During last week’s visit to Lucknow we tried out the two kababs which are special to Awadhi food: the Kakori kabab, named after the village of Kakori a few kilometers from Lucknow, and the Galawati kabab, whose name suggests that it is melted so that you don’t have to chew on it. We tried these two and the shami kabab in all the places which we ate in. After this extensive comparative tasting, we came to the conclusion that street food can be quite nice, but for the subtle craft of spicing one needs to go to some of the more refined kitchens in the city. These were the expected delights.
What was quite unexpected were two excellent vegetarian dishes we found. One was a kofta with khubani (apricots). Khubani is an important part of Hyderabadi food, and it is not hard to imagine that it entered modern Indian cooking through Hyderabad and Awadh borrowing it from Mughal food. The aromatic gravy with nuts and spices which came with the kofta was clearly related to the spicing of the galawati kabab. So it was not hard to imagine that this was a reasonably authentic dish, or an invention by a cook who was well-versed in the style and technique of Awadhi food.
The other vegetarian dish gives me more to think about. This was a dish with paneer and a paste of figs cooked in a rich curry with aromatic spices and nuts. The curry was again something one could well accept in any Awadhi food. The spare use of the fig paste could have been derived from a Mughal kitchen, and I’m willing to think of it as genuinely Awadhi ingredient. It is the paneer which I am conflicted about. Awadhi food contains a lot of hung yogurt, cream and ghee. Is paneer an authentic ingredient in this kitchen? By the 19th century paneer and chhana had definitely entered the Indian kitchen.
Wikipedia asserts that paneer was known in India in the first century AD on the basis of the following sentences from this paper “People during the Kusana and Saka Satavahana periods (AD 75–300) used to consume a solid mass, whose description seems to the [sic] earliest reference to the present day paneer. The solid mass was obtained from an admixture of heated milk and curd”. This description fits the process for making yogurt. Harold McGee’s famous book describes yogurt, buttermilk and soured creams as being recorded during this historical period in large parts of the world, but gives a later date to the emergence of various kinds of cheese. I think the last word has not been said about the widespread introduction of paneer into Indian kitchens. It is possible that the Mughal kitchen had access to it, and the Awadhi cooks inherited paneer as an ingredient; but the dish that I ate felt more modern.
One of the important components of Awadhi food are the rotis. The layered shirmal roti was hard to find, but the one which we eventually found was lovely and soft, although more infused with ghee than we would tolerate every day. We never managed to find a baqar khani roti, apparently you have to order these in advance. But we found a couple of parathas which seemed to be made in the same style as the shirmal roti. While the roomali roti of Delhi has become common fare even in the heart of Awadh, the art of Awadhi roti is alive.
The late Mughal and early Company years are very intensely studied by historians. I hope someone, somewhere, is thinking of writing a history of food during this time.