COOK JOURNAL
THALI TALES
EPISODE 2
Summer 2025
Awadhi Thali - cooking as royal art
Awadhi cuisine developed in the courts of Lucknow, where the Nawabs elevated cooking into a refined culinary art. Influenced by Persian traditions and perfected in royal kitchens — delicate spices, the dum technique, and an insistence on restraint over abundance.
4 recipes · 1 essay
"The dum technique was not invented out of necessity but out of philosophy — the idea that the best flavours are the ones given time, sealed in, and allowed to find each other slowly."
ABOUT THE EPISODE
Awadhi cuisine developed in the royal courts of Lucknow, where the Nawabs elevated cooking into a refined culinary art. Influenced by Persian traditions and perfected in royal kitchens, the cuisine is known for its delicate spices, slow cooking techniques, and rich yet balanced flavors.
This episode brings together a classic Awadhi thali featuring flaky kachori, fragrant biryani, velvety mutton korma, and the indulgent dessert shahi tukda. Alongside the recipes, the accompanying essay explores how the Nawabs shaped one of India’s most celebrated culinary traditions.
THIS EPISODE
Recipes
Khasta Kachori with Aloo Sabzi
Intermediate
Khasta Kachori is a crispy, flaky deep-fried pastry stuffed with spiced lentil filling, served with a tangy and flavorful aloo sabzi.
Luknow Mutton Briyani
Intermediate
Lucknowi Mutton Biryani is a fragrant Awadhi-style rice dish where tender mutton and basmati rice are layered and slow-cooked for delicate, aromatic flavors.
Mutton Korma
Intermediate
Lucknowi Mutton Korma is a rich and aromatic Awadhi curry where tender mutton is slow-cooked in a spiced yogurt gravy with delicate, royal flavors.
ESSAY
The Royal Kitchens of Awadh: How the Nawabs Shaped a Cuisine
"When a court turns cooking into an art form, what does it choose to perfect — and what does that reveal about the culture it came from?"
The Nawabs of Awadh didn't just eat well — they turned the kitchen into a statement about refinement, patience, and power. This essay explores how the courts of Lucknow shaped one of India's most celebrated culinary traditions, and what the legacy of dum cooking looks like when you bring it into a home kitchen today.