Galawati Kebab originated in Lucknow during the reign of Nawab Asaf‑ud‑daula, who wanted a soft kebab that could be eaten without teeth. Chefs used raw papaya as a natural tenderiser, creating a melt‑in‑the‑mouth kebab that became a hallmark of royal Awadhi feasts.

In Lucknow the kebab is made with mutton mince, kidney fat and raw papaya. In nearby regions like Delhi, some cooks substitute beef or add a touch of yogurt. Some families also add a hint of rose water or kewra for extra fragrance.

It is traditionally served hot on a brass platter with warm butter‑flaked parathas, a side of tangy Lucknowi chutney (often made with flax seed and radish), and a garnish of fresh coriander and a squeeze of lemon.

Galawati Kebab is a festive dish prepared for royal banquets, weddings, Eid celebrations, and special gatherings like the historic mango parties of the Nawabs of Lucknow.

Its uniqueness lies in the use of raw papaya skin as a tenderiser, the precise 20% kidney fat ratio, and the complex ‘Lazzat‑e‑Taam’ spice blend that gives it an earthy, aromatic, and melt‑in‑the‑mouth texture unlike any other kebab.

Common mistakes include using too little kidney fat, omitting the papaya skin, over‑cooking on high heat, and not kneading the mixture long enough. Each of these results in a dry, tough kebab instead of the desired melt‑in‑the‑mouth texture.

Raw papaya contains the enzyme papain, which gently breaks down muscle fibers without giving a cooked‑meat flavour. It preserves the authentic royal Awadhi taste, whereas commercial tenderisers can leave a metallic aftertaste.

Yes, you can prepare the raw kebab mixture a day ahead, cover tightly and refrigerate. The flavors improve, and the papaya continues to tenderise. Cook the kebabs when ready and serve immediately.

The mixture should be smooth, glossy, and slightly sticky, holding together when pressed. After cooking, the kebabs should be golden‑brown on the outside while remaining soft and almost creamy inside.

Because the kebabs are cooked on low heat, they will turn a light golden colour and release a faint aroma. A gentle press should feel soft, and there should be no pink raw meat visible when cut.

The YouTube channel Chef Ranveer Brar specializes in Indian regional cuisine, showcasing traditional recipes, culinary history, and modern twists with detailed storytelling and technique breakdowns.

Chef Ranveer Brar blends deep cultural storytelling with precise technique, often highlighting lesser‑known ingredients like betel leaf root and sea foam, whereas many other channels focus on more common, simplified versions of Indian dishes.