Lucknow is proud of its Kebabs. Kakori Kebabs, Gwalant kebabs, shami kebabs,boti kebabs,Gutwa Kebabs and Seekh Kebabs are among the known varieties.

the kebabs of awadhi cuisine will be distinct from kebabs of Punjab insofar Awadhi kebabs are grilled on chulha and sometimes in a skillet  as opposed to grilled in a tan door in Punjab.Awadhi Kebabs are also called Chulha Kebabs,where as the kebabs of Punjab are known as “Tandoori” Kebabs.
The seekh kebab has long been considered on piece the resistance in awadhi dastarkhwan,introduced by Moguls.At first it was prepared originally by beef mince on skewers
and cooked on a charcoal fire. Now lamb mince is prepared for its soft texture.

Kakkori Kebab is considered blessed since it was made in the place by the same name in Dargah of Hazrat Shah Abi Ahder Sahib with divine blessings. Kakkori Kebabs is as far as perfection could go the mince for the kebab is to be obtained from no other part but the Raan ki Machli(tendon of the leg of the mutton) other ingredients include khoya ,white pepper and a mix of powdered spices which remains a closely guarded secret adds to the perfect blend.

A variant made without any admixture or binding agents and compromising just the minced meat and spices is the Gwalant Kebab.

An unusual offering is the  Pasanda Kebab, Picacata of lamb marinated and then sauteed on a griddle.

Vegetarian Kebabs include Dalcha ke Kebab ,Kathal ke Kebab,Arbi ke Kebab,Rajma Galoti Kebab(cooked with aromatic herbs) Zamikand ke Kebabs(lucknow yam kebabs).

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