By Sitaram Mewati | Mumbai
As World Kebab Day is observed on July 10, celebrated favourites such as Galouti, Kakori and Seekh Kebabs continue to enjoy widespread popularity across India. This year, however, Bombay Brasserie is drawing attention to a lesser-known regional delicacy from Kashmir — the traditional Kashmiri Naan Kebab — highlighting the diversity of the country’s rich culinary heritage.
Unlike the richly marinated kebabs associated with Awadh and Delhi, the Kashmiri Naan Kebab is known for its simplicity and delicate seasoning. Prepared using hand-pounded minced meat, it is slow-roasted over an open fire and flavoured with aromatic spices, including kabab chini (allspice), allowing the natural taste of the meat to take centre stage.
The kebab is traditionally served with sirka onions and Doon Chetin, a classic Kashmiri walnut and yoghurt dip. The accompaniment reflects the region’s distinctive use of nuts and subtle spices, adding a creamy texture that complements the smoky flavour of the kebab.
Bombay Brasserie said the dish has been inspired by Kashmir’s traditional kebab-making heritage and aims to encourage diners to explore regional recipes that remain relatively unfamiliar outside their place of origin. The restaurant believes India’s culinary landscape extends far beyond its most recognised dishes, with many regional specialities deserving wider appreciation.
Food experts note that growing interest in regional cuisines has encouraged restaurants to revive traditional recipes while preserving authentic cooking techniques. Such initiatives offer diners an opportunity to experience flavours that reflect the history, geography and cultural identity of different parts of the country.
As India celebrates World Kebab Day, the spotlight on the Kashmiri Naan Kebab serves as a reminder that the nation’s culinary heritage is as diverse as its cultures, with many hidden regional treasures waiting to be discovered.
Editor in Chief : Mewati SItaram
