Citizens, today I give you another famed recipe from the Awadhi repertoire – specifically for the ‘Melt-in-the-Mouth’ Kid Goat Kebabs!
The stories behind each of the delicacy are equally delightful. The legend goes for ‘Galawati Kebab’ that, old and aging Wajid Ali shah – Nawab of Kakori (at outskirts of Lucknow and famous for it’s ‘Kakori Kebabs’) lost his teeth, even though his passion for gourmet food was intact, ordered his royal cook to make kebabs for which he would not need his teeth at all. The chef came up with the softest meat kebabs in the world, which simply melted in the Nawab’s mouth: The Galawati Kebab.
The word ‘Galawat’ comes from ‘gala’ which means soft enough to swallow. The Galawati kebabs are delicately and fondly cooked using papaya as tenderizing agent which makes it softer than butter and tender as snow. It is said that the authentic Awadhi recipe used more than 150 spices to make this one kebab. This mouthwatering dish is the pride of the city of Lucknow and is served across the entire country.
The Awadhi cuisine of the region is documented in only one extremely rare cookbook, which Amazon sometimes carries used or very infrequently new. Before it’s most recent limited reprint, I was looking for this cookbook for nearly 15 years before I finally found a copy in a bookstore in Lahore, of all places! 😀
The Recipe of Lazzat-e-Taam, a fiendishly complex version of garam masala unique to Lucknow and used in this recipe, has been a closely-guarded secret of just a few spice shops that still sell it. It is used in most of the awadhi dishes, specially kebabs. Around 40-50 types of Kebabs are made and served in Lucknow and in nearby towns and cities according to their authentic traditional taste. There are over a thousand big and small Kebab shops in the city. Lazzat-e-Taam is sold in just a few shops in the old area of Lucknow, the finest of which is Mata Badal Pansari, Aminabad. (Pansari = an old word for grocer).
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