Nargasi Kofte, Kakori
Kabab, Galawti kabab...amazing dishes with amusing
names. Ever wondered where did these names come from? Read on, for their
origins are as tasteful as the dishes themselves...
Kakori Kabab: It
was admist the rustic settings of colonised India, when Nawab Syed Mohammad
Haidar Kazmi of Kakori (a small hamlet on the outskirts of Lucknow) hosted a
British officer to dinner. A remark by the officer, about the coarse texture of
the kababs served, left a bad taste in the Nawab's mouth...well literally!
The
rakabdars (gourmet cooks) were
given ten days . And voila! The world was gifted with the Kakori Kabab that
carried a texture as fine as Silk! Named after the city itself, Kakori Kabab is
ideally prepared from the tendon of mutton leg, khoya, white pepper &
powdered spices.
Shahjahani Korma: The
superbly tasty Shahajani Korma carries a rich blend of varied spices. Legend
has it that when Emperor Shah Jahan was put in the prison by Aurangzeb, he was
given very meagre access to food & water. The emperor's spirit did not
die...nor his love for fine cuisine! It is then that he was prescribed what
came to be known as the Shahajani Korma; a flavourful dish of mutton with
condiments such as Apricots & Nutmeg that not only help keep the thirst down,
but also keep the body hydrated. Dried apricots were a key ingredient in the
original recipe as Apricots are a storehouse of essential nutrients. No prison
can defeat the king!
Galawti Kabab:We
can bet, there are people who would vote for the boon that this kabab is for
lovers of Awadhi meat! Old age could deprive Nawab Wajid Ali Shah of Lucknow,
of all his teeth but not the royal palate. Thus, the royal cooks were entrusted
with the task of creating the softest kabab in the world, that would help the old
Nawab relish his meat even till the sun decided to set. It took days of trials,
use of tenderising qualities of raw papaya and over a 100 spices, to create
what is known as the Galawti Kabab (literally meaning, kabab that melts in your
mouth).
A
dish that started as a soother to an ageing nawab a century ago, is today
regarded as one of the most coveted starters at many fine dining restaurants
across the globe. Typically served with small Awadhi parathas, achieving the
perfect Galawti is still a matter of great pride for chefs...seems like the
Nawab is watching over even today!
Food
names can be amusing; while some names hold interesting legends behind their
origins, there are some that simply make us wonder why? How else does one
explain Nargisi Kofta being named after Narcissus, a Greek Hero who was known
for his beauty, and specially his eyes. Or the simple fact that the very
popular Bombay Duck is actually a fish and not a duck? But then food is
food...no one ever frets over the name as long as the tongue is satisfied. No
wonder the good old Samosa continues
to be the king of Indian snacks, never bothering to clarify that it's actually “Sambosa” and the fact that it
originated in middle east and not in India!
After
all, what's in a name...
Tags: Best food recipes | Indian healthy recipes
Referral Link: http://www.cooktube.co.in/blog/whats-in-a-name
