| Uttar Pradesh Food and Drinks |
| The most populous state of India, Uttar Pradesh produces some of the most exotic recipes of the country. The state capital, Lucknow, amongst many other things, boasts of the rich and world famous Awadhi cuisine. One outstanding feature of the Awadhi tradition of cooking is the 'Dum Pukht' process of preparing food. In this unique style food is sealed in large pots called handi and placed over a slow fire, allowing the ingredients to be cooked in their own juices under the strict supervision of bawarchis (cooks). It takes about three days to prepare the meal in a traditional manner. Finesse is also apparent in the blending of the various spices in Awadhi cuisine. 'Dastarkhwan', the ceremonial tradition of laying food on the table and a celebrated tradition of nawabs transcends the traditional cuisine into a fine-art. Otherwise, a vast majority of the state enjoys simple and sober meals, both vegetarian and non-vegetarian. A formal vegetarian meal consists of chapatis and/or puries (deep fried pancakes), daal (thick lentil soup), rice, vegetable curries, curd, pickles, papad (thin spicy crackers) and a variety of sweetmeats. A non-vegetarian meal consists of many varieties of meat or rice preparations that have evolved in the region and are now nationally and internationally known as the Moghlai cuisine. Some of these are kebab, kufta, korma, keema, pulao, biryani and prathas (plain or stuffed). In addition to a selection from the above vegetarian dishes may be present among the food spread. It is normally served in metal dishes and traditionally eaten without the use of cutlery, sitting on the ground covered with a material like cloth-sheet or carpet. When a large gathering is feasting in a traditional manner food may also be served on disposable platters called 'Pattal', which are made by intertwining broad leaves of certain trees. In most modern homes the use of western tabl ware and dining table and chairs have become the norm and western dishes are also included at times. |