Galouti Kabab the signature dish of Lucknow was invented for the Nawab of Lucknow. The old Nawabs of Lucknow were very particular about the aromatic delicacies but had no tooth. Kebabs were a remedy to this.
Lucknow, the city of Nawabs still manages to preserve it’s rich royal heritage be it through its architecture , literation or the “Khatirdaari” of Lucknow. The rich Mughlai cuisine with aromatic spices is a major contribution to the city is old world charm. Lucknow has some top dishes to it’s menu, which includes – Lucknavi Biryani , Moti Pulao , Parind Pari, Arvi Ka Salan, and many more delectable recipes. But the varieties of Kebabs hit the top list like Patili ke Kabab, Tundey Ke Kebab , Galouti Kabab etc.
Kebabs played a major role in both , royal dining as well as commoner’s household during 13th Centuary A.D, were enjoyed in breakfast along with Naan. The major invention of the Kebabs were actually for the toothless king ‘ Nawab -Asad-ud -Daula’. It is heard about the Nawab that he was immensely generous in nature . There is a famous saying about the King,” Jisko na Dey Maula, usey de Asad-ud Daula”( What God won’t grant you, Asad would)
But by the time the heir of Siraj-Ud-Daula, Asad-Ud-Daula came into power, British had taken hold of the office, leaving his love for grand architecture and good food.
The Nawab was so infatuated towards Kebabs that he had special orders for his cooks to come up with a new variant of Kebab everyday. The interesting fact behind the discovery of the Kebabs is that, it is said that even during the time of the great Famine of 1783, his Khansumas were busy creating newer versions of Kebabs, that were incredibly silky and velvety. The Kababs were served to his court men as well as the laborers who were helping him build his famous architectural marvels like Bada Imambara.
Exotic ingredients like Sandalwoods Rosebuds, Rose, Red Gensing and Pathar Ke Phool etc. were added in the Shahi Mixture of the Kebabs. It is said that “Shahi Mixture” of the Kebabs made use of all these ingredients plus over whopping 150 exotic spices.
It is believed that it was ‘Haji Mohammad fakr-e-Alam Saheb’ , the creator of the Moti Pulao who made the first Galouti Kebab and gifted the court, this creamy, velvetty, lip-smacking delicacy.
-1/2kg minced meat
-75-100gm chopped raw papaya
-Salt to taste
-1 Tbsp chopped ginger
-1 Tbsp chopped Garlic
-Seeds of 2 Black Cardamoms
-2 tsp poppy seeds-roasted and dry ground
-1/2 tsp pieces of cinnamons
-2 Tbsp dessicated coconut-lightly roasted
-2 blades of mace
-5 Green cardamoms
-1tsp chilli powder
-1/4 tsp grated nutmeg
-1 cup sliced onions-fried brown and crisp in 1/2 cup ghee
-1/4 cup finely chopped coriander leaves
-1 Tbsp finely chopped green chillies
-3 Tbsp roasted gram flour
-Ghee to pan Fry the kebabs
-Lemon juice to sprinkle over the kebabs
HOW TO MAKE GALOUTI KEBABS-
- Marinate the minced meat in the ground ingredients for 4-5 hours.
- Mix together the coriander leaves, green chillies, gram flour and egg.
- Add to the meat and work at it for some time, almost kneading it like a dough.
- Shape mixture into round patties of desired size, and refrigerate for half an hour or so.
- Heat the ghee in a heavy-based frying pan or griddle.
- Fry the kebabs, browning first one side and then the other, over medium heat.
- arrange them on a serving dish, sprinkle lemon juice and serve.