Kebabs are globally celebrated as melt-in-the-mouth delights, and Indian kebabs stand out for their rich, aromatic marinades and smoky, charred flavors achieved through fire-led cooking. Rooted in ancient culinary traditions that have traveled across continents, these meat delicacies are often enjoyed as snacks or appetizers, and sometimes as main courses paired with paratha and salad. In a recent recognition of culinary excellence, Taste Atlas released a list of the 59 best kebab varieties worldwide, and impressively, eight Indian varieties have made the cut, showcasing the diversity and depth of India's gastronomic heritage.
Indian Kebabs That Earned Global Acclaim
The inclusion of these eight kebabs highlights the unique regional flavors and meticulous preparation techniques that define Indian cuisine. From the streets of Lucknow to the towns of Uttar Pradesh, each kebab tells a story of tradition and innovation.
Bihari Kebab – Rank 38
This unique kebab is crafted with meat, mustard oil, dahi (yogurt), poppy seeds, nutmeg, garam masala, and papaya paste. It undergoes a lengthy marination process before being placed on wooden skewers and grilled to perfection, resulting in a tender and flavorful dish.
Boti Kebab – Rank 40
Made from chunks of lamb, mutton, or chicken, this kebab is soaked in a mixture of yogurt, ginger-garlic paste, chilies, papaya paste, and spices like garam masala, chili powder, and cumin. After marinating, the meat is skewered and grilled, then brushed with ghee, making it an ideal snack.
Galouti Kebab – Rank 42
Native to Lucknow, this kebab features ground lamb or mutton marinated in a blend of ground ginger, garlic, cloves, papaya paste, cardamom, peppercorns, cinnamon, chili powder, and nutmeg, offering a melt-in-the-mouth texture.
Shami Kebab – Rank 43
A versatile variety made with minced lamb, mutton, beef, or chicken combined with split Bengal gram, onions, chilies, ginger, garlic, and spices such as cumin, red chili flakes, garam masala, and mint leaves. The mixture is shaped into patties, coated with beaten eggs, and pan-fried until crispy.
Kakori Kebab – Rank 52
Originating from Kakori in Uttar Pradesh, this kebab is prepared with mutton, ghee, eggs, cinnamon, and often chickpeas, delivering a rich and aromatic flavor profile.
Gola Kebab – Rank 53
Consisting of meatballs made from mutton, onions, and a mix of herbs and spices like red chili powder, turmeric, cloves, cardamom, cinnamon, coriander leaves, mint leaves, and ginger-garlic paste. These are shallow-fried or baked until golden brown and typically served skewered.
Kalmi Kebab – Rank 54
Influenced by Mughlai cuisine and popular in Punjab, this dish uses chicken drumsticks marinated in dahi, cream, ginger-garlic paste, lemon juice, turmeric, cashews, jeera powder, garam masala, red chili powder, and black pepper. They are shallow-fried or cooked in a tandoor until deep golden.
Shikampuri Kebab – Rank 59
A traditional meat dish from India, these patties are made from mutton or chicken mixed with ginger-garlic paste, eggs, chana dal (Bengal gram), and spices like cardamom, cinnamon, red chili powder, and turmeric powder, offering a hearty and spiced experience.
Celebrating India's Culinary Diversity
This recognition by Taste Atlas not only honors the flavors of Indian kebabs but also underscores the country's rich culinary heritage. Each kebab reflects regional specialties and time-honored techniques, from marination to cooking methods, making them beloved both locally and internationally. As global food enthusiasts explore these varieties, Indian kebabs continue to gain prominence on the world stage, inviting more people to savor their unique tastes and stories.
