Lucknow,s Tunday Kebabs: A Legacy You Can Taste at Home
If there is one dish that captures the soul of Lucknow, it is the legendary Tunday Kebab. Soft enough to melt on the tongue and rich with aroma, this iconic kebab is not just food—it is a piece of Awadhi history. Born in the old lanes of Chowk, Tunday Kebabs were created to be gentle yet deeply flavourful, reflecting Lucknow’s famed tehzeeb (refined culture). While the original recipe is said to use more than a hundred spices, the home version focuses on technique, patience, and balance rather than complexity.
This recipe brings the essence of Lucknow’s Tunday Kebabs into your kitchen, keeping the taste authentic while remaining practical for home cooking.
What Makes Tunday Kebabs Special
Unlike regular kebabs, Tunday Kebabs are known for their incredibly soft texture. Traditionally, finely minced meat is pounded until smooth, almost paste-like. The kebabs are shallow-fried in ghee, not grilled, which gives them their signature richness. The spice mix is warming, not overpowering, allowing the meat to remain the hero.
In Lucknowi households, kebabs are often served for special evenings, paired with roomali roti and sliced onions, eaten slowly and respectfully—never rushed.
Ingredients (Serves 4)
• Minced mutton (very fine) – 500 grams
• Raw papaya paste – 2 tablespoons
• Fried onion paste – 3 tablespoons
• Ginger-garlic paste – 1 tablespoon
• Red chilli powder – 1 teaspoon
• Black pepper powder – 1 teaspoon
• Cloves powder – ½ teaspoon
• Green cardamom powder – ½ teaspoon
• Cinnamon powder – a pinch
• Nutmeg powder – a pinch
• Coriander powder – 1 teaspoon
• Garam masala – 1 teaspoon
• Salt – to taste
• Roasted gram flour – 2 tablespoons
• Ghee – for shallow frying
• Fresh coriander leaves – finely chopped
• Green chillies – finely chopped
Step-by-Step Preparation
Start by ensuring the minced mutton is extremely fine. This is the foundation of a good Tunday Kebab. If possible, ask your butcher to double-mince it, or pulse it briefly in a mixer without adding water.
In a large bowl, combine the minced meat with raw papaya paste. This is a crucial ingredient—it tenderises the meat and gives the kebabs their melt-in-the-mouth quality. Add fried onion paste, ginger-garlic paste, all the powdered spices, salt, green chillies, and fresh coriander. Mix gently but thoroughly.
Now add the roasted gram flour. This helps bind the mixture without making the kebabs dense. The mixture should feel soft, almost delicate, not firm like cutlet dough. Cover and let it rest for at least 30 minutes. This resting time allows the spices to settle and deepen in flavour.
Heat a heavy-bottomed pan or tawa on low to medium heat and add a generous amount of ghee. Shape small, flat patties using lightly greased hands. Carefully place them on the pan.
Cook slowly. This is not a dish to hurry. Let the kebabs cook gently until the underside turns golden brown, then flip carefully. They are fragile, so patience is key. Cook until both sides are evenly browned and aromatic.
How to Serve Like a Lucknowi
Serve hot Tunday Kebabs with roomali roti or soft parathas. Add sliced onions, a sprinkle of chaat masala, and lemon wedges on the side. In Lucknow, these kebabs are often enjoyed without heavy chutneys—the flavour stands proudly on its own.
Final Thoughts
Making Tunday Kebabs at home is less about perfection and more about respect for tradition. Each bite carries the warmth of Awadhi kitchens, old stories, and slow-cooked love. When prepared with care, these kebabs are not just a recipe—they are an experience that turns an ordinary meal into something memorable.
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