After tickling the taste buds of Indian food aficionados in Seychelles, Boston and Kuwait, among other cities, executive chef Sunil Soni has taken another step in his culinary journey, this time with a book that promises to romance the finesse of Awadhi food.

Like the display of the dishes he conjures up, the book also shows a whiff of being different.

It not only has the recipes of 70-odd dishes, but also traces the origins of Awadhi cuisine and its birth city Lucknow, together with its art and landmarks, besides the condiments and utensils used, the techniques, and even nutritional facts for the calorie-conscious.