The History of Lucknow’s Famous

Tunday Kebab

And Its Royal Roots

Quick Summary

Lucknow is often synonymous with legendary tunday kebabs, known for their soft texture and complex spice blend. This article looks at the story behind it that involves a royal challenge, a one-armed chef, and a closely guarded recipe said to contain more than 160 spices. Dive deeper to know more about the must-try delicacy for food lovers visiting the city.

Deep Dive

Lucknow’s cuisine is deeply rooted in the culinary traditions of the Awadhi courts. The Nawabs of the region were known for their refined tastes and elaborate feasts, which helped shape what is now recognised as Awadhi cuisine.

Among the many dishes that emerged from this royal kitchen culture, the tunday kebab stands out for its unique preparation and unmissable tenderness. As opposed to typical grilled kebabs, this delicacy is pan-cooked, and it melts in the mouth. The origins of tunday kebabs trace back to a culinary competition during the reign of Nawab Wajid Ali Shah, when chefs across the region were invited to create the most tender kebab. Read this article to know more about the legend and understand why it still stands out even after so many years!

The Legend Of The One-Armed Chef

The story of the tunday kebab is closely linked to a legendary chef known as Haji Murad Ali. Despite having only one functional arm, he was renowned for his culinary expertise. Because of his physical condition, locals referred to him as ‘Tunday,’ which loosely translates to one-armed. When he participated in the Nawab’s cooking challenge, his kebabs stood out for their extraordinary softness and flavour. The Nawab was reportedly so impressed that the recipe quickly gained fame throughout Lucknow. Over time, the dish became synonymous with the chef himself, eventually giving birth to the iconic galauti kebab or tunday kebab brand.