Kamal Ghorui
If biryani was the Mughal table’s grand statement, kebabs were its smoky signature. Mughal court cooking placed strong emphasis on roasted and fire-cooked meats, especially lamb, seasoned generously and prepared over open heat. The philosophy was simple but refined: start with good meat, marinate it well, cook it with patience, and let fire build the flavour. Over time, the Indian subcontinent adapted and expanded the idea, giving rise to countless variations, from robust seekh kebabs grilled on skewers to the delicate, melt-in-the-mouth styles perfected in the royal kitchens of Lucknow.
