Galouti kebabs are known for their melt-in-the-mouth texture, achieved through finely minced meat, fat and careful cooking. (Image Source: Freepik)

Who doesn’t crave soft, melt-in-the-mouth kebabs with their perfect smoky flavour paired with roti or paratha? The galouti kebab is one of the most iconic delicacies gifted from the royal kitchens of Awadh, and the moment it enters your mouth, it breaks apart into a burst of flavours. But achieving that signature texture requires work and patience. So, what exactly goes into making this lip-smacking delicacy? We speak to chefs to understand the science and craft behind the perfect galouti kebab.

DISCLAIMER: This article is based on information from the public domain and/or the experts we spoke to.

The secret behind galouti kebabs just melting in your mouth

The texture of a galouti kebab comes from the type of meat used; most are made with mutton or lamb and worked into a paste-like consistency.…