Like a whispered secret passed down through generations, shami kebab traces its roots back to the ancient lands of Syria. Midday.com raided the kitchens of Mughlai, Turkish and Mediterranean chefs in Mumbai who shed light on the historic origins of this regal delicacy
Tundey Kebabs gained popularity in Lucknow due to their incredibly soft texture, attributed to the use of finely minced meat and a special marination process that included raw papaya paste, tenderizing the meat. The Nawabs of Lucknow greatly influenced these kebabs through their preferences for rich, flavourful dishes
Back in the 18th century, the Nawab of Lucknow – Asaf-ud-Daula happened to lose his teeth owing to the woes of old age. Unable to chew, he urged his royal cooks (also known as Khansama’s) to prepare meat cutlets that required minimal effort to chew.
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