LUCKNOW, THE City of Nawabs, is known for its courtly manners, beautiful gardens, poetry, music and fine cuisine. The multicultural city was historically known as Awadh. This city still speaks the language of ‘aap-janab’ and the dictum ‘pehele-aap’ is true here. The golden city of the east is proud of its kebabs, which is an important part of Lakhnavi cuisine.
Lazzat-e-Lucknow is often used for the food variety of Shiraz-i-hind. The kakori kebabs, galawat ke kebabs, shami kebabs, boti kebabs, patili kebabs, ghutwa kebabs are among the known varieties of kebabs in Lucknow.
The reason, the meat is used in most Lakhnavi kababs is minced so fine is that Asafuddaulah lost his teeth early and could only manage the most succulent food. It is basically an anecdote, which is given to the tourists who come here for the first time to taste kebabs, which really have got a mouth watering aroma.
The ‘Tunde Ke Kebabs’ restaurant in Aminabad is more than 100 years old. It is owned by Mohammad Usmaan, popularly known as ‘Usmaan Bhai’. He is the third generation of his family, who is adding to the pride, prestige and success of his forefathers.
This shop was started by Haji-Murad Ali (Tundey Kababi) 1877-1967, grandfather of Usmaan Bhai. They have been serving Awadhi cuisine, from 1897, in the Constantinople of India and since then, they are enjoying this job and working hard to give it new heights.
The shop expects to attract more crowds on holidays but on usual days, lunch and dinner time are the peak hours for the sale of the kebabs. The main shop of kebabs of this branch is in Chowk, near “Akhbari Gate”. Usmaan Bhai says: “Uparwaala yahi chahata hai, Allah ne ye nizam bana rakha hai” (The supreme power wants this and he has made it for us).
Satisfaction is still not achieved in the business because food, nature and women are the three things, which man likes to constantly explore. He says, “Buzurgon ne seencha hai ye karobaar aur hume ise aage badhana hai” (elders have started this bussiness and we have to take it to the new heights).
Unani and Ayurvedic spices are the secret ingredients of the kebabs prepared by him, which helps digestion. Besides that, they keep a special check on the quality and hygiene of the material they prepare.
Kebabs and paratha, sold at a reasonable rate of Rs. 20/-, make it affordable for all from different strata of society. Every day around two hundred customers are expected in the shop. Usmaan Bhai hesitatingly discloses that the profit of the shop is around Rs.14,000-15,000 per day. Though the market remains dull during Navratri and Ramzaan, on other days the business is good.
Movie stars like Shahrukh Khan, Aamir Khan and Anil Kapoor are the regular visitors to the shop. Even politicians like Sonia Gandhi visited this particular shop for its famous cuisine.
Usha Tripathi, a tourist from Patna said that she had tasted mutton khorma and rumali roti, when she visited Lucknow for the first time. The stuff was yummy she said.
Usmaan Bhai adds, “Koshish rahe ke aadmi duaen de, pet bhar kar khana khaye. Paisa maksad nahi hai humara. Buzurgon ke naam ko barkarar rakhna hai.” (We try that everyone eats well and blesses us. Money is not the criteria. We have to keep up the fame of our elders).
Lazzat-e-Lucknow is often used for the food variety of Shiraz-i-hind. The kakori kebabs, galawat ke kebabs, shami kebabs, boti kebabs, patili kebabs, ghutwa kebabs are among the known varieties of kebabs in Lucknow.
The reason, the meat is used in most Lakhnavi kababs is minced so fine is that Asafuddaulah lost his teeth early and could only manage the most succulent food. It is basically an anecdote, which is given to the tourists who come here for the first time to taste kebabs, which really have got a mouth watering aroma.
The ‘Tunde Ke Kebabs’ restaurant in Aminabad is more than 100 years old. It is owned by Mohammad Usmaan, popularly known as ‘Usmaan Bhai’. He is the third generation of his family, who is adding to the pride, prestige and success of his forefathers.
This shop was started by Haji-Murad Ali (Tundey Kababi) 1877-1967, grandfather of Usmaan Bhai. They have been serving Awadhi cuisine, from 1897, in the Constantinople of India and since then, they are enjoying this job and working hard to give it new heights.
The shop expects to attract more crowds on holidays but on usual days, lunch and dinner time are the peak hours for the sale of the kebabs. The main shop of kebabs of this branch is in Chowk, near “Akhbari Gate”. Usmaan Bhai says: “Uparwaala yahi chahata hai, Allah ne ye nizam bana rakha hai” (The supreme power wants this and he has made it for us).
Satisfaction is still not achieved in the business because food, nature and women are the three things, which man likes to constantly explore. He says, “Buzurgon ne seencha hai ye karobaar aur hume ise aage badhana hai” (elders have started this bussiness and we have to take it to the new heights).
Unani and Ayurvedic spices are the secret ingredients of the kebabs prepared by him, which helps digestion. Besides that, they keep a special check on the quality and hygiene of the material they prepare.
Kebabs and paratha, sold at a reasonable rate of Rs. 20/-, make it affordable for all from different strata of society. Every day around two hundred customers are expected in the shop. Usmaan Bhai hesitatingly discloses that the profit of the shop is around Rs.14,000-15,000 per day. Though the market remains dull during Navratri and Ramzaan, on other days the business is good.
Movie stars like Shahrukh Khan, Aamir Khan and Anil Kapoor are the regular visitors to the shop. Even politicians like Sonia Gandhi visited this particular shop for its famous cuisine.
Usha Tripathi, a tourist from Patna said that she had tasted mutton khorma and rumali roti, when she visited Lucknow for the first time. The stuff was yummy she said.
Usmaan Bhai adds, “Koshish rahe ke aadmi duaen de, pet bhar kar khana khaye. Paisa maksad nahi hai humara. Buzurgon ke naam ko barkarar rakhna hai.” (We try that everyone eats well and blesses us. Money is not the criteria. We have to keep up the fame of our elders).
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