In Dhaka, kebabs are an evening staple, with galouti kebabs currently enjoying widespread acclaim. Their unique texture, unparalleled flavours, and rich history have captivated culinary connoisseurs and fans worldwide.
The term “galouti” translates to something that melts in the mouth. True to its name, this kebab indeed dissolves in the mouth within moments, releasing an explosion of flavours on the palate. Beyond its delectable taste, the history of the galouti kebab is a treat in itself.
The galouti kebab has its origins in the kitchens of the Nawabs of Awadh in the late 17th century. Mirza Asad-ud-Daula, Nawab wazir of Oudh, was the one for whom this heavenly meat dish was prepared for the first time. He was known for his generosity and love for food.
The Nawab was fond of meat dishes, especially kebabs and it is said that each day he selected a separate group of cooks whose sole purpose was to prepare a different kind of kebab for the Nawab.
Experimenting with kebabs was a common scenario in Nawabi kitchen. The crew didn't spare any detail, whether it was experimenting with unusual ingredients like rose, red ginseng, juniper berries, and sandalwood or employing different culinary methods like slow cooking and smoke flavouring.
As the Nawab got older, he started to lose his teeth. It is also believed that another Nawabi manner that he possessed was his unmatched propensity to lazing around. So it was not even an option for the toothless, kebab-lover Nawab to put effort into chewing his favourite dish.
According to Nawab Jafar Mir Abdullah, a descendant of the royal family of Awadh, the chefs of the royal kitchen invented the kebab by adding raw papaya paste to minced mutton to make it soft and meltable. After much trial and error, with methods and ingredients, the cooks created what is now regarded as a culinary marvel- the galouti kebab, which would melt in Nawab's mouth without moving a single muscle.
Traditionally, tenderized minced meat, often sourced from goat or lamb, serves as the base for kebabs, although variations with beef and chicken are also popular. The meat undergoes a meticulous hand-mincing process to achieve a smooth texture. Following this, the minced meat is marinated with a medley of exotic spices, including cloves, cinnamon, cardamom, nutmeg, and mace.
The marinated meat mixture is expertly shaped into small, flat patties and cooked on a griddle over low heat, generously using clarified butter. Galouti kebabs are commonly paired with parathas or rumali roti, a thin flatbread resembling a handkerchief. Whether relished in Lucknow or savored abroad, the Galouti Kebab consistently gratifies food enthusiasts and stands as a testament to the rich culinary history of the region.
