In Kolkata, having kebabs is not just a meal, but a sensory experience. Marinated chunks of meat are threaded onto long iron skewers by expert hands. The skewers are then placed over the glowing embers on an open grill, and the streets come alive with the aroma, smoke and sizzle. Every second seems like eternity until that moment when you finally take a bite into the crisp and charred exterior, with tender meat inside, fragrant with spices. From the iconic suta kebab at Adam’s to the Thursday-special Fish Masala at Amber’s, here are some meaty kebabs that are forever calling out to us!
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Arsalan Kebab at Arsalan: Everyone knows Arsalan for its biryani, but if you haven’t tried the Arsalan Kebab, it’s time you looked beyond the grains of rice. The kebab – take your pick from mutton, chicken or fish – comes wrapped in cheese. A hint of chaat masala and a squeeze of lime gives it a tangy finish. The Arsalan Kebab is the best-selling kebab at the Park Circus outlet, according to the management
Ritagnik Bhattacharya
Suta Kebab at Adam’s Kabab Shop: Suta or sutli kebab is arguably the most famous item on Zakaria Street. The kebab gets its name from the thread (or sutli) that binds it to the skewer as the meat becomes very tender after hours of marination. The entire day is spent preparing the spices and meat. Around 40kg of beef and 15-20kg of chicken and mutton are needed to meet the daily demands. Adam’s Kabab Shop was founded by Shubani Mia in 1918, who named it after his son Md Adam
Pooja Mitra
Murgh Seekh Kebab at Amber: Tbh, we’re torn between the Mutton Burra Kebab, Murgh Seekh Kebab and Fish Masala Kebab at Amber! The Mutton Barra Kebab is “an all-time favourite”, the boneless Murgh Seekh Kebab is a “delivery-app pop pick” and the Fish Masala Kebab is a “Thursday-special”, shares Sanjay Khullar, the second-generation owner of the iconic Waterloo Street restaurant. Amber, famous for its tandoori and north Indian dishes, turns 64 this year.
Amber/ Facebook
Galawati Kebab at Oudh 1590: Kolkata’s popular period-dining Awadhi restaurant, Oudh 1590, helped make Galawati Kebab a household name. The melt-in-the-mouth kebab, which traces its origins to Lucknow, is made from finely minced mutton with a “unique medley of spices”. “Another very popular item is the Kakori Kebab,” shares Debaditya Chaudhury, co-founder of Oudh 1590, which turned 10 this year
Courtesy: Oudh 1590
Kheeri Masala at Dilshad Laziz Kabab: This hole-in-the-wall place is another famous stop in Kollutalla, near Zakaria Street. Burning charcoal and skewers cut through the meat as they are grilled in the open under Dilshadbhai’s keen eye. Kheeri (cow’s udder) Masala is one of the best-sellers here, sharing fame with Suta and Piri Kebabs
Sourav Nandy
Bonus: Shikampuri Kebab at CC&FC: The sports club in Ballygunge, founded in 1792, serves the most yummy Shikampuri Kebab. Traditionally from Hyderabad, the kebabs are made of minced mutton, chana dal and sometimes, yoghurt. It looks similar to the Shami Kebab, but the texture is more melt-in-the-mouth than fibrous. Another close contender from the club’s kitchen is the Mutton Burra Kebab
Karo Christine Kumar
