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Galouti (Lamb Kebab)
About This Dish
Galouti Kebab is a royal & iconic creation that was initially born from necessity. As the story goes, the Nawab of Lucknow had lost most of his teeth at a certain age, but he refused to compromise on flavour or indulgence. He ordered the chefs to prepare a kebab so soft it would require no chewing, and his chefs rose to the occasion with the now-legendary Galouti Kebab.
At BKC London, we stay true to that legacy. Finely minced lamb is marinated in a rich blend of up to 130 spices—cardamom, cinnamon, clove, nutmeg, even rose water—then shaped into delicate patties and slow-grilled to lock in moisture and aroma.
What sets Galouti apart is its impossibly smooth texture. The word Galouti itself means “softness,” and that’s exactly what you get—soft, buttery, aromatic bites served with Roomali roti or naan. It’s Awadhi elegance on a plate—refined, indulgent, and unforgettable.
History & Tradition
The story of Galouti Kebab dates back to 17th-century Lucknow, where the Nawabs were famed for their lavish dining habits and refined palates. The legend says that once, an ageing Nawab had lost his teeth in old age, so he requested a tender kebab that wouldn’t need chewing. What followed was the invention of the Galouti Kebab—a culinary marvel made from ultra-finely minced meat, natural tenderizers, and an intricate spice blend.
Cooked slowly on a griddle (traditionally over charcoal), this kebab became an instant classic in Awadhi cuisine. It represents not only a dish tailored to personal need, but also the creativity and precision that defines Lucknowi and Mughal cooking. Today, the Galouti Kebab continues to be a beloved staple in North Indian fine dining—both traditional and timeless.
What Makes It Special
Galouti Kebab is unlike any other kebab due to its extraordinary softness and complexity. Unlike chunky or skewered kebabs, Galouti uses lamb that’s minced to a silky consistency, blended with a medley of spices that bring warmth, sweetness, depth, and a faint floral touch.
The kebabs are pan-grilled, not roasted or skewered, which keeps them tender while building a delicate crust. The marination process is slow and meticulous so that every bite is juicy and well-balanced. It’s this attention to detail—along with its historical richness—that makes Galouti Kebab a key part of India’s regal culinary craftsmanship.
TripAdvisor
Aarav Kapoor
The Galouti Kebab was outstanding. Soft, rich, and bursting with flavour, it reminded me of the kebabs I used to have in Lucknow. The spices were perfectly balanced and the texture was unbelievably smooth. It melted in my mouth just like it should. A must-order for anyone who loves authentic Awadhi kebabs.
OpenTable
Sophie Williams
I had never tasted anything quite like the Galouti Kebab before. The texture was so delicate, it literally melted in my mouth. The seasoning was aromatic and subtle, not overwhelming. It felt indulgent yet refined. A real treat if you are looking to try something different and truly special. Would definitely come back for this.
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Ajay Singh
This was hands down one of the best kebabs I have ever tried. The Galouti Kebab was tender, juicy, and full of flavour without being too spicy. It had a lovely smoky aroma and was served piping hot. You can tell it is a dish made with tradition and care. Perfect with the roomali roti.
FAQs
A: Not at all. Galouti Kebab is known for its gentle, aromatic spice profile—flavourful but never fiery.
A: The lamb is minced exceptionally fine and marinated with natural tenderizers and spices. It’s then grilled gently to create that iconic melt-in-the-mouth texture.
A: No, Galouti is traditionally pan-grilled (not skewered). This retains the soft, buttery texture while giving it a slight, golden crust.
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