World Kebab Day: Chefs revive forgotten kebabs and celebrate regional specialties across India, bringing back historic recipes from royal kitchens. Believed to have originated with medieval soldiers grilling meat over open fires, kebabs have evolved into a beloved dish. Today, chefs are reviving recipes like Kakori, Galouti, Dora, Majlisi, Sabz, Gola, and Wasabi kebabs, offering diners a rich culinary journey.
Chef Ranveer Brar notes that India’s kebab repertoire is constantly finding a new audience, as chefs research and revive dishes from royal kitchens. There is a whole repertoire of kebabs made on utensils beyond the mahi tawa, like Ghutwa kebabs on patili or lagan, he says. Lucknow-based chef Mohsin Qureshi has brought traditional recipes like Majlisi and Gola kebabs to mainstream hotels, while Chef Daya Shanker Chaubey highlights the Chola Kebab, slow-cooked in chickpea leaves for earthy flavor.
Innovations include the Dorra kebab from Punjab’s Rawalpindi region, with dual layers of minced mutton and chicken, as explained by Chef Sidharth Vasudev. Chef Suryansh Singh’s Kali Miri Seekh swaps standard cheese for artisanal Swiss Belper Knolle, while vegetarian options like Mewa Mawa Kebab and Awadhi Subz Seekh draw from Mughal archives. Kashmir’s Naan Kebab features rare kabab chini spice and walnut yoghurt chutney, as per Chef Chetan Bolar.
This World Kebab Day, chefs are reviving forgotten kebabs, blending heritage with bold flavors to delight foodies. From melt-in-mouth Kakori to innovative vegetarian versions, India’s kebab scene continues to evolve, ensuring these timeless dishes remain on every platter.