About Tunday Kababi, Gurgaon in B 2, Qutub Plaza, DLF Phase 1, Gurgaon

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The best kebabs in the world are said to have come from Lucknow, India. Earning such a reputation for kebabs, Lucknow is often called the city of kebabs.
Lucknow was previously called Avadh, and its cuisine today is known as Avadh or Awadh. It all started with the Nawabs of Avadh. The Nawabs of Avadh were an indulgent lot and had always craved the best foods even when old and toothless. This led to the innovation of one of the most celebrated kebabs of the day, the Shahi Gilawat ka Kebab, reputed to be so tender that even a toothless person could eat it without difficulty.
Lucknow being famous for its tehzib (etiquette), nafasat (delicate style) and many monuments, it is also known for a special type of delicacy, the famous melt-in-the-mouth kebabs, Tunday Kabab. It looks like all other kebabs, that is grilled meat, but after that the similarity ends. Its history is more than 100 years old. The name of Lucknow’s most famous kabab shop has an unfortunate origin. Founder Murad Ali was nicknamed “Tunde” after his left arm was amputated following a fall from a rooftop while flying a kite. He would scarcely have imagined that the handicap would one day make him a brand.
The legend associated with Tunday Kabab states that a Nawab Of Awadh, when he grew old and had lost his teeth, but still wanted to enjoy his favourite snack, Kababs. He commissioned his master chef named Haji Murad Ali to research and create a special kebab, which did not require chewing and which would virtually melt in the mouth. The result was a kebab, the recipe for which is a family secret which uses at least 100 spices, herbs and other ingredients mixed with minced mutton. As he was a tunda (one-armed), these kebabs became famous as Tunda or Tunday Kababi. Now the Grandson of Haji Murad Ali, Mohd Rizwan, runs a restaurant in Lucknow near Akbari Gate (Chowk area) “Tunday Kababi” prepares and sells these kababs, and everyday scores of visitors and the residents throng the place to saviour the delicious Tunday Kababs.

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