Tunde Ke Kabab, also known as Buffalo meat galouti kebab, is a dish made out of minced meat which is popular in

Lucknow, India Lucknow (, ) is the capital and the largest city of the Indian state of Uttar Pradesh and it is also the second largest urban agglomeration in Uttar Pradesh. Lucknow is the administrative headquarters of the eponymous district and division ...

. It is part of

Awadhi cuisine Awadhi cuisine ( hi, अवधी पाक-शैली, ur, ) is a cuisine native to the Awadh region in Northern India. The cooking patterns of Lucknow are similar to those of Central Asia, the Middle East, and Northern India with the cuisi ...

. It is said to incorporate 160 spices. Ingredients include finely minced

Goat meat Goat meat or goat's meat is the meat of the domestic goat ''(Capra aegagrus hircus)''. The common name for goat meat is simply "goat", while that from young goats can be called ''capretto'' (It.), ''cabrito'' (Sp. and Por.) or ''kid''. In South ...

, plain

yogurt Yogurt (; , from tr, yoğurt, also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as ''yogurt cultures''. Fermentation of sugars in the milk by these bac ...

garam masala Garam masala Hindustani_language.html"_;"title="rom_Hindustani_language">Hindustani_/_(''garm_masala'',_"hot_spices")is_a_Spice_mix.html" ;"title="Hindustani language">Hindustani / (''garm masala'', "hot spices")">Hindustani_language.html" ;"tit ...

, grated ginger, crushed garlic, ground

cardamom Cardamom (), sometimes cardamon or cardamum, is a spice made from the seeds of several plants in the genera ''Elettaria'' and ''Amomum'' in the family Zingiberaceae. Both genera are native to the Indian subcontinent and Indonesia. They are r ...

, powdered cloves, melted ghee, dried mint, small onions cut into rings,

vinegar Vinegar is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains 5–8% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to eth ...

, saffron, rose water, sugar, lime. Tunde ke kabab were introduced to the Nawab of Awadh

Wajid Ali Shah Mirza Wajid Ali Shah ( ur, ) (30 July 1822 – 1 September 1887) was the eleventh and last King of Awadh, holding the position for 9 years, from 13 February 1847 to 11 February 1856. Wajid Ali Shah's first wife was Alam Ara who was better k ...

. Lucknow’s iconic eating joint Tunday Kababi, started in 1905, is famous for serving buffalo meat galouti kebab.

Origin

During the

17th century The 17th century lasted from January 1, 1601 ( MDCI), to December 31, 1700 ( MDCC). It falls into the early modern period of Europe and in that continent (whose impact on the world was increasing) was characterized by the Baroque cultural moveme ...

, in the

Awadh state The Oudh State (, also Kingdom of Awadh, Kingdom of Oudh, or Awadh State) was a princely state in the Awadh region of North India until its annexation by the British in 1856. The name Oudh, now obsolete, was once the anglicized name o ...

under the

Mughals The Mughal Empire was an early-modern empire that controlled much of South Asia between the 16th and 19th centuries. Quote: "Although the first two Timurid emperors and many of their noblemen were recent migrants to the subcontinent, the d ...

in Northern India, one of the members related to the

Nawabs of Awadh The Nawab of Awadh or the Nawab of Oudh was the title of the rulers who governed the state of Awadh (anglicised as Oudh) in north India during the 18th and 19th centuries. The Nawabs of Awadh belonged to a dynasty of Persian origin from Nishap ...

held a competition for the local
Khansamahs
' to prepare Kebabs as soft as possible to chew. One of the khansamah named

' who was also Tunda' (one armed)'', prepared the dish with using at least 100 Indian and exotic spices including some aphrodisiacs. The Nawab found the kebabs so delicious, that he immediately declared ''Murad'' as the winner. Eventually the kebabs became so popular in Awadh and other Mughal courts that it came to be known as ''Tunday ke Kebab'', literally meaning ''One armed man's Kebabs''.https://recipes.timesofindia.com/articles/features/your-lucknow-trip-will-be-incomplete-without-trying-these-7-kebabs/photostory/64029708.cms?picid=64030256

References

{{Reflist

External links

Recipe
North Indian cuisine Mughlai cuisine Desi cuisine Uttar Pradeshi cuisine Awadhi cuisine

Origin

See also

References

External links