The Kebab’s


The Kebab’s

If there’s one thing that is common between the streets of Old Delhi, Hyderabad, Mumbai, Patna & Lucknow, it is the love for kebabs. What is particularly interesting is how this popular dish went on to rule the alleys of India, which is not even the birthplace of kebabs and evolved into different styles over time.

“If you look at the political boundaries and collaborate it with history, the trail followed by Genghis-Khan ‘s army transecting Mongolia, Middle-East and up to Spain and around, saw the evolution of kebabs in various forms. Most kebabs trace their origin a long time back and Have an interesting tale to tell. Here are some popular ones.

Kebab was an integral part of the daily diet of Indian royalty as early as 1200 AD. 

Haji Murad Ali he had just one hand and hence was called Tunday. Haji Murad Ali, apparently used 160 spices in his kebab and got the patronage of Nawab Wvajid Ali Shah who wanted to eat a kebab that was soft and easy on his toothless mouth. While the name of the maker was given to the kebab, this soft and tender preparation with slight variations is also known as Tunday kebab. Unlike most kebabs that are roasted, these are deep fried in clarified butter.

Kakori Kebab: Kakori is not just known for the famous Kakori Conspiracy of 1925, Kakori Kabab is one of the most famous dishes of Awadhi cuisine and is known for its soft texture and aroma. It is roasted in skewers.This amazing kebab comes from a small town in Uttar Pradesh called “Kakori”

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