Desi Hype

Decoding the Most Prevalent Indian Kebabs

Indian Kebabs, If there’s one thing that is shared by the streets of Old Delhi, Hyderabad, Mumbai, Patna & Lucknow, it is the fondness for kebabs. What is most interesting to note is how this prominent dish went on to rule the lanes of India, which is not even the birthplace of kebabs, and progressed into different styles over time. Thus, from being eaten in the form of rustic chewy lumps in the Rajputana to the tender and juicy ones made in the royal kitchens of Mughals, Kebabs have originated a long way. In this blog, we excavate the stories of the fruition of some of the most popular Kebabs in India:

Galouti Kebab

Back in the 13th century, when Kebabs found a way into the royal kitchen, they were rather chewy. Maans Ka Soola (a renowned Rajasthani grilled lamb dish made with spicy marination of herbs and yogurt) is a characteristic example of this assortment. But this transformed in the 16th century when the toothless king, Nawab Asa-ud-Daula (the heir of Siraj-ud-Daula) demanded an extremely soft variation. This culinary version led to the invention of a new sort of kebabs –Galouti Kebabs – which just melts in the mouth. Legend has it that as numerous as 150 types of herbs were used by Haji Mohammad Fakr-e-Alam Saheb, the royal khansama (chef), to make this dish. Some of the ingredients that contribute to the affluence of this dish comprise crushed meat, coriander leaves, green chilies, gram flour, and egg.

Seekh Kebab

Formerly known as Shish Kebab, these Kebabs were made familiar in India by the Turks. Therefore, it is barely a surprise that they descend their name from the Turkish word Shish, which implies a “sword” or a skewer, and Kebab, i.e., “to roast”. As per popular belief, these kebabs were the outcome of hunting activities of the Turkish soldiers who would take housing in forests during the war. Sword was used as a spike by them to cook kebabs. They were customarily prepared with crushed mutton/chicken, chickpea flour, cashew paste, cream, and other condiments. Vegetarian versions of the same are also prevalent these days.

memorable rich taste.

Shikampur Kebab or Patthar ke Kebab

Shikampur Kebab or Patthar ke Kebab

One of the finest examples of the blend of local ingredients with a foreign cooking method, this variety of Kebabs is indigenous to Hyderabad.  They were developed under the patronage of Nizam. These deep-fried kebabs are prepared with patties that are a mixture of the fiery spices of Andhra Pradesh with mutton (leg piece), hung yogurt, split gram, eggs, bay leaves, and black cardamom. This exclusive culinary delight was initially prepared by placing it on a heated stone which gave it a separate smoky flavor.

Kakori Kebab

Kakori, a small town on the outskirts of Lucknow, is well-known for its hard to resist, Kakori Kebabs. Recognized for their delicate texture, these spicy kebabs are one of the classics of Awadhi cuisine. Served with naans (flatbread), they are generally grilled on skewers like their counterparts, Seekh Kebabs. Legend has it that Nawab Syed Mohammad Haider Kazmi held a large-scale party for his foreign associates. When one of the British guests had Seekh Kebabs at the party, he passed mean comments about their rubbery surface. The Nawab took offense and asked his khansamas to prepare a softer version. After a series of hits and trials during the hard experimentation, they lastly came up with the fine Kakori Kebabs. ‘Maliabali’ mangoes coupled with a host of extensive spices that softened the meat.

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