Non-Vegetarian Kebab Platter

About This Dish

This platter is a masterclass in North Indian grill craft — a bold, smoky celebration of kebabs cooked over open flame and charcoal heat. Designed for those who want it all, the Non-Veg Kebab Platter brings together four standout preparations, each with its own distinct personality.

Barrah Kebab — Bone-in lamb chops, marinated overnight in spiced yoghurt and mustard oil, then chargrilled until smoky, juicy, and slightly crisp at the edges.
Malai Tikka — Boneless chicken, delicately marinated in cream, cheese, cardamom, and white pepper — it’s soft, subtle, and rich.
Lasooni Murgh Tikka — Garlic-forward chicken tikka with a warming spice blend and tandoor-kissed smokiness — bold and deeply satisfying.
Lamb Seekh Kebab — Hand-minced lamb with herbs, chilli, and garam masala, skewered and roasted to a perfect juicy finish.

Served together, this platter delivers contrast and harmony — fiery and creamy, bold and mellow, tender and charred.

Biryani Kebab Chai | Non-Vegetarian Kebab Platter

History & Tradition

The roots of Indian kebabs stretch back centuries — to Mughal kitchens, street-side stalls, and festive family barbecues. Each kebab on this platter carries its own tradition: Burrah Kebab owes its origins to royal Awadhi cuisine, while Seekh Kebabs reflect the rustic style of grilling ground meat over open fire. Malai Tikka was developed as a milder counterpoint to spicy dishes, and Lasooni Tikka reflects the Indian love for garlic and bold aromatics.

This platter brings these traditions together — not fused, but respectfully presented side by side — showcasing the diversity of Indian kebab culture.

What Makes it Special

What sets this platter apart is the precision in marination, the balance of spices, and the time each kebab gets over the flame. Nothing is rushed, nothing is overdone. The Barrah Kebab carries a deep, earthy char; the Malai Tikka melts on the tongue; the Lasooni Murgh strikes with bold, garlicky depth; and the Seekh Kebab is hearty, juicy, and built for dipping.

Each kebab is made fresh in-house, grilled in a traditional clay tandoor, and served with mint chutney, fresh onion rings, and lemon. It’s not just a platter — it’s a full-spectrum kebab experience, designed to showcase fire, flavour, and finesse.

Biryani Kebab Chai | Non-Vegetarian Kebab Platter Google

Rajat Verma

This platter reminded me of proper Lucknowi grill nights. The barrah kebab was juicy with the perfect char, and the malai tikka just melted in the mouth. Each kebab had its own flavour — no repeats, no shortcuts. You could tell everything was fresh and made with care. If you love tandoori flavours, this is a must.

Biryani Kebab Chai | Non-Vegetarian Kebab Platter OpenTable

Daniel Wright

A brilliant way to try a range of kebabs without having to choose. The seekh was tender and spiced just right, while the lasooni chicken had that punchy garlic kick I love. Everything was hot, smoky, and full of flavour. Shared this with a friend and we barely spoke — just nodded and kept eating. Perfectly done.

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Emily Turner

I ordered this with naan and it was honestly a complete meal. The malai tikka was so soft and creamy, and the barrah kebab had a bold, smoky bite. Loved how everything came together with the chutney and onions. It’s generous, flavour-packed, and felt really well put together. Would absolutely order again, especially to share.

FAQs

A: The spice levels vary — the Lasooni Murgh and Seekh Kebab are medium-spiced, while the Malai Tikka is milder and creamier. Barrah Kebab has a warming intensity but nothing too overpowering.

A: Absolutely. It’s the perfect platter to share between two or more people, especially as a starter or centrepiece.

A: It’s served with mint chutney, sliced onions, and lemon wedges. You can also add a naan or raita to make it a complete meal.

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