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NSHM Lifestyle Campus
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FUSION FARE - AWADHI AND MEXICAN
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Mexican cuisine is known for its intense and varied flavors,
colorful decoration, and its variety of spices. In terms of its
diversity of appealing tastes and textures, this cuisine is one of
the richest in the world.
When Spanish empire builders arrived in the Aztec capital
Tenochtitlan (the ancient city on which Mexico City was built), they
found that the people's diet consisted largely of corn-based dishes
with chillies and herbs, usually complemented with beans and squash.
To this they added their Spanish fare.
Most of today's Mexican cuisine as a result is based on the
traditions of the Aztecs and Maya, combined with culinary trends
introduced by Spanish colonists. The north of Mexico is known for
its beef production and meat dishes. South-eastern Mexico, on the
other hand, is known for its spicy vegetable and chicken-based
dishes. Quesadillas, for example, are a flour or corn tortilla with
cheese (often a Mexican-style soft farmer's cheese such as Queso
Fresco), beef, chicken, pork, and so on. Mexican food tends to be
very colourful because of the rich variety of vegetables (among them
are the chilli peppers, green peppers, chillies, broccoli,
cauliflower, and radishes) and meats. As a complete contrast,
‘Awadhi Cuisine’ is famous the world over for its Kababs, breads and
rich cuisine.
Kacche Keeme ke Kababs and Biryani are the favourite dishes of the
inhabitants of Lucknow, or the capital of the Kingdom of Awadh. It
was said, that Lucknow reversed the convention that the art of
cooking evolves with the eating habits of the people in society.
About 37 types of breads, 47 types of Pulao, 35 types of Zarda, 19
types of Kababs, 5 types of meat curry, 37 types of Halwa (sweet
meat) were created through culinary experimentation during the reign
of Nawab Shuja ud Daula.
And most of these became a part of mainstream cuisine in the years
that followed.
The most outstanding feature of the Awadhi tradition of cooking is
the 'Dum Pukht' process of preparing food. In this unique style,
food is sealed in large round bottomed pots called haandis and
placed over slow fires, allowing the ingredients to be cooked in
their own juices.
'Dastarkhwan', the ceremonial tradition of laying food on the table
and serving the guests is one of the celebrated traditions of this
rich and historic cuisine.
The future Chefs and Managers of NSHM School of Hotel Management
displayed their expertise in these two cuisines at Blitz 2007, which
was held at Durgapur on 23rd February 2007.
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