Velvety beetroot-infused kebabs, pan-seared to perfection, served on a reverse-cooked tawa paratha for a contemporary twist on traditional flavours.
The kebab has its origins in the kitchens of Nawabs of Awadh in the late 17th Century: As the Nawab got older, he lost all his teeth and the royal chefs were entrusted with preparing a kabab that was so soft and creamy that it just melted in his mouth and thus Galouti Kebab was born.
