Jun 17, 2010 02:08 PM
5444 Views
(Updated Jun 17, 2010 03:06 PM)
A bit from past.
Around the dawn of 16th century when the Mughals invaded India, most of the northern states of the country underwent a rapid cultural metamorphosis. Along with arts and culture they also introduced us to a gastronomic revolution which saw the union of the delectable non-vegetarian fares of the Middle east with the flavoured and rich gravies of India, giving us the gift of Mughlai cuisine. Mughlai cuisine was royal because it saw extensive use of exotic nuts like almonds, pistachios, cashews and raisins in the dishes, meat cubes marinated in cream and butter mixed with fragrant rice and cooked on dum(low flame) and many more unique cooking techniques which were quite new to our country. It was round that time when we were also introduced to pilafs(pulav) and kebabs(meat patties)- the speciality of the nawabs.
Legend says.
The British wanted to negotiate with the Nawabs of Lucknow in a bid at making Awadh a part of their territory. They arranged for a meal comprising of bread, cake and finger food along with tea and coffee. While the Nawabs gathered around the table laid with the food, knives and forks, they came to the conclusion that the British were poor and rather needy.
The Nawabs reciprocated by organizing a lavish meal that articulated all the distinct flavors of Lucknowi cuisine. Complete with their trademark hospitality, they spared no expense. The British were so pleased with this gesture that Lucknow remained the only province that remained undisturbed by the British in North India for a very long time.
What is a kebab?
The term'kebab' has evolved through the ages. In the earlier times, horse back riders would just skew the dead animal flesh in their dagger and cook it over the open fire. With time, the preparation of the meat became elaborate while the cooking method remained same.
Kebabsare small succulent cubes of marinated meat mildly seasoned and often combined with vegetables, sometimes skewered, and grilled over an open fire.The traditional meat for kebab is lamb, but depending on local tastes and traditions, it may also constitute of beef, goat, chicken, pork; fish and seafood; or even vegetarian foods like tofu.
Speciality of Lucknowi Kebab-
They are made primarily on hot tawas as against tandoorsas seen in many parts of India.The Kebabs are flavoured with special ingredients like saffron and Kababa. It is then tempered on very low heat to ensure that the flavours of all spices are brought out fully. This form of cooking is popularly called'dum'
Lazzat e tham is a special ingredient that comes from lucknow. It has no utility individually but mixed with other spices it brings out the flavour of those spices harmoniously. Sometimes mitha ittr(sweet frangrance) is also added to enhance the flavour.
Variants of kebabs -
The different types of kebabs are Shish, Doner, Kathi, Burrah, Kakori, Chapli, Kalmi, Testi, Chelow and Galouti. Kalmi and kathi are most popular in India as snacks. While Galaouti kebab is one of the most delicately made kebabs. many restaurants are now a days taking up the task of popularizing the cuisines of Awadh region.
Galouti Kebab is an epitome of the royal "Awadhi Cuisine". It is one of the major highlights of the Awadh food traditions along with the Kakori kebab and Lucknowi Biryani. Galouti kebab was invented for a Nawab who lost his teeth. So in order to satiate him with the original essence of Lucknowi mutton Kebab his khansamas(chef) put together the Galouti kebab. Finely minced mutton mixed with raw papaya(tenderizer) to assume a smooth consistency. This mix is marinated over 14 hours to give the perfect'galawat'(a texture that melts in the mouth). Thsi mix is then smoked by placing a piece of charcoal, clove and ghee is added and then its covered to let the fumes spread into the kebab for that special smokey flavour.
Welcome to the Nawabi durbar -
Mutton had always been a weakness for me. And just for the love of it, I have tried out all kinds of mutton dishes across several famous restaurants. And the obvious result was - all of them left me utterly disappointed. The true taste of a mutton preparation would never show up unless the mutton is marinated and flavored the right way while cooking. Even after burning my hands at many such unsuccessful attempts, when in the weekend while going around the food court nothing else interested me, I thought of trying out my old love for kebabs. I spotted two kebab corners in the mall - one had a typical outlet look and the other was a quaint shop which was built on the lines of lucknowi architecture. I choose the second one.
The menu was not very extensive but quite a mouthful. The person at the counter informed me that Galouti kebab was their specialty and recommended to try it out. Just for a quality check I ordered a mutton kebab roll at first. The delectable aroma of the tastefully roasted meat invigorated my taste buds and with the first bite I felt I was in heaven. The spiced succulent pieces of marinated mutton cubes with a dash of chopped green chillies and stir fried onions simply melted in my mouth. The roll made me go weak in the knees and I was ready for a full course meal.
One can try the mutton kebab roll as a starter(Rs. 95). In the main course you can go for Mutton Boti kebab/ galouti kebab(6pcs) with a choice of breads to accompany it like Ulte tawe ke Parantha(Rs 15) Mughlai parantha(Rs 20) or Rumali roti(Rs 20). I had tried the combination of Mutton Boti kebab and Ulte Tawe ke parantha. The kebab meal was served with mint chutney. The quantity served is sufficient for one person.
The vegetarians can opt for veg boti kebab(paneer and soyabean cooked in dum) . People who dont prefer red meat can always choose the chicken variant. The prices for any veg(Rs.129), chicken(Rs.139) or mutton(Rs.149) kebab are same. Also you can try out their Biryani(Veg-Rs 115, Chicken -Rs 135, Mutton -Rs 145) and Korma(Chicken - Rs 125, Mutton - Rs 135).
Health aspect, hygiene and service -
Any royal cuisine are high on fats and carbs, so no escape there. Its just that we don't gorge on these foods on a regular basis, so once in a while freaking out is absolutely no offense.
The people at the counter were very helpful and offered help in choosing the menu. the roll was served in hygienically wrapped oil papers.
And-
I was so smitten by the kebabs that I extended my stay in the mall to go back for a second helping in the evening.
I couldn't find a decent review of this excellent restaurant in the net hence decided to pen one. If you are a Kebab freak and want to taste some real good Kebab preparation, head for Kabab Lucknow wale.
Quick Notes:
Address: Food Court, R-City Mall, LBS Marg, Ghatkopar(W), Mumbai
Famous for: Galouti Kabab & Rolls
Type of meat: Halal
Timings: 11:00 AM to 11:00 PM
Ref: https://kamat.com/indica/alamkara/9.htm, wikipedia, https://facebook.com/group
