The Origin of the Galouti Kebab
11 May 2018

The Galouti Kebab. A kebab that has no equals. You can compare it with any kebab from any corner of the world. All would pale in comparison. What makes the galouti kebab so special? Well, to find that out, you will have to read this article. Although, you might have come here searching for content relating to the best seafood in Vashi, it doesn’t hurt once in a while, to gain knowledge about other meat dishes and their significance.

Galouti Kebab comes from the city of Lucknow. Lucknow is a hot-pot of traditional North Indian cuisines and features some very well-known dishes, Galouti kebab being one of them. In fact, Lucknow is very well-known for its kebabs. On the streets of Lucknow, one can find a number of vendors serving mouth-watering kebabs to hungry customers. Many of these customers aren’t just local residents, but people who have travelled across the country, and often, across the world as well. People visiting the north of India, usually keep Lucknow as one of the destinations of their food cravings. Apart from the Kebabs, the other popular items, sweets, paan, kulfi, chaat, and other delicious street foods.

Kebabs became a part of the Lucknowi cuisine, as a result of the Nawabs coming to India, and were a significant part, since the 13th century. Originally, it was eaten as breakfast, accompanied by Naan. Still practiced by a few locals, Kebabs have however been, in modern times, usually restricted to the starters section. Coming back to our route in history, the kebabs were quite and hard chewy to eat, at least until the 16th century. After the advent of Nawab Asad-ul-Daula, the kebabs started becoming the versions that we see today. Nawab Asad-ul-Daul was so fond of kebabs that he used to eat a different variety of kebab everyday. His chefs were asked to make a different kebab everyday, each with a different spice, so that the Nawab could guess the ingredient while eating the kebabs.

In fact, the Nawab was so fond of kebabs, that even the laborers in the city would be fed kebabs, thanks to his generosity and love for food. As time flew by, the Nawab became older, but his love for Kebabs did not. However, he had lost his dentures and was unable to chew meaty kebabs, as would have been possible in the old days. As a result, the royal khansamas (male cooks) came up with a kebab that was so soft, one just needed to place it in their mouths to eat it.

Enter, the Galouti kebab. Made with lamb (instead of the usual beef) and tempered with 150 spices, the Galouti Kebab was presented to the Nawab. The moment a Galouti kebab was placed in the mouth, it started to melt, releasing all its delicious 150 flavors, and, lo, this dish was born, and till date brings flocks of people to the streets of Lucknow. We are pretty sure that this description of the Galouti Kebab would have made you forget all about the best seafood in Vashi.