The Kakori Kebab is a part of the famous
Awadh cuisine and named after a small village on the outskirts of the city of Nawabs, where the most experienced chefs lived. It is made of finely minced meat, marinated with fresh herbs and spices, and finished in the tandoor. The melt-in-the-mouth Kakori Kebab has carved a unique niche among the barbecued delights of India.
Roomali roti stuffed with Kakori Kebab and seasoned with spices, chutney and chopped onions is extremely popular in the Awadh region.
