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South Asia has a rich kebab tradition with a great variety of different kebab dishes. Many modern kebabs in Bangladeshi, Indian and Pakistani cuisine trace their origins back to the time of the Mughals and the strong influence of Mughlai cuisine. Kebab dishes common to one or more of these countries include: Tandoori kebab (Urdu: تندوری ...
A kebab dish consisting of grilled fish on a stick, it is typically marinated in an olive oil and lemon dressing. [46] Satay: A Southeast Asian dish consisting of diced or sliced meat, skewered and grilled over a fire, then served with various spicy seasonings. It was developed by Javanese street vendors as a unique adaptation of Indian kebabs ...
Mughlai cuisine is renowned for the richness and aromaticity of the meals due to extensive use of spices like saffron, cardamom, black pepper, dry fruits and nuts, as well as rich cream, milk and butter in preparation of curry bases. This has influenced the development of North Indian cuisine. [6]
Adana kebap (Turkish: Adana kebabı) aka Adana kebab is a dish that consists of long, hand-minced meat, mounted on a wide iron skewer and grilled on an open mangal filled with burning charcoal. The kebab is named after Adana , the fifth-largest city of Turkey , and was originally known as the kıyma kebabı (lit: minced meat kebab ) or kıyma ...
Doner kebab or döner kebab [a] is a dish of Turkish origin made of meat cooked on a vertical rotisserie. [1] Seasoned meat stacked in the shape of an inverted cone is turned slowly on the rotisserie, next to a vertical cooking element. The operator uses a knife to slice thin shavings from the outer layer of the meat as it cooks.
Nargisi Kofta, an Indian subcontinental dish in which a hard-boiled egg is wrapped in the kofta mixture. [10] Pishtha, a meatball mentioned in the Sushrutha Samhita. [16] Şiş köfte, a Turkish kebab-style kofta. Sulu köfte, a Turkish kofta soup or stew. Tabriz köftesi, an Azerbaijani version unusual for its average diameter of 20 ...
Seekh kebab is a type of kebab, native to the Indian subcontinent, [2] [1] made with Indian subcontinent spices, spiced minced or ground meat, usually lamb, beef, or chicken, formed into cylinders on skewers and grilled. [3] [4] It is typically cooked on a mangal or barbecue, or in a tandoor. Seekh kebabs are prepared in homes and restaurants ...
Tunday Ke Kabab, also known as Galouti Kebab, is a dish made out of minced meat which has almost become synonymous with the city of Lucknow, India. [1] It is a part of Awadhi cuisine . It is said to incorporate 160 different spices. [ 2 ]