Love for kebabs
The craze of kebab became part of Indian history around 1200 A.D. Before Mughals, kebabs already took their place in the Indian kitchen. The Turkish script of Kyssa-I Yusuf in 1377 is the oldest known source where kebab is stated as a food item. Hence, the origin of Kebabs is believed to be in Turkey, when soldiers used to roast flesh of meat in open fire.
If we look at the history of Changez Khan's army traversing Mongolia, Middle-East and up to Spain and around, saw the modification of various forms of kebabs. But in the Indian context kebab is not just about meat. In fact some toothsome Indian variations like Hariyali Kebab, Paneer Tikka and Dahi Ke Kebab owe their origin to India.
India was mainly a vegetarian habitat Only the territories like Rajputana have a meat eating history. Marination plays a major game in different kebabs making. It varies from place to place or culture to culture. The main ingredients for the mixture are lemon juice, olive oil, milk and yogurt, onion juice, cinnamon, wild marjoram, tomato juice and spices.
Tunde kebab was named after Hazi Murad Ali, who was known as Tunday as he was upper limb handicap. In his Tunde kebab he used to flavor it with 160 spices. And the Nawab of that time, Wvajid Ali Shah supported the cuisine as he was edentulous. And over the time of its tenderness it was called as Galawati kebab even. Unlike others, it was deep fried in butter.
The Pashtun cuisine of its flat look is known as Chapli Kebab. The meat is poured in the mixture of onion, tomatoes, eggs and pomegranate seeds paste. Kalmi Kebab are Indian origin, the chicken drumsticks are roasted in tandoor, which adds to its aroma. Spices, dahi and mint are its basic ingredients used in the making of kalmi kebabs.
The narratives of kebab is never ending but just for a brief idea, many like Seekh, Shami, Reshmi, Chapli, Bihari, Tikka, Chicken, Fish, Dhags, Doner, Pasanday, Peshawari, Qeema, and many more are
Pakistani cuisine. Which is full of a spicy range of kebabs. But at the time of Mughals it was more of a royal cookery with cream and cashews nut pastes.
Anokha Bagicha has a variety of kebabs for chicken lovers like everyone who must try the Chicken Angare kebab. After having that I am sure you will go for it again. Besides this there is fish Tikka and paneer tikka kebabs for vegetarians.
For the famous Lucknow cuisine Galawati kebab, one must visit the Oudh 1590. It’s marinated with mixed vegetable paste, special spices and chargrilled. And others like Zaffrani Kebab and Awadhi Sugandhi Mahi are also must- have.
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