Most Popular
Kebabs that you have never eat before
Hello everyone……….welcome to our
blog. Today we the best hotel in Lucknow come up with an interesting blog topic that is “KEBABS”. One of
the most popular street foods that everyone love to eat. If there is anything
common in between the street food of Old Delhi, Hyderabad, Mumbai, &
Lucknow, it is the love for kebabs. And the
most interesting thing is that today you will get to know that how this popular
dish went on to rule the alleys of India even it is not the birthplace of
kebabs and evolved into different styles over time. From being consumed in the
form of rustic chewy chunks in the Rajputana to the ones
made in the royal kitchens of Mughals, Kebabs have
come a long way with most amazing taste. In this blog, you will get to know the
stories of evolution of some popular Kebabs in
India:-
1. Galouti Kebab
In
the 13th century,
when Kebabs made into the royal kitchen, they were quite chewy. It
was terms as Maans Ka Soola. It is a
Rajasthani barbecued lamb dish which is made with a spicy marination of herbs
and yoghurt. It is a typical example of this variety. But this changed in the
16th century when the toothless king, Nawab Asa-ud-Daula
demanded for an incredibly soft variation. Then these chewy kebabs led to the
invention of a new variety of kebabs –Galouti
Kebabs – for ling which simply melts in the mouth. There are around 150 types
of herbs were used by Haji Mohammad Fakr-e-Alam Saheb, the royal chef, to
prepare this dish. Some of the most important ingredients that contribute to
the richness of this dish include minced meat, coriander leaves, green chilies,
gram flour and egg.
Seekh Kebab was also known
as Shish Kebab at the time of Mughals. Turks introduced
Kebabs in our country. You
will be surprised by knowing that they derive their name from the Turkish
word Shish means a “sword” and Kebab, means “to roast”.
According to a research, Seekh kebabs were the result of hunting activities of
the Turkish soldiers who take shelter in forests at the time of war. Kebabs
were traditionally made with minced mutton or chicken, chickpea flour, cashew
paste, cream and other condiments. It is the most liked food for
non-vegetarian. And the Vegetarian versions of the Seekh kebabs are also
popular.
3. Shikampur Kebab or Patthar
ke Kebab
Shikampur Kebab is one of the
finest specimens of the fusion of local ingredients with a foreign cooking technique;
this variety of Kebabs is endemic to
Hyderabad. Shikampur or Patthar ke Kebab were developed under the
patronage of the Nizam. These kebabs are deep fried. Shikampur Kebab and made
out of patties that are a blend of the fiery spices of Andhra Pradesh with
mutton leg piece, split gram, hung yoghurt, eggs, bay leaves and black
cardamom. It was made by placing it on a heated stone which gave it a distinct
smoky flavor.
4. Kakori Kebab
Kakori is a small town of
Lucknow. It is famous for two things: the Kakori Conspiracy and the Kakori Kebabs. It is popular for its
dainty texture; these piquant kebabs are one of the classics of Awadhi cuisine.
Kakori Kebab is often grilled on skewers like their counterparts, Seekh Kebabs and is served
with naans. The Nawab Syed Mohammad
Haider Kazmi held a large scale party for his foreign acquaintances where one
of the British guests had Seekh Kebabs at
the party; he passed mean comments about their chewy texture. The Nawab took
offence and asked his chef to curate a
softer version of Kebab. After a number of hit and trials during the rigorous
experimentation and chef’s hard work, they finally came up with the fine Kakori
Kebabs. To soften the meat ‘Maliabali’ mangoes were coupled with a host of
eclectic spices.
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