Even if the flavors might be similar, Awadhi and Mughlai cuisine are very different from each other. While Mughlai cuisine uses a lot of heavy cream and milk products to bring out the flavor, Awadhi cuisine relies more on masalas and enhancing the flavor of the meat or the key ingredient used. Awadhi kebabs are slow cooked on a girdle while 'tikkas' or kebabs from other parts of the country are cooked in a tandoor.