Few kebabs celebrate the richness of mutton the way Mutton Nalli Kebab does. Popular in festive Muslim kitchens, especially around Eid gatherings, this kebab highlights the flavour of marrow bones simmered with minced mutton and spices. The marrow enriches the mixture, giving it a naturally buttery taste and soft texture. It works beautifully as a festive appetiser during Eid meals, served hot with mint chutney, sliced onions, and warm flatbreads.

Baked chicken shami kebabs are a beloved North Indian appetiser, which are basically meat patties with a melt-in-the-mouth quality. Shami kebab has a unique preparation where, instead of using raw meat, the chicken is first cooked with chana dal (split chickpeas), whole spices, and garlic until completely tender, then ground into a paste and shaped into patties. The chana dal is a binding agent, adds protein and fibre, improves the texture, giving the kebabs their signature softness. The baked nature of one of the most impeccable Ramadan recipes is what makes it a tad healthier than the fried version of this delicious kebab.

This snack brings together a crisp potato shell and a deeply flavoured mutton keema centre; two textures that balance each other perfectly. The filling is cooked till dry, so the tikkis stay intact, while the potato crust is seasoned just enough to support the keema without overpowering it. Ideal for evenings when you want something satisfying yet familiar.