Thursday, May 31, 2012

Lazzet-e-Taam: Where to get it and How to make it

As I promised, I am back with the Recipe of Lazzat-e-Taam, which is used in most of the awadhi dishes specially kebabs. Around 40-50 types of Kebabs are made and served in Lucknow & in nearby towns and cities according to their authentic traditional taste. In this region, the combination of Kebabs and Paratha (fried bread) is very popular. There are over a thousand big and small Kebab shops in the city.
Lazzat-e-Taam. is sold in just a few shops in the old area of Lucknow.  I would personally suggest to buy it from Mata Badal Pansari, Aminabad.
(Pansari = an old word for grocer)



The ingredient of this masala are many and difficult to find but for the benefit of the people who may like to prepare the masala themselves,  I will give the recipe. I got this recipe from Sangeeta Bhatnagar and R Saxena 's cook book Dastarkhwan-e-Awadh.

Ingredients
  1. 5 gms clove
  2. 7 gms Green Cardamoms
  3. 3 gms mace
  4. 2 gms cinnamon
  5. 1 nutmeg
  6. 5 gms black pepper
  7. 5 gms coriander seeds
  8. 5 gms baobeer
  9. 5 gms allspice
  10.  5 gms of coconut
  11. 5 gms of jarakhush
  12. 5 gms of cumin
  13. 5 gms of caraway seeds
  14. 5 gms of sandalwood pder
  15. 3 gms rose petals
  16. 5 gms makhana
  17. 1 gm Bay leaf
  18. 5 gms poppy seeds
  19. 5 gms fennel seeds
  20. 5 gms anise seeds
  21. 5 gms white pepper
  22. dry fennel leaves
  23. 1 tbsp kewra
  24. 1tbsp mitha ittr
Method: Lightly roast all the dry ingredients on a griddle on a very slow flame til subtle aroma emanates. Remove from the fire and pound or grind in a grinder, sieve finely, then add kewra and mitha ittr. Dry indoors.





















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36 comments:

  1. SpinelOctober 10, 2013 at 3:47 AM

    I think baobeer is biber( Turkish) which is dried capsicum / bell pepper.
    Remember the Mughals were of Turkish descent

    ReplyDelete
    Replies
    1. PlatoNovember 15, 2021 at 1:44 PM

      do you mean BARBERRI or ZARESHK? But that is like raisins but smaller & less sweet than raisins/kishmish

      Delete
    2. AnonymousJanuary 10, 2024 at 2:47 PM

      Boabeer are dried ber (Jujube) or Anaab in arabic.

      Delete
  2. sandeep srivastavaDecember 2, 2013 at 3:01 AM

    baobeer is allspice

    ReplyDelete
  3. bongoozyJuly 31, 2014 at 4:20 AM

    Thanks for the info..

    ReplyDelete
  4. Sunny_VoltDecember 18, 2014 at 3:21 AM

    Baobeer is bayberry which is a fruit tangy in taste similar to kadamb.

    Also jarakhus is dried lemon grass.

    ReplyDelete
    Replies
    1. Ronald N. Tan (Tan Can Cook)March 5, 2023 at 7:39 PM

      Voting this comment as the correct answer in 2023. :-) Better late than never. Dried bay berries are not easily available here in the US (California). Based on taste profile of the bay berry as being "sour or tart," I simply substitute dried barberries [zereshk in Farsi] (Berberis vulgaris), which are easily found at Persian grocery stores.

      Delete
    2. AnonymousAugust 29, 2023 at 10:03 AM

      But the Lazzat E Taam is now available on Amazon. Com, I just ordered.

      Delete
  5. UtpalSeptember 25, 2016 at 4:18 PM

    And what the recipe calls "allspice" is kababchini (cubeb pepper), a common mistake.

    ReplyDelete
  6. Mazhar AghaNovember 4, 2016 at 6:27 AM

    Excellent

    ReplyDelete
  7. AnonymousJune 10, 2017 at 11:22 PM

    Pp of packet masala

    ReplyDelete
  8. AnonymousJune 10, 2017 at 11:38 PM

    Nice article��

    ReplyDelete
  9. AnonymousJune 27, 2017 at 8:18 AM

    It seems the shop is not there because of some fir it was gutted

    ReplyDelete
    Replies
    1. AnonymousJanuary 4, 2020 at 8:47 PM

      It's still there, visited it in October 2019

      Delete
  10. KaleemNovember 1, 2017 at 4:38 PM

    Bao ber....can it be jujube( indian date)?

    ReplyDelete
    Replies
    1. PlatoNovember 15, 2021 at 1:47 PM

      That could be a possibility. But I need to investigate further. Will get back

      Delete
  11. Dr. DeepakNovember 9, 2017 at 5:27 AM

    Friends: I researched a lot and have come to a conclusion that Bow Ber is nothing other than Indian red Ber. All spice is is course kabab Chini. Mitha ittar is rose essence. Jarakuah is definitely a grass but it's not lemon grass. It's overdose can be harmful. It is good in curing cold but causes constipation. Rose essence and sandalwood powder are it's antidote

    ReplyDelete
    Replies
    1. UnknownApril 24, 2021 at 12:57 PM

      I think biobeer is jangli bair

      Delete
    2. Ronald N. Tan (Tan Can Cook)March 5, 2023 at 7:34 PM

      Like many, I have the "Dastarkhwan-e Awadh" book and the romanized word often appears as "baobaer" or "baobeer" or even "haobaer." These Romanized words are found in Jaspal Inder Singh Kalra ("Jiggs Kalra") books. If anyone wants to verify, enter "baobaer" or "haobaer" into the Google search field and press enter. Click "More" next to the three vertical dots and select "Books." This is telling Google to search for the word "haobaer" or "baobaer" in books. When done, the first result for "haobaer" will be in Mr. Kalra-ji's book "Kama Bhog: Foods of Love" on the appendix page of xiv. Google will show you a preview or snippet. You will see that Baobaer/Haobaer is Bay Berry or Box Myrtle with botanical name of Myrica nagi / Myrica esculenta. The species native to India on the borders of Nepal. Kudos to Rick for this answer. I am simply providing further evidence to "Baobeer/Baobaer/Haobaer = Bay Berry." This is NOT to be confused with Barberry. I do think based on how bayberries native to India tastes, one can easily substitute—like I did—Berberis vulgaris in place of Myrica rubra.

      If you visit the partial preview to the book "Kama Bhog" at https://www.google.com/books/edition/Kama_Bhog/IwWlBQAAQBAJ?hl=en&gbpv=1&dq=haobaer&pg=PR14&printsec=frontcover, you will see the recipe for "Galouti Masala" on page 110. One of the ingredients is: "Haobaer / Bay Berry / Box Myrtle powder."

      Delete
    3. AnonymousAugust 29, 2023 at 10:07 AM

      I have both above books

      Delete
  12. KaleemNovember 13, 2017 at 3:01 AM

    Cook....ies��

    Hopefully...this solves the Jarakush mystery. Its Palmarosa...Cymbopogen jwarancusa belongs to grass family, but definitely its not lemongrass. Its grown for its aromatic oil. Sanskrit : goes by Rohasa...and variants. Hope this helps.

    ReplyDelete
  13. UnknownMay 12, 2018 at 8:57 AM

    Where to get jarakhus from?

    ReplyDelete
  14. AnonymousMay 23, 2018 at 10:28 PM

    is this masala available at any shop at kanpur

    ReplyDelete
  15. vikramNovember 20, 2018 at 9:53 AM

    It is mix of 50 masalas and you have written only 24

    ReplyDelete
  16. rickFebruary 4, 2019 at 10:53 PM

    Baobeer is actually bayberry....commonly found in us and american.

    ReplyDelete
    Replies
    1. Ronald N. Tan ("Tan Can Cook")March 5, 2023 at 7:26 PM

      This is the correct answer. Better late than never. Like many, I have the "Dastarkhwan-e Awadh" book and the romanized word often appears as "baobaer" or "baobeer" or even "haobaer." These Romanized words are found in Jaspal Inder Singh Kalra ("Jiggs Kalra") books. If anyone wants to verify, enter "baobaer" or "haobaer" into the Google search field and press enter. Click "More" next to the three vertical dots and select "Books." This is telling Google to search for the word "haobaer" or "baobaer" in books. When done, the first result for "haobaer" will be in Mr. Kalra-ji's book "Kama Bhog: Foods of Love" on the appendix page of xiv. Google will show you a preview or snippet. You will see that Baobaer/Haobaer is Bay Berry or Box Myrtle with botanical name of Myrica nagi / Myrica esculenta. The species native to India on the borders of Nepal. Kudos to Rick for this answer. I am simply providing further evidence to "Baobeer/Baobaer/Haobaer = Bay Berry." This is NOT to be confused with Barberry. I do think based on how bayberries native to India tastes, one can easily substitute—like I did—Berberis vulgaris in place of Myrica rubra.

      If you visit the partial preview to the book "Kama Bhog" at https://www.google.com/books/edition/Kama_Bhog/IwWlBQAAQBAJ?hl=en&gbpv=1&dq=haobaer&pg=PR14&printsec=frontcover, you will see the recipe for "Galouti Masala" on page 110. One of the ingredients is: "Haobaer / Bay Berry / Box Myrtle powder."

      Delete
  17. rickFebruary 4, 2019 at 10:55 PM

    Jarakhush means khushi ki root....or kewra kid root...very aromatic can be found in INA market delhi

    ReplyDelete
    Replies
    1. AnonymousMarch 5, 2023 at 7:32 PM

      Jarakhush/Jarakush/Zarraqoosh is dried lemongrass. If anyone repeat the step I outline for searching for specific words on Google inside books, this is simply dried lemongrass. This ingredients appear in Mr. Kalra's out-on-print book "Classic Cooking of Avadh." In Kalra-ji's "Kama Bhog," zarraqoosh's English name is "Sacred Indian Grass" (Page 82).

      Delete
    2. AnonymousJune 18, 2023 at 11:01 AM

      With all due respect to the authors and your research, Jarakhus is simply Khus (commonly famous for Itr-e Khus, or Khus chiks) ki jad (root). All the mughlai/nawabi masalas originated from unani medicine (Hikmat) ingredients, and any pansar/pansari knows what jarakhus is because it is used in unani (roman) medicine.

      Delete
  18. UnknownMarch 2, 2020 at 6:22 AM

    How i can order from Mumbai?

    ReplyDelete
  19. UnknownMarch 4, 2020 at 1:47 AM

    How I can order from Mumbai??

    ReplyDelete
  20. UnknownJanuary 11, 2021 at 5:00 AM

    Is it possible to get the Masala from this shop in Lucknow,, need in Delhi , pl let me know the phone number will contact them.
    Regards
    Jitendra Kapoor

    ReplyDelete
    Replies
    1. UnknownJanuary 14, 2021 at 11:06 PM

      I bought the masala from Kashmiri dry fruit shop in Hazratganj

      Delete
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