Ultra-soft, melt-in-the-mouth buffalo meat kebabs made with a secret blend of over 160 spices, papaya paste, and pure ghee. These kebabs are so tender they can
Ultra-soft, melt-in-the-mouth buffalo meat kebabs made with a secret blend of over 160 spices, papaya paste, and pure ghee. These kebabs are so tender they can be eaten without teeth, hence the name 'Tunday' meaning 'without hands'. The meat is minced extremely fine and mixed with aromatic spices before being shallow-fried on a flat griddle. They're served on roomali roti or tandoori paratha with mint chutney and sliced onions. This iconic Awadhi delicacy is found primarily at the legendary Tunday Kababi shop in Lucknow.
The Tunday Kabab was created in 1905 by Haji Murad Ali, a one-armed chef in Lucknow who developed this recipe for a toothless Nawab. The secret spice blend has been passed down through generations and remains closely guarded. The original shop in Aminabad, Lucknow, continues to serve this legendary dish using the same recipe.
The kebabs are incredibly tender with a rich, complex flavor profile that's aromatic, mildly spicy, and slightly tangy. The meat literally melts on the tongue, releasing layers of flavors from the numerous spices, creating an indulgent experience.
Lucknowi Tunday Kabab is popular in 3 cities across India. Plan your culinary trip below.
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