The Birthplace of Awadh's Most Famous Kebab
Deep in the atmospheric cobblestone labyrinth of Phool Wali Gali in Chowk, a sizzle has resonated continuously since 1905. Here sits the humble, historic shopfront of Tunday Kababi, the culinary sanctuary that gave the world the melt-in-your-mouth Galawati Kebab.
Commissioned originally for Nawab Asad-ud-Daula who had lost his teeth with age but refused to surrender his love for meat, the kebabs are marinated with over 160 indigenous herbs, dried rose petals, and tenderizing raw papaya, transforming finely minced meat into silk.
The Magic of Ulte Tawe Ka Paratha
The kebab experience is incomplete without its legendary companion: the Ulte Tawe Ka Paratha. Rolled out with saffron-infused milk and ghee, the dough is slapped onto an inverted curved tawa, creating a smoky, flaky flatbread that wraps seamlessly around the tender kebab.
