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Renowned for its elegant Thai heritage and culinary finesse, Dusit Princess Kathmandu is embarking on a richly spiced journey into the regal culinary traditions of India. Responding to popular requests from well-traveled guests and food connoisseurs staying at the hotel, the culinary team has crafted a unique dining experience titled “Awadhi Khana” – a festival celebrating the rich, slow-cooked traditions of Lucknow’s nawabi cuisine.
Dusit Princess Kathmandu brings to life the regal flavors of Awadhi cuisine in a ten-day culinary celebration titled “Awadhi Khana”, a tribute to the opulent dishes once savored by the Nawabs of Lucknow, from 8th to 18th May, 2025. This food festival is a journey through royal kitchens where food wasn’t just sustenance—it was a form of art. Awadhi cuisine, which traces its roots to the 18th-century courts of the Nawabs of Awadh—a region historically centered around Lucknow in Uttar Pradesh, but with influences that extended across Delhi, Hyderabad and even into the Terai plains of Nepal through cultural exchange, trade routes, and shared Mughal heritage.
A stark contrast to the light, herb-forward Thai dishes the hotel is known for, Awadhi food embraces luxury, depth of flavor, and richness, with dishes often cooked for hours using ghee, butter, saffron, dried fruits, and complex spice blends.
“We realized there was an appetite for heritage cuisine,” shares the head chef. “The Awadhi food culture, with its royal flair and intricate cooking techniques, felt like the perfect offering.”
Chef Utpal Kumar Mondal from Calcutta has been here in Nepal for 7 years now and is the one working to introduce Awadhi food here.
Chef Allam Khan is a third generation chef refining the craft of Awadhi cuisine who seem to have it in the blood itself.
Awadh, the heartland of Northern India with Lucknow as its cultural capital, is famed not just for its rich history and poetry but also for its regal cuisine. Rooted in Persian influences and perfected in royal kitchens, Awadhi cuisine is a slow-cooked symphony of aromatic spices, delicate flavors, and intricate cooking techniques. From mouth watering kebabs to aromatic biryanis and rich flavoured desserts, every dish carries the imprint of Nawabi refinement and hospitality.
From the Dum Ka Gosht Biryani, where aromatic basmati rice meets slow-cooked marinated mutton in a sealed pot for hours of flavor infusion, to the Murgh Badami Qurma, a silky, nutty chicken curry enriched with almonds and traditional Awadhi spices—each dish is a tribute to the royal kitchens of yesteryears. The undisputed showstopper is the Sher E Raan—a whole leg of mutton, marinated with over a dozen spices and cooked low and slow over charcoal, resulting in melt-in-your-mouth meat that’s both smoky and juicy. For vegetarian gourmets, the menu doesn’t fall short—Akhrot Ki Seekh, a unique walnut and cottage cheese kebab, offers a delightful crunch and richness, while the Paneer Chandni Tikka, a tawa-grilled paneer medallion stuffed with dry fruits and mewa, glows with indulgence and elegance. Every dish is meticulously crafted to balance depth, texture, and aroma—hallmarks of Awadhi culinary philosophy.
You would certainly not like to miss out on the biryanis, among the stars of the Awadhi food festival, two biryanis reigned supreme—Dum Ka Gosht Biryani and Murgh Rampuri Biryani—each a fragrant tribute to royal kitchens of yore. The Dum Ka Gosht Biryani, slow-cooked in sealed pots, enveloped the senses with tender chunks of marinated mutton that melted effortlessly on the tongue. The long-grained basmati, infused with saffron, cardamom, and rose water, was layered so delicately that every spoonful offered a new surprise—an occasional burst of caramelized onion or a hidden spice bud. The Murgh Rampuri Biryani has mouth watering pieces of chicken, bathed in a creamy yogurt-based marinade. Unlike the biryanis of the south, this one whispered elegance—a slow unfolding of flavor rather than an explosion. Served hot in traditional brass handi, both biryanis were not just meals but experiences, deeply rooted in Lucknow’s culinary heritage. If you are a vegetarian, the Subz Pardah Biryani is no less indulgent—a fragrant medley of seasonal vegetables and basmati rice. As the ‘pardah’ was broken, a wave of warm, spiced steam escaped, revealing a colorful blend of flavors and aromas that stood tall beside its non-vegetarian counterparts.
No royal feast is complete without a decadent finish, and Awadhi Khana currently offers two timeless treasures from the nawabi dessert repertoire. The Anjeer Ka Halwa, a warm fig pudding slow-cooked in ghee, bursts with the natural sweetness of figs and is accented by cardamom and slivers of dry fruits. Rich yet refined, it’s a dessert that lingers long after the last spoonful. You get the feel of the small seeds crushing in your mouth as you savor the plate. On the lighter end of indulgence is the Phirni, a delicately set rice flour pudding, served chilled in earthenware, infused with saffron and rose water. Creamy, aromatic, and subtly sweet, Phirni is the perfect palate-soother to conclude a meal steeped in spice and tradition.
Be sure to savor these highlights while dining at the Awadhi Food Festival—but don’t stop there; the menu offers a rich repertoire of both vegetarian and non-vegetarian delights, allowing you to craft your own royal feast.
Each dish celebrates the finesse and grandeur of Awadhi gastronomy, once exclusive to the palaces. Don’t miss out if you are a food connoisseur and especially love rich Indian culture, this time for an immersive experience into the royal food and lifestyle of India’s nawabs.
