Raasa Awadh, to your plate

  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. ...