Especially for foodies like us, there is something around every corner, be it Woody’s, which rustles up all the tiffin items and a varied popular lunch menu, to Anand Sweet House that stands testimony to some of the best chaat items, samosas and jalebis.

 

The lovable Shammi chacha and Giridhari bhai also have a small specialty outlet in this locality, and it has been around seemingly forever. They make delicious kebabs with so much of ease and love. Their little shop is not fancy but a small, functional place with two plastic chairs for customers to sit. During our visit, when we stopped by at the stall, Shammi chacha narrated the history of kebabs to us.

 

The history of the kebabs trace back to both Asian and African cuisines. The word ‘kebab’ means ‘to roast’. The term can also be referred to as a meat patty mixed with spices. Kebabs are considered to have originated in Turkey, when soldiers used to grill chunks of freshly hunted animal meat skewered on swords on open field fires. The name was first discovered in a Turkish script ‘Kyssa’i Yusuf’ in 1377, which is the oldest known source in which kebab was stated as a food item.

 

There are numerous varieties of kebabs and among the most famous ones is malai pista kebab. The marinating technique varies from one region to another, but revolves around a concoction of lemon juice, oil, milk, yogurt, ginger, garlic, onion juice, cinnamon, wild marjoram, tomato juice, fresh cream, dry fruits, red and green chillies, coriander, fresh mint and other spices. Another famous type originating in Turkey is called ‘steam kebab,’ which is made in an earthenware casserole. The lid is sealed so that the meat is cooked with its own juices. The most common ingredients used are thyme, pearl onions, garlic and a variety of spices.

 

Mughal cooking styles too have influenced India and its North Western frontier’s cuisines, especially the non-vegetarian dishes. During Akbar’s reign, not only did he promote arts and culture, but a variety of new dishes, which made their way across the country. The malai pista kebab was one such speciality among many more.

Prep time: 6 hrs

Cook time: 45 mins

Servings: 4

Chicken breast: 500 gm

Green chillies: 6

Coriander powder: 2 tbsp

Mint leaves: 2 tbsp

Garlic: 12 pods

Almonds: 10, peeled

Fresh cream: 1 cup

Ginger: 1 inch

Lemon juice: ½ cup

Onion: 1 big, finely chopped

Cloves: 2

Black pepper: 6, whole

Green cardamom: 6

Pista: 15, peeled

Coriander leaves: ¼ cup

Mint leaves: ¼ cup

White cumin seeds: ½ tsp

Black cumin seeds: ½ tsp

Poppy seeds: 1 tsp

Red chilli powder: 1 tsp

Papaya: 1 tbsp, crushed

Oil: 2 tbsp

Salt: to taste

Milk: 1 cup

Charcoal tandoor or griller