Lucknow. City of history, art, culture and food. As far as the food is concerned, there is no limit to what you can eat because everything is finger-licking. One such decadent dish from the Lucknow kitchen’s repertoire is the Galouti Kebab.
There are many things that make the Galouti Kebab fascinating – the royal pedigree, the ingredients used and the hard-to-master technique. The history of Galouti Kebab is one of a team of khansamas who worked tirelessly, round the clock to create that perfect kebab that would need no chewing. Why? Because they worked for an aging and toothless Nawab, who refused to give up the pleasures of eating kebabs.
It is said that during its time of invention, over 150 exotic spices were used to create this wonder of a dish. To achieve the perfect galouti kebab, the recipe involves several steps.
Ideally, mutton is used to make this kebab, however, the most important ingredient that makes the kebab extraordinarily tender is raw papaya. The spice mix consists of a multitude of spices including coriander seeds, black cardamom, mace, star anise, green cardamom, cinnamon, cloves, peppercorns, whole cumin, nutmeg, and red chilli powder. The mix is roasted and grounded into a powder, which further adds to the enticing flavour. The addition of brown onion paste, ginger garlic paste, and mint leaves further enhance the taste.
We are extremely thankful to the toothless and gluttonous Nawab for the legendary Galouti Kebab! If you want to relish this mouth watering dish, you can count on the best Indian restaurant in Budapest – Indian Palate.
Hungarian 
English