The Mahindra Sanatkada Lucknow Pageant has develop into an vital occasion in Lucknow’s cultural calendar. From small beginnings, concentrating on a neighborhood viewers, it now attracts guests from outdoors town and even outdoors the nation. The five-day competition, held at Safed Baradari within the first week of February, features a Weaves & Crafts Bazaar, literary occasions, cultural performances, craft demonstrations, walks and excursions, and rather more.
One of the well-liked occasions of this competition is the Awadhi Residence Cooked Meals Pageant. Because the identify suggests, the meals just isn’t professionally cooked – moderately, it’s ready by a group of volunteers, or “house cooks”, of their kitchens utilizing outdated household recipes. The thought for the Sunday lunch got here out of a realisation that there was a lot extra to Lucknow meals than the favored road fare which had, for thus lengthy, handed off as representing Awadhi Delicacies. We wished genuine meals to be introduced out of Lucknow properties and served to a discerning viewers, not merely as a day lunch, however as a complete connoisseur expertise.
The dynamics of the Awadhi Residence Cooked Meals Pageant change yearly. The menu is determined after a lot deliberation. So as to add novelty, new dishes are launched every year and care is taken to not be repetitive, though some well-liked dishes from earlier years could also be included. There may be all the time a wide range of saalans, corresponding to mutton or rooster qorma, aloo gosht, shab degh, nahari or methi machli ka shorba. Dry meat dishes on the menu can embrace mutton raan, seekh pasanda or mutton stew. There are countless combos of kababs to select from – shaami, galawat, boti, goley ke kabab, patili ki tikiya. Keema dishes can fluctuate between hara bhara keema, keema sem ke beej and lal mirch full of keema. Roomali and tandoori rotis are served sizzling from a typical cooking space. And there are steaming platters of yakhni pulao and dum biryani with smoked raita or a recent tomato chutney.
The Mahindra Sanatkada Lucknow Pageant celebrates range, so there are regional representations on the menu, such because the Bundeli thaali and UP thaali. The competition theme additionally influences the menu. At one competition, the theme was the numerous communities that had made Lucknow their house, so the group representations included the Marwari thaali, Parsi dhansak, Bengali mustard fish curry, to call just some.
A lot thought is given to the vegetarian part as nicely. A glass of kanji makes a platter of makke ki roti, gur and sarson ka saag extra attention-grabbing. Soya variations of well-liked meat dishes are inevitably well-liked with the festivalgoers and the Marwari thaali is all the time the primary to be offered out. For individuals on the lookout for extra primary, easy fare, there may be all the time kadhi chawal, matar pulao with chutney, sookhe aaloo, sagpaita with zeera chawal.
Rounding off the menu are conventional Awadhi sweets corresponding to shahi tukda, firini, shakarkand ki kheer, qimami sewian and gajar or chane ki dal ka halwa. Shahi tukdas and firini are well-liked sweets which might be served all 12 months spherical at native weddings. Shakarkand ki kheer is a seasonal candy, which might be cooked solely in winter months, when shakarkand (candy potatoes) are in season. Halwas are wealthy as a result of they’re cooked in massive portions of clarified butter, so they’re greatest loved in winter. The Mahindra Sanatkada Lucknow Pageant is all the time held within the first week of February, so winter greens and sweets are sometimes a necessary a part of the Sunday Meals Pageant.
New volunteer cooks are added to the group yearly, and so they invariably introduce thrilling new dishes. The hara bhara keema was added to the menu by Ashar Jamal final 12 months. Ashar is an educationist by occupation, and her household of ulemas and hakims have lived in outdated Lucknow for seven generations on file. Even at present the prolonged household lives inside strolling distance of one another. Ashar picked up the recipe from her bua, an outdated household retainer who would sometimes prepare dinner her personal dinner within the household’s woodfired kitchen. Usually this one-dish meal was chunky bits of beef cooked with coarsely-pounded ginger and garlic, stewed in its personal fats and garnished with beneficiant portions of inexperienced coriander and chillies. Ashar recreated and refined the recipe from childhood reminiscences, changing the animal fats with mustard oil and chunky beef with lean minced goat meat. She is an instinctive prepare dinner and doesn’t really feel the necessity for written recipes.
Farzana Shahab’s household got here to Lucknow within the mid-Nineteen Fifties from a farming group within the Bundelkhand area. Farzana, an artist by occupation, served aloo gosht on the Sunday Meals Pageant, a recipe that has been utilized by 4 generations of ladies in her household. She picked up cooking by serving to her mom within the kitchen and has began the observe of recording her household recipes in a recipe ebook. She shares these written recipes and offers a cooking demonstration along with her daughter Anam, who lives and works in London.
One other of the competition’s house cooks is Zarine Viccajee. She is an educationist and the president of the Awadh Instructional Society, which runs Avadh Diploma Faculty in Lucknow. Her nice nice grandfather, Nowrojee Damkawala, got here to Lucknow within the mid-Nineteenth century to commerce in silks and pearls with the Nawab of Awadh. Step by step, a Parsi group settled down in Lucknow. Parsis adopted the language, costume, meals and mannerisms of Lucknow. In return they gave Lucknow the seedha palla, gorgeously-embroidered sarees and borders, and scrumptious Parsi dishes, essentially the most well-known amongst them being the dhansak. Zarine does the cooking herself, however this recipe was handed down orally by her mom to her trusted prepare dinner, Lal Mohammed, who in flip shared it with Parvati, the present household prepare dinner. It was Lal Mohammed’s model that was shared on the Sunday Residence Cooked Pageant for the primary time final 12 months. Zarine’s niece, Sanaya, has now written down the recipe and cooks it simply the way in which her grandmother did.
The Awadhi Residence Cooked Meals Pageant has acquired an adda-like standing of a carnival. Households eat collectively, buddies meet up and share a meal, rounding it off with a sikora of sizzling chane ki daal ka halwa. The senior cooks double up as hostesses and mingle with the visitors, suggesting totally different combos from the menu and guaranteeing that everybody is snug and happy.
The competition can throw up some surprises. The chocolate orange cake, a brand new entrant final 12 months, was the primary to be offered out. Now, who would have considered that, when the long-standing demand has all the time been for conventional Awadhi sweets.
As we study and develop, our clients study together with us. Nobody asks anymore what a khichda or the feminine-sounding koftee-pulau is. Everybody has discovered that the previous is mutton cooked with lentils and rice, and the latter is a colloquial time period for a bite-sized mince kofta layered with inexperienced peas and aromatic rice. It offers us immense pleasure once we hear that a few of the dishes we launched have develop into a part of frequent fare. Khichda and nargisi koftas are extra seen now on menu playing cards in well-liked consuming locations. One loyal buyer informed us that she had eaten keema with lal mirch at a marriage in Delhi but it surely was inferior to ours. Discerning audiences have discovered that the Awadhi fashion of cooking meat and greens collectively creates delicacies which might be to be appreciated for his or her refined flavours and pleasing colors. The golden potato halves simmering in a dish of aloo gosht, the pink of the beetroot enhancing the color of chukandar gosht, or the dhania and inexperienced chillies lending their identify, flavour and color to the fiery hara bhara keema are combos to be savoured and appreciated. The journey has been greater than a decade outdated and the concept has been to share and unfold consciousness about Awadhi meals, and we really feel we now have been profitable.
My father’s household belonged to Amethi, a small qasba adjoining to Lucknow. My grandfather settled down in Lucknow within the early 1900s. Lucknow has been my house for nearly 5 many years, and town has a convention of fine meals served with utmost care and a real sense of hospitality. I’m an educationist by occupation, however, over time, I’ve developed an curiosity in cooking. Right here, I’m sharing my paternal aunt’s recipe for keema karela, or minced meat cooked with bitter gourd. My aunt died earlier than I used to be born, however her daughter, my cousin, shared her mom’s recipe. This recipe is about 70 years outdated, shared solely by means of reminiscence. Will probably be added to a household recipe ebook that I began writing about 5 years in the past.
500 gm minced meat, washed and put aside
6 medium karelas
3 massive onions, sliced lengthwise
2 medium onions, finely chopped
1 tsp finely chopped ginger
1 tsp finely chopped garlic
1 tsp haldi powder
1 tsp coarsely pounded pink chillies
1 cup mustard oil, smoked and cooled
½ cup karaunda, or Bengal currant, halved and deseeded
Salt to style
Dry Spice Combine
1 tbsp saunf, ½ tbsp zeera, ½ tsp methi seeds. All frivolously roasted after which coarsely pounded. Add ½ tsp of kalonji seeds to this combination.
Pudina leaves, complete inexperienced chillies, browned onions.
1. Scrape the pores and skin of karelas. Slit, deseed and reduce into rings. Add ½ tsp of salt and put aside for half an hour. Wash completely and pat dry.
2. In a wok, warmth mustard oil. Add the sliced onions and prepare dinner till they flip golden brown. Put aside half of the onions.
3. To the remaining onions add the coarsely-pounded spice combine, minced meat, haldi powder, pounded chillies, chopped ginger and garlic, minced onions and salt. Combine nicely, cowl with a good lid and go away to prepare dinner on very low flame. Proceed cooking till all of the liquid has evaporated. Stir till the oil separates and the mince is brown and nicely roasted.
4. Add the karela rings and karaunda halves. Add a cup of water and prepare dinner on very low warmth till the karela and karaunda have softened however retain their form.
5. Serve garnished with pudina leaves, inexperienced chillies and brown onions.
Notice: This can be a summer season dish for that’s when karelas and karaundas are in season. Chopped items of uncooked mango might be substituted for karaundas if karaundas usually are not obtainable. Karaundas and uncooked mangoes are souring brokers and mix nicely with the marginally bitter style of the karela. Take care to retain the form of the karaunda and karela. This enhances the completed look of the dish.
Noor Khan retired because the Principal of Karamat Faculty, Lucknow, the place she additionally taught English. As a member of the core organising group of the Mahindra Sanatkada Lucknow Pageant, she has labored tirelessly to generate consciousness about Lucknow’s cultural heritage.
This text is a part of the challenge “Forgotten Meals: Culinary Reminiscence, Native Heritage and Misplaced Agricultural Varieties in India”, curated by Tarana Husain Khan and edited by Siobhan Lambert Hurley and Claire Chambers. It has been funded by World Challenges Analysis Fund by means of the Arts & Humanities Analysis Council in the UK. Learn the opposite elements right here.