Lucknow is particularly loved for its meaty delights – especially its succulent kebabs (Galouti, Tunde, Boti and Chapli). The love affair between kebabs and Lucknow city goes back centuries in time. Historians believe that minced meat wonders were relished as a staple breakfast in 14th century Awadh. But it was only in the 17th century, that the kebabs of Awadh saw a revolution of sorts, and we all have a toothless king to thank for this. The story of Tunde Kebab from Lucknow starts from the beginning of the last century when a small shop opened at the Akbari Gate in 1905 for the first time.
The Delicious Story of Tunde Ke Kebab:
The story of Tunde Kebab is more than a century old. According to 70-year-old Rais Ahmed, the shop owner, his ancestors used to have in charge of the kitchen (khansamah) for the Nawab of Bhopal. Indeed, the Nawab was very fond of eating and drinking, but with growing age, his teeth left him. But even with the rising age and teeth, the Nawab and his Begum’s habit of eating and drinking have no bearing on them. At that time he ordered his khansamah to make such kebab which can be eaten easily without teeth. For such a kebab, grinding the meat very well and mixing it with papaya is done which dissolves after putting it in the mouth. Spices were mixed by keeping the stomach up and choosing it in the taste. After this Haji family came to Lucknow from Bhopal and started a small shop in the street near Akbari Gate. The fame of Haji’s kebabs spread so fast that people from all over the city started coming to taste kebabs here. The effect of this fame was that soon these kebabs got the status of ‘Awadh’s Shahi Kabab’.
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Tunde name of these kebabs?
Tunde kabab is so named because it was the specialty of a one-armed chef. There is also an interesting story behind the tunde name of these kebabs. Basically, tunde means not having a hand or one-handed person. Raees Ahmed’s Waleed Haji Murad Ali was very fond of blowing kites. Once he broke his hand in the kite rotation which had to be cut later. Murad Ali started to sit with the father at the shop. The customers who used to eat kebabs here, Tunde’s kebab began to speak because he operate with his one hand only, and from here the name fell to Tunde Ke Kebab. Haji Rais says that the same spices are used today in the kebab which was done a hundred years ago. It is said that no one can know its recipes, so they are bought from different shops and then in a closed room in the house, male members prepare them by sorting them out. Some of these spices are also imported from Iran and other countries. The Haji family yet not told anyone the secret ingredients behind spices not even the daughters of their families.
It takes two to two and a half hours to make the kebab. These kebabs also treat the neem hakim because it is beneficial for the stomach. These kebabs are eaten with bananas. Parathas are also prepared in such a way that Ghee, Milk, Almond and Egg are prepared in addition to the flour. Those who have eaten once they become crazy. It is worth mentioning that Bollywood star Shah Rukh Khan has often called the team that makes tunde during various events in his home (Mannat) in Mumbai. Anupam Kher, Asha Bhosle, Suresh Raina Javed Akhtar, Shabana Azmi and lots of stars are among their big fans.
The special thing is that the publicity of tunde kebabs is of course all over the world, but the Haji family has kept their prices low even today, that there is not much impact on the pocket of a common man. The family’s attention was to earn more fame than riches. There was a time when ten kebabs were found in one penny.
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Strictly changing environments on illegal slaughterhouses:
The identity of Awadhi flavors Tunde kebab of Lucknow is famous all over the world but the blessings of the new Yogi Government of Uttar Pradesh are not happy for Tunde Kebab. This special shop of Lucknow was closed for the first time in 112 years. Buffalo meat is used to make tunde kebabs, but due to the illegal slaughterhouse closed in UP, the supply of meat has affected the entire state. This is the reason why chicken is being used now in this special dish. The news of the shutdown of the Tunde Kebab shop was a media headlines across the country, people were surprised that the news of the closure of a dish shop was found so much in the media. In the 112-year-old shop, people came from far away, they wanted to see what is so special about this tunde kabab.
The special thing is that no one other than Haji Ji’s family does know about the special method of making it and the spices used in it. More than one hundred spices are added to the kebab. This is the reason, that the taste of kebab that is found here is nowhere else in the whole country.
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