Rampuri Cuisines

Nestled in Uttar Pradesh, Rampur is a lesser-known region that has a lineage of nawabs. It was nawabs' love for experimentation and Awadhi and Afghani classics that led to the invention of Rampuri cuisine. During the experimentation, nawabs made sure that tomatoes will have no place in their food and curd will get too much attention. The nawabs basically used the same spices but in a different way and focused on serving the local people's palates.Khada or raw masalas, unusual vegetables like doodhi, lotus stem, jackfruit, figs, pineapple, khus ,roots, dal chini and even amla were among the favourite ingredients of the Rampuri cooks. Copious amounts of ghee are used while cooking but the food is less aromatic than the Awadhi cuisine.