Watch: Legendary Kebabs invented by one-armed chef now in Dubai – News

Intrigued? These melt-in-your-mouth kebabs are served at one of the world’s most legendary restaurants, which has opened its first international branch in the emirate.

A kebab dish, invented by a one-armed chef for a toothless king in 17th-century India, has delighted food connoisseurs in Dubai ever since the master chef’s descendants opened a restaurant.

Tunday, nickname of one-armed chef Haji Murad, witnessed the opening of its first international branch at Dubai Silicon Oasis (DSO) in June this year.

Mohammad Rizwan, one of the culinary master’s heirs, explained: “Dubai is a global culinary center. What better place could there be to continue our ancestor’s legacy?”

But the restaurant was not created on a whim.

“For months, we carried out extensive market research and food tastings to faithfully recreate the same authentic taste in Dubai. I am glad that everything has fallen into place,” said Rizwan, who frequently travels between Dubai and Lucknow, the birthplace of Tunday Kababi in 1905. , where, after more than a century, the store still retains its original structure.

Tunday Kababi was recently ranked 12th on Taste Atlas’ list of the world’s most legendary restaurants.

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So what makes the restaurant so special?

“Our galouti kebabs melt in your mouth like a symphony of flavors and tenderness, leaving a lingering impression that is simply unforgettable,” said Shahid Siddiqui, who, together with his partners, brought the dining concept to Dubai.

Rizwan (in white) and Shahid (left)

How it all started

The story of Tunday’s origin is fascinating and dates back to the 17th century during the reign of Nawab Asaf-ud-Daula, who ruled the ancient state of Avadh in northern India and was passionate about food. As age caught up with him and he began to lose his teeth, he refused to give up his love for kebabs, which until then were chewy and coarse.

A competition was organized and it was declared that the creator of the softest and most tender kebabs would enjoy royal patronage. The competition gave rise to the birth of the world famous galuti skewers. Cooks from all over competed, but it was Haji Murad Ali who emerged the winner.

There is also a popular story about how these kebabs got their name, Tunday ke kebab. Haji Murad Ali had only one arm, as he lost it in a childhood accident while flying a kite. In the local vernacular, anyone with a hand disability is known as a “tunday”. Therefore, the kebabs he made became known as Tunday ke kebabs.

Rizwan said they are more than just a restaurant. “Tunday is an institution, a culinary tradition that has been passed down from generation to generation.”

The recipe for their kebabs remains a well-kept secret. “This is left to the women in the family,” Rizwan said. “Among other things, it contains around 160 spices in a unique proportion to give kebabs an incomparable taste and texture.”

Shahid said he is overwhelmed by the response to the restaurant, with people of all nationalities coming to savor the tempting taste. “We’ve had families come from as far away as Abu Dhabi and Fujairah.”

Tunday Kababi offers a wide range of North Indian delicacies such as mutton biryani, kormaand shahi tukda. However, the main dish is the kebab: finely ground minced meat served with parathas either purely smalla tender orange bread baked with milk.

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