Davinder Kumar's Just Kebabs- Celebration of 365 Kebabs & One for a Leap Year (Vegetarian Non- Vegetarian)

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In Arabic the word "KAS" implies as turning movement. KAAM AAB (aab means water and kaam means little water or semidry).

Although the word kebab is derived from the Persion "Cabob" means a piece of meat, fish or Vegetable roasted or grilled over charcoal.

We usually associate kebabs with the advent of the mughals into India. Which is probably not true and the kebabs in many froms were already existing. It is also said that probably kebabs originated in the Caucasus where mountain people speared meat pieces & then cooked them over on open.

The Rajputs, for example, made sule or smoked kebabs long before the Muslim invasion, Hunting being a popular sport of the Maharajas, game meat was a favourite. This meat was often cooked over an open fire in the forest. Meat that was not consumed immediately was pickled and preserved for another day. The origin of the kebab was probably just a hunk of freshly killed animal meat smoked or cooked over a simple wooden fire with a little salt and may be some chilli powder added to it. The subtle addition of flavours, textures and tastes was an art form that evolved over a period of time.

Rajasthan known for its kebabs was the state of Palanpur. The Nawabs of Palanpur were of Afghan descent who came to India in the twelfth century Surrounded on all sides by Hindu Rajputs, they were microscopic but important Muslim state in that area. The food was pure Mughal and their pulaos and kebabs were renowned.

Finest cuisine of the Nizams of Hyderabad was blended with the fiery spices of Andhra Pradesh. Large chunks of meat, heavily spiced, unlike the delicate kebabs of Awadh, where meat is ground so fine that even a toothless person could eat it without difficulties besides subtle flavours, fragrances used. I have included famous recipes of Hyderabad PATHAR Gosht, a tongue searing kebab so named because it is cooked on heated stone. It is a fact that heated stone releases minerals that mix with the spices on the meat and give the kebab its special flavours. From the state of Kishengarh in Rajasthan comes the dahi ka kebab, made with yoghurt and chickpea flour flavoured with saffron.

**Contents and Sample Pages**