Kebabs - The Origin of Kebabs

Kebabs - The Origin of Kebabs
Ottoman Empire soldiers were given meat & spices by their wives before they stepped out to fight battles. Soldiers used to cut this meat into very small pieces, put spices on them, tie them and use them to eat during the war—this is how Kabab came into existence. 


Ibn e Batuta has written that Delhi Sultanat brought Kabab to India. We all should thank Qutub Al Din Aibak for the delicious Kababs.


It’s a folklore that when the Nawab of Lucknow failed to chew traditional Kabab because of old age, his ‘Khansaama’ minced the meat very fine and added papaya to it so that it got soft & melted easily. Now we know those Kabab’s as Galavti Kabab or Galawat Ke Kebab.


A prominent Landlord in Kakori invited British officers for a gala dinner & had many Awadhi cuisines but somehow they all failed to impress the British officers. The landlord called his ‘Raqabdaar’ to come up with some unique Kabab. Cook tried various spices Kabab which gave it a distinct aroma & softness along with an enhanced taste. The test of its authenticity is, if Kakori Kabab is served in a restaurant, its aroma should reach every table. 


A Syrian cook in India invented Shami Kabab in a Nawab’s kitchen. In the past, during Urdu speaking days in India, Syria was also called Shaam and as a result, those Kababs came to be known as Shami Kabab.

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