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Ask any foodie or gourmet about their favourite eatery to enjoy kebabs; nobody will refrain from directing you to the bustling streets of Lucknow. The city, with its rich history and culture, is renowned for its mouthwatering kebabs, which have been preparing this art perfectly over the generations. Among these culinary arts, the one name that shines brighter than the rest is Tunday Kababi. This iconic restaurant has served delectable varieties of kebabs and Mughlai dishes for 119 years and still captivates the foodies and locals with its unique and delectable offerings. Today, with every mouthful, Tunday Kababi offers a flavour of Lucknow's rich legacy, from its historic beginning to becoming a culinary icon. Know about the old charm and background of Tunday Kababi and understand how a culinary expert crafted the masterpiece with over 160 spices and why this Mughal era delicacy is still a must-go-to-place for everyone in the mood for real, mouthwatering kebabs.
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A Brief Introduction
Tunday Kababi is not just a normal restaurant; it is a testament to Lucknow's culinary heritage. This iconic restaurant was established in 1905 by Haji Murad Ali in the bustling Chowk area of Lucknow, Uttar Pradesh. Haji Murad Ali, the mastermind behind the restaurant's humble beginnings and its continued dedication to quality, has made it a beloved spot for generations of all foodies.
Image Credits: Wikimedia Commons
Legendary Origin Of Tunday Kababi And Its History
The legendary origin of this iconic restaurant takes us back to the 17th century when a nawab named Nawab Asa-ud-Daula was suffering from dental challenges. Still, despite any issue, he did not want anything to come between him and his fond for delectable food. To enjoy his favourite kebabs, he held a competition for the local Khansaamas to prepare the most succulent and softest kebabs which are possible for him to chew and issued that who so ever will win would earn royal patronage and would be recognized for their culinary mastery.
One of the names from all Khansaamas was Haji Murad Ali, who prepared the tendered and melt-in-your-mouth kebab known as the Galaouti kebab for Nawab and won the competition. Haji Murad Ali, who was a culinary genius behind these kebabs, was a skilled cook with a unique challenge; he had lost one of his arms in an accident. However, due to his condition, he was affectionately called "Tunday," which means "one-armed" in Urdu. Therefore, from there, his special kababs, called "Tunday Kababs," were a huge hit in Lucknow, and people loved them so much that his restaurant is still famous even after more than 100 years.
What Makes Tunday Kababi So Famous?
The secret recipes, traditions, and culture of Tunday Kababi are passed down through generations from the family, making it an iconic restaurant. It is also famous for serving melt-in-mouth and juicy Galaouti kebabs, which are made from minced meat and 160 different spices.
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Additionally, one more thing that makes Tunday Kababi a special eatery is its open kitchen. People can see the cooks make the kebabs right there. The mouthwatering aroma and smell of the sizzling meat can turn even the least hungry person into a foodie.
Famous Personalities Who Have Visited
Tunday Kababi has attracted a long list of famous personalities and legendary Bollywood icons like Javed Akhtar, Amitabh Bachchan, Rajesh Khanna, Vinod Khanna, Dilip Kumar, Shah Rukh Khan, Anupam Kher, Anil Kapoor, Ranbir Kapoor and many more countless celebrities who have savoured the delectable kebabs.
Image Credit: Tunday Kababi/ Instagram
Recently, they hosted the incredibly talented actors Vicky Kaushal and Ammy Virk at their legendary outlet in Lucknow, who enjoyed mouthwatering galaouti kabab and paratha at the iconic restaurant.
Today the legacy of Tunday Kababi is well maintained by Haji Murad Ali's third-generation successor, Mohammad Usma, with many outlets, including the recent one in Dubai. Although it is advised that whenever you are exploring Lucknow, you should not miss the opportunity to indulge in the melt-in-your-mouth wonders of Tunday Kababi.
