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The legend goes through that the Nawab had lost most of his dentures due to his old age, but his preference for kebabs
were far away from dying. So for their toothless Nawab, the seasoned khansamas came up with a popular variety which needed no chewing but yet had the same rich flavors and taste of a kebab
Some Highlighted point of Galouti Kebab are:-
- For the nawab of Lucknow Galouti kebab was invented.
- The Old Nawab had no tooth in his mouth and these kebabs were easy to eat without teeth.
- The soft and juicy kebab were believed to have a mix of 150 spices in it.
Braving the test of time, the city still manages to serve its rich royal inheritance be it through its architecture, literature, 'khatirdari' (hospitality) or food. The rich Mughlai cookery with aromatic spices is a major contributor to the city's old world attractiveness. The birthplace of Many more delicacies like Lucknawi Biryani, Moti Pulao, Parind Puri, Arvi ka Salan, Lucknow is most famous for its meaty kebab
delicacies like Patili Kabab, Tunday Kebabs, Galouti Kebabs
etc. These mouth-melting kebabs have record of their own, worthy to be told and suggested. And one such history is that of the invention of the famous Galaouti Kebab
were a common fixture in both the high class royal dining as well as low or middle class commoner's household during 13th century, were it was consumed as breakfast along with naan, it is a tradition that can be seen even today. But until 16th century, kebabs
were quite chewy and hard in texture, which was change with the coming of Nawab Asa-ud-Daula.
The Nawabs of Lucknow were men of taste of good food. They were as serious about their satisfaction as their cultured affairs. Nawab Asad-ud-Daula (1748 to 1797), heir of Siraj-ud-Daula, contributed remarkably to the culinary culture of Lucknow, with food historians often attempt to sell him to bring about a Renaissance in cuisine. It is said that the Nawab was extremely generous in nature, and a common saying around that time was, "Jo Khuda nahi dega, wo Asad dega" . But by the time Asad came into the power, the British had taken the office in hold, and leaving the Nawab to spend time on his two passions - his love for grand architecture and good food.
The khansamas also rose to the occasion and explored newer ways of cooking style, flavoring and using exotic ingredients like- sandalwood, rosebuds, rose, red gensing and pathar ke phool to come up with innovative creations of food. It is called as the 'shahi mixture' of the said kebabs made use of all these ingredients plus over some whopping 150 exotic spices in this.
meant 'soft', something which melts in the mouth, and that was the reason. It is believed that it was the Haji Mohammad Fakr-e-Alam Saheb, the creator of the Moti Pulao, who made the first tym Galaouti Kebab
, and gave the court this creamy, silky, mouth-watering delicacy kebab. Instead of beef meat, he used the finest cuts of lamb, which was cut up finely and to it a tenderiser was added, along with a mix of over 150 exotic spices to build the flavour. The chop up meat was then shaped
into patties and fried in for a delectable finish of Galouti Kebab.
1. Marinate the chop up meat in the ground ingredients for 4 to 5 hours.
2. Mix together the coriander leaves, green chillies, gram flour and egg into it.
3. Add to the meat and work at it for some time, almost pummel it like a dough.
4. Shape mixture into round patties of desired size people want, and refrigerate for half an hour.
5. Heat the ghee in a heavy-based frying pan.
6. Fry the kebabs, browning first one side and then the other, in medium heat.
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