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The process of making meat for delicious kebabs

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Dind

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71,082 просмотров • 3 дней назад •via X (Twitter)

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As the world changes around you, it feels heartening to know that some things remain the same. One such thing that has remained the same is the iconic Tunday kebab, still made and served today the same way it was all those years ago. Whether you’re from the city or anywhere else in India, you must have heard of Lucknow ke Mashoor Tundey kebabs. These succulent and sizzling hot kebabs are a favourite of kebab lovers everywhere, and for a good reason, too. These kebabs are melt-in-your-mouth delicious and cannot be found elsewhere. The story behind their name is equally fascinating. While Tunday kebabs was established in 1905, their history goes all the way back to the 17th century, back to the reign of Nawab Asaf-ud-Daula. During this time, the kebabs used to be a bit coarse and chewy as they were made from ground meat and spices. However, as the Nawab aged and lost his teeth, he still retained his fondness for these kebabs and organised a competition where the cooks were instructed to make the most delicious and softest kebabs that could be enjoyed without chewing. The competition was won by a cook named Haji Murad Ali, who had only one arm as he had lost the other arm when flying a kite from his terrace during his childhood. As in the local dialect, any person with a hand disability was referred to as a 'tunday', these kebabs came to be known as Tunday ke kebabs. Now, the recipe for these amazing kebabs is a well-kept secret, although rumours suggest that over 160 ingredients are used to make these lip-smacking kebabs. Whatever the cause, we’re just happy to enjoy these delish kebabs with traditional Mughlai paratha that are made for each other. So, what are you waiting for? Head on over to Tunday Chowk and treat your taste buds to these delicious delights! What’s your favourite memory of enjoying Tunday kebabs, tell us in the comments section below!
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