By Tan Can Cook
Modified and Adapted from Sangeeta Bhatnagar and R. K. Saxena
Modified and Adapted from Sangeeta Bhatnagar and R. K. Saxena
Featured in the pages of Dastarkhwan-e-Awadh: The Cuisine of Awadh is Kundan Kaliya—"Golden Meat"—a dish that truly embodies the tehzeeb, nazakat, and artistry of Lucknow’s shahi bawarchi khana. It reflects the grandeur of Nawabi cuisine, where food was both sustenance and art, characterized by a balance of flavors and textures, and the undeniable magic of dishes made with fursat and mohabbat.
Kundan Kaliya is a slow-cooked meat curry, where tender pieces of blanched mutton (or beef) are gently simmered in a rich, silken gravy built upon a base of fried onion-yogurt paste. Hand-ground spices further enhance the interplay of these ingredients. The layering of flavors, including piquant yellow chili powder, cloves, green and black cardamoms, mace, turmeric, coriander seeds, and cinnamon, creates a foundation of depth. Meanwhile, the distinctive Lazzat-e Taam—an Awadhi super masala blend with 25 ingredients—adds a khushboodar layer, imbuing the dish with an ethereal, floral fragrance, heightening its complexity.
The hallmark of Kundan Kaliya is its velvety gravy, enriched with grated khoya and vanilla cream for sweetness and luxurious creaminess. Saffron, steeped in warm water, infuses the curry with its signature golden hue and delicate floral notes. More than just a dish, Kundan Kaliya is a story of Awadh’s royal heritage—a culinary jewel passed down through centuries.
