| Tunde Ke Kabab | |
| Alternate Name: | Tunday Kebab, Buffalo meat Galouti Kebab |
| Country: | Awadh, India |
| Region: | Lucknow, Uttar Pradesh, India |
| Creator: | Haji Murad Ali, Awadhi Cuisine |
| Year: | 17th century |
| Course: | Main course |
| Served: | Hot |
| Main Ingredient: | Buffalo meat |
| Variations: | Many Flavors |
| Calories: | 500 Cl |
Tunday Ke Kabab, also known as Galouti kebab, is a dish made out of minced meat which has almost become synonymous with the city of Lucknow, India.[1] It is a part of Awadhi cuisine. It is said to incorporate 160 different spices.[2] Ingredients include finely minced buffalo meat,[3] [4] plain yogurt, garam masala, grated ginger, crushed garlic, ground cardamom, powdered cloves, melted ghee, dried mint, small onions cut into rings, vinegar, saffron, rose water, sugar, and lime. Tunday Ke Kabab were introduced to the Nawab of Awadh Wajid Ali Shah.[5] Lucknow’s iconic eating joint Tunday Kababi, started in 1905, is famous for serving buffalo meat galouti kebab.[6] [7]
During the 17th century, in the Awadh state under the Mughals in Northern India, one of the members related to the Nawabs of Awadh held a competition for the local Khansamahs to prepare Kebabs as soft as possible to chew. One of the khansamah named Haji Murad Ali who was also Tunda' (one armed), prepared the dish with using at least 100 Indian and exotic spices including some aphrodisiacs. The Nawab found the kebabs so delicious, that he immediately declared Murad as the winner. Eventually the kebabs became so popular in Awadh and other Mughal courts that it came to be known as Tunday ke Kebab, literally meaning One armed man's Kebabs.[8] [9]
The dish is also known as Galouti kebab, which is derived from the Hindi-Urdu word galouti (गलौटी / گلوٹی), meaning "thing that melts", referring to its softness.[10]