Story of origin

Tunde ke kabab
Speaker name and title here
Tunde Ke Kabab / Buffalo meat galouti kebab / 'melt in your mouth'
kebabs

• minced meat
• incorporate 160 spices
• minced meat is a staple breakfast in 14th century Awadh
• Until 17th century, kebabs were quite chewy and course in texture, which
changed when Nawab Asa-ud-Daula came to power
• Nawab Asa-ud Daula was a man who took his food as seriously as his court
affairs. Some of the biggest Awadhi culinary gems came out from the kitchens
of his servant.
• As the Nawab started getting old, he began losing his teeth. Age was catching
up, but the nawab was in no mood to let this come between him and his love for
good food
• He ordered the Khansamas to make the softest kebabs that would require no
chewing, and to do this without compromising on the flavours. He apparently
setup a contest where the maker of the softest and most succulent kababs
would enjoy royal sponsor forever..
• The secret recipe was created by Haji Murad Ali, who had only one hand (In
Urdu, tunda means 'without an arm.' )
• His Family (now down to 3rd/4th generations) still runs a very famous Kebab
Shop in Lucknow and other multiple locations