A kebab made from yogurt sounds like a contradiction. Dahi ke kebab prove otherwise: crisp outside, soft and almost molten inside, and one of the most popular vegetarian starters in north India.
The secret is hung curd. Yogurt is tied in muslin and left to drain until most of its water has gone, leaving something thick enough to shape. Seasoned and formed into small patties, it is coated and fried so that the outside sets into a crust while the inside stays creamy.
The contrast — crunch first, then something soft and cool — is the whole appeal.
Our menu describes them as melt-in-the-mouth dahi ke kebab: delicately spiced hung curd patties with a crisp golden crust and creamy heart. They sit in the Aghaz-e-Taj section, the starters and kebabs, and work well as something mild to set against the smokier tandoor dishes.
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From the journal: Vegetarian kebabs, explained
₹375 plus government taxes
Starters & Kebabs
No meat, fish or egg is cooked anywhere in our kitchen.
12:00 pm to 12:00 am, seven days a week.
Yes. They are made from hung curd, and the whole Tajnuma kitchen is pure vegetarian. They contain dairy, so they are not vegan.
They are delicately spiced rather than hot, which makes them a good starter for guests who prefer milder food. Ask your server if you would like the spice adjusted.
Yogurt that has been strained through cloth until most of its liquid has drained away, leaving it thick enough to shape.
2nd Floor, Jobaaj Complex, Fatehabad Road, opposite Howard Plaza, Bansal Nagar, Tajganj,
Agra, Uttar Pradesh 282001
Open every day, 12:00 pm – 12:00 am
Reservations: +91 90688 89658
Tajnuma
How can we help?
We reply on WhatsApp during opening hours, 12 pm–12 am.