In Kababs We Trust!
Having grown up in country like India that is rich withculinary heritage, we’ve been exposed to tons of different cuisines and dishesthat still make our mouth water. The most indispensable mouth watering dish tomost of us at PoshVine is the king of Indian starters – Kababs!
By definition, the Kabab is a wide variety of meat dishesoriginating in Persia and later on adopted by the Middle East and Asia Minor,and now found worldwide. In English, kebab with no qualification generallyrefers more specifically to shish kebab served on the skewer. In the MiddleEast, however, kebab includes grilled, roasted, and stewed dishes of large orsmall cuts of meat, or even ground meat; it may be served on plates, insandwiches, or in bowls. The traditional meat for kebab is lamb, but dependingon local tastes and taboos, it may now be beef, goat, chicken, pork; fish andseafood; or even vegetarian foods like falafel or tofu. Like other ethnic foodsbrought by travellers, the kebab has become part of everyday cuisine in manycountries around the globe.
The challenge to make a delicious Kabab is to cook it inways that enhance the goodness of the meat while cutting down on oil and fat.Selecting the right cut, combining the meat with greens and vegetables, usingthe grill instead of the frying pan, can all help to make it a healthy andnourishing part of your meal.
Since we love kababs so much, we wanted to give you alow-down on the top five kababs we love(there are over 150 varieties, but we stuck to the bare minimum, for fear ofboring you and leaving too many drool spots on the keyboard) :P
Shish Kabab
The kabab that has earned global acclaimand is synonymous with the word Kabab’ itself! Shish kebab is the Turkish wordfor “skewer,” is a dish consisting of meat threaded on a skewer andgrilled. Any kind of meat may be used; cubes of fruit or vegetables are oftenthreaded on the spit as well. Typical vegetables include eggplant, tomato, bellpepper, onions and mushrooms.
The best Shish kabab in town according to uscan be found in Sufi, Koramanagala, where they serve a plethora of kababs andPersian delicacies, but the Shish kabab is a clear winner for us.
Doner Kabab
Commonly known as just ‘doner’,this is the ‘rotating’ kabab, which is a Turkish dish made of lamb meat(mainly) cooked on a vertical split and sliced off to order. We Indians knowthe Doner kabab better as the ‘Shawarma’, which is mainly shredded spicy lambwrapped in a maida roti.
PoshVine team’s favouriteShawarma roll are the ones from Paramount and Imperial. Yes, they are not finedining places per se, but we need to satisfy those midnight snack cravingsanyway J
Kalmi Kabab
Kalmi Kabab is made by marinating chickendrumsticks and placing them in a tandoor. Various kinds of freshly groundIndian spices are added to the yogurt used for the marination of the chicken.When prepared, the drumsticks are usually garnished by mint leaves and servedwith onions and Indian bread.
The origins of this dish trace to Balochistan. It became popular in northern India during the Mughal era and itspopularity in various parts of India, especially Delhi, has been maintainedsince. The kebab is also popular among the Indian diaspora around the world.
Again, the best Kalmi kabab in Bangalore was debated among our team, and we have (amidst poking elbows, with everyonevoting for their favourite kabab place) agreed that Samarkhand serves succulentjuicy Kalmi kababs in Bangalore.
Galouti Kabab
Handsdown, this is the most tender kababyour teeth could sink into! Legend has it that the Galouti Kabab was supposedlymade for a Nawab in Lucknow who could not eat the regular Kebabs due to weakteeth.The Galouti Kebab is part of the “Awadhi Cuisine”. Along withthe Lucknowi biryani and Kakori Kebab, this is one of the outstandinghighlights of the great food tradition from the Awadh region in Uttar Pradesh,India.
Try amazing Galouti kabab at Tunday Kabab inKoramangala, where we guarantee melt-in-the-mouth meat consistency.
Kathi Kabab
Kathi Kababs are Delhi’s favourite kababs!They are mainly tender lamb dices and are served on skewers The kabab owes itsorigin to the North Eastern province of India. It started as a cuisine of theprincely states of the province and found it’s way to the common man’s stomachas a quick wholesome bite. The variant of this with chicken is often served inmany small Indian stalls, where the spiced shredded chicken is stuffed in maidarotis and served.
We, at PoshVine, love the Kathi rolls atLazeez – this place is iconic and is a part of Bangalore’s culinary heritagefor serving some of the best Kathi rolls ever!
While these are just team PoshVine’s favourite kababs, weare looking to hear your views on your favourite kababs as well. We’re waiting!
BURRRP! J
Notes