Stuffed hung curd and goat cheese, crumbed and deep fried
Kebabs are believed to have travelled to India with the Afghan traders and the Mughals when different non-vegetarian versions were popular and available. During the reign of Emperor Akbar; his wife Jodha Bai asked the royal chef to prepare a vegetarian option for the soft, succulent kababs served at court and thus Dahi Kabab was born.
