Editing Awadh (section)

=== Awadhi cuisine ===
{{main|Awadhi cuisine}}
[[File:Galawati Kebabs.JPG|thumb|left|Kebabs are an important part of Awadhi cuisine]]
'''Awadhi Cuisine''' is primarily from the city of Lucknow and its environs. The cooking patterns of the city are similar to those of Central Asia, the Middle East, and [[Northern India]] as well. The cuisine consists of both vegetarian and non-vegetarian dishes. Awadh has been greatly influenced by [[Mughlai cuisine|Mughal cooking techniques]], and the cuisine of Lucknow bears similarities to those of [[Kashmir]], [[Punjab region|Punjab]] and [[Hyderabad, Sindh|Hyderabad]]; and the city is famous for its [[Nawab]]i foods.

The ''{{transliteration|hi|[[Chef|bawarchi]]s}}'' and ''{{transliteration|hi|rakabdars}}'' of Awadh gave birth to the [[Dum Pukht|dum style of cooking]] or the art of cooking over a slow fire, which has become synonymous with Lucknow today.<ref>[http://www.tribuneindia.com/2003/20030713/spectrum/main2.htm The Sunday Tribune – Spectrum – Lead Article] {{Webarchive|url=https://web.archive.org/web/20130614192620/http://www.tribuneindia.com/2003/20030713/spectrum/main2.htm |date=14 June 2013 }}. Tribuneindia.com (13 July 2003). Retrieved on 18 July 2013.</ref> Their spread would consist of elaborate dishes like [[kebabs]], [[korma]]s, [[biryani]], kaliya, [[Kulcha|nahari-kulchas]], zarda, sheermal, Taftan, {{transliteration|hi|[[Roti|roomali rotis]]}} and {{transliteration|hi|[[Paratha|warqi parathas]]}}. The richness of Awadh cuisine lies not only in the variety of cuisine but also in the ingredients used like [[mutton]], [[paneer]], and rich spices including [[cardamom]] and [[saffron]].