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Copyright © 2025 Foodies Only
Copyright © 2025 Foodies Only
7 min
28/01/2026
As the saying goes – ‘Muskuraiye aap Lucknow mai hai’ (smile because you are in Lucknow). And who wouldn’t want to, when the wafting smells of kebabs greet you around street corners? Here, the scent of kebabs isn’t just delicious – it’s disarming. It creeps out from narrow alleyways, wraps around street corners, and pulls you in like an old friend inviting you home for dinner.
When it comes to kebabs, few cities in the world can match the legacy and obsession of Lucknow. The city’s relationship with kebabs isn't just about food – it's about heritage, technique, and something tied to the Nawabs of Indian history. From smoky street-side grills around the Chowk to upscale Awadhi diners in Hazratganj, Lucknow offers a kebab experience that’s as layered as the masalas that go into each bite.
The story of Lucknow’s famed kebabs began under the rule of Nawab Asaf-ud-Daula in the 18th century, as the Mughal empire started to decline. Kebabs were popular in the region but still somewhat coarse in texture. A turning point came when an ageing Nawab Daula, who reigned between 1775‑1797, found it difficult to chew tougher meat.
His chefs in the royal kitchens were tasked with creating a kebab that would require no chewing. Thus was born the ultra‑tender galouti kebab made with minced meat, tenderised with raw papaya, mixed with a blend of over a hundred spices, and slow‑cooked for a melt‑in‑the‑mouth texture.
The next major milestone was in 1905 when Haji Murad Ali (also referred to as ‘tunday’, meaning ‘one‑armed’ or ‘handicapped) founded what would become the legendary Tunday Kababi in the Aminabad area of Lucknow. He made the softest kebab as a response to a royal challenge that was declared by the same toothless Nawab (as per some sources).
As per legend, Murad Ali used over 160 spices and a methodical process to create the ‘galawati’ kebab (from ‘galāwat’ meaning softness) that literally melts in your mouth. It got the nickname ‘tunday’ because of his disability. Like the ones the royal chefs made, this too used raw papaya to tenderise the minced meat.
Once the royal kitchens perfected the art of kebabs, the likes of Tunday Kebabi cemented its place in the kebab legacy. The kebabs and their replications began to spill out into Lucknow’s public dining scene. Clusters of street‑side restaurants and eateries sprang up in neighbourhoods like Chowk, Aminabad and Hazratganj. Kebabs moved from the exclusive domain of aristocrats to the everyday plate of Lucknowis.
As something that was once a novelty, like the galouti kebab, settles and continues to enjoy its rich legacy, remixes are bound to happen. Moving away from classics, this can be particularly seen in recent years, where Lucknow’s kebab offerings have evolved, under the influence of contemporary dining demands, experimental menus and changing tastes.
Lucknow's kebabs might look monotonous from the outside, but when you scan the menus of its most iconic places, you will find a medley of flavours waiting to be sampled. From royal kitchens to bustling street corners, each kebab carries a story and offers a glimpse into the traditions of Awadh.
The galouti kebab is arguably the most famous in Lucknow and is deeply tied to the city’s history. As mentioned above, it was invented for an ageing Nawab who had lost his teeth but not his appetite for kebabs. Royal chefs crafted a kebab using ultra-finely minced meat, raw papaya as a tenderiser, and a secret blend of over 100 spices. The result was a kebab so soft, it required no chewing. Traditionally made with buffalo meat, it’s now often prepared with mutton.
Another jewel in Lucknow's kebab crown is the kakori kebab, named after the town of Kakori. This refined version of the seekh kebab was developed to silence critics of the coarser, less polished varieties. Made with finely ground meat, marinated with spices and tenderised with raw mango or papaya, the kebab is cooked over charcoal to give it a signature smokiness.
Not to be confused with the hazel-eyed, yesteryear star Shammi Kapoor, many Lucknowi homes have this one as an evening snack. These resemble tikkis with their pan-fried patty made from minced meat (usually mutton) mixed with soaked chana dal (split Bengal gram), herbs, and spices. What sets it apart is the addition of lentils, which makes it firmer.
Unlike the finer textures of galouti and kakori, the boti kebab celebrates the chunkier side of meat. These kebabs feature marinated pieces of mutton, usually soaked in yoghurt and spices before being grilled or roasted over charcoal. The outside chars well while the inside remains juicy and flavorful.
As the name suggests, reshmi (meaning silky) kebabs are smooth, rich, and creamy, and often made with chicken. What makes it special is the marinade of cream, yoghurt, cashew or almond paste, and mild spices. The result is a tender kebab with a luxurious mouthfeel, and it’s perfect for those who enjoy subtle, milder flavours.
If you're in Lucknow, the kebabs aren't hard to find, but the best ones are worth seeking out. Some spots are steeped in history, others are more recent but no less impressive. Whether you’re a first-timer or a returning regular, these joints serve not just food, but a piece of the city’s flavour-packed heritage.
Established in 1905 by Haji Murad Ali, this iconic eatery is touted as the birthplace of the galouti kebab that started it all. With a recipe that supposedly includes 160 spices, this is the go-to place for an authentic kebab experience. Tunday Kababi has two branches, with the Chowk one offering a heritage vibe and the Aminabad outlet offering casual dining.
Operating since the early 1900s, Sakhawat Restaurant is a hidden gem tucked in Lucknow’s streets. It gives that heritage vibe, is less commercial, and gives quality food. With loyal customers flocking to the outlet now and then, the shami kebabs are often sold out if you arrive late in the evening.
A more modern take on the kebab tradition, Naushijaan serves exquisite Kakori and seekh kebabs in a cleaner, more accessible environment. It's an excellent place for visitors looking to enjoy authentic Awadhi food without venturing into the older parts of the city.
Dastarkhwan offers a wide selection of kebabs, from tunday, shami, to reshmi, making it a great option if you want to sample multiple varieties in one meal. The ambience is family-friendly, and the service is reliable.
Kebabs in Lucknow are mini time capsules, even the modern fusion ones. One bite into any of the revered kebabs, and they’ll linger long after the last bite. What starts as hunger turns into something deeper the moment you taste a real galouti, layered with spices you can’t name but feel.