She is a petite, pretty artist and he her ‘Raja’. The very affable couple Katyayani and Shivraaj Singh from Khajurgaon, Avadh are a delight to witness. Totally supportive of each other’s craft, they add their own touch to whatever they create. Shivraaj a custodian of his culinary heritage spends hours perfecting his Korma whilst Katyayani can be found lost in her studio embellishnig her oelographs and her photography with gotas, beads and pearls.
Kitchen of the King captures them in the Khajurgaon house, nestled pat in the heart of old Lucknow and a symbol of ‘purani kothi’ style the talukdaars built for themselves in Lucknow. Inspired by the British yet rooted in the way they added an aangan to their home. It is culinary talk time and we ask shivraaj to list five things he loves about Avadh cooking.
By Shivraaj Singh
The cuisine of Awadh is less about indulgence and more about refinement. Born in the kitchens of the Nawabs of Lucknow, every recipe is a lesson in patience, restraint and impeccable technique. The famed rakabdars and bawarchis transformed simple ingredients into culinary masterpieces through the art of dum pukht—the slow-cooking method that allows flavours to mature rather than overwhelm. In our family kitchen what emerged as a masterpiece.
Galawati Kebab
Perhaps no dish captures the genius of Awadhi cuisine better than the legendary Galawati Kebab. Legend attributes its creation to an ageing Nawab who desired a kebab so delicate that it required no chewing. Minced meat is enriched with raw papaya and an intricate blend of aromatic spices before being gently seared on a griddle. The result is impossibly tender—a kebab that dissolves on the palate, leaving behind layers of warm spice rather than fiery heat. It remains one of Lucknow’s greatest culinary gifts to the world.
Dum Biryani
In Awadh, biryani is an exercise in elegance rather than excess. Long-grained basmati rice and marinated meat are layered with saffron, kewra, rose water and fragrant spices before the vessel is sealed with dough and slow-cooked over gentle heat. As the steam circulates within the pot, every grain absorbs the perfume of the ingredients without losing its individuality. The Awadhi Dum Biryani is celebrated for its subtlety, where fragrance, texture and balance triumph over intensity.
Nihari
Originally served at dawn after the morning prayers, Nihari is one of the most comforting expressions of royal cuisine. Meat is simmered overnight until it yields effortlessly, while the broth develops extraordinary depth from roasted spices and slow extraction. Rich yet graceful, it exemplifies the Awadhi philosophy that true luxury cannot be hurried. Accompanied by warm kulchas or sheermal, it transforms a humble breakfast into a regal experience.
Kakori Kebab
Few dishes embody culinary finesse like the Kakori Kebab, believed to have originated in the town of Kakori near Lucknow. Crafted from the finest minced lamb, delicately perfumed with spices and enriched with fat for unmatched softness, the kebabs are skewered and grilled over glowing charcoal. Their silky texture and restrained seasoning make them a benchmark of Awadhi gastronomy, where mastery lies in precision rather than extravagance.
Shahi Tukda
Every royal feast deserves a magnificent finale, and Shahi Tukda delivers exactly that. Crisp slices of fried bread are soaked in saffron-infused sugar syrup before being lavishly adorned with thickened milk, silver leaf and a generous scattering of pistachios and almonds. Rich without being cloying, it reflects the Nawabi love for desserts that celebrate texture, fragrance and visual splendour in equal measure. A fitting conclusion to a cuisine that has always considered dining an art form.