Lucknow, the city of nawabs and culinary delights, is renowned for its royal heritage and exquisite cuisine. Among the many delicacies that have stood the test of time is the Lucknowi Galawati Kabab—a rare Awadhi starter that promises a burst of flavours and a melt-in-your-mouth experience like no other. Embark on a gastronomic journey as we unravel the secrets behind this legendary dish and provide you with a tantalising recipe to recreate it at home.
The origin of Galawati Kabab can be traced back to the kitchens of the Nawab of Awadh, Wajid Ali Shah, who was known for his love for fine dining and extravagant feasts. Legend has it that the Nawab, being a connoisseur of kebabs, was disheartened by his failing teeth, making it difficult for him to relish the traditional seekh kebabs. To appease his royal appetite, the talented chef of the royal court, Haji Murad Ali, took it upon himself to create a kebab that would effortlessly melt in the Nawab's mouth—thus, the Galawati Kabab was born.
The word "Galawati" itself translates to "melt in the mouth," perfectly capturing the essence of this delicacy. What sets Galawati Kabab apart is its unique texture and rich blend of spices. The preparation involves marinating finely minced mutton or lamb with a host of aromatic spices such as ginger, garlic, cardamom, cinnamon, and cloves. The secret lies in the addition of raw papaya paste, which acts as a tenderizer, breaking down the proteins and resulting in an incredibly soft and succulent kebab.
Ingredients:
- 500 grams minced mutton or lamb
- 2 tablespoons raw papaya paste
- 2 tablespoons ginger-garlic paste
- 1 teaspoon red chilli powder
- 1 teaspoon garam masala
- A pinch of saffron strands soaked in warm milk
- 2 tablespoons roasted gram flour (besan)
- 4-5 green chilies, finely chopped
- A handful of fresh coriander leaves, finely chopped
- A handful of fresh mint leaves, finely chopped
- 1 egg, beaten
- Ghee or vegetable oil, for frying
- Salt to taste
Method:
- In a mixing bowl, combine the minced mutton or lamb with the raw papaya paste. Mix well and let it marinate for 30 minutes to an hour.
- After marination, add ginger-garlic paste, red chilli powder, garam masala, saffron strands soaked in warm milk, roasted gram flour, chopped green chilies, coriander leaves, mint leaves, beaten egg, and salt to the marinated meat. Mix everything thoroughly to ensure the spices are evenly distributed.
- Cover the mixture and refrigerate for at least 2-3 hours, allowing the flavours to meld together.
- Heat a skillet or griddle over medium heat and add ghee or vegetable oil for shallow frying.
- Take a small portion of the mixture and shape it into a flat round kebab.
- Gently place the kebabs on the heated skillet, leaving enough space between them. Cook the kebabs on each side until they turn golden brown and develop a crust. You can brush the kebabs with a little ghee or oil while cooking for extra flavour and moisture.
- Once cooked, remove the Galawati Kebabs from the skillet and drain them on a paper towel to remove any excess oil.
- Serve the Galawati Kebabs hot with mint chutney, thinly sliced onions, and a squeeze of fresh lemon juice.
Enjoy the rich and flavorful Galawati Kebabs, savouring the essence of Lucknowi cuisine right at your own dining table.
The Galawati Kabab is not just a dish; it's a representation of the opulent Nawabi culture that flourished in Lucknow. Its velvety texture, fragrant spices, and unparalleled taste make it an absolute delight for food enthusiasts. While the authentic flavours can be savoured at renowned restaurants and eateries in Lucknow, this recipe allows you to recreate the magic in the comfort of your own kitchen.
So, gather the ingredients, ignite your culinary passion, and embark on a journey to experience the richness of Lucknowi Galawati Kabab—a rare Awadhi starter that captures the essence of the city's regal heritage and culinary prowess. Let each bite transport you to the era of nawabs, where gastronomy was an art, and flavours reigned supreme.