Truffle Mushroom Galouti Kebab

Lucknow’s Melting Kebab

The galouti kebab comes from Lucknow and the Awadhi kitchen. Its name is usually traced to galawat, softness or melting: the point of the dish is a kebab so fine and tender that it dissolves rather than needing to be chewed.

The story told in Lucknow is that it was created for an ageing nawab who had lost his teeth but not his appetite. It is a well-loved tale and is repeated everywhere, but like most food origin stories it is not recorded anywhere you could check.

A Galouti Without Meat

The original is a meat kebab. Making it vegetarian is a question of finding something that can be worked smooth and still hold its shape on the pan. Our menu uses mushroom, with a truffle scent: melt-in-the-mouth truffle-scented mushroom galouti, served with crisp, flaky khasta parantha.

We also serve a Rajma Galouti with Ulte Tawa ka Parantha, made with kidney beans — a different route to the same soft texture.

Why the Bread Matters

In Lucknow, galouti is traditionally eaten with a small, rich paratha rather than on its own. The bread gives the soft kebab something to sit on. Our khasta parantha — crisp and flaky — does the same job and adds the crunch the kebab deliberately lacks.

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