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If you’re ever in Kashmir during winter, you may have seen roadside sellers selling freshly barbecued meat. This beloved delicacy is known as Seek Tujji and it stands out for its simplicity yet powerful flavours. Kashmiri Seekh Tujji, also known simply as Tujji or Tujji Kebab, is a traditional barbecue delicacy that holds a special place in the hearts of the Kashmiri people. The word "Tujji" in Kashmiri refers to a skewer, indicating the method of preparation where marinated meat is skewered and grilled over hot coals.
Historically, Tujji was a dish of the royals, prepared in the royal kitchens of the Mughal emperors who had a strong influence on the region's culinary traditions. Over time, it became a popular street food, especially during the colder months, providing warmth and nourishment to the locals.
In Kashmiri culture, food is not just sustenance; it is a celebration, a way of life. Festivals, weddings, and special occasions are marked with elaborate feasts, and Tujji is often a highlight. The beauty of Kashmiri Seekh Tujji lies in its simplicity, yet each element plays a crucial role in creating the final flavour profile. The primary ingredient is meat, traditionally lamb, although chicken and mutton are also commonly used. The choice of meat is important as it needs to be tender enough to absorb the marinade and cook evenly over the grill.
The marinade is quite key to its recipe. It typically includes a blend of Kashmiri red chilli powder, fennel powder, ginger-garlic paste, and a touch of mustard oil. The Kashmiri red chilli is particularly important as it imparts a vibrant red colour and a mild heat, distinct from other varieties of chilli. This chilli is less pungent but has a deep, earthy flavour that complements the meat perfectly. Fennel powder adds a hint of sweetness, while mustard oil gives the dish its characteristic sharpness. Sometimes, yoghurt is added to the marinade to tenderize the meat and add a slight tanginess.
The meat is marinated for several hours, allowing the flavours to penetrate deeply. Once marinated, the meat is threaded onto skewers and grilled over hot coals. The grilling process requires skill; the meat must be cooked evenly, and the skewers regularly to achieve a charred exterior while ensuring the inside remains juicy and tender. The use of charcoal in the grilling process adds a smoky flavour that is integral to the dish.
The first thing that strikes you about this Kashmiri barbecue is the colour – a deep red that offers intense flavours. As you take the first bite, the smokiness from the grill mingles with the robust spices, creating a complex yet balanced flavour.
While the traditional recipe of Kashmiri Seekh Tujji remains a favourite, there have been several variations and modern adaptations. Some chefs experiment with different meats, such as beef or fish, while others play with the marinade, adding ingredients like garam masala, black pepper, or even saffron to enhance the flavour. These variations reflect the evolving nature of Kashmiri cuisine, where tradition meets innovation.
In urban settings, Tujji has found its way into restaurants and high-end eateries, often presented with a modern twist. For instance, the dish might be served as an appetizer with a variety of dips, or as part of a fusion menu where it is paired with unconventional sides. Despite these innovations, the essence of the dish – the smoky, spicy, and succulent meat – remains unchanged.
However, it is also important to consider the fat content, especially if the meat used is lamb or mutton. The use of mustard oil in the marinade, while flavorful, also adds to the dish's fat content.
For those watching their calorie intake, chicken Tujji can be a lighter alternative, as chicken is lower in fat compared to lamb or mutton. Additionally, grilling as a cooking method is generally healthier than frying, as it allows excess fat to drip away from the meat.
