Indian Express

Our cuisine could be classified as "Awadhi" (from Awadh) or the "Cuisine of the Kings." The province of Awadh was a region in North Central India currently known as Lucknow and few adjoining areas in Uttar Pradesh. This Indian cuisine is greatly influenced by Persian, Moghuls and other conquerors who ruled this part of India from time to time. Each recipe was the secret of a Palace and that of "Bawarchi" (Revered Master Chef). Till recently this great cuisine was the preserve of the palaces. Lavish use of rare spices, rich ingredients, Ghee (clarified butter) marination and seasoning which might take more than 24 hrs to prepare a dish topped with a garnish of edible Gold and Silver made this Royal cuisine. the high cost and rich ingredients made this cuisine beyond the reach of common man. Declaration of independence and the abolition of the Kingdoms changed many of the customs and brought in a new landed aristocracy who managed to still keep the exquisite Awadhi cuisine a guarded secret. Around 60's even the aristocracy was abolished and many of the highly trained chefs moved out to explore new opportunities with secret recipes. This "Cuisine of the Palaces" has slowly evolved to its present glory, much thanks to a great 5 star hotel chain of India, "Welcome group: which partenered with Sheraton chain to revive this unique cuisine. Rest is history of the Indian cuisine. I am proud to have been part of that great renaissance. During the last 40 years of my professional career, it has been a great privilege for me to have worked with some of the most gifted and professional Chefs of the Awadhi Cuisine including Mr. Durga Prasad and the very talented Mr. Alex Xalco. We have modified the cooking time and the method to suit the modern kitchen without compromising on the final taste and the flavor. We have certainly done away with the clarified butter and the cream. this not a fusion cuisin, but a modified ccuisin