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Lucknow Shami Kebab
Mutton Shami Kebab 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 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 Shahi jeera. This is more than a recipe; it is a heritag...
