Kabab (Kebab) is a variety of meat dish originating in Persia, later on adopted by Middle East, Turkey and Asia Minor, and now found worldwide. Amongst the varieties of Kababs, Seekh Kabab was originally introduced by the Mughals. It was prepared from beef mince on skewers and was cooked on charcoal fire. But later on through innovative researches by Persians, lamb mince was also tried, which gave the dish a softer texture. Serving this dish in the Dastarkhwan did not offend the Hindu guests as well.
As immense popularity of Kabab was gaining its acclaim, a Bawarchi from Kakori, a Town near Lucknow led to further refinements and improvements. One day in one of the “Mango Dinners” at Kakori, which was a dinner party with all kinds of kababs and varieties of chilled mango desserts given by the Nawab, the remarks of the invited British Officers were unpleasant and this stung the Nawab Late Syed Mohammad Haider Kazmi. He then summoned all his rakabdars, hakims, attars and bawarchis and asked to evolve a new much refined variety of Kabab. Ten days of research and experiment gave birth to the now famous “Kakori Kabab”. The mince of the kabab was obtained from the tendon of the leg of mutton, animal fat was replaced with khoya, black pepper was replaced with white pepper and a new mix of powdered spices was used. After that the Nawab invited the same officers again and needless to say they appreciated the new dish with huge applause.
And thus, our beloved Kakori Kababs came into existence and has since been a favourite amongst people from all walks of life. Having read this, I am sure you have a craving for them right about this time!
kakorikababs 