"Awadhi Cuisine" is famous world over for its Kababs, breads and rich cuisine. Kacche Keeme ke Kababs (Raw meat of Lamb finely ground and then fried) and Biryani are the favourite dishes of Lucknowites. The Galauat and Kakori Kababs take pride of place of the Lucknowi table, followed by Galauat & Kakori, Tangri Kababs, Shammi Kababs and Seekh Kababs. It was said that Lucknow, reversed the convention that the art of cooking evolves with the eating habits of the people in society. About 37 types of breads, 47 types of Pulao, 35 types of Zarda, 19 types of Kababs, 5 types of meat curry, 37 types of Halwa (sweet meat) were created through culinary experimentation during the reign of Nawab Shuja ud Daula. And most of these became a part of mainstream cuisine in the years that followed.
The legacy of the imperial splendour of Lucknow has always fascinated people all over the world. The ambience of Awadh has commonly been associated with the leisurely habits, etiquette, architecture, food and refinement - all a legacy of Nawabi culture. Over the years the city has preserved this spirit of the bygone days. The surviving monuments of the city mark the evolution of an interesting style in architecture.
The patronage of the Nawabs of Lucknow towards the arts, music, dance and architecture led to the renaissance of these into distinct forms unique only to Lucknow. Musicians and dancers flocked to Lucknow giving birth to new musical forms and instruments. Art forms like Kathak, Thumri, Khayal, Dadra, Qawalis, Ghazals and Shero Shairi thrived under the royal patronage of the Nawabs.
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