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Lucknow:
The Land of Kababs LUCKNOW: The best thing about the Avadh culture was their way of preparing food. The Avadhs were better known for their non-vegetarian dishes. But with the passage of time, the food habits of the people changed, and the 'Avadhi Khana' went into oblivion. In the modern age, people prefer fast food with multi-national food-chains offering English-style 'khana'. The traditional recipes of the nawabs have almost vanished. In such a situation, organising a 'Kabab Utsav' seems to be a bright idea. And if it is held in Lucknow, the city known for its mouth-watering non-veg dishes, it perhaps becomes all the more special. A local hotel has come up with the idea. As many as 30 kababs are being offered giving people enough "food for (Avadhi) thought". Besides feeling the royal touch, the food-lovers here are making themselves conversant with the Avadhi-style of preparing dishes, both veg and non-veg. Among the 30 kababs are 20 non-veg and the rest veg. The sizzlers include Nukti kabab, Pasanda kabab, Meena kabab, Kalmi kabab, Gillori Barra, Mahi kabab, Kaleji kabab, Malai kabab, Hariyali kabab, Aashiki kabab, Goolar ke kabab, and Zimikand kabab. The hot-n-spicy kababs are prepared on low charcoal flame. The basic ingredients for non-veg kababs include a well-mashed mixture of chicken, red meat, and different fish varieties. Bird meat also finds a mention in some recipes. The method of cooking the meat on low charcoal flame has its own significance. Besides adding a good aroma, it gives the product the mouth-watering taste, says Rafi Ahmed, a cook who has specialised in preparing Avadhi food.
All these years Lucknow has earned such a reputation for kabas that
it is often called the city of kababs. Here it has been the traditional
business of a few families, who have in fact stuck to their unique way
of making both veg and non-veg kababs.
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