Mutton Shami Kebab Disclaimer: As an Amazon Associate, I earn from qualifying purchases. This post has affiliate links. If you buy through one of these links, I may receive a small commission at no extra cost to you Lucknow, my most endearing city, is now far away in the past. But I still carry the imprint of some delectable tastes that developed me into a gourmet. Shami Kebab is one such dish. My mother used to make it at home, and it was as luscious as the one I used to go for at a wayside stall near the Christ Church school or at a park near the Chattar Manzil. My wife, an equally good cook, picked up the culinary art from my mother and kept it going. All this to satiate my taste buds. Then, over the years, her talent for improvisation launched a new type of Shami Kebab; call it a fusion of Lucknow Shami Kebab and Tunda Kebab. The recipe here is from a preparation in Ruby’s Kitchen, and what we get to savour at home. While most kebabs are merely eaten, a true Lucknow...

🍳 Jump to Recipe Shami Kebab - a Royal Taste While most kebabs are merely eaten, a true Lucknowi Shami Kebab is experienced . Imagine a texture so silky it yields to the slightest pressure, infused with the royal aroma of Rose Water and Shah Jeera . This isn't just a recipe; it's a heritage secret from the heart of Awadh, perfected in Ruby's Kitchen. IN SEARCH OF TASTE - A TALE OF FOUR CITIES A food aficionado’s mouthwatering journey over the years in the cities he lived. Read  Rana's memoir with food. Cooking has been regarded as one of the greatest arts right from the time of Julius Caesar. Although elements of the art of cooking are easy to define, I have discovered over the years that the tastes that still linger on my tongue are the tastes that mattered. In that respect, my nanny still remains unbeatable as the greatest cook in my life. We called her ‘nannabhai’, derived from the Bengali word ‘ranna’ for cooking. Be it ...