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Nadru Galouti (Veg Kebab) (V)
About This Dish
Nadru Galouti at BKC London is a refined vegetarian kebab that features finely minced lotus stem (Nadru) as its main ingredient. The lotus stem, known for its fibrous yet tender texture, is blended with a delicate mix of spices, herbs, and aromatics, which is then shaped into soft patties and grilled until golden. What you get is a melt-in-the-mouth kebab with nuanced layers of flavour—gentle, fragrant, and surprisingly rich for a meatless dish.
The term “Galouti” comes from the Hindi-Urdu word “galawat,” which means softness or something that melts. Originally created for the Nawabs of Awadh, who wanted flavourful food that didn’t require chewing, Galouti kebabs are famed for their ultra-soft texture. Nadru Galouti is proof that vegetarian dishes can be just as luxurious and satisfying as their non-vegetarian counterparts—when crafted with care.
History & Tradition
Nadru Galouti draws its roots from the royal kitchens of Awadh. Here, the original Galouti kebab was made with minced lamb, specifically for the ageing Nawabs of Lucknow—who desired rich food that required minimal effort to eat. These kebabs became iconic for their unmatched softness and spice depth.
In its vegetarian adaptation, the lotus stem replaces the meat, but the intricate layering of spices and the slow-cooking method remain true to the original recipe. Nadru is a staple in Kashmiri cuisine (a state in North India). It has its own charm—slightly earthy, slightly nutty, and capable of absorbing flavours beautifully. This dish represents a graceful culinary evolution—where regal tradition meets modernity and everyday vegetables are transformed into something royal.
What Makes It Special
What sets Nadru Galouti apart is its luxurious texture and the unexpected brilliance of its main ingredient. The lotus stem is usually prized for its crunch—but this dish transforms the stem into a smooth, velvety kebab—through slow cooking, marination, and precise blending. The result is delicate yet deeply layered in flavour.
Unlike typical vegetarian kebabs that lean heavily on lentils or vegetables, this one brings an entirely different mouthfeel and complexity. Despite being meatless, it doesn’t hold back on richness, aroma, or elegance. It’s a dish that surprises and impresses, redefining what vegetarian kebabs can be.
OpenTable
Ritika Mehra
I was curious to try Nadru Galouti and it completely blew me away. The texture was unbelievably soft, almost melting in the mouth, and the spices were beautifully balanced. It had all the richness of a traditional kebab, but without any meat. A real celebration of Awadhi flavours and a must-try for anyone who loves vegetarian food.
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Daniel Hughes
The Nadru Galouti was a total surprise. I had never heard of lotus stem before, but this dish was full of flavour and had such a refined texture. It was light, aromatic, and tasted like something you would get in a fine dining setting. Definitely one of the most unique vegetarian dishes I have tried in a while.
TripAdvisor
Sophie Lambert
This kebab was absolutely lovely. The Nadru Galouti had a delicate, melt-in-the-mouth quality, and the flavour of the spices came through without being too strong. It is amazing how something vegetarian can taste so rich and satisfying. I will definitely be ordering this again, especially with the soft naan it came with. A standout dish on the menu.
FAQs
A: It’s mildly spiced for depth, not heat. The kebab balances aromatics and warmth without overpowering the palate.
A: Lotus stem has a slightly earthy & nutty flavour and a natural ability to absorb spices, making it an ideal base for richly flavoured kebabs.
A: Unlike veggie kebabs made with lentils or potatoes, Nadru Galouti offers a melt-in-the-mouth texture and a regal, elegant flavour profile.
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