Why Lucknow's Famous Tunday Kebabs Still Rule The Hearts Of Kebab Lovers

As you walk down the lanes of Lucknow, you'd be amazed to see a lot of Lucknowites and tourists heading in one direction that leads to an old and unglamorous building serving the richest delicacy. It's tunday kebabs, the most mouth-watering dish which adds to the city's food heritage. It is said that tunday kebabs were born out of Nawab Asad-Ud-Daula's inability to relish kebabs due to his age. This compelled the bawarchis (chefs) to come up with the softest and the most succulent kebabs. Nobody knows if this is the truth but what we do know is that one thing that makes Lucknow famous; apart from the intricate chikankari is tunday kebabs. Let us try to decode what is so special about tunday kebabs that they continue to reign over the hearts of kebab lovers.

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Made of buffalo meat and 160 spices that remain secret even to modern-day connoisseurs, these galouti kebabs melt in your mouth, transcending you to the heaven of flavors. The aroma of the dish and its affair with the sheermal is just right to leave a kebab lover's heart aching for the Mughlai meal. 
From a recipe given by Haji Murad Ali, which dates back to the 17th century,  it can be understood that the essence of the kebabs being intact along with the raw and untouched flavors draws the kebab lovers towards them. What makes tunday's galouti kebabs distinct from the others is that the nafazat (purity) of the kebabs remains untouched. By applying techniques of dum and smoke the flavorful kebabs are no less than fragile beauties ready to satiate the appetite of its admirers. 

Since its establishment in 1905 near chowk's Gol Darwaza, tunday's galouti kebabs have never failed to live up to their name and legacy. So on your next visit to Lucknow, if you don't have tunday kebabs on your list, it will definitely make you miss a whole era of the Mughaliya period which could be experienced by just relishing these finely minced uneven discs of meat encapsulating all the vintage royal flavors. 

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