Theintroduction of kebabs into regions of India, especially to Avadh region (nowUttar Pradesh), is credited to Nawab of Avadh from Persia (now Iran), “SaadatAli Khan”. The kebabs, very much like the pilau or pulao of those days, werebasic dishes with little amount of spices.

Although there are hundreds of kebabs served throughout Indiabut Seekh, Kakori, Galauti , shaami and Patthar ke kebab are a few everremembered ones.Ø Thestory behind SEEKH KEBAB is saidthat soldiers on the go would catch a hunt and skew it on their swords and cookover coal, the basic barbeque style. Once cooked, little salt, cumin powder, chillypowder and ground pepper would be dusted on the meat and eaten off the swordbut later instead of swords, Seekh (Skewers) are used.

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 Ø Avadhi cuisine is synonymous with the KAKORI KEBAB. Thereare many stories about the invention of the kebab, including one that it wascreated for the British resident, who would be in a search of softer version ofthe seekh kebab. The name “Kakori” is not just known for the famous ‘KakoriConspiracy’ of 1925, but also the delicious kebabs that go by the name of this townin Uttar Pradesh. Kakori Kebab is one of the most famous dishes of Awadhicuisine and is known for its soft texture and aroma.

It is roasted in seekh(skewer) and served with rumali roti. Ø The other GALAWAT KE KEBAB (kebab made using anatural tenderizer like curd or green papaya) is what we now call the “galauti kebab”. This soft, juicy, patty kebabwhich melt in moth 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 “NawabWvajid Ali Shah” who wanted to eat a kebab that was soft and easy on histoothless mouth, While the name of the maker was given to the kebab. Unlikemost 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 withwhole spices tied in a muslin cloth, then grinding them together, shaping themand then cooking the kebab. It is a dualprocess of cooking. The galauti involves justone-time cooking, so it is less labour and easier to do. The kebab history goes back to the Mughal era when cooks invented it inking of Bilad-al Shaam’s (now Syria) kitchen.

  Ø  PATTHAR KE KEBAB, extremely flavoured kebab so named because itis cooked on top of a heated stone which releases minerals and gives it aunique, smoky flavor. The Mughal’s love for minced meat mixedwith the hot spices of to create this juicy and aromatic kebab.


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