Uttar Pradesh (North State) was the biggest state in India. A diverse and multicultural foundation of the state offers a range of flavors and tastes in gourmet food. From Mughali dishes to authentic rustic flavor to kebabs and biryanis (rice preparation) cuisine of Uttar Pradesh is rich, invigorating and mouth-watering. Though today, this state is divided into 3 parts yet its flavours and foods are as rich as its history , be it the famous Lucknowi or the Mughlai. One can find classic foods in each and every corner of the streets in this state. And believe it or not, the street foods found here has no match to any high quality 5 star hotels.

The foods of Lucknow are known for it rich taste and perfect blend of spice and nuts. The Lucknowi style or the Mughlai style of foods are mix of such blends. Adding the nuts not only makes the foods tastier and rich but also increases its calories.

Indian food, especially food from Uttar Pradesh is similar to the cooking patterns of Middle East and Central Asia. Consisting of both non-vegetarian and vegetarian dishes, the most significant influence on this cuisine is Mughali, referencing the cooking techniques used by people back in the days of the Mughal Empire.

While most of the north Indian recipes have a common thread that unites them, Uttar Pradesh cuisine is no different. Similar to Punjabi and Kashmiri food, the state?s dishes use mutton, paneer (cottage cheese) and rich spices for flavor especially saffron (kesar) and cardamom. Some of the most popular and famous dishes from Uttar Pradesh include famous snacks such as samosa, pakora (fritters), kachoris and main dishes that include Nawabi foods such as mutton biryani, kebabs (Shami, Kakori, Pasanda etc) and a few fish preparations (Zamin Doz Macchli etc).

Complimenting these delightful main preparations are the breads. Made from wheat flour tandoori naan, kulcha, laccha paratha and tandoori roti rule the roost!

Uttar Pradesh cuisine offers a wide variety not just in food but also in desserts. Some of the most famous and traditional desserts include gulab jamun, kheer, kulfi, halwa and sheer kurma. Definitely a worthy treat for food lovers and those who like spicy and rich calorie food!

Praised from the centuries for the richness of their dishes as well as their hospitality, Nawabs of Lucknow never felt satiate by the compliments of their guests and remain experimenting to refine the quality of their cuisine. The popularity of the kitchen of Nawabs didn't remain restricted to their palaces but traveled like the aroma of these dishes to the entire sub-continent and became the sovereignty of the state. Ranging from the simple every day fare to rich, elaborate banquets, the cuisine of Uttar Pradesh has absorbed and adapted a variety of cuisine's to create an entire smorgasbord of wonderful dishes. The tourist from all over the world visit the state to savor its royal delicacies and it is stated that while on a visit to U.P and not tasting Awadhi Khanna (Awadhi Food), is like visiting Agra and not-seeing Taj Mahal.

Mughlai Cuisine:

When you visit the city don't forget to taste the alluring Mughlai cuisine. Mughlai delicacies are known for their richness as most of the prepared is with the usage of exotic spices, dried fruit, nuts, milk, and cream making it the royal rich and spicy meal. The mouth watering dishes that where the part of the Mughal cuisine are Biryani Badshahi, Shami Kabab. Murg Noor Jehani, Seekh Kabab, Chicken Korma, Tandoori chicken, Kesar Murgh etc. In the Mughal court the dinner was incomplete without Shami Kabab prepared from the minced meat mixed with spices. It is said that the Mughal cuisine irrespective of spicy is addictive, don't wait for it just try it, you can find the answer yourself.

The Mughal influence has left a huge impact on Indian food. The Muslims from western Asia brought the Mughlai cuisines to India in the 12th century when Mughal rulers conquered a large portion of India. During the Mughal dynasty, these dishes were prepared for the Mughal Emperors for elegant dining with dry fruits and nuts. The hospitality of sharing of food with others in Mughal courtly society helped India to absorb it as its own while making Indian cuisine to stand apart with pride.The Mughal influence on Indian food is immense. Mughlai cuisine is one of the most richest, popular and lavish cuisines in the country. These are pretty spicy and have unique fragrance. The cooking method includes lots of milk and cream with exotic spices, nuts and dried fruits to make it rich and spicy. Biryani, Korma, Palau and Pasendi are some of the famous Mughlai cuisine.

The Mughal influence on Indian food supported the evolution of Indian food to a great extent. The Mughlai cuisine full of rich gravies, pilafs and non-vegetarian foods such as kebabs, along with the fruits like apricots, peaches, plums and melons contoured the structure of the Indian food while offering it a distinct dimension. Each of the Muslim rulers offered something or the other to make Indian food the potpourri of spice, taste, tang and flavour. When Babur invaded India he brought his stylish food habits such as grilled meats along with different varieties of fruits and nuts from Central Asia. His son Humayun continued this tradition and also introduced a new tradition of rice-based pilaus and using of fruits and nuts in the meat stews in India. Marriages of Mughal rulers to several Rajput princesses added a new dimension to the Mughal cuisines.

The reigns of Jahangir and Shah Jahan, marked the evolvement of bountiful dishes in Indian cuisine. In the mean time, the Nizams of Hyderabad developed Biryani as their own style of cooking, which is now considered as one of the main dishes in India. The spices used in this preparation are easily accessible. These dishes are specially preferred in Delhi, Lucknow in the North and Hyderabad in the South. These have the strong influence of Muslim cooking style along with their Muslim names.

The saga of Mughlai dish is still continuing. It still remains as one of the most important part in Indian culinary style. Although, Mughlai cuisines are available in all parts of the country, but Delhi is the best place for this royal cuisine. In this present scenario, the Mughlai influence on Indian food reflects the local cooking styles in it. The cuisines available in Delhi and Lucknow are the combination of Indo-Persian style by the addition of typical North Indian spices like cumin, coriander, cardamom, cinnamon, turmeric and ground chilies; whereas in Hyderabad, curry leaves, hot chilies, mustard seeds, tamarind and coconut milk are added to these cuisines to give them a local flavour. Due to the flavored sauces and butter based curries in the Mughlai cuisine, they are very much popular among the food lovers. Mughlai food offers tempting and delicious variety of food such as kulfi with rose petals sprinkled on it, hot spicy soup and ginger based roasted meats.

People in India are crazy about Mughlai cuisines. Some of the popular Mughlai dishes are, Aloo Ka Raita, Carrot and Capsicum Raita, Badaam Halwa, Chicken Korma, Chaamp Masala or Lamb Chops Curry, Chole or Chane, Kesar Chawal, Chicken Tikka, Jhinga Malai Curry or Creamy Prawn Curry, Naan a type of Indian Bread, Palak Gosht, Palak Paneer, Seekh Kebabs, Tandoori Chicken Legs or Grilled Chicken Drumsticks and the most favourite dish Biryani.

The Mughals have left a great influence and occupies a strong place in the cuisine of India, especially in the Northern parts of the country.

Awadhi Cuisine:

Awadhi Cuisine has its origin in the city of Awadh (now Lucknow). The tastes of Nawabs include the Zamin Doz Machli prepared with a very complex process and need to have a patience to taste such a dish. Murg Mussalam, Lazeez Lauki, Kakori Kabab, Gulnaar Kabaabs and Nargasi Kofta are the specialty of the Awadhi cuisine. To taste such dishes is a lifetime experience and don't miss a chance, visit Naushijaan at Hazratganj in Lucknow to cherish the famous Majlisi and Galouti Kabaabs.

In short, Awadhi is a part and parcel of Lucknowi and Mughlai Cuisine but yt disguising with some special features which can be sharply noticed in its taste. From Delhi we travel to Lucknow (formerly known as Awadh), the state capital of Uttar Pradesh and famous for music, dance, and courtly etiquette, and needless to say, its mouth-watering cuisine. The most populous state of India, Uttar Pradesh also has the most exotic recipes of the country in its kitty. Once again the treats include typical vegetarian food of predominantly Hindu class and the royal repasts of the Nabobs of Awadh, known for the refinement of culture and lifestyle.

The Awadh style of cooking is as popular as Mughlai if not more, and has a large fan following. The trademark feature of Awadhi tradition is the 'Dum Pukht' an outstanding process of preparing food. In this unique style, food is sealed in a large cauldron called 'handi' and placed over slow fire, allowing the ingredients to be cooked in their own juices, under the strict supervision of royal bawarchis (chefs).

It took about 2-3 days to prepare the meal in this traditional manner, but these days owing to living life in the fast lane, the residents only use the dum pukht technique on special occasions. Mouth-watering aromas emanate on opening the lid of the handis, which are sealed with dough to prevent the steam from escaping. The final result is rich in taste and aroma; the very famous 'Murg Mussallam' and 'Swami Kebabs' are prepared with the dum process.

The skill of preparing the food is also apparent in the blending of the various spices in Awadhi cuisine, and presenting it in the ceremonial tradition of laying food on the table called 'Dastarkhwan'. The experience of this nawabi tradition transcends a traditional cuisine into a fine art.