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@article{194965,
        author = {Vaishali lall and Dr. Abhinav Mishra},
        title = {Awadhi Cuisine: A Study of Its Cultural and Culinary Heritage in India},
        journal = {International Journal of Innovative Research in Technology},
        year = {2026},
        volume = {12},
        number = {10},
        pages = {5706-5716},
        issn = {2349-6002},
        url = {https://ijirt.org/article?manuscript=194965},
        abstract = {Awadhi cuisine, originating from the historical region of Awadh in present-day Uttar Pradesh, represents one of the most refined and culturally rich culinary traditions of India. Influenced by Mughal, Persian, Central Asian, and indigenous Indian culinary practices, it developed within the royal kitchens of the Nawabs of Lucknow, where cooking was treated as an artistic craft. Characterized by slow-cooking techniques such as dum pukht, delicate spice combinations, and aromatic ingredients like saffron, kewra, and rose water, Awadhi cuisine emphasizes balance, fragrance, and texture rather than excessive heat or spice.
This study explores the historical evolution, cultural significance, culinary techniques, and modern transformation of Awadhi cuisine. It examines how food traditions in Awadh were closely linked with social etiquette, hospitality (mehmaan-nawaazi), and royal culture, while also reflecting a syncretic blend of Hindu and Muslim culinary traditions. Signature dishes such as kebabs, biryani, kormas, nihari, sheermal, and traditional desserts demonstrate the sophistication of Nawabi gastronomy.
The research further investigates the transition of Awadhi cuisine from royal kitchens to street food culture, modern restaurants, and global culinary platforms. While the cuisine continues to influence contemporary Indian gastronomy and heritage tourism, it faces challenges including commercialization, modification of traditional recipes, and declining knowledge of authentic cooking techniques. Through a qualitative and exploratory research design, the study highlights the importance of documentation, culinary education, and heritage preservation initiatives. Ultimately, Awadhi cuisine is not merely a culinary tradition but a reflection of India's cultural history, identity, and artistic expression.},
        keywords = {Awadhi Cuisine, Nawabi Culture, Culinary Heritage, Dum Pukht, Indian Gastronomy, Cultural Identity, Culinary Tourism.},
        month = {March},
        }