For indoor dining, refer to our new concept Baazi
When Chef/Owner Gaurav Anand first visited the city of Lucknow in India’s Awadh region, the historical legacy and the vibrancy of Awadhi cuisine changed the course of his life forever. He mastered “Dum Pukht,” the art of cooking over a slow fire, from the culinary masters of the region. The technique, some 200 years old, involves cooking
in a sealed heavy bottomed pot or “handi” over a very low flame, which allows meats to cook in their own juices. The attention to detail and use of a handful of uncommon spices is what earned Awadhi food its reputation. A traditional Awadhi spread includes complex elaborately prepared kebabs, kormas, biryanis and breads unique to the region. Gaurav became one of the few to learn and master the secret of the Galouti kebab that balances an array of ingredients and melts in your mouth. Awadh is Anand’s latest endeavor, following Bhatti Indian Grill in Murray Hill (www.bhattinyc.com) and Moti Mahal Delux on the Upper East Side (www.motimahaldelux.us). With Awadh, we present a culmination of culinary finesse of the finest food from India’s sacred and historic land. We hope to create experiences and memories through flavors as you explore meats, vegetables, seafood, kebabs, curries and breads that will leave a lasting impression on your palate.
