1. What are some of the biggest challenges in Awadhi cuisine?
The major challenge with Awadhi cuisine is that there was never any proper documentation of it, since the time of the Nawabs. Traditional Awadhi recipes were passed down from generations of Khansamas by word of mouth. A lot of these recipes have been lost in time due to the decline of the Mughal Empire and during the intermediate period of the British rule. A popular perception of the cuisine is that it’s rich and spicy, but on the contrary, it’s flavourful without being too hot. To cater to the younger, more health conscious generation and those with specific dietary requirements, we have cut down on trans-fats in the recipes at Neel.u00a0Awadhi cuisine borrows from various parts of India, making it hard to source some of the ingredients, spices and masalas; which are homemade in those regions. It’s also predominantly a non-vegetarian cuisine, so introducing vegetarian dishes is a task! Here, we’ve equally divided the menu between vegetarian and non-vegetarian.

Mutton Biryani