Kebabs – history and specialty

Kebabs are one the best known starter dish savor by Indians and south asians. Awadhi and Punjabi Kebabs are perhaps most popular form of kebab prepared in India. The Kakori Kebabs, Galawat ke Kebabs, Shami Kebabs, Boti Kebabs, Patili-ke-Kebabs, Ghutwa Kebabs and Seekh Kebabs are among the known Awadhi varieties.

The kebabs of Awadhi cuisine are distinct from the kebabs of Punjab insofar as Awadhi kebabs are grilled on a chula and sometimes in a skillet as opposed to grilled in a tandoor in Punjab. Awadhi kebabs are also called “chula” kebabs whereas the kebabs of Punjab are called “tandoori” kebabs.

The Seekh Kebab has long been considered a piece de resistance in the Awadhi dastarkhwan. Introduced by the Mughals it was originally prepared from beef mince on skewers and cooked on charcoal fire. Now lamb mince is preferred for its soft texture.

The 100-year old Tunde ke Kabab in Chowk is the most famous outlet for choicest Kababs even today. Tunde Kabab is so named because it was a specialty of a one-armed chef. What makes the Tunde Kabab unique is the kabab’s masala (home made spices) which is a zealously guarded family secret and prepared by women in the family. It is said to incorporate 160 spices.

Savor these two special kebabs at Awadhpuri, the most authentic Awadhi cuisine restaurant of India.

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