The one of the most famous dishes

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official introduction of kebabs into India, especially to Avadh region (now
Uttar Pradesh), is credited to the first Nawab of Avadh from Persia (now Iran),
“Sadat Ali Khan”. The kebabs, very much like the pilau or pulao of those days,
were elementary and took care of basic needs of food with little amount of spices. Although there are hundreds of kebabs served throughout India
but Seekh, Kakori, Galauti , shaami and Patthar ke kebab are a few ever
remembered ones.

story behind SEEKH KEBAB is said
that soldiers on the go would catch a hunt in the evening, skin it, wash and
then skew it on their swords and cook over high fire, the original barbeque
style. Once charred, salt, cumin, chilly and pepper would be dusted on the meat
and eaten off the sword but later Seekh (Skewers) are used instead of swords.

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Avadhi cuisine is synonymous with the KAKORI KEBAB. There
are many stories about the invention of the kebab, including one that it was
created for the British resident, who would be in a search of softer version of
the seekh kebab. The name “Kakori” is not just known for the famous ‘Kakori
Conspiracy’ of 1925, but also the delicious kebabs that go by the name of this
small town in Uttar Pradesh. Kakori Kebab is one of the most famous dishes of
Awadhi cuisine and is known for its soft texture and aroma. It is roasted in
skewers and served with rumali roti.

The other GALAAT KE KEBAB (kebab made using a
natural tenderizer like curd or green papaya) is what we now call the “galauti kebab”. This soft, juicy, melt-in-the
mouth patty like kebab from Lucknow got its name from its creator, “Haji Murad
Ali”. He had just one hand and hence was called ‘Tunday’. “Haji Murad ali”,
apparently used more than 150 spices in his kebab and got the guardianship of “Nawab
Wvajid Ali Shah” who wanted to eat a kebab that was soft and easy on his
toothless mouth, While the name of the maker was given to the kebab. Unlike
most kebabs that are roasted, these are deep fried in butter.


Ø  The Galauti is actually a simpler kebab to make than the SHAAMI KEBAB. The Shaami kebab made with meat, chickpeas, egg, cooked with
whole spices tied in a muslin cloth, then grinding them together, shaping them
and then cooking the kebab. It is a dual
process of cooking. The galauti involves just
one-time cooking, so it is less labour and easier to do. The kebab history goes back to the Mughal era when cooks invented it in
king of Bilad-al Shaam’s (now Syria) kitchen.



Ø  PATTHAR KE KEBAB, a tongue searing kebab so named because it is
cooked on top of a heated stone which gives it a unique, smoky flavor. The Mughal’s love for minced meat mixed with the hot spices of to
create this juicy and aromatic kebab. It is said that the heated stone releases
minerals that mix with the spices on the meat and give the kebab its special


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