The article provides an overview of Lucknow's distinctive food culture, Awadhi cuisine, detailing its historical development and key characteristics. Its origins are traced to the 18th century, beginning with Nawab Shuja-ud-Daula's reign (1754-75) and significantly evolving when his son, Asaf-ud-Daula, moved the capital of Awadh to Lucknow in 1775, establishing the city as a cultural hub. The cuisine is renowned for dishes such as Yakhni Pulao and various kebabs, including galauti, kakori, boti, and seekh. A distinguishing feature mentioned is the inclusion of potatoes in Lucknowi biryani. Despite the end of the Nawabs' rule in 1856 with British intervention, the refined artistic and culinary culture persisted, adapting to societal changes. The article also acknowledges the influence of communities that settled in Lucknow after 1947. It highlights the depth of Lucknowi cuisine beyond common perceptions, noting its comprehensive nature. The text also references the ongoing discussion regarding the supremacy of biryani between Lucknow and Hyderabad.
Source: https://indianexpress.com/article/research/where-tehzeeb-meets-taste-how-awadhs-royal-kitchens-shaped-lucknows-food-identity-10366883/