Proceedings of the International Conference on Innovation and Regenerative Trends in Tourism and Hospitality Industry (IRTTHI 2024)

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Beyond Biryani: An In-Depth Analysis of the Diverse Delicacies with in Awadh Cooking

Authors
Sandeep Kumar Singh1, *, Dhananjay Kumar Srivastav2, Manish Rai3, Ranjeeta Tripathi4, Girish Nandani5
1Research Scholar, Bhikaji Cama Subharti College of Hotel Management, Swami Vivekanand Subharti University, Meerut, India
2Assistant Professor, Bhikaji Cama Subharti College of Hotel Management, Swami Vivekanand Subharti University, Meerut, India
3Assistant Professor, Sherwoodcollege of Professional Management, Lucknow, India
4Assistant Professor, Amity University, Lucknow, India
5Associate Professor, SOHM Dept., BBD University, Uattardhona, India
*Corresponding author. Email: ihm.sandeep2617@bbdu.ac.in
Corresponding Author
Sandeep Kumar Singh
Available Online 13 June 2024.
DOI
10.2991/978-94-6463-437-2_37How to use a DOI?
Keywords
Awadh; Cuisine; Biryani; Bhunao; Tukda
Abstract

The cuisine of Awadh, a province in northern India, is renowned for its rich diversity beyond just biryani. Shaped by Persian, Mughal, and Indian influences over millennia, Awadhi cuisine reflects a history of royal patronage and refined culinary practices. Dishes like galouti, kakori, kormas, and shahi tukda showcase a masterful fusion of flavors, with key ingredients such as saffron, cardamom, cloves, and rose water lending distinctive aromas. Culinary techniques like dum pukht and bhunao are essential for achieving the intricate tastes and textures of dishes like dum biryani and nihari. Awadhi cuisine not only serves as sustenance but also plays a significant role in religious ceremonies, celebrations, and communal events, contributing to the region’s hospitality and identity. Data collected from fifty local chefs and cooks through interviews and qualitative analysis methods shed light on the gastronomic elements of Awadhi cuisine. Thematic and content analysis proved effective in interpreting this qualitative data, offering valuable insights into the culinary traditions of Awadh. Traditional statistical tests may not be suitable for such qualitative data, but dedicated methods like thematic and content analysis are tailored for understanding and interpreting insights gleaned from interviews.

Copyright
© 2024 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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Volume Title
Proceedings of the International Conference on Innovation and Regenerative Trends in Tourism and Hospitality Industry (IRTTHI 2024)
Series
Advances in Economics, Business and Management Research
Publication Date
13 June 2024
ISBN
978-94-6463-437-2
ISSN
2352-5428
DOI
10.2991/978-94-6463-437-2_37How to use a DOI?
Copyright
© 2024 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Cite this article

risenwbib
TY  - CONF
AU  - Sandeep Kumar Singh
AU  - Dhananjay Kumar Srivastav
AU  - Manish Rai
AU  - Ranjeeta Tripathi
AU  - Girish Nandani
PY  - 2024
DA  - 2024/06/13
TI  - Beyond Biryani: An In-Depth Analysis of the Diverse Delicacies with in Awadh Cooking
BT  - Proceedings of the International Conference on Innovation and Regenerative Trends in Tourism and Hospitality Industry (IRTTHI 2024)
PB  - Atlantis Press
SP  - 547
EP  - 561
SN  - 2352-5428
UR  - https://doi.org/10.2991/978-94-6463-437-2_37
DO  - 10.2991/978-94-6463-437-2_37
ID  - Singh2024
ER  -