Kabab-Chicken--Fish--Mutton--Bar-be-que or
Tan door or Grilled
Oh my friends, am I
foodie of the city?
Or just non vegetarian looking for meat?
No-It is Kabab,
winters, New Delhi Streets and you know what?
New Delhi, city which
accepts and loves all type of food and makes it industry for everyone around.
Winters and Kebabs have something similar for any non vegetarian food
lover coming or living in the city names New Delhi.
From street to fine dine restaurants, Kebabs are always in demand during
winters.
In Delhi, we have lot
of variety of Kabab which influence the location within the city and some time
other parts of the country, like we have Hyderabadi, Luknawai, Awadhi and
Punjabi Kababs. Here difference in only of spices, which
even a street vendor, keeps secret.
Traditionally with
chefs and cook books recipes they have made some varieties of Kabab, which are
as follows, may be you can find difference only if you have eaten all of them
which normally we can find around this city.
VARIETY OF KABABS
2- Döner kebab, literally "rotating kebab"
in Turkish, is sliced lamb, beef or chicken, slowly
roasted on a vertical rotating spit. The Middle Eastern shawarma,
Mexican tacos al pastor
and Greek gyros
are all derived from the Turkish döner kebab which was invented in Bursa
in the 19th century by a cook named Hacı İskender
3- Kenjeh is a popular meat dish in the Middle
East. It originated in Iran and was later adopted by Asia Minor. Kebab Kenjeh is now found worldwide. Lamb
is traditionally the meat used in this dish.
4- Kakori kebab is a South Asian kebab attributed
to the city of Kakori in Uttar Pradesh, India. The
kebab is made of finely ground mince goat meat with spices and then charcoal
grilled on a skewer. It is commonly served with Roomali Roti very thin bread)
6- Burrah kebab is another kebab from Mughlai Cuisine, fairly popular in South Asia. This is usually made of goat meat, liberally marinated with spices and charcoal grilled.
7-Galouti-- The Galouti Kebab is part of the "Awadhi Cuisine". Along with the Lucknowi biryani and Kakori Kebab, this is one of the outstanding highlights of the great food tradition from the Awadh region in Uttar Pradesh, India.
Many leading Indian hotel chains have taken to popularizing the Awadhi food tradition, with the Galouti Kebab being a Pièce de résistance. The home of this kebab is Lucknow. It is most famously had at the almost iconic eatery "Tundey Miyan" at Old Lucknow. Some of Popular names of Kabab in India, as we all know Kabab are served in China, Greece, Turkey and in form of Bar-be-que in USA.
Non vegetarian cuisine is rich with different kebabs. Meat including beef, chicken, lamb and fish is used in kababs. Some popular Kebabs are:
- Seekh Kebab (Urdu: سيخ کباب)
- Shami Kebab (Urdu: شامی کباب)
- Chapli Kebab (Urdu: چپلی کباب)
- Chicken Kebab (Urdu: مرغ کباب)
- Lamb Kebab (Urdu: کبابِ برہ گوشت)
- Bun kebab (Urdu: بن کباب)
- Tikka Kebab (Urdu: تکہ کباب)
- Reshmi Kebab (Urdu: ریشمی کباب)
- Bihari Kebab (Urdu: بهاری کباب)
With influence
of Persian and moguls in early 10th century New Delhi has seen and
accepted the moguls’ non vegetarian food easily. We have till date best goat
meat and chicken available from local street shop to frozen shopping mall.
Kebab’s origin
may be old and dish to be made with left over meat, which than minced and
cooked on left over fire in slow heat, which gives burning effect at the last
mined part of every portion to eat. Mouth spoken history tells that this dish
is of Persian origin having Arabic influence into it.
According to Battuta, a
Moroccan traveler, in India wrote somewhere that in India, during regime of
Delhi Sultanate in period of 1206-1280, Kabab made import part of royal
cuisine. Although some where it had been written that Kabab had a history in
ancient Greece since 8th centaury BC. So we have here Kabab is here
for last 1200 years of existence as history tells.
From
Wikipedia, the free encyclopedia
Kebab ( or kabab, kabob,
kebap) is a wide variety of meat dishes originating in Persia and later on adopted by the Middle East, Turkey and Asia Minor, and now found
worldwide. In North American English, kebab with no qualification
generally refers more specifically to shish kebab served on the skewer.[3] In the Middle East,
however, kebab includes grilled, roasted, and stewed dishes of large or small
cuts of meat, or even ground meat; it may be served on plates, in sandwiches,
or in bowls. The traditional meat for kebab is lamb, but depending on
local tastes and taboos, it may now be beef, goat, chicken, pork; fish and seafood; or even vegetarian
foods like falafel or tofu. Like other ethnic foods brought by travelers,
the kebab has become part of everyday cuisine in many countries around the
globe.
Kabab are normally made out of any finally chopped minced meat.
Mixed with local spices and garlic in general. Shaped live small candy stick or
rounded patti grilled in bar-be-que of charcoal or wood fire only. Historically
Kebabs are side or first dish to serve.
In India, where we have influence of
Moguls cuisine all over for 800 years now. We respect this dish as the best
main starters in all type of occasion from lunch to dinner to buffet party. It
is non vegetarian dish so it is most accepted in Northern part of INDIA, not
just because of having lot of non vegetarians around but it is best served and
liked in winters .So here we are, winters in New Delhi.
Some of the best places of have Kababs
1-Karim –Old Delhi
2-Nizam-Connauth place
3-Khan Chacha-Khan Market
4-Thugs-Asaf Ali Road
5-Kabab factory-Defense colony and some
five star Hotels
6-Kakori Kabab-RKP Sector-6 and Punjabi
Bagh
Some narrow streets of Nizzamudin in
south Delhi and old DELHI, behind Jama Majid, have some hidden joints those
serves authentic kababs and their chefs are ancensestor of Moguls royal kitchen
cooks.
Otherwise has some local street or small
evening eat out restaurants serves very good kababs, it all depends how much
local city shopping and eating market we know
I shall be keep posting names all
together. Shall be starting soon guide of good food eat out in the city both
fine dine and street based.
Thanks for reading
By New Delhi Foodie
Shailesh
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