Fit for badshahs

The Dorra Kebab

The Dorra Kebab recipe dates back to the 18th century and has been revived and preserved to satiate your gastronomical senses. Dorra means “silk thread.” A 200-year-old labour-intensive recipe, the Dorra Kebab is made with minced lamb and originally marinated with more than 30 rare herbs and spices. The meat is shaped like a sausage on a silk dorra that is dabbed with sandalwood oil and then laid on smoldering coals. The expertise lies in not allowing the silk to burn and gently unravelling the juicy kebab with a single pull of the string.

Where to go for it: Made In India, The Radisson MBD Hotel, Noida

From the cook's hat: Chef Rajesh Variyath, Executive Chef, The Radisson MBD Hotel, Noida, says: “The Dorra Kebabs are the signature dish of Made In India. This long-forgotten recipe has been recreated at the restaurant with original ingredients, retaining the authentic taste of the kebabs.”

How to make Dorra Kebab

Ingredients

• Meat (lamb) 1 kg
  
  
  
• Fat (kidney) 250 gm
  
• Vanilla root 1
  
• Khus root 1
  
• Sandal powder 2.5 gm
  
• Gondh (Gum Arabica)
  
• Flak seeds 2.5 gm
  
• Pistachio powder 5 gm
  
• Kebab chini 5 gm
  
• A few rose petals
  
• Saffron 2.5 gm

Recipe

Make a mince of the meat and the fat and pass through the mincer for 10-12 minutes till it becomes a fine paste. Now, add the spices to the mixture and mix well. Skewer onto a rounded wooden stick covered with a silk dorra and cook over a charcoal grill until done. Remove dorra and serve.

Peshawari Barrah Kebab

Where to go for it: Zaranj, 26 J.L. Nehru Road, Kolkata

From the cook’s hat: Ustad Bade (Pannu) Miyan, Executive Chef, Zaranj, who is from Lucknow, says: “Zaranj is known for its kebabs, particularly Peshawari Barrah Kebab and Dahi-Ka-Kebab, prepared in the display kitchen behind a wall of glass. The most authentic, yet contemporary kebab, which we make here, has been the most opulent dining option not only for the virtual who’s who of the city, but also for leaders like Indira Gandhi, Rajiv Gandhi and former US President Bill Clinton.”

How to make Peshawari Barrah Kebab

Ingredients

• Lamb shoulder chops 6 kg
  
• Cube ginger root 1/2 inch
  
• Groundnut peeled and chopped
  
• 2.5 gm
  
• Ground black pepper 2.5 gm
  
• Thick set plain yoghurt 200 ml
  
• Ground cinnamon 5 gm
  
• Salt To taste
  
• Cayenne or chilli powder 5 gm
  
• Cooking oil 15 ml
  
• Turmeric 2.5 gm
  
• Ground cumin 2.5 gm
  
• Garlic cloves, peeled 2
  
• Sesame seeds 15 gm
  
• Onions, chopped coarse 30 gm

Recipe

Trim off excess fat from the chops and flatten each of them with a meat mallet or a rolling pin. Wipe clean with a damp cloth. Put all ingredients except chops, oil, cumin and sesame seeds, into a blender and blend. Put chops into a large bowl and pour the blended ingredients over them. Using your fingers, rub the marinade into each chop. Cover the container with plastic wrap and leave to marinate at least eight hours or overnight. Pre-heat oven to 425º F (220º C). Line a roasting pan with aluminium foil, this will help reflect heat and keep your roasting pan clean. Arrange the chops on the roasting pan in a single layer (reserve the remaining marinade) and cook in the centre of the oven for 10 minutes— turning the chops over once. Reduce heat to 400º F (205º C). Mix some of the remaining marinade with the oil and cumin. Brush the chops with this and sprinkle half the seeds on top. Return the pan to the upper level of the oven for 10 minutes. Turn the chops over and brush this side with the remaining marinade mixture and sprinkle the rest of the seeds as before. Cook for 10-15 minutes.

The Kakori Kebab

Where to go for it: Aafrein, Sahara Star. Near Mumbai Domestic Airport

From the cook’s hat: Executive Sous Chef, Salil Fadnis, from The Sahara Star, Mumbai, says: “Kakori Kebab, the story goes, was first prepared by the cooks of the Nawab of Kakori in Awadh. He had lost his teeth but not the craving for kebabs. These kebabs are so soft that they melt in the mouth.”

How to make Kakori Kebab

Ingredients

• Ground lamb 500 gm
  
• Raw papaya (mashed) 30 gm
  
• Chopped onions 50 gm
  
• Minced garlic 50 gm
  
• Chopped ginger 50 gm
  
• Salt To taste
  
• Garam masala 25 gm
  
• Cumin powder 5 gm
  
• Masala Mix
  
• Egg 1 (beaten)
  
• Kewra water 5 ml
  
• Besan 25 gm

Recipe

Heat ghee in a pan. Sauté onions till light brown. Add garlic and ginger and keep sauteing till almost a paste. Add papaya. Add ground lamb and after a minute, transfer contents to a large mixing bowl. Mix spices, ground. Cover and let it marinate at room temperature for 4-6 hours. Then, add kewra water and egg and mix. Cover each skewer with about ¼" thick mixture. It will look like a cigar that has been pierced with a skewer lengthwise. Preheat oven to 375º F (190º C). Bake for 25 minutes. Serve hot.