Back in the 14th Century, the Moghuls invaded the Indian Subcontinent; known as the land of milk, honey, and other rich treasures. In return they left behind a trail of destruction as well as the kebab. Though the kebab was at first only barbequed meat sprinkled with salt, soon it caught the fancy of the Indian Chefs, who spent many years perfecting it to a sublime art.

Awadhi cuisine is rich in history as it is in taste. Cooking process involves cooking all the ingredients on a slow flame so that all the juices are well absorbed into the food. This means that the nutrition is sealed in while cooking. Another interesting aspect of this cuisine is its use of various ingredients. It is said that more than 120 spices are used to cook these dishes.