Kebab: A treat to eye

Lets learn about melt -in- mouth meat Kebabs

Ibn Battuta, the famous Moroccan traveler has mentioned that Kebab was an integral part of the daily diet of Indian royalty as early as 1200 AD. No wonder the Afghan plunderers and invaders brought it to the Indian kitchens long before the Mughals ventured in.

The word 'kebap’ (kebab) has Turkish, Urdu and Persian origins, and also derives from the Arabic term, kabāb, meaning roasted meat. More specifically, it refers to meat grilled on a skewer over an open fire – a technique that has spread over hundreds of years from the Middle East to all four corners of the world. The kebab’s influence can be seen in everything from the delicately seasoned Greek souvlaki, to Indonesian satay or South African ‘sosaties’.In Indonesia (and much of southeast Asia), skewered, grilled meat is known as satay.

If the pre-Mughal Kebab was more about marinade and meat-being more of rustic chewy chunks, char-grilled in open ovens , with Mughals it evolved into a delicacy, that was soft and succulent, made richer with aromatic spices and dry fruits.

Originating in the Turkish kitchen, brought to India by the Afghans, and later popularized by the Mughals, the meat kebab is one of the most versatile dishes ever.

Kebab fans should first head to the northern Indian city of Lucknow, where the skewering and grilling tradition is particularly strong, and start with a 'galouti' (meaning ‘soft’) kebab. This melt-in-your-mouth delicacy is said to have been created for the Nawab Wajid Ali Shah, the last Nawab of Awadh, who – in his toothless old age – could no longer chew normal kebabs (yet his passion for them raged on). Thus, the royal kitchens developed a succulent and flavorsome recipe using finely ground lamb, mutton or goat with raw papaya and an array of spices, all moulded into patties and then pan-fried.ices.

Meat Kebab fans should first head to the northern Indian city of Lucknow, where the skewering and grilling tradition is particularly strong, and start with a 'galouti' (meaning ‘soft’) kebab. This melt-in-your-mouth delicacy is said to have been created for the Nawab Wajid Ali Shah, the last Nawab of Awadh, who – in his toothless old age – could no longer chew normal kebabs (yet his passion for them raged on). Thus, the royal kitchens developed a succulent and flavorsome recipe using finely ground lamb, mutton or goat with raw papaya and an array of spices, all molded into patties and then pan-fried.

All the varieties such as sheesh, doner (known as shawarma), shammi, tikka, and other forms of roasted and grilled meats are savoured in India. Some popular meat kebabs are:

Kakorikabab,Shamikabab,Kalmikabab,Tundakabab (prepared with pumpkin)Kathikabab,Reshmikebab,Lasonikabab,Chickenmalaikabab,Tikkakabab,Tangdikabab (tangdi meaning “leg of the chicken”),Kalejikebob,Hariali chicken kebob,Bihari kebob and many more.

Lately, the meat kebabs are also the perfect side dish because they pair well with pulao and biryani, but can also be enjoyed with any gravy dish and chapati/roti/tandoori roti/naan.

Spread love as thick as a Kebab