A Taste of Blended Tehzeeb in Awadhi Murgh Korma

The Awadhi tehzeeb is a beautiful cultural blend of Persian lifestyle and Indian way of living. This is best reflected in the aromatic cuisine relished by the people of Lucknow and has become popular among food lovers across the world. Though the Awadhi menu boasts many rich and royal dishes, the Awadhi Murgh Korma has surpassed all in popularity. Keep reading to taste the unique cultural blend cooked in this sumptuous Korma.

The Delicious Awadhi Murgh Korma Image Source: www.betterbutter.in

Awadh, the seat of Nawabs founded by Nawab Saadat Ali Khan Burhan-al-Mulk is flourishing in present-day Lucknow and its surrounding regions. The phrases Lucknowi Tehzeeb, Awadhi zaika, khansama(cook), rakabdar (master chef), etc are distinctive to the people and the cuisine of the Nawabi Shaan. But, owing to the delectable zaika(taste) of Awadhi dishes, the cuisine has slurped itself into the palates of people beyond India and the neighbouring countries. So, dip your senses in the origins and lick the Murgh Korma.

Though Awadhi cuisine has basic features of Mughlai cuisine, it differs in its subtlety of texture, spices and flavours. While Mughlai curries and sauces are heavily laden with khoya, cream, milk, dry fruits and a strong aroma of whole spices, Awadhi dishes are mild, easily digestible and softly seasoned with spices and herbs. The Indian Dumpukht technique of slow cooking on steamed simmer is more Awadhi. Originally Haldi and Tomato were not among the ingredients used for Awadhi or Mughlai Korma though some chefs now include them.

Thus the quintessential word for Awadhi, Shahi and Mughlai dishes is Korma. Just like the richly blended cultural diversity of Indians, Korma also has a blend of different regions and assimilated techniques. So, let's explore the braised origins of Korma.

Korma is considered the ruler among Indian curries. The word Korma has its origins spanning different regions and techniques of cooking. The Mughals pronounced it as Qorma which directly implies its roots in the Turkish dish Qavurma. It is a Turkish dish of braised and then fried meat. The word should not be confused with a vegetarian dish Qovurma of Azerbaijan made of dry fruits, sour grape juice and vegetables.

On the other side, Persians have similar sounding dishes like Khoresh, Ghormeh or Khormeh, a standard stew with kidney beans, herbs and other vegetables. It is a vegetarian dish in which the sauce is made of yoghurt and almonds, with a creamy base, mild flavour and light tones of spices and herbs.

Coincidentally, there is also an Afghan dish called Kormeh a meat curry with dried lemons owing to the sour taste. So, the travellers, merchants, and rulers who travelled across these regions, seem to have assimilated the ingredients and sauce texture, introducing it into the Mughlai cuisine with a dash of Indian flavour.

The books like Ain-i-Akbari or Akbarnama chronicled by Abul Fazl, mentions Korma among the 30 dishes listed. The book claims Korma to be the innovative result of blending the Rajput cooking techniques with the Persian Khormeh braised meat by Mir Bakrawal.

Other cookbooks from Shah Alam’s reign claim that the Kundan Qaliya innovated during Tughlaq’s eccentric migration and the Do Pyaza were assembled into the Indian Korma that we relish today.

Coming back from our culinary journey to our Awadhi Murgh Korma – the ingredients are intended to create a velvety textured sauce with the meat cooked first at high flame and then simmered till tender in dumpukht technique on low flame. The quintessential quality of this dish is the slightly fried and stewed or braised chicken pieces. The Awadhi touch comes with a few drops of kewra along with the garnish of coriander leaves.

Thus enjoy the Awadhi Murgh Korma and indulge in the Nawabi Shaan carried on by the slurp-worthy dish in your kitchen or at any healthy restaurant. It’s worth it!

Awadhi Murgh Korma Image source: scroll.in