Kebabs are said to have originated in Turkey and dates back to the 1300’s when the soldiers used to grill chunks of freshly hunted meat on their swords in open field fires. From there the kebabs embarked on a long journey to being cooked in the Royal kitchens of the Nawabs of India using a variety of 150 exotic spices including sandalwood, rosebuds, rose, red gensing and ‘pathar ke phool’ (black stone flower). Kebabs were the most experimented food of the Awadhi and Mughali cuisine and a pride of the Nawabs.

The Kakori kebab was a result of the hurt pride of such a Nawab. In the late 1800 a local Nawab, Syed Mohammad Haider Kazmi, during the mango season arranged a party and some of his British accomplices were invited. The Nawab served the best of Awadhi cuisine, and ofcourse we had the very popular seekh kebabs on the table. His lavish hospitality took a major setback when a British official made a mean remark about the course texture of the Seekh Kebabs. This majorly offended the Nawab. The insulted Nawab asked his rakabdars, hakim and khansamas (Yes! half the royal courtires were involved in the process) to design a tender kebab. After about ten days of rigourous experimentation, the Royal Chiefs and the party came up with what are now popularly known as the Kakori Kebabs, named after the region. For the first time ever ‘Maliabali’ raw mangoes were used as a meat tenderiser. These kebabs have a very fine, soft and smooth texture. The use of ‘Maliabali’ mangoes to tenderise the meat and a host of eclectic spices, was the secret behind the softness of these kebabs and their distinct flavour. The Kakori Kebabs rose to fame and crossed the territories of Kakori, these kebabs became popular in the entire region of Awadh, and gave birth to the art of using raw fruits (like raw mango and papaya) as meat tenderizers.

The ecstatic Nawab threw another party – invited the same British officer and served the kebabs. The Kakori kebabs were so soft and tender that though they could be placed on the skewers it could not be picked up with hand.

Can you imagine the reaction of the Nawab?! It bet he was over the moon

I have included an easy recipe that you can make at home (and ofcourse share the Nawab’s delight):

Ingredients of Kakori Kebab

• Oven temp: 425F-220 C
• 2 cups minced mutton/lamb
• 1 tsp ginger-garlic paste
• 2 tsp salt
• 1/4 tsp powdered black pepper
• 2 tbsp chopped green coriander
• Chopped green chillies to taste (optional)
• 2 Tbsp chopped raw mango or papaya
• 4 cloves
• 1 black cardamom seeds
• 1/8 tsp powdered cinnamon
• 1 tsp cumin seeds
• 1 blade mace
• 1/4 tsp grated nutmeg
• 2 cups onions – sliced thin, and browned crisp in 1/2 cup ghee (you may replace ghee with oil)
• 1/4 cup gram lentils – roasted and powdered (you may use ready made gram flour but do not forget to lightly roast them)
• 1 egg

How to Make Kakori Kebab:

1.Mix all ingredients except the gram flour and marinate for about 4 hours, then grind to form a smooth, thick paste.

2.Knead this mixture well and mix in the roasted gram and the egg.

3.Cover and refrigerate for another hour.

4.About 25 minutes before serving, shape the meat around the skewers and place the kebabs on to a grill over a drip tray, or in a pre-heated oven (also on a drip tray).

5.If cooking them over a charcoal grill, you will have to keep rotating them so that they brown and cook evenly.

6.They should take 15-20 minutes to cook.

7.Brush with ghee (or oil) and cook another 2 minutes.

Happy reading!! Happy cooking!!!

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