Awadhi Cooking Techniques

Awadhi cooking techniques emphasize slow, gentle preparation to develop rich flavors. Key methods include "Dum" (steaming or slow-cooking meat and rice sealed in dough or cloth to trap aroma), "Tandoor" (using a clay oven for baking bread and roasting meats), and "Bhunna" (sautéing spices and ingredients to release their flavors). These techniques prioritize layering spices, maintaining tenderness, and enhancing aroma, resulting in aromatic, flavorful dishes rooted in Mughal culinary traditions. The focus is on patience, precision, and balancing spices to create memorable gastronomic experiences.