Historically, Indo-Aryans dominated the North Indian Gangetic Planes; thus, the Awadhi language continuously evolved over the centuries in the Awadh region of Uttar Pradesh.

However, the Indian government considers Awadhi to be a dialect of Hindi due to political reasons.

It is similar to cuisines from surrounding areas, such as Bhojpur, Kashmir, Central Asia, Punjab, and Hyderabad.

[citation needed] Awadhi cuisine is known for its use of aromatics and spices, such as cardamom and saffron, in a slow fire cooking process.

In addition, there are rice, curry, dessert, and chaat preparations that are specific to Awadhi cuisine.