• 500 gm lean mutton mince
  • For Paste:
  • 75 gm raw papaya
  • 1 inch piece ginger
  • 10 cloves garlic
  • 6-8 cloves
  • 30 gm roasted poppy seeds
  • 10-12 pepper corns
  • 5 green cardamoms
  • 2 mace
  • 1/2 tsp nutmeg powder
  • 1 tsp red chilli powder
  • For Finishing:
  • 1 large onion tinly sliced and golden fried
  • 1 small bunch corinader finely chopped
  • 2 green chillies finely chopped
  • Salt to taste
  • 3 tbsp gram flour
  • 1 egg
  • Ghee for shallow frying
  • For garnishing:
  • Thinly sliced onion
  • Thinly sliced red and yellow bell pepper

One of the more delicate kebabs from South Asia, made of minced goat / bison / buffalo meat. Legend has it that the galawati kebab was created for an aging Nawab Wajid Ali Shah of Lucknow who lost his teeth, but not his passion for meat dishes.

‘Galawati’ means “melt in your mouth” and was perfect for the toothless Nawab who continued savouring this until his last days.

Traditionally, green papaya is used to make it tender. After being mixed with a few select herbs and spices (great chefs rarely reveal what they are exactly), the very finely ground meat is shaped into patties and fried in pure ghee until they are browned.

The original recipe that brought many a smile on the Nawab’s face, albeit toothless, and many a sigh of satisfaction, is supposed to have more than 100 aromatic spices.

The Galouti Kebab is part of the “Awadhi Cuisine”. Along with the Lucknowi biryani and Kakori Kebab, this is one of the outstanding highlights of the great food tradition from the Awadh region in Uttar Pradesh, India.

Many leading Indian hotel chains have taken to popularising the Awadhi food tradition, with the Galouti Kebab being a Pièce de résistance.

The home of this kebab is Lucknow. It is most famously had at the almost iconic eatery “Tundey Miyan” at Old Lucknow.


Mix the minced meat with ground ingredients paste and mix well. Leave aside for 4 to 5 hours. Now mix in the fried onions, chopped coriander leaves, chopped green chillies, salt to taste, gram flour and egg.

Mix well and shape the mix into desired size patties and refrigerate for 30 mins.

Heat ghee in a flat heavy bottom frying pan or griddle plate. Grill kebabs from both sides on medium heat.

Serve hot garnished with sliced onions & bell paper.