The Original Best Exotic Tunday Kababi
Mention Lucknow and the first thing that comes to your mind after Mayawati's elephant gardens is the delicious meat.
Lucknow's Nawabs, though not known for any militaristic achievements, definitely had some fine tastes in art, architecture and food. The famous galouti kabab is said to have been invented by an enterprising cook for a grateful toothless Nawab who couldn't bite into his beloved mutton and beef.
The most famous of Lucknow's eating joints is Tunday Kababi. The original Tunday Kababi is located in the narrow Phoolwali galli very close to another Lucknow institution, Rahim ki Nihari. This Tunday serves up piping hot beef kheema rolls starting at just Rs. 20.
The more Insta-friendly Tunday is located in the bustling Aminabad market. Do not have any notions of hanging out with friends or having a relaxing meal. Service is fast, and you better wolf down as quick, since there is a constant line of customers waiting to occupy the tables. Decor is sparse but functional and you might find the odd chicken leg lying under your seat. But all that is loose talk. You're not here for the ambience.
Start with the kababs. We started off with the Galouti. You can leave your teeth at home if you're here for the galouti. Soak in the aroma of the cinnamon and nutmeg and you will sense your salivary glands activate in preparation.
The fork melts into the creamy meat and it explodes on your tongue with a burst of flavor. The ginger-garlic give you a hit of sweetness countered by the heat of peppercorns. You can have the galouti by itself or accompanied by the soft roomali and the rich mughlai paratha. You will not be able to finish more than two mughlai parathas unless you are a competitive eater, hence try to limit yourself as you don't want to fill up on the carbs too early.
Next up was their Tangdi. This was suggested by the waiter. At Tunday you have chicken legs stuffed with minced chicken. The leg meat was cooked through well fresh out of the tandoor and the kheema was creamy like the galouti and flavored with strong cumin and ginger tones.
The 5 of us polished off 5 plates of galouti and 2 of the tangdi accompanied by a steady stream of rotis, parathas and Thums-Up.
Now for the main course. After loosening our belts a few notches we were ready to take on the gravies. On came plates of chicken and mutton Korma. The kormas were piping hot and the oil-gravy ratio was a healthy 1:1. You still cannot complain about the taste though. The spice soothes your throat in the cold Lucknow winter.
Bursting at the rafters we asked for the bill. The waiter, who never makes a note or writes down any order, does a bit of mental abacus as he calculates your bill. 5 big guys, having eaten enough to feed a small army, and the bill is just Rs. 1500, all inclusive.
You leave content, with a heavy tummy and a happy wallet, and as you step out a tasty burp snakes its way up your gullet to remind you to come again.
Lucknow's Nawabs, though not known for any militaristic achievements, definitely had some fine tastes in art, architecture and food. The famous galouti kabab is said to have been invented by an enterprising cook for a grateful toothless Nawab who couldn't bite into his beloved mutton and beef.
The most famous of Lucknow's eating joints is Tunday Kababi. The original Tunday Kababi is located in the narrow Phoolwali galli very close to another Lucknow institution, Rahim ki Nihari. This Tunday serves up piping hot beef kheema rolls starting at just Rs. 20.
The more Insta-friendly Tunday is located in the bustling Aminabad market. Do not have any notions of hanging out with friends or having a relaxing meal. Service is fast, and you better wolf down as quick, since there is a constant line of customers waiting to occupy the tables. Decor is sparse but functional and you might find the odd chicken leg lying under your seat. But all that is loose talk. You're not here for the ambience.
Start with the kababs. We started off with the Galouti. You can leave your teeth at home if you're here for the galouti. Soak in the aroma of the cinnamon and nutmeg and you will sense your salivary glands activate in preparation.
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| These are a few of my favorite things - Tunday's Mughlai paratha and Galouti kabab |
Next up was their Tangdi. This was suggested by the waiter. At Tunday you have chicken legs stuffed with minced chicken. The leg meat was cooked through well fresh out of the tandoor and the kheema was creamy like the galouti and flavored with strong cumin and ginger tones.
The 5 of us polished off 5 plates of galouti and 2 of the tangdi accompanied by a steady stream of rotis, parathas and Thums-Up.
Now for the main course. After loosening our belts a few notches we were ready to take on the gravies. On came plates of chicken and mutton Korma. The kormas were piping hot and the oil-gravy ratio was a healthy 1:1. You still cannot complain about the taste though. The spice soothes your throat in the cold Lucknow winter.
Bursting at the rafters we asked for the bill. The waiter, who never makes a note or writes down any order, does a bit of mental abacus as he calculates your bill. 5 big guys, having eaten enough to feed a small army, and the bill is just Rs. 1500, all inclusive.
You leave content, with a heavy tummy and a happy wallet, and as you step out a tasty burp snakes its way up your gullet to remind you to come again.
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