Age Description: U - Suitable For All
Manu Bhai is absolutely thrilled as the day of making kebabs is here Chef Ranveer prepares Bihari kebab, a rustic kebab that was very popular in East Bengal during the rule of the Nawab of Murshidabad. He then makes the coarse Chapli kebab, also known as Pishauri kebab which came from Afghanisthan to Peshawar. He deconstructs the lazzat e taam, the mix of 32 spices that are used in the making of the Galouti kebab from Lucknow - aromatic, sharp and earthy. He regales us with stories of the origin of the name 39galouti39 kebab and the hierarchy of cooks in the Nawabi kitchen. Chef Ranveer and Manu Bhai set up a kebab stall in the market as he gets nostalgic about Muneer Ustaad.
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