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Awareness and Acceptability of Awadhi Cuisine: A Study of Academic Staff College, Lucknow

AVAHAN: A Journal on Hospitality and Tourism

Volume 2 Issue 1

Published: 2014
Author(s) Name: Jatashankar R. Tewari, Manoj Dixit | Author(s) Affiliation:
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Awadhi Cuisine is from the Awadh region (the erstwhile kingdom of Awadh) that was ruled by Nawabs of Awadh during 1732 AD to 1856 AD. The region comprised of Lucknow, Raibareli, Faizabad and Sitapur division covering modern day districts of Lucknow, Barabanki, Unao, Raibareli, Sultanpur, Pratabgarh, Faizabad, Gonda, Bahraich, Sitapur, Hardoi and Kheri districts(Ihwin, 1880 pp.24). the cusine originated and developed during the regime of Nawabs. The cooks of Nawabs royal bawavarchikhana have perfectioned the art of cookery and garnishing them to highest level of perfection. The Awadhi cuisine is influenced by Mughal cooking methods, Kashmiri, and Persian cuisine. The cooks of nawab of Lucknow have developed and perfectioned the art of cooking on slow fire, later the technique known as Dum style of cooking. The present paper aims to assess the level of awareness about the great cuisine of Awadh among the faculties that were attending orientation programme, refresher course, and research methodology classes in Academic Staff College, Lucknow. An attempt was alos made to find the acceptablity of Awadhi dishes among the faculties that were attending the training programmes at Academic Staff College, Lucknow.

Keywords: Awadhi Cuisine, Acceptance of Awadhi Cuisine, University and College Teachers, Awareness of Awadhi Cuisine, Academic Staff College Lucknow etc

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