Tables for Two: Awadh - The New Yorker
Rohit Khare stashed this in Food
The first Nawab of Awadh, in what is now the northern Indian state of Uttar Pradesh, was the grandson of a wealthy Persian merchant. A string of Nawabs governed from the seventeen-twenties to the mid-eighteen-hundreds, barely holding off British annexation. They were famous for their decadence, inclined to indulge in dancing girls and lavish feasts, known as dastarkhwan: tapestries of kebabs, biryanis, and curries.
Anand travelled to Lucknow, Awadh’s capital, to learn the centuries-old technique of dum pukht, which he employs to handsome effect in the deceptively simple-looking appetizer Awadh Murgh Tikka. Steamed cubes of chicken are marinated in pomegranate powder, chickpea flour, and yogurt, then sealed in a heavy-bottomed pan and heated over a low flame, so that the meat cooks in its own juices. It’s extremely tender, and is finished on the grill for a bit of charred crunchiness on the corners. The Galouti kebab comes as creamy-crisp disks of pounded minced lamb, which arrive atop miniature paratha. Garnished with cilantro chutney, they’re like little Indian tacos.
Indian tacos sound lovely, Rohit.