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Pushpesh Pant
Awadh is believed to be the home to most refined mouth-watering and finger-licking delicacies. And, this culinary repertoire is resplendent with a plethora of melt-in-the-mouth kebabs that easily put in shade the much-hyped French pate. Of these the Kakori and galauti occupy the pride of the place. Triple-minced meat is tenderised by adding raw papaya and then smoked to aromatise the stuff. Finally, the dainty patties are delicately pan grilled on low heat to be enjoyed with ulte tawe ka parantha. In recent years the marketing of this signature kebab has become indistinguishable from myth making. Who hasn’t heard of Tunde Miyan, a one-armed master chef who created peerless galauti in Lucknow of yore? His descendents continue to tickle the palate of gourmet who continue to throng the hole-in-the-wall kind of outlet on the steps of Akbari Mosque in the city of nababs. Truth be told, one can turn out excellent galauti at home. All that is required is a little patience and no compromise on quality of ingredients!
Galauti Kebab
Ingredients
Method:
Mix the mince and powdered spices along with salt in a bowl with a little oil. Keep aside in a cold place for four hours. Place a burning piece of coal in a small katori and pour a teaspoon of ghee on it. Put it in the bowl with mince. Cover immediately. Remove after five minutes. Divide in equal portions. Roll in small balls and shape into patties. Heat ghee/oil on a non-stick pan and gently grill till a crisp brown layer covers the exterior. Turn carefully with a wooden spatula. Slide delicately on the serving platter. Enjoy! Don’t add any chutney, sauce, or sprinkle spices on top. Delightful with parantha or phulka.
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