Many People who actually know the difference between Awadhi and Mughalai cuisine get disappointed when a concoction of few cuisines is passed on to them as Awadhi.

Mughalai Was a fusion of Indo Persian culinary but it also inspired the Awadhi way of cooking. There is a misconception that Awadhi and Mughalai cuisine consisted of only non-vegetarian food. Vegetables, Cottage Cheese, Daal were also an integral part of the royal kitchens. Since it was a fusion of Indo Persian cooking, vegetables and Vegetarian cuisine were also given a twist and were a part of royal meals within the state and for the vegetarian royal guests.

Awadh State was a part in North India and the name Oudh was derived from its capital Ayodhya (the Birth place of Lord Rama)

The cuisine was born in Lucknow and was an ensemble of Bhojpuri, Mughlai, Old Delhi, Agra, Rajasthan, Hyderabadi, and Kashmiri culinary traditions but still Awadhi food has its own distinct taste and aroma which is inspired by mughalai way of cooking.