The very mention of the word kebab brings up images of ancient times, opulence, finesse, and many cultures. It never fails to satiate our hunger for delicious and appetising cuisine. Even though it is generally accepted that it originated in Arabic culture, it has made its way to many different continents and continues to bring people of many different cultures together. The love of kebabs is something that can be found on the streets of Old Delhi, Hyderabad, Bihar, Lucknow and more. If there is one thing that all of these cities have in common, it is this passion. This popular meal went on to rule the alleys of India, which is not even the birthplace of kebabs, and evolved into diverse varieties over the course of time. Since their humble beginnings in the Rajputana as chewy chunks of meat, Kebabs have come a long way to become the soft and juicy treats enjoyed in the Mughal palace kitchens. Some of India's most beloved kebabs have fascinating backstories, here’s to know.
Galouti Kebab
When kebabs first entered the royal kitchen in the 13th century, they were tough and chewy. One well-known example of this type is Maans Ka Soola, a grilled lamb dish from Rajasthan that is marinated in a spicy blend of herbs and yoghurt. However, in the 16th century, this changed due to the demands of Nawab Asa-ud-Daula (the heir of Siraj-ud-Daula), a toothless king who wanted a very gentle variant. Galouti Kebabs, a unique type of kebab created as a result of this culinary interpretation, are so tender and flavorful that they practically dissolve in the mouth. Haji Mohammad Fakr-e-Alam Saheb, the royal khansama (cook), is reported to have utilised as many as 150 different varieties of herbs in the preparation of this dish. This dish's deep flavour comes from a combination of ground pork, coriander leaves, green chilies, gramme flour, and an egg.
Seekh Kebab
These Kebabs, which originated in Turkey and were referred to as Shish Kebab, were brought to America by the Turks. Skewered meat or vegetables are roasted over an open flame, so it shouldn't come as a surprise that the word kebab comes from the Turkish words sahih (meaning "sword" or "skewer") and kebab (meaning "to roast"). It is commonly believed that the Turkish soldiers who sought refuge in the forests during the conflict supplied the meat for these kebabs via hunting. They skewered their kebabs on swords. Typically, they were prepared with ground mutton, chicken, chickpea flour, cashew paste, cream, and other seasonings. The same foods are also available in vegetarian forms, which have recently gained in popularity.
Patthar ke Kebab
Also known as Shikampur Kebab, these are indigenous to the culinary landscape of Hyderabad, this exquisite rendition of Kebabs showcases the harmonious amalgamation of locally sourced ingredients with a foreign culinary technique. These delectable creations were meticulously crafted and perfected under the esteemed patronage of the illustrious Nizam. These delectable, deep-fried kebabs boast a harmonious fusion of the tantalising spices hailing from the vibrant region of Andhra Pradesh, combined with succulent mutton (leg piece), split gram, velvety hung yoghurt, eggs, fragrant bay leaves, and the exquisite essence of black cardamom. This exquisite gastronomic masterpiece was traditionally crafted by delicately positioning it atop a gently heated stone, thereby imparting upon it a truly unparalleled and captivating smoky essence.
Kakori Kebab
Kakori is a little town on the outskirts of Lucknow that is famed for two things: the Kakori Kand(conspiracy), which took place in 1925 (and was a significant step forward in the fight for Indian independence), and the Kakori Kebabs, which are nearly impossible to turn down. One of the most traditional dishes in Awadhi cuisine, these flavorful kebabs are renowned for their delicate consistency. They are typically roasted on skewers like their counterparts, the Seekh Kebabs, and served with naans, which are a type of flatbread. According to an urban legend, the Nawab Syed Mohammad Haider Kazmi hosted a massive party for the people he knew from other countries. At the gathering, one of the British attendees tried some Seekh Kebabs, and after eating them, he made some snide remarks about how chewy they were. The Nawab took objection to this and requested that his khansamas prepare a more palatable version. They endured a number of failures and setbacks before achieving success with the delicious Kakori Kebabs that they had been labouring over for so long. The flesh was pliable thanks to the combination of 'Maliabali' mangoes and a wide variety of spices.
Chapli Kebab
Chapli Kabab is thought to have been created in the late 19th century, during the British Raj, while the exact origins of the dish are unclear. The Pashto words chapli and chaprikh, which mean flat and patty-like, respectively, are the inspiration for the name Chapli Kebab. The meal was presumably created for British soldiers stationed in the area that is now Khyber Pakhtunkhwa and would have used easily accessible local ingredients. The meal quickly gained popularity and is now available in restaurants, grocery stores, and even people's homes across the country. Plus, they've become a common staple cuisine in Afghanistan, where they're frequently called sabbaba.
Bihari Kebab
It is said that a Nawab of Murshidabad who frequently visited Bihar could not locate soul food there. During one such visit, the Nawab, insatiably hungry, ordered the khansamahs (cooks) to produce a dish that fused the royal cuisine of Murshidabad with a desi Bihari twist. The result was the Bihari kebab. With its origins in Bengal, the Bihari Kebab is revered for its signature flavour profile of mustard oil, raw spices, and earthy scent. From Patna all the way to Pakistan, you can get your hands on it.