When chef-owner Gaurav Anand opens Awadh in the Upper West Side space previously occupied by Alouette, fans of the Mughlai cooking at his Moti Mahal Delux will recognize many signature dishes, including tandoori chicken and daal makhani. But here, Anand prepares some items in the slow-cooked dum pukht style of the Awadhi region, located in the northern Indian state of Uttar Pradesh. Think of the handi, or traditional cooking vessel, as a South Asian Crock-Pot of sorts, tightly sealed with a lid or naan bread and encasing leg of lamb, whole fish, or biryani rice. Consulting sommelier John Slover has chosen wines to pair with such intricately seasoned fare as coconut shrimp curry (pictured).
Awadh, 2588 Broadway, nr. 98th St.; 646-861-3604
*This article appears in the June 2, 2014 issue of New York Magazine.