Introduction

When one speaks of Lucknow, two things instantly come to mind — the City of Nawabs and Tunday Kababi.
This dish is not just food — it’s a heritage, a piece of culinary art that has ruled the hearts of food lovers for over a century.

The story begins with Haji Murad Ali, a one-armed chef who created this magical kebab that would go on to become Lucknow’s most famous identity.
Even today, the aroma from Aminabad’s narrow lanes carries his legendary taste.

> ✨ “He who has tasted Tunday Kabab has truly experienced Lucknow.”

✨ ये खबर भी पढ़ें:-“दिल्ली की गलियों से — चाट और छोले भटूरे की कहानी”

🍴 The Taste of Legacy

The uniqueness of Tunday Kababi lies not just in its name, but in its mystical spice blend — a secret that has been guarded for generations.
It’s said that the authentic recipe includes over 160 different spices, each contributing to the soft, melt-in-mouth perfection.
Every bite reflects the royalty, gentleness, and sophistication of Lucknow’s culture.

🧂 Tunday Kababi Recipe (Lucknow Style)

🥩 Ingredients (for 4 servings)

🔸 Main Ingredients

Minced mutton or lamb – 500 g (finely ground)

Raw papaya paste – 2 tbsp (to tenderize)

Onion – 2 (finely chopped)

Ginger-garlic paste – 1 tbsp

Gram flour (besan) – 2 tbsp

Lemon juice – 1 tbsp

Salt – to taste

Oil or ghee – for shallow frying

🔸 Spice Mix

Coriander powder – 1 tsp

Cumin powder – ½ tsp

Red chili powder – ½ tsp

Garam masala – ½ tsp

Cardamom powder – a pinch

Clove and cinnamon powder – a pinch

Nutmeg and mace powder – a pinch

> 🪶 Note: The original recipe is believed to have 160 spices, but this version captures its authentic flavor in a simplified form.

✨ ये खबर भी पढ़ें: “मुंबई का वड़ा पाव – देशभर में मशहूर स्ट्रीट स्नैक”

🍳 Preparation Method

1. In a mixing bowl, combine minced meat, papaya paste, onion, ginger-garlic paste, lemon juice, and all the spices.
2. Add gram flour and mix thoroughly until the texture becomes smooth.
3. Marinate for at least 2–3 hours for deep flavor infusion.
4. Shape small, flat kebabs with your hands.
5. Heat oil or ghee on a tawa (flat pan) and cook on low heat until golden brown on both sides.
6. Serve hot with mint chutney, lemon slices, and onions.

> 🍢 The perfect Tunday Kabab should be crisp outside and melt like butter inside.

💫 Serving Style

Present it in pure Lucknowi style —
Serve hot kebabs on a plate with roomali roti, green chutney, and onion rings.
Squeeze a dash of lemon, and you’ll feel — “Lucknow is right here on your plate.”

❤️ The Taste that Lives On

Every bite of Tunday Kababi is a journey through time — from the Nawabi kitchens of the past to the lively streets of Aminabad today.

This dish is a reminder that heritage can be tasted, not just remembered.

> 💬 A century later, Tunday Kababi still defines Lucknow — royal, aromatic, and unforgettable.