At KHWAN, we believe that catering is an art, and it is one that we are definitely experts at. Using our Master Chef’s experience and familiarity with a number of different cuisines from around the world, we specialize in custom creating themes and menus for your particular tastes that not only reflect our creativity, but also your own unique vision and style. Our delectable hors' d'oeuvres, entrees and desserts will not only please the palate but will provide you and your guests with an out of this world gastronomic experience.
Mughlai cuisine consists of dishes developed or popularised in the medieval Indo-Persian cultural centres of the Mughal Empire. It represents a combination of cuisine of the Indian subcontinent with the cooking styles and recipes of Central Asian and Islamic cuisine. Mughlai cuisine is strongly influenced by the Turkic cuisine of Central Asia, the region where the early Mughal emperors originally hailed from, and it has in turn also influenced the regional cuisines of Northern India, Pakistan and Bangladesh to little extent.
Awadhi cuisine is a cuisine native to the Awadh region in Northern India. The cooking patterns of Lucknow are similar to those of Central Asia, the Middle East, and Northern India and western India with the cuisine comprising both vegetarian and non-vegetarian dishes. The Awadh region has been influenced by Mughal cooking techniques, and the cuisine of Lucknow bears similarities to those of Central Asia, Kashmir, Punjab and Hyderabad. The city is also known for its Nawabi foods.
Hyderabadi cuisine also known as Deccani cuisine, is the native cooking style of the Hyderabad, Telangana, India. The haute cuisine of Hyderabad began to develop after the foundation of the Bahmani Sultanate, and the Qutb Shahi dynasty centered in the city of Hyderabad promoted the native cuisine along with their own. Hyderabadi cuisine had become a princely legacy of the Nizams of Hyderabad as it began to further develop under their patronage.
