This lamb dish, lucknavi biryani is a great example of the Awadhi cuisine from Lucknow. It has wonderfully complex flavours, and is a work of art when presented well.
Capsicums filled with a delicately spiced paneer mixture, bharwan simla mirch, are perfect for a vegetable dish on their own, as part of a feast, or as a starter.
Our family apple, peach and apricot chutney, or seb aroo aur kabani chutni. Sweet and a little spicy, it is an ideal accompaniment to almost every Indian dish.
Not your common rice pudding. Cardamom and saffron flavour this dish and is not meant to be stodgy. Kheer is one of the most common desserts across all of India.
Lamb cutlets, barbecued, using three different marinades. Burra kebabs are from Awadhi cuisine, and are a common street food in Lucknow.
Lucknavi raan is a slow roasted lamb leg dish. It has a delicate taste that enhances the flavour of the meat, and is very visually appealing. A special occasion dish.
Rich and luscious lamb shanks, slow braised in spices and yoghurt. This dish, naili gosht, comes from Lucknow and shows the Mughal influence on Awadhi cuisine .
Australia and India share a national day on 26 January. Here is what we might serve at a BBQ on that day.
Leavened bread, cooked on a griddle, in a tandoor or even a barbecue. Naan is one of India's favourite breads.