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I've been learning a bit lately about some of the courtly foods of Awadh. I have to say, I'm humbled by the sheer extravagance of some of the dishes. For instance, as a method of scenting their flesh some of the royal chickens were fed pineapples, perfumes, saffron, jasmine and pomegranate. Wow. Puts Kobe beef to shame! I have a bit of a puzzle, though, and I'm wondering if anybody hereabouts might have some insights. One of the staple masalas, lazzat-e-taam, blends around 25 ingredients (including sandalwood powder and rose petals). Two, however, are mysteries to me: jarakush and baobeer. Any thoughts? I don't expect them to be available to me here in Portland, Oregon but I remain curious. --jim