As usual…..I did the vanishing act, again 🙂 but have a good reason for that this time…Ma and Baba were here to stay with us in Melbourne…Oh! What a wonderful time we had together…visiting Tasmania where we went to Hobart, the 2nd oldest settlement of Australia and New Norfolk (a rusty old town rich in Antique shops dating back to World War II). We traveled a lot in the last few months, but in between I did cook..Baba and Ma, as you guys know, love variety and I wanted them to taste everything that isn’t easily available in India…from quails to new fish varieties like salmon, snapper, etc.., from veggies and fruits like fennel, butternut pumpkin, celery, persimmon, to ‘strange’ foods like raw oysters and mussels. In the next few posts I will share some of the recipes I that I made for them.
To start with lemme write about Shikampuri Kebab. Now the Mughals are praised for bringing in the concept of kebab to India. But it seems making kebab in different forms was a well-established tradition in India. The Rajputs made ‘Suley’ or smoked kebabs with the game meat they brought in from their hunting expeditions. To preserve the meat they would spice & pickle it and then cook it the next day over an open fire in the forest. When the Mughals came, they brought in their version of the kebabs and introduced the use of dried fruit, fragrances such as rose and kewda and nuts with the meat.
Interesting eh?! Anyways, going back to the post, here is the recipe.