The first thought that the writer’s mind strays to with the utterance of the term ‘Awadhi cuisine’ is a dum pukht — slow-cooked and leisurely. Yet, there is far more to the region’s culinary history than just opulent cooking. “Awadhi women have long held the keys to our culinary wisdom, mastering techniques and understanding every nuance of our food, often without due recognition,” shares Anubhuti Krishna, writer and curator of the ongoing limited-edition popup, Women of Awadh, at Waarsa. In collaboration with home-chef Sheeba Iqbal, of Naimat Khana, and hosted by chef Rahul Akerkar and Aditya Birla New Age Hospitality (ABNAH), the curation dives into the humble, and sometimes creative, recipes that emerged from the kitchens across the region.

Sagpaita Dal and Roti

A vegetarian in Oudh