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Avadh Curry
| Beverages | Starters | Accompaniments | Rice & Bread | Sweets & Deserts | Main Dishes | Glossary ABCD Lucknow Cuisine Kakori kabab Major Nutrients Vitamins Drinks Aam Lassi, Lassi, Pista Lassi... Starters Kofta Kebab, Aloo Chaat, Banana Raita... Bread Paratha, Chappati, Nan, Puri... Vegetarian Daal, Aloo Gobi, Beans, Rajma... Lamb Rogan Josh, Lamb Balti, Saag Ghost, Lamb Vindaloo... Chicken Chicken Curry, Malai Chicken, Chicken Korma... Seafood Prawn Curry, Fish Curry, Bharia Machi... Rice Plain Rice, Lemon Rice, Kesar Chawal... Chutney Kebabs,Tandoori, Bhajis,Samosa... Desserts Sooji Halwa, Ras Malai, Ras Golla... Cooking Tips Baking time Weights-measurements Tips   QAHWAH (KASHMIRI TEA) INGREDIENT : Boiling water - 960 ml. Kashmiri green tea-6gm. Cardamom stick - 4 nos. Saffron - a pinch. Almonds (flakes) -16gm. Sugar to taste. METHOD : Prepare the Samovar (Kashmiri Tea Pot) with coals in its central tube. Alternatively warm a teapot by standing it for 2 mins. in boiling water. Rinse out, add tea and spices and pour in the measured boiling water. In each bowl (or cup) add almond flakes, and pour the tea over this. Add sugar to taste and serve hot.   {header}