If there’s one thing that unites us all as Indians it’s our love for good food. You can travel from the northernmost tip of the country to the southernmost point and find rich variations of food in every single city. But, the one thing that we all love to eat, and have different regional variations of, is the simple yet mighty kebab.
Whether it’s Lucknow’s galauti kebabs or the shami kebabs from Hyderabad, we love the dish. This is what led Chef Ashish Singh of Dhansoo Cafe to come up with a special menu called ‘Kebabs of India’.
“Kebabs are a pan India thing. You can go to any part of the country and you’ll find a different variation of the dish. This is why we decided to explore this wonderful variety through ‘Kebabs of India’,” says the chef.
Singh mined his own experiences of spending occasions like Eid with his friends for the menu and admits that he felt some pressure to get the crowd-favourite dish absolutely right.
But, as he puts it, it’s all about the love you have for the food and not overthinking the recipe that will help you make kebabs that are delicious and loved by all. The only rule to remember? “Your kebabs should never have a bone in them. That’s the basic rule!” exclaims the chef.
If you want to try your hands at making one of Chef Singh’s delicious kebabs, here’s a recipe shared by him for Kathal Galauti Kebabs from the Awadh region. Enjoy!
Chef Ashish Singh’s Kathal Galauti Kebab Recipe
- 500g Kathal
- 200g Onion
- 12g Salt
- 50g Desi Ghee
- 40g Cashews
- 12g Deggi Mirch Powder
- 10g Yellow Chilli Powder
- 10g Green Cardamom
- 10g Black Pepper
- 10g Cloves
- 25ml Kewda Water
- 25ml Rose Water
- 40g Mint Chutney
- 15g Lemon
- 40g Imli Ketchup
- 50g Chana Dal
- 25g Cucumber
- 25g Tomato
- 10g Green Chilli
- 20g Tempura Flour
- First you need to cut the raw jackfruit. Make sure to grease your hands and the knife that is going to be used with oil. Keep water mixed with some salt to avoid discolouration of the fruit. Cut the jackfruit into small pieces.
- Place the cut pieces of raw jackfruit in a pressure cooker with a half cup of water. After six whistles on pressure cook, reduce the heat and continue to cook for ten minutes. Drain the raw jackfruit pieces and allow them to cool and set aside.
- In a mixer jar, transfer the boiled jackfruit pieces, along with garlic, ginger, and all the spices. Grind into a thick mixture.
- Transfer the Kathal Kebab mixture into a bowl and add gram flour, chopped onion, green chilli, coriander leaves, and mint leaves. Combine it well.
- Heat a pan with oil, on medium heat, to pan fry the Kathal Kebab. Make sure you have a nice brown colour on both sides.
- Remove it from the pan and serve it with Laccha parantha and Imli ketchup.