cuisine is celebrated for its rich, aromatic flavours and slow-cooked delicacies, but the experience is incomplete without the right accompaniments. At Raasa Awadh, we believe that every dish reaches its full potential when paired with the right breads, sides, and beverages. Traditional Breads That Complement Awadhi Dishes Sheermal – A saffron-infused slightly sweet flatbread that pairs beautifully with spicy gravies like Korma and Nihari. Roomali Roti – Ultra-thin, soft bread that scoops up rich, slow-cooked meats without overpowering the dish’s flavors. Tandoori Naan – Adds a smoky aroma, balancing heavier dishes like Mutton Curry. Taftan – Rich with cream and nuts, this bread enhances festive meals, adding a hint of decadence. Side Dishes That Elevate the Meal Mint Chutney – The freshness of mint and coriander brings contrast to heavier, spice-laden dishes. Onion Salad with Lem...

Awadhi cuisine traces its roots to the Mughal Empire, where Persian influences merged with Indian culinary traditions. The royal kitchens of the Nawabs of Awadh (modern-day Lucknow) became the birthplace of this sophisticated cuisine, which emphasizes subtlety and refinement over the fiery spiciness found in other Indian cuisines. The Nawabs, known for their love of good food, encouraged their chefs to innovate, leading to the creation of dishes that were both visually appealing and rich in flavor. Signature Ingredients and Techniques What sets Awadhi cuisine apart is its use of a unique combination of ingredients and cooking techniques. Key ingredients include: saffron, rose water, kewra (screwpine essence), and a variety of nuts and dried fruits, which add a touch of luxury to many dishes. The cooking techniques, such as dum (slow cooking in a sealed pot), baghar (tempering), and galawat (marinating), are designed to enhance the flavors and textures of the food. For instance, the du...

  A Culinary History of Awadh: From Royal Kitchens to Your Plate Awadh is more than a region, it is a feeling — of slow simmering pots, of delicate aromas drifting through royal courtyards, of food that was never rushed, only nurtured. At Raasa Awadh, we carry forward this legacy with pride. Our chefs, trained for over three decades at ITC Maurya , bring to your plate the same treasures once savored in the Nawabs’ darbars — recreated with care, authenticity, and love. Where It All Began Awadhi cuisine was born in the grand kitchens of Lucknow , where food was poetry, and cooking was an art of patience. The Nawabs, with their refined palates, inspired dishes that blended Persian elegance with Indian heart. What emerged was cuisine that spoke in whispers of saffron , cardamom , and slow fire. Dishes That Tell Stories. Galouti Kebab A story of indulgence and compassion. Made for a Nawab who had lost his teeth but not his appetite, these kebabs were designed to melt on the tongue. ...