Tunde ke kabab
 | |
| Alternative names | Tundey Kababi |
|---|---|
| Course | Main course Traditional Awadhi cuisine |
| Place of origin | India |
| Region or state | Awadh, Lucknow, Uttar Pradesh |
| Creator | Haji Murad Ali |
| Serving temperature | Hot |
| Main ingredients | Meat |
| Variations | Many Flavors |
| 500 Cl kcal | |
| Other information | Famous All Around The World |
 Cookbook: Tunde Ke Kabab  Media: Tunde Ke Kabab | |
Tunde Ke Kabab (Hindi: टुंडे के कबाब) is a dish made out of minced meat which is popular in Lucknow.[1] It is part of Awadhi cuisine. It is said to incorporate 160 spices.[2] Ingredients include finely minced lamb (lamb ground), plain yogurt, garam masala, grated ginger, crushed garlic, ground cardamom, powdered cloves, melted ghee, dried mint, small onions cut into rings, vinegar, sugar, lime.[3]
The over 100-year-old Tunde Kabab in Chowk, Lucknow, is famous for its beef kababs.[4]
References
- ↑ Amarnath, Nupur (23 January 2011). "We eat, therefore we are". Economic Times. Retrieved 13 March 2012.
- ↑ "Appetising aromas from Awadh". The Sunday Tribune. July 13, 2003. Retrieved 7 March 2012.
- ↑ "chefultimate.com".
- ↑ "Taste of India". The Week. 22 August 2009. Retrieved 13 March 2012.
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