5 types of kebabs to have in Lucknow - from Shami kebab to the 'world famous' Galauti kebab and some not-so-mainstream ones. We ate kebabs for every meal, and Lucknow officially spoiled us for life. And there is more to it than just the extremely popular Galauti kebab. The land of Nawabs sure knows how to cook their meats.
Kebab or Tikka? Until quite recently, I had never thought about how the 2 are different. Well, the difference is quite stark and out there. Kebabs are traditionally made with minced meat, and tikkas are whole morsels of meat, cooked after marination.
Kebabs in Lucknow
The kebabs in Lucknow are just as synonymous with the city, as Chikankari and biryani. The Nawabs of Lucknow who demanded new inventions from their Khansamas everyday have left behind a rich culture. And many of these kebabs, including the Galauti were given birth because the Nawab couldn't chew meat after his teeth fell off. A tale, that seems to be associated with the Galauti, Kakori and Shami!
Galauti, kakori & shami kebabs in Lucknow
The story goes like a Nawab who had grown old and all his teeth had fallen off, ordered his khansama (head cook) to make a meat kebab that he could savour. And that is how galauti kebab was made. Now there is no way to corroborate this story, and many including Chef Ranveer Brar claim that this is how the kakori kebab came into existence. Both kebabs have that melt-in-your-mouth texture, and their shapes aren't the only distinguishing factor.
The galauti is more of a street favourite, while Kakori is the richer, more affluent cousin! Galauti kebabs are made from the meat from the mutton leg which goes through the grinder thrice before being smoked with ghee and cloves. Kakori kebabs are a delicacy, made by few, using the mutton thigh and kidney fat, and ground at least eight times. While the galauti uses raw papaya as a tenderizer, the kakori has the richness of cashew paste, gram flour, rose petals, and khus khus (poppy seeds). (Read some more here)
The Shami kebab is also claimed to be made for a toothless Nawab. And there are few trusted sources of the internet to corroborate this. But shami kebab is not as smooth and melts in the mouth as the other two. Shami kebab uses pre-cooked meat and chunky onion, ginger, garlic and spices and has a more fibrous texture.
Galawat or Galauti kebab
Galawat ke kebab and Tunday kebabi can be used inter-changably. The soft, meaty, kebabs have expanded far and wide, and Tunday kebabs have done so with it. The oldest shop remains in the Chowk area of Lucknow, where the kebabs are still 5 bucks a-piece.
Tunday Kebabi, Chowk | 5 INR for Bade ke kebab | 30 INR for Mutton kebabs
Shami kebab
Not many people make Shami kebabs in Lucknow, and Sakhawat, not only does it the best. But also, the flavours punch you in the face and knock your sock off. The kebabs are meaty and chunky with whole spices, garam masala, and coarse onion, ginger and garlic. Best devoured with their parantha with onion seeds. It was so good that we went twice in a row.
Sakhawat, Qaisar Bagh | 70 INR for 2 pcs
Majlisi kebab
Majlisi kebab or the Ghutwa kebab - this is a preparation that hasn't made it out of Lucknow. The best-kept secret is a specialty of Naushijaan restaurant. It is quite literally, a paste. The Majlisi kebab was born when the owners of Naushijaan wanted to serve a large group of people. Shaping and slow-cooking individual kebabs is a tedious process, so this version of kebabs came along. Majlisi kebab is a pastey, spicy, smooth meat in a thick curry. There is no way to describe it, than to actually taste it!
Naushijaan, Tulsi Theatre | INR 210 for a portion
Kakori kebab
Rich, tender, seekh style kebabs, Kakori kebabs are equally unique. And even though, Kakori kebab is also quite widely available in Delhi, it doesn't taste the same. The richness in the Kakori kebabs in Lucknow shines through. Devour one with the parantha of course!
Naushijaan, Tulsi Theatre | INR 200 for 2 pieces
Boti kebab
Boti kebab that I have had was boneless mutton pieces and more like a tikka. Although, boti kebab in Lucknow is a thick curry, with bite-sized mutton pieces. Brown onion thick gravy, very slightly sweet, with these tiny pieces of mutton.
Dastarkhwan | INR 180 per portion
Bonus! Chicken Pasanda
Even though, it is not a kebab, chicken pasanda tikka is tender, juicy, and absolutely a must try!
Raheem's Kulcha Nihari | INR 70 for half portion
