Bon Viveur – Interview With Chef Ajay Kumar Awasthi from Piccadily Lucknow

While Awadhi cuisine holds onto its traditional roots, modern chefs have also introduced contemporary interpretations of these classic dishes.
Fashion Herald’s food and travel wing – Bon Viveur recently interviewed Chef Ajay Kumar Awasthi from Piccadily Lucknow who is well known for his expertise on Awadhi cuisines. His fusion experiments combining Awadhi flavors with international ingredients and techniques have gained popularity, offering a fresh twist to the age-old recipes.

Awadhi cuisine, originating from the city of Lucknow in the northern Indian state of Uttar Pradesh, is a culinary treasure trove that reflects the rich cultural heritage of the region. Known for its elaborate preparation methods and royal influence, Awadhi food is characterized by the use of fragrant spices, slow cooking techniques, and an exquisite blend of flavors. In this article, we delve into the essence of Awadhi cuisine, exploring its history, popular dishes, and the unique gastronomic experiences it offers.

From a historical perspective, Awadhi cuisine flourished during the reign of the Nawabs of Awadh, who were patrons of the arts and connoisseurs of fine dining. The cuisine was heavily influenced by Mughal cooking techniques, resulting in a fusion of Persian, Turkish, and Indian culinary traditions. The Nawabs’ passion for food led to the creation of intricate dishes that were not only visually appealing but also tantalizing to the taste buds.