AWADH cuisine is known for its regal savoury flavours and now it is available as the genuine gourmet cuisine in Singapore. AWADHI promise you an exquisite experience packed with delectable flavours and fragrances that will take you on a journey of Royal AWADH. Yvonne Vontress had the chance to enjoy a meal recently and this is what she had to share about the experience.
Specialty Lucknow cuisine from the Anandi region boasts a refined touch with bold spices and smokey notes favoured by the Moghul sultans. If you’re looking for fine dining Indian cuisine in Singapore, but without the wallet burn or stuffy atmosphere, head to Awadh where a real treat awaits. Specialising in the cuisine of the royal kitchens of the Awadh Nawaabs who once ruled the Uttar Pradesh state of India, Awadh restaurant serves richly spiced dishes that are refined, flavourful and uncompromising.
Awadhi cuisine is known for its kebabs, specifically, melt-in-your-mouth kebabs. And at Awadh, the Gosht Galwaat Kebab or mutton mince kebab is one of the specialities of the region. It is made with a staggering blend of 26 rare spices marinated into pounded meat and grilled to perfection. There are several different types of kebabs to choose from, chicken and vegetarian kebabs are light and make for a great starter.
Image: The Awadh Reshmi Broccoli
The spices are procured from Lucknow, the chefs at Awadh will have it no other way. There are over 250 different spices and blends in the Awadh kitchen, every dish painstakingly prepared and cooked for hours; just like how it was back then in the royal kitchens where chefs were known to compete with each other to come up with the best dishes for their indulgent rulers.
Image: Dum Subz Handi
Some of the menu highlights include Reshmi Broccoli marinated in cashew cream and chargrilled over a tandor, Bhattika Murgh pan-seared chicken in whole spices, best eaten with the very tasty and light flatbreads that are served at Awadh. Kurkuri Okra is another delicious accompaniment - crispy, crunchy, deep-fried battered okra that once you get started on it, you cannot stop.
Ultimately, the true test of an Indian kitchen is in it’s biryani. Awadh Murgh biryani is marinated in a blend of 40 different spices, boneless chicken and rice slow-cooked dum pukht style for over 6 hours. The recipe perfected by the Royal Bawarchis using sophisticated cooking methods is truly a testament to the cultivated palettes of the Moghul sultans.
Image: Murg Chandi Tikka
Although Awadh serves royal Lucknow Islamic cuisine, wines, beers and spirits are available to pair with the menu. However, the kitchen uses only halal ingredients although they are not a halal-certified establishment. There’s no pork, nor lard used; and barware and utensils are stored and washed separately from the kitchenware.
Image: Dal-e-Khaas; a nutritious preparation featuring lentils and a secret combination of Lucknawi spices
A cosy restaurant that has been running a brisk business since it’s opening in January 2020, all due to word of mouth, Awadh is conscientious and authentic in its approach to royal Lucknow cuisine and truly deserves a visit.
I was told the Awadh style is cooked individually with different spices for the rice, meat and vegetables. Then mixed and served. I am sure you get the feel by now that Awadh stands in its own category, apart from the rest. Despite the use of so many spices, it is light and fine in taste. It draws a crowd even though it is situated at the very back of Centrepoint on Orchard Road. A great testament to the finely crafted food that is served!
INFORMATION
A. The Centrepoint, 176 Orchard Road, Singapore 238843, #01-33H
