Musings of a capricious mind

When I chose to make the Lucknow delicacies today, the first thing that hit my mind was the Kebab’s, and so many varieties of it, especially because of some of them have been said to got all the fame in and around Lucknow during the Mughal era. The Tundey kebab and Galawati Kebab would not make any Lucknowi lunch or dinner complete if for any reason they missed to make it to the table. My choice was tough, but I gave it a chance. The Shaami kebab…

 

When I first looked at the history, I saw many conflicting stories, the famous one from a Nawab who did not have any teeth left and yet wanted to enjoy the delicacies. Some mentioned about how it was a Syrian kebab ( Shaam meaning Syrian) and some just pulled it as a Kebab meant to compete other. It was easy for me to not get in the history and just stick to the basics..

 

Here is what came out

 

Preparation for 30 mins and cooking preparing for another 30.

 

I think the most important element of the recipe for the Shami kebab is that it doesn’t much rely on lot of spices like the Tundey or Galawati (ga-lau-tee) kebabs.

 

Cardamom, Cinnamon, peppercorn, clove, red chillies and green chillies with the minced meat, onion and garlic and ginger paste makes it all. The most important element of the Shaami Kebab been the Eggs and Bengal gram..

 

So when you have an urge to have kebabs, don’t miss out on the Shaami kebabs. I put some more pics of the Shaami kebab coming out on the Insta Account here .

Shaami kebabs are best served with mint chutney, but then if you add a tamarind one it would also get it a bit tangy.

Shaami kebabs although considered as best appetizers, can at times just be rolled inside the roti or naan...