Pasta Awadhi Style

Introduction to Pasta Awadhi Style

Pasta Awadhi Style is a fascinating fusion of Italian and Indian cuisines. This dish takes the classic Italian pasta and infuses it with rich Awadhi flavors originating from the city of Lucknow, known for its royal and refined culinary heritage. The Awadhi style of cooking is renowned for its use of fragrant spices, aromatic ingredients, and slow-cooking techniques.

The Awadhi cuisine has its roots in Mughlai gastronomy. The influence of Persian landlords is quite evident. Cooking in Awadhi style is an art that was refined over centuries, renowned for creating dishes characterized by slow cooking or 'Dum'. Awadhi cuisine includes both vegetarian and non-vegetarian delicacies prepared using a vast array of spices.

Ingredients for Pasta Awadhi Style

• Pasta - 200g
• Onion - 1 large, finely chopped
• Ginger - 1-inch piece, grated
• Garlic - 4 cloves, minced
• Cardamom - 4 pods
• Cinnamon - 1 stick
• Cloves - 4
• Bay Leaf - 1
• Cumin seeds - 1 teaspoon
• Coriander powder - 1 teaspoon
• Curry Powder - 1 tablespoon
• Chili Powder - 1/2 teaspoon
• Cream - 1/4 cup
• Tomato Paste - 2 tablespoons
• Vegetable Stock - 1 cup
• Yogurt - 1/2 cup
• Salt - to taste
• Oil - 2 tablespoons
• Coriander leaves - for garnish
• Lemon - for garnish

Preparation Instructions

Preparing the Pasta

1. Bring a large pot of salted water to boil.
2. Add the pasta and cook according to package instructions or until al dente. Use a cooking timer to ensure perfect timing.
3. Once cooked, drain the pasta and set aside. Rinse it under cold water to prevent further cooking.

Cooking the Awadhi Sauce

1. Heat the oil in a deep skillet over medium heat.
2. Add the whole spices: cardamom, cinnamon, cloves, and bay leaf. Let them sizzle for a few seconds to release their aroma.
3. Add the cumin seeds and sauté until they start to crackle.
4. Introduce the onion, ginger, and garlic. Sauté until the onion turns golden brown.
5. Add the ground spices: coriander powder, curry powder, and chili powder. Stir well for about 2 minutes.
6. Add the tomato paste and mix thoroughly. Cook until the oil starts to separate from the mixture.
7. Pour in the vegetable stock and bring it to a simmer.
8. Lower the heat and slowly whisk in the yogurt.
9. Allow the sauce to simmer on low heat for 10-15 minutes, stirring occasionally. Adjust seasoning with salt.

Combining Pasta and Sauce

1. Gently fold the cooked pasta into the Awadhi sauce.
2. Add the cream for richness and combine thoroughly. Ensure the pasta is well coated with the sauce.
3. Continue to cook for another 5 minutes.

Serving Suggestions

• Garnish with fresh coriander leaves and a squeeze of lemon.
• Serve hot, paired with a side of naan or garlic bread.
• This dish pairs beautifully with a chilled glass of lassi or mint cooler.

Enjoying Pasta Awadhi Style

To truly enjoy this exquisite dish, relish each bite slowly to savor the intricate mix of spices. Notice how the flavors unfold, with the warmth of cardamom and cinnamon balancing the heat of the chili powder. The cream and yogurt enrich the sauce, offering a smooth texture and a mild tang.

Pasta Awadhi Style makes for a delightful meal during festive occasions or as a comforting weekday dinner. Share this culinary creation with family and friends for an authentic taste of fusion cuisine that honors both Italian and Indian traditions.