It all started in Turkey. When we talk of tikka or kabab, we can’t help but think about Turkey. Istanbul, Turkey’s capital, may also be the centre of kababs. During this period of conquests, the Ottomans soldiers were brutally treated and compelled to dwell in camps for several months. According to one account, the troops hunted local animals to supplement their nutrition and cooked their flesh over an open fire using their swords as a skewer, giving rise to the contemporary notion of skewered kababs.

This meal is well-known for its flavorful richness, creamy texture, and fiery spiciness. Malai is Hindi for milk. Tika refers to a piece of meat marinated or grilled with spices on the Indian subcontinent. Tikka is another name for kebab, while Malai is gravy. It is made using chicken, mutton, beef, lamb, potatoes, cauliflower, carrots, and other vegetables. The components are boiled until soft throughout the preparation process. They are then thoroughly minced and seasoned with spices.

 How did Tikka/Kabab come to the Indian subcontinent?

Even though India was not a Sultanate of the Ottoman Empire, we most likely got the kabab culture through Afghan invasions of northern India in the thirteenth and fourteenth centuries. Kababiyas are professional chefs for kababs in India. There are many kababs, from moderately spiced to heavily spiced, from pieces of chewy meat cooked to charred perfection to melt-in-your-mouth galauti kababs prepared using meat paste. Indian kababs have a distinct flavour when matched to their Middle Eastern or Central Asian counterparts because they are flavoured with Indian spices and cooked according to particular techniques mastered in the royal palaces of the Mughal Empire by renowned families of kababiyas.

 Have you heard about Murgh Malai tikka?

Who doesn’t like tikkas, especially on a stick? Murgh Malai tikka is an Indian chicken dish that involves grilling marinated chicken pieces over charcoal. The name may be taken in two ways: the chicken pieces are marinated in cream together with other ingredients, or the kabab on its own is soft and velvety when eaten shortly after cooking. These kababs are best served alone, with a splash of chat masala (or black salt and lime juice) along with the onion-cucumber salad.


Want to taste the authenticity of tikkas and kababs? Well, we have a slew of options on our menu chart. From Nawabi paneer tikka to Murgh malai tikka, serving the authentic taste of India in the heart of Virginia, U.S.

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