How is Awadhi cuisine different from Mughlai cuisine?
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Therefore, Mughlai cuisine was also fat-heavy, as the preparation used substantial quantities of butter and even animal fats, extracted from lambs and other commonly available sources of meat. However, Awadhi cuisine refrains from excessive spice and condiment indulgence.
Awadhi and Mughlai are both distinct Indian cuisines that differ in their cooking styles, flavors, and ingredients:
Origin
Awadhi cuisine originated in Lucknow, Uttar Pradesh, and was influenced by Bhojpuri, Mughlai, Hyderabadi, and Kashmiri traditions. Mughlai cuisine originated during the Mughal Empire’s rule in India from 1426 to 1857.
Cooking style
Awadhi food is typically slow-cooked in a deep-bottomed pan with a kneaded flour lid seal, a technique called dum. Mughlai food often involves grilling and roasting, and many dishes are made in a tandoor.
Ingredients
Awadhi food uses a careful blend of spices like cinnamon, cardamom, cloves, cumin, and nutmeg. Mughlai food is known for its rich, aromatic flavors, which come from using lots of spices, dried fruits, nuts, cream, milk, and butter.
Flavors
Awadhi food has more subtle flavors that highlight the authentic taste of the main ingredients. Mughlai food can range from mild to spicy.