Share
Shami and Galouti kebabs belong to the land of Nawabs, Lucknow. Both have been made with minced meat, but the spices, preparation, and cooking methods differ. People often get confused and puzzled between these two kebabs varieties. Read on to know the real difference between them.
It is said that the Galouti kebabs in the year 1775-1769 were at first made for Asaf-ud-Daula, who was the Nawab Wazir of Oudh. He was fond of trying new and delicious food items, but overindulgence turned him obese. As a result, his health began to worsen, he lost his teeth, but his love for food didn’t fade. So the royal cooks came up with a dish called Galouti Kebabs made with minced meat, spices and were so soft that doesn't require chewing.
Know The Difference Of The Two
Shami Kebabs are prepared, firstly by cooking minced meat with chana dal and spices in a pressure cooker. The mixture is then grounded to form a thick paste of the mincemeat. After making the kebabs mixture, they are deep-fried ideally to make it soft and crispy.
On the other hand, Galouti kebabs are prepared with minced lamb, marinated in a mixture of raw papaya, ginger, garlic, coconut, cloves, poppy seeds, red chillies, and other secret spices of Lucknow. Then the combination of beaten eggs, gram flour is mixed with the minced meat. Finally, they knead a soft dough of all the spices; that’s how Galouti kebabs get their smooth texture. These kebabs are slowly cooked on iron tawa by using a generous amount of ghee.
Other Versions Of kebabs
There are massive variants of kebabs made with different choices of meat and prepared in different ways. The list consists of tunday kebabs, reshmi kebabs, seekh kebabs, shish kebabs, kakori kebabs, chapli kebabs, sesame chicken kebabs. Vegetarians are not behind in giving a tough competition; they have varieties from dahi kebabs, hara bhara kebabs, veg kebabs to bean kebabs, and so on.
