The Story of Kakori Kabab

Standard

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!

 

 

King of Feasts – Kebabs

Standard

 

Other than the omelette, pizza and hamburger, it is hard to think of another item of food that rivals the popularity of the kabab worldwide. It figures in every culinary tradition, not only in large swathes of Asia but also in the Caucasus, the Balkans and in Russia. At street corners in several cities of the West too, kabab peddlers, especially from Turkey and India, are a familiar sight.

Kababs!!! The smell of Kababs is so enticing that it makes it irresistible. Mouth watering-tantalizing kababs have been with us since ancient days. We all love our Kababs and it is widely said that kababs has originated from Middle-Eastern country like Turkey and were bought to India by the Mughals. But I would beg to differ because we are all are speaking of a nation that had the tandoor well over three millennia back in time.

The word ‘Kabab’ did originate from the Turkish- Persian language. The word ‘ab’ means water. The word kabab was thus bestowed upon them because unlike the gravies predominant in those times, these were cooked in their own juices or ‘water’.

Although some forms of kababs existed in India several millennia ago as is evidenced in the fact that it is mentioned in the Vedas and several ancient Indian scriptures, it was definitely made popular by the invading armies of the Mongols and the Mughals.

Kababs were generally small pieces of meat or minced meat cooked on skewers in a hot tandoor or over open coal fired pits. Later on with the refinement and gradual overall acceptance of the kabab, chefs experimented with fried and griddle roasted kababs as well.

Whatever be the case, kababs have evolved to occupy a dominant position in every Indian’s gastronomic experience and boy are they yummy!